Matcha Strawberry Cream Bars
Creamy, bright matcha strawberry cream bars with a buttery shortbread base that make for a refreshing treat without the fuss of full baking.
Ingredients
For the Matcha Shortbread
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon culinary matcha powder Use culinary grade for best results.
- 1/2 cup unsalted butter (soft)
- 1 teaspoon vanilla
For the Strawberry Cream Layer
- 2 cups strawberries (fresh or frozen) Thaw if using frozen.
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder Can substitute with agar if preferred.
- 1 cup heavy cream
- 1/2 cup milk or half and half
- 1 teaspoon vanilla
For the Pan
- 1 piece parchment paper To line the pan for easy removal.
Instructions
Preparation
- Line an 8x8 pan with parchment paper and preheat the oven to 350°F (175°C).
- Mix the matcha shortbread ingredients until combined and press evenly into the pan.
- Bake for about 15 minutes or until set and lightly golden at the edges.
- Cool the crust completely before adding the cream layer.
Strawberry Cream Layer
- In a saucepan, cook down strawberries with sugar and lemon juice until soft.
- Strain if a smoother texture is desired.
- Bloom gelatin by mixing it with cold water as per the package instructions.
- Stir the bloomed gelatin into the warm strawberry mixture until fully dissolved.
- Mix in heavy cream and milk, let it cool slightly, then pour over the cooled crust.
Chill and Serve
- Chill in the refrigerator for at least 4 hours or overnight until fully set.
- Once set, use a sharp knife to slice into squares and enjoy!
Notes
These bars can be stored in an airtight container in the fridge for up to 3 days. If making ahead, they taste better after an overnight chill. Consider experimenting with different fruit layers and crust flavors.