Matcha Strawberry Trifle

These pretty treats start with a matcha-soaked cake topped with strawberries, matcha, and sweet cream cheese.


  • 12 strawberries
  • 2 tablespoons matcha powder
  • 200 milliliters water
  • 20 grams sugar
  • 3 grams gelatin
  • 150 grams cream cheese, softened at room temperature
  • 150 grams heavy cream
  • 20 grams granulated sugar
  • 3 slices castella sponge cake
  • Additional matcha for decoration


  1. Take off stems off strawberries. Cut strawberries in half and set aside.
  2. Cut out castella cakes to fit your individual serving cups. Put the cake inside the cups, pushing it all the way to the bottom.
  3. Combine matcha, water and sugar and mix well.
  4. Pour 1 spoonful of matcha mixture onto the sponge cake and let it soak in.
  5. Combine gelatin into the rest of the matcha mixture and microwave until just warm. Mix until gelatin has completley dissolved and regrigerate until mixtures thickens.
  6. Arrange strawberry halves on top of the sponge cake.
  7. Combine cream cheese, heavy cream and granulate sugar and beat until stiff. Transfer cream mixture into the cups, leaving a well in the center.
  8. Pour in thickened matcha into the wells, then cover with more of the cream cheese mixture.
  9. Finally, decorate with a liberal sprinkling of matcha powder.