Preheat your oven to 160 °C (320 °F). Line a 20 cm (8 inch) square baking pan with parchment paper and grease the edges.

In a mixing bowl, combine the egg yolks and 60 g of castor sugar. Beat on high until pale and thick, about 3-4 minutes. Add 120 ml of milk and 1 tsp of vanilla extract; mix well.

Sift in 120 g of cake flour, 2 tsp of matcha powder, 1 tsp of baking powder, and a pinch of salt into the yolk mixture. Gently fold the dry ingredients into the wet ones.

In a clean bowl, whip egg whites with 1/2 tsp of cream of tartar until foamy. Gradually add remaining castor sugar, whipping until stiff peaks form, about 2-3 minutes.

Carefully fold whipped egg whites into the yolk mixture in three additions, incorporating gently to preserve air bubbles.

Pour the batter into the prepared baking pan and bake for 20-25 minutes until lightly golden. Allow to cool on a wire rack.

To make the milk soak, whisk together 300 ml of sweetened condensed milk, 120 ml of evaporated milk, 120 ml of regular milk, and 2 tsp of matcha powder until smooth.

Poke holes in the cooled cake with a skewer or fork. Pour the matcha milk mixture evenly over the cake and chill in the refrigerator for at least 1 hour.

In a mixing bowl, whip 240 ml of heavy cream with 80 g of powdered sugar and 1-2 tsp of matcha powder until stiff peaks form.

Spread the whipped matcha cream over the chilled cake and garnish each slice with fresh strawberries. Serve and enjoy!