Best Matcha Strawberry Shortcake – Amazing Fusion

Matcha strawberry shortcake is one of those desserts that makes you pause with the first bite—sweet, earthy, and light, yet deeply satisfying. In this article, you’ll discover why matcha and strawberries are more than just a trendy duo, how to make the ultimate matcha strawberry shortcake at home, and tips for enhancing its flavor and presentation.

Whether you’re a seasoned baker or just experimenting with bold flavors, this guide blends tradition with innovation to help you make a memorable dessert. From ingredient choices to expert tips, let’s explore what makes this dessert a showstopper.

When Sweet Strawberries Met Matcha in My Kitchen

Back when I was a little girl growing up outside Nashville, my grandmother made a strawberry shortcake that could hush a room of chatty cousins. But it wasn’t until much later—over a pot of matcha at a friend’s place—that I wondered: what if I blended those soft vanilla cakes with the earthy bite of green tea?

One afternoon, I whisked matcha into my biscuit base, layered it with macerated strawberries, and topped it off with lightly sweetened whipped cream. That first bite? It was harmony. The bitterness of matcha highlighted the syrupy strawberries in a way that surprised me, like two voices finding the same key.

The earthy bitterness of matcha cuts through the sweetness of strawberries, and according to this flavor pairing science between matcha and berries, their aromatic compounds naturally complement each other.

Now, I share this matcha strawberry shortcake recipe not just as a sweet treat, but as a fusion of memories and flavor adventures. This isn’t about being fancy—it’s about bold, honest taste.

If you love layered fruit-forward desserts like our strawberry banana cheesecake salad or irresistible strawberry cheesecake snickers bars, you’re in for a treat.

Ingredients You’ll Need

What makes a matcha strawberry shortcake unforgettable isn’t complexity—it’s quality ingredients. Here’s what you’ll need:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tbsp culinary-grade matcha powder
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup buttermilk (or whole milk with a splash of vinegar)
• 1 tsp vanilla extract
• 2 tbsp honey or sugar (optional, for the biscuit base)
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp sugar (for macerating berries)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

This biscuit-style shortcake works beautifully as the earthy matcha mingles with the buttery layers. Fresh strawberries do the heavy lifting on flavor, just like in our cinnamon roll apple pie, where natural sweetness shines.

Step-by-Step Instructions

1. Prep the Strawberries
   Slice the berries and toss with 2 tablespoons of sugar. Let them sit for at least 30 minutes to release their juices and soften.
2. Make the Biscuit Base
   In a large bowl, whisk flour, baking powder, baking soda, salt, and matcha. Cut in butter using a pastry cutter or your fingers until you get pea-sized bits. Stir in buttermilk, vanilla, and honey just until combined. Don’t overmix.
3. Bake the Shortcakes
   Preheat the oven to 425°F. Drop 6–8 mounds of dough onto a parchment-lined baking sheet. Bake for 12–15 minutes, until lightly golden. Let cool completely.
4. Whip the Cream
   Using a chilled bowl, beat the cream with powdered sugar and vanilla until soft peaks form.
5. Assemble
   Slice the cooled biscuits in half. Spoon berries and their juice on the bottom half. Add a dollop of whipped cream, then place the top half on. Finish with more cream and a sprinkle of matcha if desired.

To achieve the ideal texture, whip the cream until soft peaks form. Not sure what that looks like? Here’s a helpful guide on how to whip cream to soft peaks.

These fluffy matcha shortcakes are perfect for spring brunches or garden parties—especially when paired with pecan pie cookies for contrast.

Flavor Variations to Try

This dessert is flexible enough to play with, especially if you enjoy flavor twists. Here are a few crowd-pleasing upgrades:

• Add citrus zest: A touch of lemon or orange zest in the whipped cream or biscuit adds brightness.
• Use macerated raspberries or cherries: Great for when strawberries aren’t in season.
• Infuse the cream: Fold in a little mascarpone for a richer texture, or infuse the cream with basil for a surprising herbal note.
• Vegan version: Use coconut cream for whipping and plant-based butter and milk substitutes for the biscuits.

Love reinventing classics like this? You might also enjoy our donut cookies, which take a similar playful approach.

And don’t forget—you can turn this into a sheet cake or trifle. Just layer matcha sponge, berries, and cream in a dish and scoop it like pudding!

How to Store Matcha Strawberry Shortcake

Matcha shortcakes are best enjoyed fresh, but if needed, here’s how to store them:

Component	Storage Time	Tips
Biscuits	2–3 days	Keep in airtight container
Strawberries	1–2 days	Store separately with juice
Whipped Cream	1 day max	Re-whip lightly if it deflates
Assembled Dish	Best eaten same day	Will soften over time

Serve the assembled shortcakes immediately for the best texture. If you need a dessert that can sit out longer, try our cheesecake cookies—they hold up beautifully.

For presentation, dust a bit of matcha over the whipped cream and add a fresh strawberry on top. Or serve with a side of green tea for a full-circle matcha moment.

Hosting a dessert table? Pair your shortcake with our cinnamon streusel muffins or coconut tails for a delightful variety of textures and flavors.

FAQs

1. Is strawberry and matcha a good combo?

Yes—strawberries and matcha balance each other beautifully. The sweetness and acidity of strawberries brighten matcha’s earthy, slightly bitter taste, making it a sophisticated flavor pairing in desserts.

2. What is in the strawberry shortcake matcha at Blank Street?

Blank Street’s strawberry shortcake matcha typically includes matcha, milk, strawberry puree or syrup, and sometimes vanilla or whipped topping. It aims to replicate the nostalgic flavor of strawberry shortcake with a modern, creamy twist.

3. Can you add matcha to cake mix?

Absolutely. Add 1–2 tablespoons of culinary-grade matcha to your dry cake mix for a vibrant green hue and a subtle, earthy flavor. Matcha pairs especially well with vanilla or almond-flavored bases.

4. What tea goes best with strawberry shortcake?

For classic shortcake, delicate teas like white tea, jasmine green tea, or chamomile work well. To complement the flavor of matcha shortcake, consider pairing it with roasted green teas like hojicha or genmaicha.

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