Matcha Strawberry Cream Bars Recipe

Introduction

These Matcha Strawberry Cream Bars combine the earthy richness of matcha shortbread with a smooth, fruity strawberry cream. They’re perfect for a light dessert or an elegant afternoon treat that’s sure to impress with their beautiful layers and delicate flavors.

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, for topping)

Instructions

1. Step 1: Preheat the oven to 325°F and line a 9 x 9 inch baking tin with parchment paper, pressing it closely against the sides and extending it at least 1 inch above the edges.
2. Step 2: In a medium bowl, cream together the butter and 1/4 cup sugar using a hand or stand mixer until light and fluffy. Mix in vanilla extract. Add flour and matcha powder, mixing on medium speed until a cohesive dough forms.
3. Step 3: Press the dough evenly into the bottom of the prepared tin, ensuring it touches the parchment on all sides. Use a fork to poke holes across the surface. Bake for 18 to 20 minutes until lightly browned. Cool in the fridge while preparing the cream.
4. Step 4: In a small bowl, sprinkle gelatin over cold water and let bloom for a few minutes. In a skillet over medium heat, combine heavy cream, 1 tbsp sugar, vanilla extract, salt, and strawberry jam, stirring constantly until dissolved—but do not boil.
5. Step 5: Remove from heat and stir in the gelatin until fully dissolved. Add a small amount of food coloring if using, and let cool for 2 to 3 minutes.
6. Step 6: Pour the strawberry cream gently over the chilled matcha shortbread. Refrigerate the tin for at least 4 hours to set.
7. Step 7: Once set, cut into 16 squares. Sprinkle with matcha powder and top with sliced strawberries if desired before serving.

Tips & Variations

• Use a metal measuring cup or glass to gently press down the dough evenly for a uniform shortbread base.
• If you prefer a stronger matcha flavor, sift the matcha powder before adding to avoid clumps.
• Swap strawberry jam for raspberry or cherry preserves for a different fruity twist.
• For a vegan version, substitute butter with plant-based butter and use agar-agar instead of gelatin.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 3 days. To serve, let them sit at room temperature for 10 minutes for a softer texture. Avoid freezing, as the cream layer may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the matcha shortbread ahead of time?

Yes, you can bake the matcha shortbread a day in advance and keep it refrigerated until ready to add the strawberry cream.

What can I use instead of gelatin?

You can substitute gelatin with agar-agar for a vegetarian option, but note that the setting properties differ and you may need to adjust the amount accordingly.

Matcha Strawberry Cream Bars Recipe

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★★★★★

4.4 from 149 reviews

These Matcha Strawberry Cream Bars feature a vibrant matcha-infused shortbread base topped with a luscious strawberry cream layer. The buttery, slightly green tea-flavored shortbread pairs beautifully with the silky, subtly sweet strawberry cream, creating a visually stunning and delicious dessert perfect for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Matcha Shortbread

• 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

Strawberry Cream

• 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)

Topping

• 4 strawberries, sliced thinly (optional)

Instructions

1. Prepare Matcha Shortbread Dough: Preheat your oven to 325°F (163°C) and line a 9 x 9 inch baking tin with parchment paper, ensuring it fits snugly against the sides and extends at least 1 inch above. In a medium bowl, use a hand or stand mixer with a paddle attachment to cream the softened salted butter and granulated sugar until the mixture is light and fluffy. Add vanilla extract and blend until incorporated. Gradually add the all-purpose flour and matcha powder, mixing at medium speed until a cohesive dough forms.
2. Shape and Bake Shortbread: Press the dough evenly into the bottom of the lined baking tin, pressing firmly against the sides to eliminate gaps between the parchment and dough. Use a metal measuring cup or similar to flatten the surface evenly. Use a fork to prick holes all over the dough surface to prevent bubbling. Bake for 18 to 20 minutes until the shortbread is lightly browned. It will be soft and puffy when removed but will firm up as it cools. Transfer the tin to the fridge to chill while you prepare the strawberry cream.
3. Bloom Gelatin: Sprinkle the powdered gelatin over 1/4 cup of cold water in a small bowl and let it bloom for several minutes until absorbed and gelatinous.
4. Make Strawberry Cream: In a medium skillet over medium heat, combine heavy cream, granulated sugar, vanilla extract, salt, and strawberry jam. Stir frequently and gently heat until the sugar and jam dissolve completely, which takes about 5 minutes; do not allow the mixture to boil. If desired, add a small amount of pink or red food dye for enhanced color. Remove the skillet from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool for 2 to 3 minutes.
5. Assemble Bars: Retrieve the chilled matcha shortbread from the refrigerator—it should be firm to the touch. Slowly pour the cooled strawberry cream evenly over the shortbread base. Return the tin to the fridge and allow the bars to set and chill for at least 4 hours until firm.
6. Cut and Serve: After setting, cut the bars into 16 equal pieces. Optionally, dust each bar with matcha powder and top with thin slices of fresh strawberries for an attractive presentation. Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

• Be careful not to boil the cream mixture to avoid curdling.
• The strawberry jam adds both sweetness and natural pectin to help stabilize the cream layer.
• If you prefer a stronger matcha flavor, you can increase the matcha powder by 1 teaspoon.
• Make sure to fully bloom the gelatin to ensure smooth incorporation without lumps.
• These bars should be stored refrigerated due to the cream layer and gelatin.

Keywords: matcha shortbread, strawberry cream bars, matcha dessert, strawberry gelatin dessert, Japanese-inspired sweets, no bake cream topping, spring dessert