Preheat your oven to 350°F (175°C). Line the bottom of a round cake pan with parchment paper.

In a mixing bowl, beat 4 eggs with 1 cup of sugar until pale and fluffy. Sift together 1.5 cups of flour, 1 teaspoon of baking powder, and 3 tablespoons of matcha powder, and gently fold this into the egg mixture. Add 0.5 cup of warm milk and 0.25 cup of melted unsalted butter, mixing until just combined.

Pour the batter into the prepared pan and bake for 20-25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.

For the strawberry mousse, combine 1 cup of pureed strawberries, 0.25 cup of sugar, and 1 teaspoon of vanilla extract in a saucepan. Heat gently, then add 1 tablespoon of gelatin and allow to dissolve. Once cool, fold in 1 cup of whip cream.

Once the sponge is cool, slice it into even layers. Spread strawberry mousse between layers and chill for 1-2 hours.

Prepare the matcha frosting by whipping 1 cup of heavy cream. Gradually add 0.25 cup of sugar and 2 tablespoons of matcha powder until smooth.

Frost the cake with the matcha frosting, garnishing with fresh strawberry slices or dusting of matcha powder. Chill before serving.