Start by pre-heating your oven to 180c. Also grease and line three 8 inch cake tins, leave these aside.

In a bowl, add the matcha powder and hot milk. Whisk these together, then leave this aside.

In a large bowl, add the softened butter, oil, sugar and vanilla. Beat these together for 5 minutes.

Add 3 of the eggs into this, mix until combined. Then mix in the remaining 3 eggs.

Now add the matcha mixture and the flour. Mix everything together just until you get a smooth batter.

Pour this batter into your prepared cake tins then bake for around 40 minutes, or until a toothpick inserted into the centre of your cakes comes out clean.

Once baked, leave them to cool down completely.

Meanwhile, make your Swiss meringue buttercream.

Get a large dollop of this and leave this aside, we're going to use this later.

With the rest of the buttercream, add the freeze dried strawberry powder to it. Start by adding 2 tablespoons and mix this in. Taste this, then add more depending on how strong you want the strawberry flavour to be.

Once the cake layers have cooled completely and the buttercream has been made, we can put the cake together.

Start by taking the cake layers out of the tins, then cut the tops of them off, just so the layers are more even.

Place one of your cake layers down onto a cake board or plate, and spread some of the strawberry buttercream over this.

Add another cake layer, spread more buttercream over this, then add the final layer of cake.

Now decorate it however you want. I got the dollop of buttercream that we saved and mixed some matcha powder into this.

Then iced the cake with this matcha buttercream and the remaining strawberry buttercream, then piped some swirls of strawberry buttercream on top.

Cut into the cake and enjoy!