Preheat the oven to 350°F (175°C). Grease a loaf or cake pan and set aside.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, salt, and matcha powder until evenly combined. Visual cue: mixture appears uniformly green-speckled and dry.
In a separate bowl, beat the eggs until frothy, then add the vegetable oil, vanilla extract, and buttermilk. Whisk until smooth and slightly frothy. Visual cue: mixture is pale yellow with a slight sheen.
Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. The batter should be smooth with no streaks. Visual cue: batter is consistent in color and texture, with no flour pockets.
Pour the batter into the prepared pan, then evenly distribute the sliced strawberries on top. Gently press some slices into the batter if desired. Visual cue: strawberries sit on the surface without sinking.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Visual cue: golden-brown crust with firm edges and a slightly risen top.
Remove the cake from the oven and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. Visual cue: cake releases easily from pan and a toothpick test confirms doneness.
