1. Preheat the oven to 350°F and line an 8 inch square baking pan with parchment paper.

2. In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.

3. In a large bowl, beat the eggs and granulated sugar until lighter and slightly fluffy.

4. Add the milk, vegetable oil, and vanilla extract, then whisk until smooth.

5. Fold the dry ingredients into the wet ingredients just until combined.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cake completely in the pan.

9. Beat the softened cream cheese until smooth.

10. Mix in the powdered sugar and strawberry jam until fully combined.

11. In a separate bowl, whip the cold heavy cream to medium peaks.

12. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy.

13. Slice the cooled cake horizontally into two even layers.

14. Place the bottom layer on a serving plate or back into the lined pan.

15. Spread part of the strawberry cream over the bottom cake layer.

16. Arrange the halved fresh strawberries tightly across the filling.

17. Spread the remaining strawberry cream over and around the berries to create an even layer.

18. Place the second cake layer on top and press gently.

19. Chill the cake for 1 to 2 hours until the filling is set.

20. Dust the top with matcha powder and garnish with whole strawberries before slicing and serving.