Preheat oven to 375°F and line three 6” cake pans with a round of parchment paper. Set aside.

In a large bowl, use a hand mixer or stand mixer to beat the egg whites until it becomes foamy. Add in the cream of tartar and continue beating until it becomes frothy soft peaks.

Sprinkle the sugar into the egg whites one spoonful at a time, mixing in between each addition, until it becomes stiff peaks. Set aside.

In a separate large bowl, stir together the egg yolks, milk, oil, and vanilla extract. Sift in the cake flour and matcha powder. Stir together with a spatula until combined.

Add the egg white meringue into the egg yolk mixture in 3 additions, folding the batter together in an upwards motion in between each addition. Fold the batter until no streaks remain and batter is fluffy and airy.

Divide the cake batter evenly into your 3 lined cake pans.

Bake cakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool in the pans for about 15 minutes before running a knife around the edges of the pan and inverting the pan to release the cakes. Let cool completely before using.

In a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until it becomes very creamy and pale in colour.

Add in the powdered sugar, matcha powder, and vanilla extract. Mix on low speed, working your up to medium-high speed for another 10 minutes.

In a large bowl, add whipping cream, powdered sugar, matcha powder, and vanilla extract. Use a hand mixer to beat until it becomes medium-firm peaks.

On a cake turntable, lay down your first cake layer. Use an offset spatula to smooth an even layer of buttercream or whipped cream on top.

Top the frosting with a layer of diced strawberries, lightly pressing them down into the frosting so that they stay in place.

Place another cake layer on top and repeat with the next layer of frosting and strawberries.

Frost the top and outside of the whole cake with a crumb coat. Chill in the fridge for about 30 minutes before frosting with the final layer of frosting.

Decorate the top with buttercream lettering and more strawberries, if desired.