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Matcha Strawberry Cream Bars Recipe

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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.

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

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

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