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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/matcha-strawberry-cream-bars-recipe/