Makes one 9x9 coffeecake. You can also bake in an 8x8 pan, but it will turn out taller.

The matcha crumbs and strawberry filling can be made 1-2 days ahead and refrigerated until ready to assemble.

Strawberry filling

1. Roughly chop 350g hulled strawberries, approximately 1 pint.

2. Cook in a saucepan with 45g sugar and 1 tbsp lemon juice for 15-20 minutes. The fruit should be broken down and bubbling.

3. Make a slurry of 1 tbsp tapioca flour with 2 tbsp water. You can substitute 1.5 tbsp flour, but it won't be as translucent. Slowly stream the slurry into the fruit, whisking constantly until fully incorporated.

4. Continue cooking another minute or so to thicken.

5. Refrigerate until ready to use.

Matcha crumbs

1. Combine 85g sugar, 115g flour, 1/2 tsp kosher salt, and 1-2 tsp matcha. Adjust matcha to taste or for desired color.

2. Use your fingers to press in 6 tbsp softened butter, until no unmixed butter lumps remain. It should form clumps when pressed together but break apart easily.

3. Refrigerate until ready to use.

Cake batter

1. In a stand mixer with the paddle attachment, beat 150g sugar, 4 tbsp butter, 2 tsp baking powder, and 1/2 tsp salt. Beat until light and creamy.

2. Add 1 egg and beat until mostly mixed.

3. Measure out 240g flour and 1/2 cup milk. Alternate mixing these into the batter, starting with about a third of the flour, then half the milk, and then another third of flour, and so on. Scrape the bowl between additions.

Assemble and bake

1. Line a 9x9 inch pan with parchment and nonstick spray.

2. Spread a bit over half of the cake batter into the pan, about 330g. It will feel like not enough batter — that's OK, just spread it thin.

3. Dollop the strawberry filling over the cake batter, then spread it out to fully cover (lots of small dollops will make it easier to spread).

4. Dollop on the remaining cake batter, and spread to cover. Again, this will be difficult but do your best. You may not be able to cover 100% of the strawberry, but try to thin out any thicker spots.

5. Sprinkle the matcha crumbs over the top. Crumble any large clumps.

6. Bake at 375° for 50 minutes. The crumbs should be just starting to brown.

Glaze

1. While the cake is cooling, make the glaze. Stir together 1/2 cup powdered sugar, 1/2 tsp matcha (or more for desired color), and 2 tsp water.

2. Drizzle over the cake.

3. Optionally decorate with edible flowers and leaves. Slice and serve.