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
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)
- 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.
