Preheat your oven to 375°F (190°C) and prepare four 6-inch cake pans by lining the bottoms with parchment paper and lightly greasing the sides.

In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add lemon juice and granulated sugar, beating until stiff peaks form.

In a separate bowl, whisk together the egg yolks, milk, sunflower oil, and vanilla extract. Sift in the cake flour and matcha powder, then gently fold to combine.

Divide the batter evenly among prepared cake pans and bake for 15-20 minutes, until a toothpick comes out clean. Cool for 15 minutes in pans.

In a large bowl, beat the cold whipping cream with powdered sugar and additional matcha until medium-stiff peaks form.

Once cakes are cool, layer them on a serving platter with whipped cream and mashed strawberries between layers.

Chill in the refrigerator for at least 20 minutes before serving.