1. Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.

2. In a mixing bowl, beat eggs and sugar until pale and fluffy.

3. Sift flour, baking powder, and matcha powder together.

4. Gently fold dry ingredients into the egg mixture.

5. Add warm milk and melted butter, folding until combined.

6. Pour into the prepared cake pan and bake for 20–25 minutes until springy. Let cool.

7. Puree the strawberries. Warm them in a saucepan with sugar and vanilla.

8. Add softened gelatin to the warm puree and stir until dissolved. Cool to room temperature.

9. Whip 1 cup heavy cream to soft peaks. Gently fold into cooled strawberry mixture to form mousse.

10. Slice cooled cake into 2 or 3 layers. Place one layer on a plate or ring mold.

11. Spread mousse over the layer, repeat with remaining layers. Chill to set for 1–2 hours.

12. For frosting: whip 1 cup heavy cream with sugar and matcha until medium peaks form.

13. Frost the top and sides of the chilled cake with matcha cream.

14. Garnish with fresh strawberries or a dusting of matcha. Chill before slicing.