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

Whisk together the egg yolks and granulated sugar until pale and creamy, then add vegetable oil, milk, and vanilla extract.

Sift together cake flour, matcha powder, baking powder, and salt into the egg yolk mixture and gently whisk.

Beat egg whites with cream of tartar until foamy; gradually add sugar and beat until stiff peaks form.

Fold the whipped egg whites into the batter in three additions, being careful not to deflate.

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

Allow the cake to cool completely in the pan on a wire rack for 30-40 minutes.

Slice the cake into rectangles, then cut each rectangle diagonally to create triangular pieces.

Make shallow slits in each triangular piece and whip heavy cream with powdered sugar until soft peaks form.

Pipe or spoon the whipped cream into each pocket of the triangles with diced strawberries, then top with more whipped cream.

Dust with powdered sugar and serve on a platter.