Preheat your oven to 180°C and grease and line three 8-inch cake tins.

In a bowl, add the matcha powder and hot milk. Whisk together and set aside.

In a large bowl, combine softened butter, oil, sugar, and vanilla. Beat for 5 minutes.

Add 3 eggs and mix until combined, then add the remaining 3 eggs.

Mix in the matcha mixture and flour until a smooth batter forms.

Pour the batter into prepared cake tins and bake for about 40 minutes or until a toothpick comes out clean.

Leave the cakes to cool completely.

Prepare the Swiss meringue buttercream.

Reserve a large dollop of this buttercream for decoration.

Add freeze dried strawberry powder to the remaining buttercream, starting with 2 tablespoons. Mix and taste, adding more powder if desired.

Once cooled, remove cake layers from tins and trim tops for evenness.

Place a cake layer on a board or plate and spread some strawberry buttercream on top.

Add another cake layer, spread more buttercream on it, and top with the final cake layer.

Decorate as desired using the reserved buttercream mixed with matcha powder.

Cut into slices and enjoy!