Why I’ll Love This Recipe

I love how soft and airy the matcha sponge cake turns out, and the fresh strawberries add a juicy burst of flavor in every bite. The whipped cream filling keeps the dessert light rather than overly rich, while the vibrant green cake and bright red berries make it as beautiful as it is delicious. I also enjoy that this cake can be made ahead of time, allowing the flavors to meld before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Matcha Sponge Cake

All-purpose flour
Matcha powder
Baking powder
Salt
Eggs
Granulated sugar
Milk
Vegetable oil
Vanilla extract

For the Filling

Heavy whipping cream
Powdered sugar
Vanilla extract
Fresh strawberries, hulled and sliced

Optional Garnish

Powdered sugar
Fresh strawberries
Matcha powder for dusting
Mint leaves

Directions

I preheat the oven and line a jelly roll pan with parchment paper.
I whisk together the flour, matcha powder, baking powder, and salt.
In a separate bowl, I beat the eggs and sugar until light, pale, and fluffy.
I gently fold the dry ingredients into the egg mixture, then add the milk, oil, and vanilla until just combined.
I spread the batter evenly into the prepared pan and bake until the sponge springs back when lightly touched.
I immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar, carefully remove the parchment paper, and roll the cake up with the towel. I let it cool completely.
I whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
Once the cake has cooled, I gently unroll it and spread the whipped cream evenly over the surface.
I arrange the sliced strawberries across the filling and carefully roll the cake back into a tight log.
I refrigerate the roll cake for at least 1 hour before slicing and serving. I garnish it with powdered sugar, extra strawberries, or a light dusting of matcha if desired.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 42 minutes

Variations

I use mascarpone cheese in the filling for a richer, creamier texture.
I replace the strawberries with raspberries or fresh blueberries for a different berry flavor.
I add a thin layer of strawberry jam beneath the whipped cream for extra sweetness.
I sprinkle finely chopped pistachios over the filling before rolling the cake.
I flavor the whipped cream with a little almond extract for a subtle twist.

Storage/Reheating

I store the Strawberry Matcha Roll Cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. If I need to store it longer, I wrap individual slices tightly and freeze them for up to 1 month. I thaw frozen slices overnight in the refrigerator before serving. Since this cake is filled with whipped cream, I do not reheat it and instead enjoy it chilled.

FAQs

Can I make the roll cake ahead of time?

Yes. I often prepare the cake a day in advance and keep it refrigerated until I’m ready to serve it. The flavor and texture are even better after chilling.

Why did my cake crack while rolling?

I roll the cake while it is still warm, which helps it keep its shape and reduces the chance of cracking. Overbaking can also make the sponge less flexible.

Can I use frozen strawberries?

I prefer fresh strawberries because they hold their shape better and release less moisture. If I use frozen strawberries, I thaw and drain them thoroughly first.

What type of matcha is best for baking?

I use culinary-grade matcha because it provides excellent color and flavor while remaining affordable for baked desserts.

Can I freeze the completed roll cake?

Yes. I wrap the finished roll cake tightly in plastic wrap and then in foil before freezing it for up to 1 month. I thaw it overnight in the refrigerator before serving.

Conclusion

I love making this Strawberry Matcha Roll Cake whenever I want a dessert that feels light, fresh, and elegant. The fluffy matcha sponge, creamy filling, and juicy strawberries create a beautiful combination of flavors and textures that is perfect for any occasion. Whether I serve it at a celebration or simply enjoy it with a cup of tea, this roll cake always feels like a special homemade treat.

Strawberry Matcha Roll Cake

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Strawberry Matcha Roll Cake features a light, fluffy matcha sponge rolled with sweet whipped cream and fresh strawberries for a beautiful, elegant dessert. The earthy flavor of matcha perfectly complements the juicy berries, making it ideal for celebrations, afternoon tea, or special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: Japanese Fusion
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Whisk together the flour, matcha powder, baking powder, and salt.
Beat the eggs and granulated sugar until pale, thick, and fluffy.
Gently fold the dry ingredients into the egg mixture, then stir in the milk, vegetable oil, and vanilla extract until just combined.
Spread the batter evenly into the prepared pan and bake for about 12 minutes, or until the cake springs back when lightly touched.
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, and roll the cake up with the towel. Let it cool completely.
Whip the heavy cream with the powdered sugar and vanilla extract until medium peaks form.
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
Arrange the sliced strawberries over the whipped cream, then gently roll the cake back into a tight log.
Refrigerate for at least 1 hour before slicing. Garnish with powdered sugar, fresh strawberries, matcha powder, or mint leaves if desired.

Notes

Roll the cake while it is still warm to help prevent cracking.
Use fresh strawberries for the best texture and flavor.
Mascarpone cheese can be added to the whipped cream for a richer filling.
Store covered in the refrigerator for up to 3 days.
Freeze wrapped slices for up to 1 month and thaw overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 295 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 120 mg