Preheat your oven to 350°F (175°C). Grease a cake pan and line the bottom with parchment. Yes, you want an escape hatch for the cake.

In a bowl, whisk together flour, sugar, baking powder, salt, and matcha powder. The green powder is the magic wand—don’t skip it.

In another bowl, beat eggs, milk, melted butter (or oil), and vanilla until smooth. It should look like you’re about to start a dream smoothie, not a bland batter.

Pour the wet ingredients into the dry and stir until just combined. Don’t overmix; we’re aiming for tender, not super-sturdy. A few lumps are fine.

Fold in the chopped strawberries gently. They’re the star of the show, so keep their little bright faces intact.

Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out with a few crumbs. If the top looks like it’s basking in the sun, you’re golden.

Let the cake cool for 10–15 minutes, then transfer to a rack to finish cooling. While it cools, you can pretend you’re a classy patissier named Dolores.

If you’re feeling extra, whisk together the glaze and drizzle over the cake. It adds a pretty shine and a little sweetness lift.