Matcha Strawberry Cream Bars Recipe
Introduction
These Matcha Strawberry Cream Bars combine the earthy flavor of matcha with a sweet, creamy strawberry topping. With a tender matcha shortbread base and a silky strawberry cream, they offer a delightful balance perfect for any occasion.
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 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.
- Step 2: In a medium bowl, cream together the butter and 1/4 cup sugar with a hand or stand mixer until light and fluffy. Mix in the vanilla extract.
- Step 3: Add the flour and matcha powder to the butter mixture and mix on medium speed until a cohesive dough forms.
- Step 4: Press the dough evenly into the bottom of the prepared tin, ensuring it reaches the sides with no gaps. Use a fork to poke holes across the dough surface, then bake for 18–20 minutes until lightly browned.
- Step 5: Remove the shortbread from the oven and let it cool in the fridge while you prepare the strawberry cream.
- Step 6: Sprinkle the gelatin over the cold water in a bowl and let it bloom for a few minutes.
- Step 7: In a medium skillet over medium heat, combine heavy cream, 1 tbsp sugar, vanilla extract, salt, and strawberry jam. Stir constantly until sugar and jam dissolve, about 5 minutes, without boiling. Add food coloring if using for a pink hue.
- Step 8: Remove the skillet from heat and stir in the gelatin until fully dissolved. Let the mixture cool for 2–3 minutes.
- Step 9: Pour the strawberry cream gently over the cooled matcha shortbread. Transfer the tin to the fridge and chill for at least 4 hours to set.
- Step 10: Once set, cut into 16 equal bars. Optionally, garnish with a light sprinkle of matcha powder and thinly sliced strawberries before serving.
Tips & Variations
- Use a metal measuring cup or the bottom of a glass to press the dough evenly into the tin for a smooth base.
- Substitute strawberry jam with raspberry or blueberry jam for a different fruit flavor.
- For a vegan version, try using plant-based butter, cream alternatives, and agar-agar instead of gelatin.
- Adjust the amount of matcha powder to suit your taste, starting with 1 tablespoon and increasing if you prefer a stronger flavor.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended, as the texture may change; it’s best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars benefit from chilling and can be made up to two days in advance. Just keep them refrigerated until serving.
What if I don’t have matcha powder?
Matcha powder gives a unique earthy flavor and green color, but you can omit it or substitute with a small amount of finely ground green tea leaves or a pinch of spinach powder for color, though the flavor will differ.
Print
Matcha Strawberry Cream Bars Recipe
- Total Time: 3 hours 35 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delight in the refreshing fusion of earthy matcha and sweet strawberry in these creamy matcha strawberry cream bars. Featuring a buttery matcha shortbread base and a luscious strawberry-infused cream topping, these bars are perfect for a springtime treat or elegant dessert.
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 Topping
- 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 garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a 9 x 9 inch baking tin with parchment paper, ensuring the paper extends at least 1 inch up the sides for easy removal.
- Make Matcha Shortbread Dough: In a medium bowl, cream together the room temperature salted butter and granulated sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy. Add vanilla extract and mix to incorporate. Then add all-purpose flour and matcha powder, mixing on medium speed until the dough comes together cohesively.
- Press Dough into Pan: Evenly press the matcha dough into the bottom of the prepared baking tin, making sure to press firmly against the sides and bottom to eliminate spaces between the dough and parchment. Use a metal measuring cup to flatten the surface evenly and poke holes across it with a fork to prevent bubbling.
- Bake Shortbread: Bake in the preheated oven for 18 to 20 minutes until the edges are lightly browned. The shortbread will be soft and puffy when removed but will solidify as it cools. Remove from the oven and place it in the refrigerator to cool while preparing the strawberry cream.
- Bloom Gelatin: Pour 1/4 cup cold water into a bowl and sprinkle powdered gelatin evenly over the surface. Let it bloom for a few minutes until gelatin absorbs the water and becomes spongy.
- Prepare Strawberry Cream: In a medium skillet over medium heat, combine heavy cream, granulated sugar, vanilla extract, salt, and strawberry jam. Stir constantly until the sugar and jam have fully dissolved, about 5 minutes, taking care not to let the mixture boil. Add a small amount of pink or red food dye to achieve a vibrant pastel pink tone if desired.
- Dissolve Gelatin: Remove skillet from heat and stir in the bloomed gelatin until it completely dissolves. Allow the mixture to cool for 2 to 3 minutes.
- Assemble Bars: Retrieve the chilled matcha shortbread from the refrigerator, which should now be firm. Slowly and gently pour the strawberry cream evenly over the shortbread base.
- Chill to Set: Transfer the assembled bars into the refrigerator and chill for at least 4 hours, allowing the strawberry cream to set firmly.
- Cut and Garnish: Once set, cut the bars into 16 equal pieces. Optionally, top each bar with a light dusting of matcha powder and thinly sliced strawberries for an elegant presentation.
- Storage: Store any leftover bars in an airtight container in the refrigerator. Consume within 3 to 4 days for optimal freshness.
Notes
- Ensure the shortbread dough is pressed firmly in the pan to prevent gaps beneath the cream layer.
- Do not boil the cream mixture to preserve the smooth texture and flavor.
- Blooming the gelatin properly is essential for a firm cream topping.
- Adding food dye is optional but enhances the visual appeal of the strawberry cream.
- Use fresh strawberries for garnishing to add freshness and color.
- These bars are best served chilled and stored refrigerated to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
Keywords: matcha bars, strawberry cream bars, matcha strawberry dessert, creamy matcha shortbread, Japanese fusion dessert
