Introduction

These Matcha Strawberry Cream Bars combine the earthy flavor of matcha with a luscious strawberry cream topping. They offer a delightful balance of rich shortbread and fruity sweetness, perfect for a refreshing treat or special occasion dessert.

The image shows six square dessert bars arranged on a white marbled surface in two rows, with three bars in each row. Each bar has two layers; the bottom layer is green with a crumbly texture, and the top layer is a smooth, pastel pink. The top layer is sprinkled lightly with green powder. Two of the bars have a halved fresh strawberry placed on top, bright red with visible seeds. One green bottom layer bar in the foreground has a bite taken out of it, showing the thickness and texture of both layers. In the background, there is a small white bowl filled with whole strawberries slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (170g) salted butter, room temperature
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
1 1/2 cups (180g) all purpose flour
1 tbsp matcha powder
1/4 cup (60g) cold water
2 1/4 tsp powdered gelatin (one standard packet)
2 cups (480g) heavy cream
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt
4 tbsp strawberry jam
Pink or red food dye (optional)
4 strawberries, sliced thinly (optional)

Instructions

Step 1: Preheat the oven to 325°F. Line a 9 x 9 inch baking tin with parchment paper, pressing it closely against the sides and allowing it to extend at least 1 inch above the edges.
Step 2: In a medium bowl, cream together the room temperature butter and 1/4 cup sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy. Add 1 tsp vanilla extract and mix to combine.
Step 3: Add 1 1/2 cups all-purpose flour and 1 tbsp matcha powder to the bowl. Mix on medium speed until a cohesive dough forms.
Step 4: Press the dough evenly into the bottom of the prepared tin, pressing against the sides so there’s no gap between the parchment paper and dough. Use a fork to poke holes evenly across the surface. Bake for 18 to 20 minutes until lightly browned.
Step 5: Remove from the oven and place the shortbread in the fridge to cool and firm up while preparing the strawberry cream.
Step 6: Sprinkle 2 1/4 tsp gelatin powder over 1/4 cup cold water and let it bloom in a small bowl.
Step 7: In a medium skillet over medium heat, combine 2 cups heavy cream, 1 tbsp sugar, 1 tsp vanilla extract, 1/4 tsp salt, and 4 tbsp strawberry jam. Stir constantly until the sugar and jam dissolve, about 5 minutes. Do not let it boil.
Step 8: Remove the skillet from heat and stir in the bloomed gelatin until fully dissolved. Add a few drops of pink or red food dye if desired for a pastel pink color. Let cool for 2 to 3 minutes.
Step 9: Take the chilled matcha shortbread from the fridge. Slowly and gently pour the strawberry cream mixture over the shortbread layer.
Step 10: Refrigerate the entire tin for at least 4 hours to allow the cream to set firmly.
Step 11: Once set, cut into 16 equal bars. Optionally, sprinkle with matcha powder and garnish with thinly sliced strawberries before serving.

Tips & Variations

For a vegan version, substitute the butter with coconut oil and use agar-agar instead of gelatin.
Use fresh, ripe strawberries for the best flavor if including slices as garnish.
If you prefer less sweetness, reduce the sugar in the cream layer slightly.
Try adding a touch of lemon zest to the cream for a subtle brightness that complements the matcha and strawberry.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 4 days. For best texture, allow the bars to come to room temperature for about 10 minutes before serving. Avoid freezing, as the cream layer may separate upon thawing.

How to Serve

The image shows a stack of four square layered bars on a white marbled surface, each bar having two layers: a bottom green layer with a rough texture and a smooth, light pink top layer. One bar is placed separately in front with a sliced red strawberry on top and a light sprinkle of green powder. Next to the bars is a clear glass filled with a pale green drink and ice cubes, all set against a soft white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant matcha powder for this recipe?

Yes, instant matcha powder works well since it dissolves easily and maintains vibrant color and flavor.

What can I substitute for gelatin?

You can use agar-agar powder as a plant-based alternative. Follow package instructions for setting amounts and consider adjusting the liquid to maintain the right consistency.