Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat together the 7 tablespoons of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy (3-5 minutes).
Add the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 1/2 tablespoons of matcha powder and 1 1/2 teaspoons of vanilla extract until well combined.
In a separate bowl, whisk together the 1 cup of all-purpose flour and 1 1/4 teaspoons of baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the 5 tablespoons of buttermilk, mixing until just combined.
Pour the batter into a greased 9-inch round baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the 4 ounces of softened unsalted butter until creamy. Gradually add in the 2 cups of sifted powdered sugar, mixing well. Add the 1 1/2 teaspoons of vanilla extract and 1 1/2 tablespoons of heavy cream, beating until smooth and fluffy.
Spread the frosting evenly over the top and sides of the cooled cake using a spatula.
Garnish with fresh strawberries if desired, slice, and enjoy!
