Preheat your oven to 160°C (320°F) and prepare an 8×8-inch baking pan by lining it with parchment paper.

In a large mixing bowl, whisk together four egg yolks and 100 grams of sugar until pale and creamy, about 3-4 minutes. Add 60 milliliters of vegetable oil, 80 milliliters of milk, and one teaspoon of vanilla extract, stirring until well combined.

Sift 100 grams of cake flour, two teaspoons of matcha powder, one teaspoon of baking powder, and a pinch of salt into the egg yolk mixture. Gently fold until no flour streaks remain.

In a separate bowl, beat four egg whites with a pinch of cream of tartar until foamy. Gradually add 50 grams of sugar, beating until stiff peaks form, about 5-7 minutes.

Gently fold one-third of the meringue into the matcha batter, repeating until all meringue is incorporated to maintain airiness.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool completely in the pan on a wire rack.

Slice the cooled cake into rectangular pieces, then cut each rectangle diagonally to form triangles.

Make a shallow slit in each triangle to create a pocket for filling.

Whip 200 milliliters of heavy cream with 30 grams of powdered sugar and a dash of vanilla extract until stiff peaks form.

Fill each pocket with whipped cream and add diced fresh strawberries.

Garnish each sandwich with a swirl of whipped cream and a slice of strawberry. Dust with powdered sugar before serving.