Preheat your oven to 160°C (320°F) and line an 8×8-inch baking pan with parchment paper.

In a large bowl, whisk together egg yolks and granulated sugar until pale and creamy.

Add vegetable oil, milk, and vanilla extract. Mix until smooth.

Sift in cake flour, matcha powder, baking powder, and salt. Fold gently.

Beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form.

Fold meringue into batter in three additions.

Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.

Cool in the pan for 10 minutes, then invert onto a wire rack.

Create shallow pockets in each triangle without cutting through.

Whip heavy cream with powdered sugar to soft peaks, fill pockets, and add strawberries.