3. Sift the cake flour, cornstarch, and matcha powder into the mixture and mix, then add the fresh cream and mix.

4. Line a 16cm mold with a Teflon sheet and pour the batter through a fine sieve into it.

5. Bake in a 220-degree oven for about 25 minutes, let it cool at room temperature for about 1 hour, and let it mature in the refrigerator for at least 6 hours.

6. Chop the strawberries, put them in a pot, add sugar and lemon juice, and boil over medium-low heat.

7. Once it boils for a while, reduce the heat to low and simmer until it thickens.

8. Place in a bowl and chill in the refrigerator.

9. Add sugar and vanilla extract to the cold cream cheese and whip gently at low speed.

10. Add the cold strawberry puree and whip, then add the cold fresh cream and whip to make cream.

11. Place cream on top of the cake, smooth it out, and decorate with halved strawberries.

3. Sift the cake flour, cornstarch, and matcha powder into the mixture and mix, then add the fresh cream and mix.

4. Line a 16cm mold with a Teflon sheet and pour the batter through a fine sieve into it.

5. Bake in a 220-degree oven for about 25 minutes, let it cool at room temperature for about 1 hour, and let it mature in the refrigerator for at least 6 hours.

6. Chop the strawberries, put them in a pot, add sugar and lemon juice, and boil over medium-low heat.

7. Once it boils for a while, reduce the heat to low and simmer until it thickens.

8. Place in a bowl and chill in the refrigerator.

9. Add sugar and vanilla extract to the cold cream cheese and whip gently at low speed.

10. Add the cold strawberry puree and whip, then add the cold fresh cream and whip to make cream.

11. Place cream on top of the cake, smooth it out, and decorate with halved strawberries.