Matcha strawberry shortcake

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Ingredients

Preheat oven to 350°F. Generously grease two eight-inch round cake pans with butter or nonstick cooking spray. Line the bottom of the pans with parchment paper circles (not wax paper)
In a large mixing bowl, beat eggs using an electric mixer on medium speed until volume doubles, about eight minutes.
In a separate small bowl, add honey to sugar and set aside
In another separate bowl, whisk together flour, baking powder, matcha green tea powder
With the mixer on low, slowly add the sugar honey mixture to the beaten eggs until incorporated.
Slowly add in half the dry ingredients mixture and half the water and beat on low until incorporated. Repeat with the remaining dry ingredients and water.
Fill both cake pans evenly. Bake for 30-35 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Cool on a rack completely and then remove from pans.
In a separate large bowl, gently whisk together the cold whipping cream, skim milk powder, and icing sugar.
Using a handheld mixer or a stand mixer, beat this on high until stiff peaks form. Set aside.
Pipe or spoon half the whipped cream on top of one of the cooled cakes. Arrange sliced strawberries on top of the cream. Place the second cake on top and repeat with the remaining cream and berries. Note: You can split your cakes in half horizontally if you would like to create a four-layer cake.
Serve immediately or refrigerate before serving. Enjoy!