Matcha, strawberry jam, and gooey vanilla cake—this one’s a total flavor surprise

Say hello to the Gooey Butter Cake of the Month: a matcha-strawberry mashup that’s anything but ordinary. It starts with a soft vanilla cake crust, then a creamy matcha cheesecake layer, topped with swirls of strawberry jam for a sweet little surprise. It’s earthy, rich, and just perfect for the season.

Recipe Rundown

It’s time for another Gooey Butter Cake of the Month, and after reading through all your flavor suggestions, matcha totally stood out. I love trying new flavors, and this one was such a fun experiment. If you’re new to matcha, this is a great way to ease in—it’s not overpowering, but you still get that subtle earthy green tea flavor in the background. The strawberry jam adds sweet swirls throughout, and my favorite part was topping it with fresh fruit and whipped cream. Completely optional, but it brings such a nice balance to the rich, gooey cake.

FAQ

What does matcha taste like in this gooey butter cake?
Matcha adds a slightly earthy, green tea flavor that balances beautifully with the sweet vanilla crust and strawberry jam swirl.

Can I use a different jam or preserve?
Absolutely! Raspberry, cherry, or even peach would work well if you’re not a strawberry fan.

How do I know when the cake is done baking?
The edges will be set and slightly puffed, but the center should still have a gentle jiggle. Don’t worry—it firms up as it cools.

Do I need to refrigerate it overnight?
You don’t have to, but chilling it helps set the texture and makes slicing super clean and satisfying.

Can I make this ahead for an event?
Yes! This cake keeps well in the fridge for up to 3 days, making it a perfect make-ahead dessert.

Sprinkle of Fun

Planning a Mother’s Day tea party? Skip the usual treats and surprise everyone with this gooey butter cake twist! The dreamy matcha color and strawberry swirl are perfect for a tea party—plus it’s secretly super simple to make. Slice it into squares, top with whipped cream and berries, and serve it up with floral tea for a sweet little moment Mom won’t forget.

Strawberry Matcha Gooey Butter Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Crust:

• 1 box vanilla cake mix
• 1 stick (½ cup) melted butter
• 1 large egg
• 1 tsp vanilla extract

Filling:

• 8 oz cream cheese, softened
• 2 large eggs
• 1/3 cup whole milk
• 2 tbsp matcha powder
• 1 tsp vanilla extract
• 3 ½ cups powdered sugar
• 3 tbsp strawberry jam 

Optional topping:

• Sliced fresh strawberries
• Whipped cream

Instructions

1. Preheat the oven to 350°F. Line a 9×13” pan with parchment and spray with baking spray.
2. In a large bowl, mix the vanilla cake mix, melted butter, egg, and vanilla until a thick dough forms. Press it evenly into the bottom of the pan.
3. In a separate bowl, beat the cream cheese until smooth. Add eggs, milk, matcha, vanilla, and powdered sugar. Beat until fully combined and fluffy. If it isn’t smooth, that’s okay, it’ll bake fine!
4. Pour the matcha filling over the crust and smooth the top.
5. Warm the strawberry jam slightly if needed, then drop spoonfuls over the top. Use a knife or skewer to swirl it gently into the filling.
6. Bake for 40–45 minutes, or until the center is just set but still slightly jiggly. Don’t over bake—it’ll continue to firm as it cools.
7. Cool completely before slicing. I like to let it set in the fridge overnight. Top with strawberries and whipped cream.