I always think matcha or green tea and strawberry is a seamless blend of dessert art.The colour tone catches the eye and the taste of combination is deliciously notable.
This strawberry shortcake has the ordinary butter biscuit replaced by a matcha pound cake recipe. This twist is actually inspired by my Matcha Strawberry Mini Bundt Cake, which also uses Natvia as the natural sweetener.
I like how the slight bitterness from Natvia has been covered by the pronounce matcha flavor, whilst it is pretty crucial to use good quality matcha powder like this. So make sure you're not using green tea granules!
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This blog hop is organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.
For matcha pound cake
1/2 cup butter, soften
2/3 cup Natvia
1 tsp vanilla
1 tbsp whole milk
1 cup all purpose flour
1 tbsp matcha powder
1 1/2 cup whipping cream
1 tsp vanilla
Fresh strawberries, halved
How to make matcha green tea pound cake:
- Preheat oven to 180C. Grease a loaf pan and set aside.
- In a mixing bowl, combine butter and Natvia. Cream until smooth.
- Add egg, one at a time, and beat until well incoprated. Add vanilla.
- In a small bowl, sift together flour and matcha powder. Add the dry into the wet ingredients and mix well.
- Pour batter into prepared loaf tin. Bake for 40-45 minutes or until set and edges slightly turned brown.
- Meanwhile, add vanilla into cold whipping cream and beat until soft peak formed.
- Serve one to two slices of matcha pound cake with a dollop of vanilla whipped cream and fresh strawberries.
With all my love <3