If you are searching for a delightful treat that perfectly balances the earthy, vibrant flavor of green tea with the sweet, fruity burst of fresh strawberries, look no further. This Matcha Strawberry Cream Bars Recipe is a celebration of textures and tastes that come together harmoniously in every bite. The buttery matcha shortbread crust lays a savory foundation, while the luscious strawberry cream topping adds a dreamy, smooth finish that makes these bars utterly irresistible. Whether you’re enjoying them as an afternoon pick-me-up or serving them at a special gathering, these bars are sure to brighten any moment.
Ingredients You’ll Need
Gathering the right ingredients for these bars is surprisingly simple, yet each plays a crucial role in creating the perfect balance of flavor, color, and texture. From smooth butter to aromatic matcha and ripe strawberries, every component contributes something special.
- Salted butter, 3/4 cup (170g): Provides a rich, creamy base that adds moisture and depth to the shortbread crust.
- Granulated sugar, 1/4 cup (50g plus 1 tbsp): Sweetens both the crust and the strawberry cream, bringing out the natural flavors.
- Vanilla extract, 2 tsp: Enhances the overall flavor, adding warmth and complexity.
- All-purpose flour, 1 1/2 cups (180g): The key dry ingredient that forms the structure of the shortbread base.
- Matcha powder, 1 tbsp: Gives the bars their signature green hue and that unique earthy, slightly bitter note.
- Cold water, 1/4 cup (60g): Used to bloom the gelatin and help set the creamy topping.
- Powdered gelatin, 2 1/4 tsp: Essential for giving the strawberry cream its perfect, sliceable texture.
- Heavy cream, 2 cups (480g): Creates a luscious, rich strawberry cream layer.
- Strawberry jam, 4 tbsp: Adds that intense fruity strawberry flavor and lovely sweetness.
- Salt, 1/4 tsp: Balances and highlights the sweetness in the strawberry cream.
- Pink or red food dye (optional): Boosts the strawberry cream’s vibrant pastel pink color for extra visual appeal.
- Thinly sliced fresh strawberries (optional): Beautiful finishing garnish and extra fresh fruit flavor.
How to Make Matcha Strawberry Cream Bars Recipe
Step 1: Prepare the Matcha Shortbread Crust
Begin by preheating your oven to 325°F and lining a 9 x 9 inch baking tin with parchment paper, making sure the paper extends beyond the edges for easy removal later. Cream the softened salted butter and sugar together until fluffy — this aerates the dough for a tender crumb. Add vanilla, then gradually mix in flour and matcha powder, combining everything until a smooth, cohesive dough forms. Press the dough evenly into the baking tin, working it right up to the edges to prevent any gaps. Poke holes with a fork to help the crust bake evenly, then bake for 18 to 20 minutes until it’s just lightly browned. It will puff up and feel soft out of the oven, but don’t worry—it firms up beautifully as it cools in the fridge.
Step 2: Bloom the Gelatin
While the crust cools, pour the cold water into a small bowl and sprinkle the gelatin powder over the surface. Let it sit undisturbed for about 5 minutes. This blooming process ensures the gelatin will dissolve smoothly into your cream mixture without clumping, resulting in a perfectly set cream layer.
Step 3: Make the Strawberry Cream
In a medium skillet over medium heat, combine the heavy cream, sugar, vanilla, salt, and strawberry jam. Stir constantly, watching carefully as the sugar and jam dissolve into a silky, fragrant liquid. Avoid boiling, as you want the cream just hot enough to melt the gelatin but not curdle. If you want a more eye-catching dessert, add a dab of pink or red food coloring to boost the pastel hue. Remove the skillet from the heat, then stir in the bloomed gelatin until it has fully dissolved. Allow the cream mixture to cool for a few minutes.
Step 4: Assemble and Set
Take the chilled matcha shortbread crust from the fridge; it should now be firm and cool. Gently pour the strawberry cream on top, spreading it evenly. Be patient and pour slowly to avoid disturbing the crust beneath. Once assembled, place the baking tin back in the fridge and let it set for at least 4 hours—overnight works wonderfully to ensure clean, beautiful slices.
Step 5: Cut and Garnish
After the bars have fully set, carefully lift them out using the parchment paper edges. Cut into 16 equal squares for perfect portions. To finish, dust with a pinch of matcha powder for a subtle decorative touch and arrange thin slices of fresh strawberries on top to add freshness and a pop of natural color.
How to Serve Matcha Strawberry Cream Bars Recipe
Garnishes
To elevate your serving presentation, sprinkle a tiny amount of finely sifted matcha powder over each bar, enhancing the earthy flavor and creating a beautiful contrast against the pink cream. Fresh strawberry slices or edible flowers can also add elegance and a burst of natural sweetness.
Side Dishes
These bars shine best on their own, but if you want a little something extra, pair them with a light green tea or a subtly sweetened jasmine tea to keep the flavors balanced and refreshing. A small bowl of fresh berries on the side can also add texture and a burst of juiciness to each bite.
Creative Ways to Present
Looking to impress guests? Arrange the bars on a slate tray with alternating colors of matcha powder and edible rose petals for an Instagram-worthy look. For brunches or tea parties, serve alongside mini spoons of whipped cream infused with a hint of lemon zest for delightful flavor twists.
Make Ahead and Storage
Storing Leftovers
Store any leftover Matcha Strawberry Cream Bars Recipe in an airtight container in the fridge. This keeps the crust crisp and the cream fresh for up to 4 days, so you can enjoy these gorgeous treats without rushing.
Freezing
You can freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw them overnight in the fridge before serving to maintain the best texture and flavor. Freezing is a great option if you want to prepare in advance for a party or special occasion.
Reheating
Since these bars are best enjoyed cold, reheating isn’t recommended. However, if you prefer your shortbread a little softer, allow the bars to come to room temperature for about 10-15 minutes before serving. This gently softens the crust without sacrificing the creamy strawberry layer.
FAQs
Can I use agar agar instead of gelatin in this Matcha Strawberry Cream Bars Recipe?
Agar agar can be a vegetarian substitute; however, it sets differently and may alter the texture of the cream layer. Gelatin provides a smooth, melt-in-your-mouth finish that agar agar sometimes lacks, but with careful adjustments, agar agar can work.
What type of matcha powder is best for this recipe?
Choose a culinary-grade matcha powder, which has a robust flavor ideal for baking. It delivers that signature umami green tea taste without the higher cost of ceremonial-grade powders.
Can I substitute strawberry jam with fresh strawberries?
While fresh strawberries can be pureed and used, jam provides concentrated sweetness and enhances the creamy layer’s stability. If using fresh fruit, you might need to adjust sugar levels and cooking times slightly.
Is it important to line the baking tin with parchment paper?
Yes, lining the tin ensures your bars lift out easily without breaking. It also protects the dough from sticking and helps maintain clean edges for slicing.
How long will the strawberry cream stay fresh?
The strawberry cream topping will stay fresh and maintain its texture refrigerated for up to 4 days. Beyond that, it may start to lose firmness and freshness.
Final Thoughts
Bringing together the unique flavors of matcha and strawberry in this Matcha Strawberry Cream Bars Recipe is always a crowd-pleaser. The balance of textures, the visual appeal of vibrant green and pink layers, and the lovely blend of tastes make these bars one of my personal favorites to share with friends and family. I encourage you to whip up a batch soon—they’re surprisingly straightforward to make and endlessly satisfying to eat!
Print
Matcha Strawberry Cream Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 33 minutes plus at least 4 hours chilling
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Description
These delightful Matcha Strawberry Cream Bars combine a rich, buttery matcha-infused shortbread base with a luscious, creamy strawberry topping. Perfect for an elegant dessert or a special treat, the bars offer a beautiful balance of earthy matcha and sweet strawberry flavors with a creamy, melt-in-your-mouth texture.
Ingredients
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)
- 4 strawberries, sliced thinly (optional for garnish)
Instructions
- Prepare the matcha shortbread base: Preheat your oven to 325°F (163°C) and line a 9 x 9 inch baking tin with parchment paper, ensuring the paper extends at least 1 inch above the edges to help with easy removal later.
- Cream butter and sugar: In a medium bowl, use a hand or stand mixer fitted with a paddle attachment to cream together the softened salted butter and granulated sugar until the mixture is light and fluffy. Add the vanilla extract and mix until fully incorporated.
- Mix dough: Add the all-purpose flour and matcha powder to the butter mixture. Mix on medium speed until a cohesive dough forms, making sure ingredients are well combined but not overmixed.
- Form the base: Transfer the dough into the prepared baking tin. Press the dough evenly across the bottom and up the sides of the tin, pressing firmly against the parchment paper to remove any gaps. Use a metal measuring cup or your hands to flatten the dough evenly. Poke holes evenly across the surface with a fork to prevent bubbling during baking.
- Bake the shortbread: Place the tin in the oven and bake for 18 to 20 minutes, or until the top is lightly browned. The shortbread will be soft and puffy when hot but will firm up as it cools. Remove from oven and refrigerate while you prepare the strawberry cream topping.
- Bloom the gelatin: In a small bowl, pour 1/4 cup cold water and sprinkle the powdered gelatin evenly over the water surface. Allow it to bloom (absorb the water) for a few minutes until it becomes gel-like.
- Prepare the strawberry cream: In a medium skillet over medium heat, combine the heavy cream, granulated sugar, vanilla extract, salt, and strawberry jam. Stir constantly to dissolve the sugar and jam, heating for about 5 minutes without allowing the mixture to boil. For a vibrant pastel pink shade, add a small amount of pink or red food coloring if desired.
- Add gelatin and cool: Remove the skillet from heat and stir in the bloomed gelatin until it fully dissolves. Let the mixture cool for 2 to 3 minutes so it thickens slightly but is still pourable.
- Assemble bars: Take the chilled matcha shortbread from the fridge—it should be firm to the touch. Slowly and gently pour the strawberry cream over the shortbread layer, spreading evenly if needed.
- Refrigerate to set: Carefully transfer the baking tin to the fridge and let the bars set for at least 4 hours, allowing the strawberry cream to firm up fully.
- Cut and serve: Once set, cut the bars into 16 equal pieces. Garnish each bar with a light dusting of matcha powder and thinly sliced strawberries if desired for an elegant presentation.
- Storage: Store any leftover bars in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure butter is at room temperature for best creaming results.
- Do not let the cream mixture boil, as this can affect the gelatin setting.
- Use a sharp knife dipped in hot water and wiped dry for clean cuts.
- Adjust sweetness by varying the amount of strawberry jam included in the cream.
- Optional food dye enhances the visual appeal but can be omitted.
- Allow enough chilling time for the bars to set properly for easy slicing.
