Gluten Free Strawberry Matcha Cake - A Layered Masterpiece

Begin by making the cake batter by mixing all the cake ingredients together until smooth, whisking it together with an electric handheld whisk or stand mixer.

Transfer the batter to the prepared tin and bake for 35-45mins.

As the cake cooks, make the matcha cream, by whisking together the double cream, powdered sugar and matcha powder until soft peaks and transfer to a piping bag. Then slice the strawberries lengthwise into 3 pieces and set aside.

Once the cake has baked, allow the cake to cool before slicing the cake to make 3 cake layers. Place one cake layer at the bottom of the cake tin lined with acetate (this is needed to keep all the layers in place when assembling and will be removed once chilled and all the layers are in place)

Begin assembling the cake by placing the sliced strawberries around the bottom of the 1st cake standing upwards, leaning against the acetate and place chunky-ier sliced strawberries in the centre. Then pipe the cream between the strawberries and in the centre, this will help fill the centre and give the cake some height before layering the 2nd cake layer.

Place the second cake layer on top of the cream and repeat the same process, aligning the sliced strawberries around the cake and at the bottom and filling the gaps with the Matcha cream.

Then place the 3rd cake layer on top, and cover it with the remaining Matcha cream and decorate it as you wish, I decorated mine with strawberries, cherries and mini meringue kisses.

Chill the cake in the fridge for at least an hour to ensure the cream and berries are set in place before slicing. Once set, remove the acetate from around the cake, then slice and enjoy!