Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prepare for baking.
In a large mixing bowl, whisk together the sifted flour, matcha powder, and half of the sugar until well combined and vibrant green specks are visible.
1 ½ cups all-purpose flour
In a separate bowl, beat the eggs with the remaining sugar using a stand mixer or whisk until the mixture turns pale, thick, and slightly fluffy, about 3–4 minutes.
1 ½ cups all-purpose flour
Gradually pour in the vegetable oil, milk, and vanilla extract into the eggs, mixing steadily until smooth and integrated, about 1–2 minutes.
1 ½ cups all-purpose flour
Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. The batter will be smooth and slightly frothy with a vibrant green hue.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even layer.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack and let cool completely to room temperature.
Spread a generous layer of sliced strawberries over one cake layer, then top with the second layer of cake, pressing gently to set everything in place.
1 ½ cups all-purpose flour
Slice and serve the cake, revealing the vibrant green crumb speckled with matcha and the bright red strawberries inside. Enjoy!
