Matcha Strawberry Shortcake

This easy-to-make Matcha Strawberry Shortcake recipe features freshly baked Matcha biscuits topped with a fluffy layer of whipped cream and complemented with freshly sliced strawberries.

Makes 8 shortcakes.

An original recipe prepared for us by modest marce.


    • 3 cups all purpose flour, sifted
    • ½ cup turbinado sugar, plus more for sprinkling
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 2 Tbsp baking powder
    • 1 tsp fine salt
    • ¾ cup unsalted butter, cold and cubed
    • 1 cup heavy cream, plus more for topping
    • 2 cups thinly sliced fresh strawberries, for serving
    • 2 cups fresh whipped cream, for serving


    1. Preheat oven to 400F. line a baking sheet with parchment paper and set aside.
    2. In a large mixing bowl whisk together the flour, sugar, Matcha, baking power and salt until evenly combined.
    3. Add the butter and gently work into the flour mixture using your hands until a crumb consistency is formed.
    4. Stir in heavy cream until the dough comes together. Transfer dough to a floured surface and roll to a 1" thickness.
    5. Cut into rounds using a biscuit cutter (or mason jar lid) and transfer to prepared baking sheet.
    6. Brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 12-15 minutes, until the edges are golden brown. Let cool completly before assembling.
    7. To assemble: slice biscuit in half and begin with the bottom half. Top with a layer of whipped cream and a handful of strawberries. Repeat with top half and serve immediately.


    Click below to purchase the Culinary Grade Matcha used in this recipe: