Matcha Loaf with Strawberries and Cream
Matcha Loaf with Strawberries and Cream has a delicious balance of earthy matcha, subtle sweetness, and a moist, tender texture. The juicy strawberries and airy whipped cream add freshness and richness, creating a flavor reminiscent of a matcha strawberry latte.
Equipment
- Loaf Pan
- Medium bowl
- Stand Mixer
- Sifter
- Measuring spoons and cups
Ingredients
Matcha Loaf
- ½ cup oil neutral
- 1 cup sugar
- 2 eggs large
- ½ cup milk any kind
- ½ cup sour cream
- 1 tsp vanilla
- 1¾ cup flour
- 2 tbsp matcha ceremonial grade
- 1 tsp baking powder
- ½ tsp kosher salt
Strawberries and Cream
- ½ cup whipping cream
- 1 tsp sugar
- 4 strawberries diced or sliced
Instructions
Matcha Loaf
- Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper.
- In a medium bowl, mix oil and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in milk, sour cream and vanilla extract. Mix until smooth.
- Sift in flour, matcha powder, baking soda and kosher salt. Mix until it is just incorporated.
- Pour the batter into the prepared loaf pan and bake 350F for 60 minutes or until toothpick comes out clean.
Strawberries and Cream
- While the loaf cools, whip the heavy cream and sugar together on high speed until stiff peaks form - about 2 minutes.
- Once the loaf has cooled, slice and spread a generous layer of whipped cream on top and decorate with fresh sliced strawberries. Enjoy!
Notes
Sift your matcha powder to avoid any clumps that might affect the texture of the loaf.
If you like a richer flavor, add a little more sugar to the whipped cream or infuse the cream with vanilla or almond extract.
Ensure the loaf is fully cooled before frosting with cream to avoid melting.
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