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Strawberry Matcha Trifle Cups

Cake pieces topped with a mascarpone whipped cream, matcha condensed milk, and strawberries!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

  • 1 tbsp Hot Water
  • ½ tbsp Matcha Powder
  • ⅓ cup Sweetened Condensed Milk
  • ⅓ cup Heavy Cream
  • 2 ½ tbsp Granulated Sugar
  • ½ tsp Vanilla Extract
  • ¾ cup Mascarpone Cheese (room temperature)
  • 1 ¼ cup Quartered Strawberries
  • 3-4 cups Vanilla Pound Cake or Angel Food Cake cut into ¾ inch cubes

Instructions

  • Add the hot water into a small bowl. Sift the matcha powder into the water then mix until fully dissolved and smooth. Mix in the sweetened condensed milk. Set aside.
  • Add the heavy cream, granulated sugar, and vanilla extract into the bowl of a stand mixer. Beat with the whisk attachment until it turns into whipped cream with soft peaks. Gently fold in the mascarpone with a rubbed spatula until evenly combined.
  • Portion the cake cubes into the serving glasses. Add a dollop of the mascarpone whipped cream. Drizzle on the matcha sweetened condensed milk. Top with strawberries and enjoy!