Combine the milk, flour, cornstarch, matcha powder, sugar, eggs and melted butter in a blender and blitz until smooth

Pour the batter through a fine-meshed sieve into a large bowl

Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel

Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan

Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds

Repeat with the remaining batter

Allow crepes to come to room temperature

Place cream and sugar in the bowl of a stand mixer, beat for 3-4 mins until stiff peaks

Place in the fridge until ready to use

Sieve the matcha powder over the white chocolate in a heatproof bowl

Heat the cream in a small saucepan or microwave until steaming

Pour the cream over the chopped chocolate and cover with a plate/lid

Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth

Add the milk and stir until well combined and shiny

Set aside to cool for 15 minutes as you assemble the cake

Build the cake on a large plate or cake board (it can be difficult to move around if not)

Lay one crepe on the board/plate and spread a thin layer of matcha cream over the crepe, top with another layer of crepe

Repeat with 5 layers of crepe, then spread a thin layer of cream over the top crepe

Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe

Continue to layer another 5-6 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe

Continue the process until all the crepes have been used

Top the cake with the cooled chocolate ganache and spread by turning your turntable

Place the cake in the fridge to set for a minimum of 1 hour before serving

Dust with matcha powder to serve!