Matcha Strawberry Cream Bars Recipe

Introduction

These Matcha Strawberry Cream Bars combine a delicate matcha-infused shortbread base with a smooth, fruity strawberry cream topping. Perfect for a refreshing dessert that balances earthy green tea with sweet berries.

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

1. Step 1: Preheat the oven to 325°F and line a 9 x 9 inch baking tin with parchment paper, extending at least one inch up the sides.
2. Step 2: In a medium bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy. Mix in vanilla extract.
3. Step 3: Add flour and matcha powder, then mix on medium speed until a cohesive dough forms.
4. Step 4: Press the dough evenly into the bottom of the prepared tin, making sure it touches the sides. Use a fork to poke holes evenly across the dough surface.
5. Step 5: Bake the shortbread for 18 to 20 minutes until lightly browned. It will be soft when you remove it, but will firm up as it cools. Chill in the fridge while preparing the strawberry cream.
6. Step 6: Place cold water in a bowl and sprinkle gelatin on top to bloom for a few minutes.
7. Step 7: In a medium skillet over medium heat, combine heavy cream, sugar, vanilla, salt, and strawberry jam. Stir constantly until sugar and jam dissolve, about 5 minutes. Avoid boiling. Add food coloring if using.
8. Step 8: Remove from heat and stir in bloomed gelatin until fully dissolved. Let cool for 2 to 3 minutes.
9. Step 9: Pour the cooled strawberry cream gently over the chilled matcha shortbread. Refrigerate for at least 4 hours to set.
10. Step 10: Once set, cut into 16 equal bars. Optionally, dust with matcha powder and top with sliced strawberries before serving.

Tips & Variations

• Use a metal measuring cup to press and smooth the shortbread dough evenly for a professional finish.
• For a vegan version, substitute butter with coconut oil and use agar-agar powder instead of gelatin.
• If strawberry jam is too sweet, reduce the added sugar in the cream mixture accordingly.
• Add lemon zest to the cream for a bright citrus twist.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended due to the gelatin set cream; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit jam for the cream?

Yes, you can substitute strawberry jam with raspberry, blueberry, or any other fruit jam you prefer. Adjust sugar levels if the jam is sweeter or more tart.

What if I don’t have matcha powder?

Without matcha, you can omit it for a plain shortbread base or try infusing the dough with finely ground green tea leaves. The unique earthy flavor will be less intense but still pleasant.

Matcha Strawberry Cream Bars Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

Delightful Matcha Strawberry Cream Bars featuring a buttery matcha shortbread base topped with a luscious strawberry cream layer. These bars combine the earthy flavor of matcha with the sweet, tangy notes of strawberry jam in a creamy topping, making an elegant yet easy-to-make dessert perfect for any occasion.

• Author: Amaya
• 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 fusion
• 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

Shortbread Binding

• 1/4 cup (60g) cold water
• 2 1/4 tsp powdered gelatin (one standard packet)

Strawberry Cream

• 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)

Garnish (optional)

• 4 strawberries, sliced thinly
• Matcha powder for sprinkling

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Line a 9 x 9 inch baking tin with parchment paper, ensuring it fits snugly and extends at least 1 inch above the sides.
2. Make the matcha shortbread dough: In a medium bowl, use a hand or stand mixer with a paddle attachment to cream butter and sugar until light and fluffy. Add vanilla extract and combine. Slowly add all purpose flour and matcha powder and mix until dough forms cohesively.
3. Press dough into pan: Evenly press the dough into the lined baking tin, pushing firmly against the sides to eliminate gaps between the dough and parchment. Use a metal measuring cup to flatten the surface evenly. Poke holes across the dough surface with a fork to prevent bubbling.
4. Bake the shortbread: Bake for 18 to 20 minutes until the crust is lightly browned but still soft and puffy. Remove from oven and refrigerate until firm while preparing the strawberry cream.
5. Bloom gelatin: Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl and allow to bloom (absorb water) for a few minutes.
6. Prepare the strawberry cream: In a medium skillet over medium heat, combine heavy cream, sugar, vanilla extract, salt, and strawberry jam. Stir constantly until the jam and sugar fully dissolve, about 5 minutes. Do not boil. Add pink or red food dye as desired for color.
7. Dissolve gelatin in cream: Remove skillet from heat and stir in the bloomed gelatin until fully dissolved. Allow mixture to cool for 2-3 minutes.
8. Assemble bars: Remove the matcha shortbread from the fridge; it should be firm. Slowly and evenly pour the strawberry cream over the shortbread layer.
9. Set bars: Transfer the tin back to the fridge and chill for at least 4 hours to allow the cream layer to set firmly.
10. Cut and garnish: Once set, cut bars into 16 equal squares. Optionally sprinkle with matcha powder and top with thinly sliced strawberries before serving.
11. Storage: Store leftover bars in airtight containers in the refrigerator for up to 3-4 days.

Notes

• Make sure the shortbread is completely cool and firm before pouring the strawberry cream to prevent mixing layers.
• Use high-quality matcha powder for the best vibrant color and flavor.
• If you prefer a vegetarian option, substitute gelatin with agar-agar but expect a slightly different texture.
• Adjust strawberry jam sweetness according to preference; a more tart jam adds brightness.
• Ensure not to boil the cream mixture to maintain smooth texture and prevent curdling.
• Bars are best served chilled for a refreshing dessert experience.

Keywords: matcha bars, strawberry cream bars, matcha dessert, shortbread bars, strawberry dessert, creamy dessert bars