Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with unsalted butter and line the bottoms with parchment paper.

In a large mixing bowl, sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt.

Add the softened unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Incorporate the egg whites, sour cream, vegetable oil, and vanilla extract into the mixture, and blend until smooth.

Divide the batter evenly between the prepared cake pans and bake for 35–40 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before flipping them onto a wire rack to cool completely.

For the buttercream, whisk egg whites and sugar over simmering water until warm and sugar dissolves, then whip until stiff peaks form.

Gradually add the softened butter to the whipped egg whites, then mix in strawberry jam, lemon juice, and freeze-dried strawberry powder.

Frost the top of one cooled cake layer with strawberry buttercream, add a layer of strawberry jam, place the second layer on top and frost the entire cake.

Serve the Strawberry Matcha Cake with a refreshing drink and enjoy your delightful creation!