Preheat the oven to 350°F/180°C. Grease and line a 6" cake pan.

In a large bowl, whisk egg yolks with 70g of sugar until pale. Set aside.

In another bowl, whip egg whites until frothy, then gradually add 25g of sugar. Whip until firm peaks form. Set aside.

Mix milk, vanilla extract, and salt into the egg yolk mixture.

Sift matcha, flour, and baking powder into the egg yolk mixture. Gently whisk until combined.

Fold a third of the whipped egg whites into the egg yolk mixture, then fold in the rest until fully combined.

Pour batter into the prepared cake pan and bake for 30-35 minutes. Allow to cool.

Whisk together milk, evaporated milk, sweetened condensed milk, and strawberry puree.

Place plastic wrap in the cake pan used for baking the cake, then place the cooled matcha sponge on top.

Poke holes all over the cake with a fork, then pour the tres leches mixture over it. Allow to soak, then cover with plastic wrap.

Refrigerate for at least 7 hours or overnight.

In a large bowl, combine heavy cream, powdered sugar, and vanilla extract.

Whip on medium-high speed with an electric mixer until medium peaks form. Add strawberry puree if desired and mix.

Pipe whipped cream over the chilled cake and top with fresh strawberries.

Keep covered in the refrigerator; it lasts 4-5 days.