Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling

There’s something quietly joyful about a Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling — the gentle, grassy scent of matcha mingling with sweet strawberries and the silky whisper of Swiss meringue buttercream. When I make this Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling, the whole kitchen seems to brighten; the green is almost jewel-like, and the aroma feels both comforting and a little festive. It’s the kind of cake I reach for when I want something elegant for a small celebration or when I want to lift a weekday afternoon with bright flavors.

This cake tastes like a balanced daydream: the matcha gives a subtle earthiness, the buttercream brings silky sweetness, and the strawberry filling adds a lively burst that keeps every forkful from being too rich. If you enjoy classic tea-time flavors but want something more modern, a Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling is a lovely choice — and it pairs beautifully with a cup of tea or a light latte. (If you like tangy, lemony desserts too, you might enjoy this delicious lemon and meringue pie recipe for a different kind of bright treat.)

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why you’ll love this recipe

• The matcha provides a delicate, grassy depth that’s different from plain vanilla cakes.
• Swiss meringue buttercream is silky and less sweet than American buttercream — it melts on the tongue.
• The strawberry filling adds fresh brightness and a beautiful pop of color between the layers.
• It looks impressive but is totally manageable for home bakers who like clear steps and satisfying results.

how to make Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling

First, plan your timing: the cake layers bake fairly quickly, the strawberry filling needs a little time to chill, and the Swiss meringue buttercream takes a few minutes of whisking and beating. Start by preheating the oven and sifting the dry ingredients so your batter feels light. Next, cream the butter and sugar, fold in the dry mixture with the wet ingredients, and divide the batter into prepared pans. Once the cakes are cooled, make the strawberry filling — it’s just strawberries, sugar, and a touch of cornstarch to thicken. Finally, whip up the Swiss meringue buttercream and assemble the cake, spreading the strawberry filling between the layers and finishing with ribbons of buttercream.

A few quick notes from my kitchen: as you whisk the Swiss meringue over heat you’ll notice it go from grainy to glossy — that’s when it’s ready to chill. When you fold matcha powder into the batter, do it gently to keep it airy; you’ll see how that helps create a tender crumb. And don’t worry if your first swirl of buttercream looks too soft — chilling briefly firms it up and makes final smoothing easy.

ingredients

• 2 1/2 cups (320g) all-purpose flour
• 2 tbsp (15g) culinary matcha powder
• 2 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (230g) unsalted butter, room temperature
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk, room temperature
• 1/2 cup (120ml) sour cream or plain yogurt, room temperature

For the strawberry filling:

• 2 cups (300g) fresh strawberries, hulled and chopped
• 1/3 cup (65g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

For the Swiss meringue buttercream:

• 5 large egg whites
• 1 1/4 cups (250g) granulated sugar
• 1 1/2 cups (340g) unsalted butter, cut into tablespoons, room temperature
• 1 tsp vanilla extract
• Pinch of salt

After this list, here’s why these ingredients matter. Matcha powder gives the cake its signature color and a nuanced green tea flavor; use culinary-grade matcha for baking since it holds up to heat and still tastes fresh. Room-temperature eggs, butter, and milk help the batter emulsify smoothly and encourage even rise. Sour cream or yogurt adds moisture and a gentle tang that balances matcha’s earthiness.

For the strawberry filling, fresh strawberries give brightness, but you can use frozen if they’re in season—just thaw and drain them first. The Swiss meringue buttercream depends on properly tempered butter and a stable meringue base; patience while whisking makes a glossy, silky finish. If you need a quick substitution, an American-style buttercream will work, but it will be sweeter and heavier.

(If you’re exploring cakes with a different vibe, try a rich chocolate or creamier style like this cookies and cream cake recipe for inspiration on contrast and texture.)

directions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans and set them aside. In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, baking soda, and salt so there are no clumps of matcha — this keeps the green color even.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well between each addition, then stir in the vanilla. The batter may look a little loose — that’s okay. In a separate bowl, whisk together the milk and sour cream.

With the mixer on low, add the dry ingredients in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Scrape the bowl and finish folding gently; you want a smooth, slightly thick batter that still feels airy. Divide the batter evenly across the prepared pans and tap them gently on the counter to release any large air bubbles.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away slightly from the pan. You’ll notice the tops spring back when gently pressed. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

While the cakes cool, make the strawberry filling. In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook until the berries break down and release their juices, about 6–8 minutes. Stir in the cornstarch slurry and cook another 1–2 minutes until thickened. Taste and adjust the sugar if needed, then transfer to a bowl and chill until cool and spreadable.

For the Swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (or use the double-boiler method). Whisk constantly until the sugar dissolves and the mixture reaches about 160°F (71°C) on a thermometer, or until it feels smooth between your fingers. Remove from the heat and whisk the mixture in a stand mixer on high speed until glossy peaks form and the bowl feels close to room temperature — this could take 8–12 minutes.

Once cooled, switch to the paddle attachment and add the butter, a few tablespoons at a time, beating until silky. If the buttercream looks curdled at any point, keep beating — it usually comes together after a few minutes. Stir in the vanilla and salt, taste, and adjust.

To assemble the Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling, level the cake layers if needed. Place the first layer on your cake stand or plate and spread a thin layer of buttercream to act as a crumb coat, then add a generous layer of chilled strawberry filling. Top with the second cake layer and repeat, finishing with the third layer and a crumb coat all over. Chill briefly to set, then finish with a final coat of buttercream. Decorate with a few fresh strawberries and a light dusting of matcha for a finishing touch.

how to serve Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling

This cake makes a lovely centerpiece for afternoon tea, a springtime birthday, or a small dinner party. Serve slices on simple white plates to let the green and pink colors stand out; a light dusting of matcha over the top adds visual drama and a boost of tea flavor. Pair with jasmine or sencha green tea for an authentic complement, or serve with a light sparkling wine for a celebratory feel. The texture should be tender and moist, with airy buttercream and a slightly jammy strawberry layer that brightens each bite.

how to store Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling

Store the assembled cake in the refrigerator, covered, for up to 4 days. Swiss meringue buttercream keeps well in cool conditions and maintains its silky texture when chilled. If you need to freeze slices, wrap them tightly in plastic wrap and place in an airtight container for up to 2 months; thaw overnight in the fridge before serving.

For best flavor and texture, remove the cake from the refrigerator about 30–60 minutes before serving so the buttercream softens slightly and the matcha aroma becomes more apparent. If you want a crisper edge on individual slices, briefly warm them in a 300°F (150°C) oven for 5–7 minutes — watch carefully so the buttercream doesn’t melt.

tips for perfect Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling

• Sift the matcha and flour together to prevent clumps and ensure a uniform green color. A few little specks won’t affect flavor but look for even mixing.
• Use culinary-grade matcha for baking; ceremonial matcha is pricier and better for tea. Culinary matcha balances well with sugar and butter.
• When making Swiss meringue, keep whisking after it comes off the heat — patience is the secret to glossy, stable meringue. If your buttercream looks curdled, don’t panic; keep beating and it usually smooths out.
• Chill the strawberry filling before assembling to prevent the layers from becoming too soft; a warm filling can make the buttercream slide.
• If you’re short on time, you can prepare the strawberry filling a day ahead and the buttercream a few hours ahead; just keep both refrigerated until assembly.

For a totally different plate inspiration, try pairing this cake with something savory on the same menu — I sometimes serve a rich brunch spread with baked feta and vegetables like in this baked feta eggs with tomatoes and spinach to play up contrasts.

variations

• Matcha-Lemon Twist: Add 1–2 tbsp lemon zest to the cake batter for a citrus lift. The lemon brightens matcha’s earthiness and plays nicely with the strawberry filling.
• Vegan/Dairy-Free: Use plant-based butter and a stabilized aquafaba meringue for the buttercream, and swap yogurt for a dairy-free alternative. The texture will be slightly different, but the flavors remain vibrant.
• Chocolate-Matcha Layer: Swirl 1/3 cup of melted dark chocolate into one layer of batter for marbling — the bittersweet chocolate pairs beautifully with matcha and strawberries.
• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum, and treat the batter gently to maintain structure.

FAQs

Q: Can I use regular green tea powder instead of culinary matcha?
A: Regular green tea leaves won’t give the same color or concentrated flavor because matcha is stone-ground powdered tea. If you can’t find culinary matcha, try a finely ground high-quality green tea powder, but the best results come from actual matcha.

Q: Why did my Swiss meringue buttercream look curdled?
A: Curdling usually happens when the temperature of the meringue and butter differ too much or when you add butter too quickly. Keep beating — often it comes back together as the butter warms slightly and the emulsion stabilizes. If needed, chill briefly and continue beating.

Q: Can I make the strawberry filling with frozen berries?
A: Yes — thaw them first and drain excess water before cooking. Frozen berries tend to release more liquid, so you may need a bit more cornstarch to reach the same thickness.

Q: How far ahead can I assemble the cake?
A: You can assemble the cake a day ahead and store it refrigerated; bring it to cool-room temperature before serving for the best texture. If you want to assemble earlier, freeze the fully frosted cake wrapped tightly for longer storage and thaw in the refrigerator overnight.

Conclusion

I hope this guide inspires you to try a Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling soon — it’s one of those recipes that feels special but is genuinely approachable. If you want inspiration from other home bakers who have played with matcha and strawberries, check out Strawberry Matcha Cake | Ash Baber and this lovely tutorial at Strawberry Matcha Cake Recipe – Chelsweets. If you love this Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling, save it for later or share it with someone who’d enjoy it too — and come back to this recipe whenever you want a cake that’s both comforting and bright.