Yield: 16 bars
Matcha Green Tea Strawberry Dream Bars
Experience the perfect harmony of earthy matcha green tea and sweet strawberries in these stunning layered cream bars. These Japanese-inspired treats feature a buttery shortbread base, followed by a rich matcha cream cheese layer, and crowned with a vibrant strawberry cream topping. The contrasting flavors and textures create an elegant dessert that's visually striking and deliciously memorable. Perfect for special occasions or when you want to impress guests with a unique East-meets-West creation.
Prep Time
15 minutes
Cook Time
18 minutes
Additional Time
4 hours
Total Time
4 hours 33 minutes
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
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)
Topping
- 4 strawberries, sliced thinly (optional)
Instructions
- Preheat oven to 325°F (165°C). Line a 9x9 inch baking pan with parchment paper, ensuring paper extends 1 inch up the sides.
- Using an electric mixer, cream butter and sugar until light and fluffy. Mix in vanilla extract.
- Add flour and matcha powder, mixing at medium speed until a uniform dough forms.
- Press dough evenly into prepared pan, ensuring it's flush against the sides. Use a measuring cup to flatten the surface and prick with a fork.
- Bake for 18-20 minutes until edges are lightly golden. Refrigerate while preparing topping.
- Bloom gelatin in ¼ cup cold water.
- In a saucepan, combine heavy cream, sugar, vanilla, salt, and strawberry jam. Heat over medium, stirring until sugar dissolves (about 5 minutes). Do not boil.
- Add a small amount of pink food coloring if desired for enhanced color.
- Remove from heat, stir in bloomed gelatin until dissolved. Let cool briefly.
- Pour mixture over chilled shortbread base. Refrigerate for minimum 4 hours.
- Once set, cut into 16 equal squares.
- Garnish with a light dusting of matcha powder and fresh strawberry slices.
- Store leftovers in an airtight container in the refrigerator.
- Cut into 16 bars before serving.
Matcha Shortbread Base
Strawberry Cream Layer
Serving Instructions
Notes
Recommended Equipment
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Blender or food processor
- Mixing bowls
- Measuring cups and spoons
Recipe Notes
- Use high-quality matcha powder for the best color and flavor
- Ensure all dairy ingredients are at room temperature before mixing
- Don't overmix the batter to avoid incorporating too much air
- Store bars in an airtight container in the refrigerator for up to 5 days
FAQ's
- Can I freeze these bars?
Yes, they can be frozen for up to 3 months. Wrap individual pieces in plastic wrap and store in a freezer bag. - Can I use frozen strawberries?
Yes, thawed frozen strawberries will work, but fresh ones provide the best flavor. - What can I substitute for matcha powder?
While matcha provides unique flavor and color, you could use cocoa powder for a chocolate variation, though it would significantly change the recipe's character. - Why did my bars crack on top?
Cracks usually occur from rapid temperature changes. Cool bars gradually and avoid opening the oven during baking.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 44mgCarbohydrates: 14gFiber: 0gSugar: 4gProtein: 2g
Nutrition may not be accurate
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