Strawberry Matcha Trifle

[mndynthn12]

Savor the fusion of flavors with this Strawberry Matcha Trifle! Layers of luscious strawberries, creamy matcha mousse, and light sponge cake come together for a refreshing and elegant dessert that’s both visually stunning and deliciously satisfying.

Strawberry Matcha Trifle

Ingredients:​

For the Sponge Cake:​

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt

For the Matcha Mousse:​

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp matcha powder
• 1 tbsp hot water

For the Strawberry Layer:​

• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions:​

1. Prepare the Sponge Cake:
   1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
   2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
   3. In another bowl, combine the eggs, melted butter, milk, and vanilla extract.
   4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
   5. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   6. Let the cake cool completely, then cut it into cubes.
2. Make the Matcha Mousse:
   1. In a small bowl, dissolve the matcha powder in hot water to form a smooth paste.
   2. In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
   3. Gently fold the matcha paste into the whipped cream until well combined. Chill until ready to use.
3. Prepare the Strawberry Layer:
   1. In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 15 minutes to macerate.
4. Assemble the Trifle:
   1. In serving glasses or a large trifle dish, layer the sponge cake cubes, matcha mousse, and macerated strawberries.
   2. Repeat the layers until the dish is filled, finishing with a layer of matcha mousse and a few strawberry slices on top.
5. Chill and Serve:
   1. Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the mousse to set.
   2. Garnish with additional strawberries and a sprinkle of matcha powder before serving.

Enjoy this vibrant and delicious Strawberry Matcha Trifle—a perfect blend of fresh, fruity, and creamy flavors!


4o mini

 

[benzie]

Savor the fusion of flavors with this Strawberry Matcha Trifle! Layers of luscious strawberries, creamy matcha mousse, and light sponge cake come together for a refreshing and elegant dessert that’s both visually stunning and deliciously satisfying.

Strawberry Matcha Trifle

View attachment 5836

Ingredients:​

For the Sponge Cake:​

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt

For the Matcha Mousse:​

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp matcha powder
• 1 tbsp hot water

For the Strawberry Layer:​

• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions:​

1. Prepare the Sponge Cake:
   1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
   2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
   3. In another bowl, combine the eggs, melted butter, milk, and vanilla extract.
   4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
   5. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   6. Let the cake cool completely, then cut it into cubes.
2. Make the Matcha Mousse:
   1. In a small bowl, dissolve the matcha powder in hot water to form a smooth paste.
   2. In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
   3. Gently fold the matcha paste into the whipped cream until well combined. Chill until ready to use.
3. Prepare the Strawberry Layer:
   1. In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 15 minutes to macerate.
4. Assemble the Trifle:
   1. In serving glasses or a large trifle dish, layer the sponge cake cubes, matcha mousse, and macerated strawberries.
   2. Repeat the layers until the dish is filled, finishing with a layer of matcha mousse and a few strawberry slices on top.
5. Chill and Serve:
   1. Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the mousse to set.
   2. Garnish with additional strawberries and a sprinkle of matcha powder before serving.

Enjoy this vibrant and delicious Strawberry Matcha Trifle—a perfect blend of fresh, fruity, and creamy flavors!


4o mini

Hi! I think this sounds like a dream combo! The sweetness of strawberries with earthy matcha though—yum!

 

[ambers]

This recipe sounds absolutely delightful! I love how the earthy matcha balances the sweetness of the strawberries—such a unique combination. Definitely going to try this out soon, especially with summer strawberries in season. Thanks for sharing!

 

[Kitty]

Matcha and strawberry is such a good combo!

 

[Nutellah_]

Yum! Love the combo of sweet strawberries and earthy matcha in this trifle. Sounds delicious and refreshing!