Matcha Strawberry Shortcake Cups

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If there’s one dessert that screams elegance and comfort at the same time, it’s strawberry shortcake. But today, we’re giving this classic treat a trendy, flavorful twist by adding matcha! These Matcha Strawberry Shortcake Cups are the perfect blend of earthy matcha, sweet juicy strawberries, and fluffy whipped cream—all layered in an easy, individual serving size.
I love desserts that not only taste amazing but also look effortlessly pretty, and these matcha-infused shortcake cups are both. Whether you’re making them for a weekend treat, a springtime gathering, or just to satisfy your sweet tooth, these cups are as delightful to eat as they are to make. Plus, the combination of matcha and strawberries? Absolutely divine. Let’s dive in!

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Ingredients for Matcha Strawberry Shortcake Cups

Here’s everything you’ll need to whip up these gorgeous little treats:

For the Matcha Shortcake Base

2 cups all-purpose flour
3 tbsp matcha powder
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
3/4 cup whole milk
2 large eggs
2 tsp vanilla extract

For the Strawberries

4 cups fresh strawberries, sliced
4 tbsp granulated sugar
2 tsp lemon juice

For the Whipped Cream

1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

How to Make Matcha Strawberry Shortcake Cups

Prepare the Strawberries

1. Toss sliced strawberries with sugar and lemon juice in a bowl.
2. Let sit at room temperature while the cake bakes.

Make the Matcha Shortcake Base

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch cake pan with parchment paper.

2. In a large bowl, whisk together flour, matcha powder, sugar, baking powder, and salt.
3. In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth.

combined dry ingredients for matcha shortcake

combined wet ingredients for matcha shortcake

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
5. Spread batter evenly into the prepared pan.

combined wet and dry ingredients for matcha shortcake

matcha shortcake batter spread in pan lined with parchment paper

6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan.

Whip the Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Shortcake Cups

Now comes the fun part—putting everything together!

1. Slice the cooled matcha shortcake into 1-inch cubes

2. In small dessert cups or glass jars, layer the components:

Start with whipped cream on the bottom
Then some matcha shortcake
Then some strawberries (make sure to get a bit of the strawberry juice with those)
Then more whipped cream.
You can put another layer of matcha shortcake and strawberries on top again if you have room in your cups, and then make sure to end with whipped cream on the top.

3. Serve immediately, or chill for up to an hour before serving for an even more refreshing treat.

FAQs

1. Can I make this dessert ahead of time? You can prepare the matcha shortcake and strawberries up to a day in advance, but I recommend assembling the cups just before serving to keep everything fresh and light.

2. Can I use matcha powder from my local grocery store? You can, but high-quality matcha (like ceremonial or culinary-grade from a specialty shop) will give you a better color and flavor. Grocery store matcha can sometimes taste dull or bitter. If it’s marked as “culinary grade,” then you should be good to go! I usually get mine from Costco or Amazon

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3. What if I don’t have heavy cream? You can use store-bought whipped cream from a can, for sure!

4. How should I store these? These matcha strawberry shortcake cups will last a couple hours sitting out for a party, but ideally they should be stored in the fridge to stay fresh. Whipped cream doesn’t do well with heat. You can store your cups in the fridge perfectly fine, but make sure there aren’t any odors in your fridge that the matcha cake could absorb. I would recommend eating these within a day or two or best flavor.

5. Can I just make this a cake instead of putting everything in a cup? Sure thing! That would be just as elegant and fun. All you have to do is prepare the matcha shortcake and strawberries as the recipe calls for. Then, bake the cake and let it cool. Finally, slice up your cake and serve it with a heaping dollop of strawberries and whipped cream on top.

Pro Tips

Chill everything for the best texture! Keeping your cream, mixing bowl, and even your whisk cold will help you get the fluffiest whipped cream possible.
Don’t overwork the shortcake dough! Handling the dough too much can make the shortcake tough instead of light and fluffy.
Use a piping bag for extra presentation points. If you want your whipped cream to look fancy, transfer it into a piping bag with a star tip (or even no tip! That’s what I did) and swirl it on top of each cup.
Play with different fruits! While strawberries are classic, you can also try raspberries, blueberries, or even mango for a fun variation.
Serve everything fresh. This recipe tastes best when eaten within 24-48 hours. I recommend preparing the cups about an hour before serving and letting them sit in the fridge for a bit before you serve them.

These Matcha Strawberry Shortcake Cups are an absolute must-try if you love fresh, vibrant flavors and stunning desserts that impress with minimal effort. The combination of earthy matcha, juicy strawberries, and fluffy whipped cream is a match made in dessert heaven. Whether you’re making these for a summer cookout, a brunch treat, or just because you deserve a little indulgence, I promise they’ll be a hit!
If you try this recipe, I’d love to hear how it turned out in the comments below. Happy baking! 🍓💚