Preheat your oven to 375°F (190°C) and line three 6-inch cake pans with parchment paper.

In a large mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar, continuing to mix until stiff peaks form. This should take about 3-5 minutes.

In a separate bowl, whisk together the egg yolks, milk, oil, and vanilla extract. Gradually add in the sifted cake flour and matcha powder, mixing until just combined.

Gently fold the egg white meringue into the egg yolk mixture in three additions, being careful not to deflate the mix.

Divide the batter evenly among the prepared cake pans and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.

Once cakes are cool, make the buttercream by beating the room temperature butter until creamy. Add the powdered sugar, matcha powder, and vanilla extract, mixing until well combined and fluffy.

In a clean, chilled bowl, beat the whipping cream with powdered sugar, matcha, and vanilla until medium-firm peaks form.

Place one layer of the cake on a serving plate, spreading a layer of buttercream followed by a layer of diced strawberries. Repeat this with the second layer and top with the final cake layer.

Chill the assembled cake for about 30 minutes.

Once chilled, cover the entire cake with whipped cream and decorate with whole strawberries on top.