Forget the usual breakfast routine
Sometimes I just want dessert for breakfast. Or at least a cake that feels like it belongs alongside my coffee. This isn’t your typical sweet-spot sweet though. It hits you with this faint grassy aroma from the matcha, but then, out of nowhere, the sharp burst of fresh strawberry — like a surprise kick in the face, but in the best way. Made it on a whim during a weekend of weird cravings, and honestly, it kind of saved my morning. Few bites in, I realized I’d been craving a cake that’s both cozy and invigorating at the same time. That little unexpected combo is what makes this so addictive. Maybe it’s just me, but lately, I think I need this balance more than ever. Something about the way the pink swirls meet the green dust — I don’t know, it just feels right for the season.

Matcha Strawberry Swirl Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line your cake pan with parchment paper or lightly grease it. In a large bowl, whisk together the sifted flour, baking powder, salt, and matcha powder until evenly combined.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons matcha powder
- In a separate bowl, beat the eggs with sugar until the mixture is pale and slightly frothy, about 2-3 minutes. Add the vegetable oil and milk, mixing until smooth.3 tablespoons granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1/2 cup milk
- Gradually whisk the dry ingredients into the wet mixture until just combined, creating a vibrant green batter with no lumps.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1/2 cup milk, 2 teaspoons matcha powder
- Slice the strawberries and toss with 2 tablespoons of sugar. Gently fold the strawberries into a portion of the batter to create the pink swirl, reserving some for topping or decoration.1 cup fresh strawberries, 2 tablespoons sugar
- Transfer the matcha batter into the prepared cake pan. Spoon the strawberry mixture in dollops onto the batter surface, then use a toothpick or skewer to gently swirl the strawberries into the batter, creating a marbled effect.1 cup fresh strawberries
- Bake for 35-40 minutes or until the top is set and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Sometimes a cake is just a cake. But sometimes, it’s a reminder that even the simplest ideas—matcha, strawberries, sugar—can come together in a way that surprises you. Like a little secret tucked between bites. Anyway, I think I’ll be eating this for breakfast this week. Don’t judge. Well, maybe just a little.