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Fluffy Matcha Strawberry Shortcake Roll Cake

matcha strawberry shortcake roll cake - featured image
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A light and airy matcha sponge cake rolled with whipped cream and fresh strawberries, perfect for patriotic celebrations and summer gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons matcha green tea powder (culinary grade)
  • 3/4 cup (90g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, warmed (or dairy-free alternative)
  • 2 tablespoons unsalted butter, melted (or dairy-free butter)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving overhang for easy removal.
  2. Separate eggs, placing whites in a clean bowl and yolks in another, ensuring no yolk mixes with whites.
  3. Add half the sugar (about 3/8 cup or 75g) to yolks and whisk vigorously until pale and thick (3-4 minutes by hand or 2 minutes with mixer).
  4. Warm milk and melted butter slightly and gently fold into yolk mixture.
  5. Sift together matcha powder, flour, baking powder, and salt. Gradually fold dry ingredients into yolk mixture carefully to keep batter light.
  6. Whip egg whites on medium speed until frothy, slowly add remaining sugar, and continue whipping until stiff peaks form.
  7. Gently fold one-third of whipped egg whites into yolk batter to lighten, then fold in remaining whites carefully to preserve air.
  8. Pour batter evenly into prepared pan, smooth top, and tap pan lightly to release air bubbles.
  9. Bake for 12-15 minutes until cake springs back lightly and a toothpick comes out clean.
  10. Remove cake from oven, invert onto a powdered sugar-dusted kitchen towel, and peel off parchment paper.
  11. Roll cake up in towel from short edge and let cool completely to prevent cracking.
  12. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overwhip.
  13. Unroll cooled cake gently, spread whipped cream evenly, and scatter sliced strawberries on top.
  14. Roll cake back up without towel, keeping it tight but gentle.
  15. Chill rolled cake for at least 1 hour before slicing to set filling and meld flavors.

Notes

Use culinary-grade matcha for best color and flavor. Roll the cake while warm to prevent cracking. Chill the cake before slicing for easier cutting and better flavor melding. If cracks appear, cover with whipped cream when serving. For gluten-free, substitute flour with a gluten-free blend containing xanthan gum. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: matcha, strawberry, shortcake, roll cake, patriotic dessert, Fourth of July dessert, fluffy cake, whipped cream, summer dessert

Find it online: https://snappyspoon.com/fluffy-matcha-strawberry-shortcake-roll-cake-recipe-easy-patriotic-dessert-idea/