Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the sifted cake flour, matcha powder, baking powder, and salt. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.

With the mixer on low speed, alternately add the flour mixture and the milk in three parts, beginning and ending with the flour. Mix just until combined. Divide the batter evenly between the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.

While the cakes are baking, prepare the strawberry filling: Combine the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the strawberries begin to break down and release their juices, about 5 minutes. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and let cool completely.

To make the frosting, pour the cold heavy whipping cream, powdered sugar, and freeze-dried strawberry powder into a chilled bowl. Whip on medium-high speed until stiff peaks form.

Assemble the cake: Place one cooled matcha cake layer on a serving plate. Pipe a border of strawberry frosting around the top edge of the cake to create a dam. Spoon the cooled strawberry compote into the center. Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining strawberry frosting. Garnish with fresh strawberries if desired.