Baking Instructions

• Preheat oven to 325°F, and line the bottom of an 8-inch square pan with parchment paper. Lightly spray the exposed sides with cooking spray.
• In a medium-size bowl, beat together the softened butter and sugar until light and fluffy, about 1-2 minutes.
• Add the eggs, matcha powder and vanilla, and beat just until combined.
• In a small bowl, whisk together the flour and baking powder.
• Add half of the flour mixture to the bowl, and stir to combine.
• Add all of the buttermilk, and stir again.
• Finally, add the remaining half of the flour mixture and stir until no streaks of flour remain, but be careful not to overmix.
• Scrape the batter into the prepared pan, and bake on the middle rack for 30-33 minutes.
• Let the cake cool in the pan for about 15 minutes before transferring to a cooling rack.
• Make the frosting by combining all frosting ingredients and beating until light and fluffy.
• Slice the cake in half and spread some buttercream on top of one half, then place the other half on top.
• Decorate the cake with powdered sugar, remaining buttercream, and fresh strawberries before slicing into triangle slices.