How do I best store this matcha strawberry cake?

I store them covered in the refrigerator. This way, they stay fresh and creamy for up to 3 days.

Can I freeze this cake?

Yes, that's perfectly possible, but preferably without the strawberry cream and finishing. The cake will keep for up to 2 months in the freezer.

Can I make this recipe without an air fryer?

Yes indeed. Then bake the cake in a preheated oven at 160 degrees Celsius for approximately 55 to 60 minutes. You can also roast the strawberries in the oven.

Can I use other fruits?

Yes, absolutely. Raspberries, mango, or pineapple also pair very nicely with matcha and offer a fun variation.

Why does my cake sometimes sink?

That usually happens when the cake is not yet fully cooked or when you take it out of the mold too quickly. So let them bake thoroughly and cool down slowly.

Matcha Strawberry Cake Airfryer

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1h30 (incl. baking and cooling)

•

Easy

For Mother's Day, I wanted to make something easy, delicious, and nostalgic, so: a classic vanilla cake, but jazzed up just a little more festively with matcha and sweet strawberries, which I personally find such a delicious combination. And the best part? I made this together with my dearest mom! She has already prepared so many wonderful things for us. And cooking, that is giving love, right? It is blissful to have her in ‘my’ kitchen and to bake together! Luckily, she is also always open to new flavors. That combination of airy matcha cake with creamy strawberry cream and those roasted strawberries on top… yes, this has really become her thing. Curious what you think of it, be sure to let me know!

Also be sure to try my tasty matcha pudding and delicious Quatre-Quarts!

Ingredients

What do you need?

Quantity: 8P

Cake Batter
250 g soft butter
250 g caster sugar
250 g flour
4 large eggs
1 pinch of salt
1 tbsp quality matcha powder
1 tsp vanilla extract
Extra butter and flour for the baking tin

Strawberry Cream
500 ml full-fat cream, cold
1 tbsp icing sugar
150 g freeze-dried strawberries

Roasted Strawberry Compote
500 g fresh strawberries
1 tbsp agave syrup

Garnish
125 g fresh raspberries
Icing sugar

250 g soft butter
250 g caster sugar
250 g flour
4 large eggs
1 pinch of salt
1 tbsp quality matcha powder
1 tsp vanilla extract
Extra butter and flour for the baking tin

500 ml full-fat cream, cold
1 tbsp icing sugar
150 g freeze-dried strawberries

500 g fresh strawberries
1 tbsp agave syrup

125 g fresh raspberries
Icing sugar

Make it veggie!

This recipe is already vegetarian.

For a lactose-free version, I replace the butter with plant-based margarine and the full-fat cream with plant-based whipping cream. Make sure to choose a cream that whips up firmly enough, so the filling remains nice and airy.

Preparation method

How do you make this?

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Preheat the airfryer to 180 degrees Celsius. Wash the strawberries, remove the hulls, and slice them. Mix them with agave syrup and spread them in a baking accessory or an oven-safe dish that fits in your airfryer. Roast for 15 minutes at 180 degrees Celsius. Then let cool completely.

Then set the airfryer to 160 degrees Celsius. Grease a cake tin well with butter and lightly dust with flour.

Beat the soft butter with the fine sugar, vanilla extract, and salt until creamy and fluffy.

Add the eggs one by one, mixing well each time to create a light batter.

Sift the flour and matcha powder over the batter and fold or briefly mix until smooth and lump-free.

Spoon the batter into the prepared baking tin and smooth the top.

Bake the cake in the airfryer at 160 degrees Celsius for approximately 55 minutes. Check if the cake is done with a skewer. If it comes out dry, the cake is ready. Let the cake rest in the tin for 10 minutes, then let it cool completely on a wire rack.

Meanwhile, finely blend the freeze-dried strawberries into a powder.

Whip the cold cream together with the icing sugar and strawberry powder until a light, loosely firm cream is formed.

Cut the completely cooled cake horizontally in half.

Spread the bottom half with half of the strawberry cream and top with some of the roasted strawberry compote.

Place the top cake half on top and finish with the rest of the strawberry cream. Spoon some more roasted strawberries over it and create nice swirls.

Finish with fresh raspberries and a little powdered sugar.

Tips

Use really good quality matcha for the most beautiful green color and a smooth, full flavor.
Let the cake cool completely before slicing, otherwise the cream will melt and the cake will break more easily.
The roasted strawberries can be completely cold for a fresher finish, but they are also delicious lukewarm if you want extra richness.
You can also replace the strawberry powder with freeze-dried raspberries, mango, or pineapple for a different fruity twist.
If you want a slightly taller cake, use a baking tin that is not too wide so that the layers stand out beautifully.
Storage
In the refrigerator, this cake will keep for up to 3 days, covered or in a cake box.
In the freezer , I prefer to store the cake without cream and decoration, for up to 2 months. Let it thaw slowly in the refrigerator.
To serve, I recommend taking the cake out of the refrigerator 20 to 30 minutes beforehand, so that it is extra delicious at room temperature.