As I prepared for our spring gathering, I couldn’t shake the thought of a dessert that would truly dazzle our friends. That’s when these Matcha Strawberry Cream Bars came to mind—a delightful fusion of buttery matcha shortbread and silky strawberry panna cotta. Incredibly easy to make, this Asian-inspired treat boasts minimal prep time and an impressive presentation, making it perfect for any occasion. The earthy warmth of matcha pairs beautifully with the sweet, vibrant strawberries, creating a harmonious flavor profile that simply melts in your mouth. Whether you’re a matcha aficionado or just looking to impress, these bars are sure to become a crowd favorite. Curious about how to whip this stunning dessert up in your own kitchen? Let’s dive into the recipe!
Why are Matcha Strawberry Cream Bars a Must-Try?
Irresistible flavors: The combination of earthy matcha and sweet strawberry creates a harmonious taste that delights the palate.
Easy to prepare: You’ll love how minimal prep time makes these bars a stress-free addition to any gathering.
Visually stunning: The vibrant colors of the strawberry panna cotta layered over matcha shortbread provide a show-stopping presentation.
Versatile options: Feel free to switch out the strawberry jam for raspberry or blueberry for a bit of variety or substitute agar agar for a vegetarian version.
Perfect for sharing: Ideal as a dessert centerpiece for spring picnics or festive occasions, these bars are sure to impress your guests!
Matcha Strawberry Cream Bars Ingredients
For the Shortbread Base
- Salted Butter – Adds richness and moisture to the shortbread; can be substituted with unsalted butter plus 1/2 tsp salt.
- Granulated Sugar – Sweetens both the shortbread and cream layers; no substitutes recommended.
- Vanilla Extract – Enhances flavor; consider almond extract for a different twist.
- All-Purpose Flour – Provides structure to the crust; opt for a gluten-free blend if needed.
- Matcha Powder – Infuses the shortbread with its earthy flavor; culinary grade is best for baking.
For the Strawberry Cream Layer
- Cold Water – Used for blooming gelatin; substitute with tea for an added flavor kick.
- Powdered Gelatin – Sets the creamy layer; swap for agar agar to make these Matcha Strawberry Cream Bars vegetarian-friendly, though texture may vary.
- Heavy Cream – Delivers a smooth, rich texture to the panna cotta; non-dairy alternatives can adjust the final result.
- Strawberry Jam – Adds sweetness and a pop of color to the cream layer; pureed strawberries work well as a substitute.
- Salt – Balances sweetness; stick with regular salt for best results.
- Food Coloring (optional) – Enhances the visual appeal; consider natural colorings like hibiscus for a unique effect.
- Sliced Strawberries (optional) – For garnish and added freshness, elevating the presentation.
Step‑by‑Step Instructions for Matcha Strawberry Cream Bars
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (163°C) while lining a 9 x 9-inch baking tin with parchment paper. This ensures your matcha strawberry cream bars have the perfect baking environment. Set aside your prepared tin, so it’s ready for the shortbread base once it’s mixed.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together ½ cup of salted butter and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes. Adding 1 teaspoon of vanilla extract enhances the flavor beautifully. Gradually incorporate 1 ½ cups of all-purpose flour and 2 tablespoons of matcha powder until a cohesive dough forms; it should feel soft yet manageable.
Step 3: Form and Bake the Shortbread Layer
Transfer the matcha dough into your prepared baking tin, pressing it evenly into the base. Use a fork to poke small holes across the surface to prevent bubbling. Bake in the preheated oven for 18-20 minutes or until the edges are lightly browned, then let it cool completely, ideally in the fridge to firm up.
Step 4: Bloom the Gelatin
While the shortbread cools, bloom 1 tablespoon of powdered gelatin in 2 tablespoons of cold water and let it sit for about 5 minutes. This will ensure your strawberry cream layer sets beautifully.
Step 5: Heat the Cream Mixture
In a skillet over medium heat, combine 1 cup of heavy cream, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, a pinch of salt, and ¼ cup of strawberry jam. Stir gently until the mixture is hot but not boiling, allowing the sugar to dissolve and the flavors to blend.
Step 6: Dissolve the Gelatin
Once the cream mixture is warmed, stir in the bloomed gelatin until fully dissolved—this step is crucial for achieving the perfect consistency for your matcha strawberry cream bars. Remove from heat and let it cool for 2-3 minutes so it doesn’t melt the shortbread layer when poured.
Step 7: Assemble and Refrigerate
Gently pour the cooled strawberry cream mixture over the matcha shortbread layer, ensuring you avoid hot spots to preserve the distinct layers. Refrigerate the bars for at least 4 hours, or until fully set, creating a delightful contrast in textures between the buttery base and creamy topping.
Step 8: Slice and Garnish
Once set, remove your matcha strawberry cream bars from the fridge and carefully lift them out of the tin using the parchment paper. Slice them into 16 squares to serve. For an elegant touch, dust with matcha powder and garnish with freshly sliced strawberries if desired.
What to Serve with Buttery Matcha Strawberry Cream Bars
Pairing your dessert with delicious accompaniments elevates the entire experience, making the meal memorable.
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Creamy Mashed Potatoes: Their rich texture creates a perfect contrast to the smooth panna cotta topping, providing a heartier side to balance the dessert.
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Fresh Fruit Salad: A medley of seasonal fruits enhances the bright and fruity notes of the strawberry layer, keeping things light and refreshing.
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Earl Grey Tea: The floral notes and gentle bergamot of this tea complement the earthy matcha, creating a grounding beverage to enjoy alongside your sweet treat.
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Coconut Ice Cream: This tropical ice cream brings a creamy, nutty flavor that pairs delightfully with the matcha, adding an exotic twist.
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Pistachio Crumble: The nutty crunch offers a delightful textural contrast while enhancing the flavors of matcha and strawberry. It’s a unique garnish that your guests will love!
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Lemon Tart: Its tangy brightness contrasts beautifully with the creamy sweetness of the bars, making for a balanced dessert duo.
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Sparkling Water with Lime: This refreshing drink cleanses the palate, allowing the nuances of matcha and strawberry to shine through in each bite.
Make Ahead Options
These Matcha Strawberry Cream Bars are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the shortbread layer up to 24 hours in advance; simply cool, wrap tightly in plastic wrap, and refrigerate to maintain its crumbly texture. The strawberry cream layer can also be made up to 3 days ahead—just follow the recipe steps, refrigerate, and pour it over the shortbread when ready to finish. By planning ahead, you’ll maintain the bars’ delightful quality while providing a show-stopping dessert with minimal effort right when you need it! Simply slice and garnish with matcha powder and sliced strawberries just before serving for that fresh touch.
Expert Tips for Matcha Strawberry Cream Bars
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Cool Cream First: Ensure your cream mixture is cool before pouring it over the shortbread to maintain distinct layers and prevent blending.
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Chill the Shortbread: Letting the shortbread cool in the fridge before adding the cream layer is essential for achieving the right temperature, which helps to keep layers separate.
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Gentle Pouring: When adding the cream, pour it slowly and gently to avoid breaking the delicate shortbread layer beneath—patience is key for beautiful Matcha Strawberry Cream Bars!
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Trim the Edges: For presentation, consider trimming the edges of your bars before slicing into squares for a clean, polished look.
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Taste Test Variations: Don’t hesitate to experiment with different jams or fruit purees; raspberry or blueberry can add a delightful twist to the classic matcha flavor.
How to Store and Freeze Matcha Strawberry Cream Bars
Fridge: Keep your matcha strawberry cream bars in an airtight container for up to one week. This ensures they stay fresh and the flavors remain vibrant.
Freezer: If you want to prolong enjoyment, freeze individual squares separated by parchment paper in a freezer-safe container for up to 3 months.
Thawing: To thaw, move the bars to the fridge overnight. This helps maintain their creamy texture without compromising flavor.
Reheating: For a warm treat, you can gently warm individual squares in the microwave for about 10-15 seconds, but be careful not to overheat!
Matcha Strawberry Cream Bars Variations
Feel free to explore these delightful spins on the classic recipe, adding your own personal touch to each sweet bite.
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Vegetarian-Friendly: Swap powdered gelatin with agar agar for a vegetarian alternative, keeping that luscious cream layer intact. Just remember, the texture may be slightly different.
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Fruit Fusion: Replace strawberry jam with raspberry or blueberry jam to create a new flavor adventure. Each option provides a tangy twist while beautifully complementing the earthy matcha.
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Flavored Water: Use hibiscus tea instead of cold water for blooming gelatin, infusing a vibrant color and unique flavor into the cream layer. It brings a lovely floral note to your bars.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these bars accessible for those avoiding gluten. Enjoy the same great taste without compromise!
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Dairy-Free: Opt for coconut cream instead of heavy cream for a luscious dairy-free version. This will give your strawberry cream layer a tropical twist while still maintaining richness.
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Colorful Touch: Enhance the visual appeal by adding natural colorings like beet juice to the cream layer. It’s a stunning way to make your matcha strawberry cream bars pop!
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Extra Crunch: Add crushed nuts, like pistachios or almonds, as a topping for a delightful crunch and an added layer of texture. They will perfectly complement the creamy filling while adding a delicious contrast.
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Sweetener Swap: Swap granulated sugar with maple syrup or honey in the cream layer for a more natural sweetness. Just be mindful of adjusting the liquid proportions to keep the texture just right.
For more inspiration, be sure to check out our Cranberry Cream Cheese or Pecan Pie Bars for delightful dessert variations that are sure to impress your family and friends!
Matcha Strawberry Cream Bars Recipe FAQs
What type of matcha should I use for Matcha Strawberry Cream Bars?
I recommend using culinary grade matcha for baking purposes. This type of matcha is specifically designed for cooking and provides a robust, earthy flavor that pairs beautifully with the sweetness of strawberries. Avoid using ceremonial grade matcha, as it’s intended for whisking into drinks and may be too delicate for baking.
How should I store leftover Matcha Strawberry Cream Bars?
Absolutely! Store your leftover bars in an airtight container in the fridge for up to one week. This helps retain their flavor and texture. Make sure they are fully cooled before storing, as trapping in heat can lead to sogginess.
Can I freeze Matcha Strawberry Cream Bars?
Very! To freeze, cut the bars into individual squares and layer them with parchment paper in a freezer-safe container. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply move the bars to the fridge to thaw overnight or enjoy them slightly frozen for a delightful treat!
What should I do if my strawberry cream layer doesn’t set properly?
If your cream layer isn’t setting as expected, here’s a step-by-step guide: First, ensure that the gelatin was bloomed correctly in cold water for the right amount of time (about 5 minutes). If bloomed properly, allow the cream mixture to cool for 2-3 minutes before pouring it over the shortbread. If it’s still soft after chilling, try adding a bit more bloomed gelatin next time to achieve the desired consistency, as this ensures firmness in your panna cotta.
What are the dietary considerations for Matcha Strawberry Cream Bars?
These bars contain dairy and gluten, so those with related allergies or dietary restrictions should consider substitutions. You can use non-dairy cream alternatives for the panna cotta and a gluten-free flour blend for the shortbread base. If you’re using Agar Agar as a substitute for gelatin, make sure to follow package instructions to achieve the best texture. Always check ingredients carefully to ensure they meet your dietary needs!
Can my pets eat Matcha Strawberry Cream Bars?
It’s best to keep these bars away from pets, particularly because of the sugar and dairy content. Matcha itself contains caffeine, which is harmful to pets, so it’s not safe for them to consume. Always opt for pet-friendly treats when sharing with your furry friends!
Creamy Matcha Strawberry Cream Bars for Spring Delight
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and line a 9 x 9-inch baking tin with parchment paper.
- Cream together ½ cup of salted butter and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon of vanilla extract, then gradually incorporate 1 ½ cups of all-purpose flour and 2 tablespoons of matcha powder until a cohesive dough forms.
- Transfer the matcha dough into your prepared baking tin, pressing it evenly into the base. Poke small holes across the surface with a fork to prevent bubbling. Bake for 18-20 minutes or until the edges are lightly browned. Let cool completely, ideally in the fridge.
- While the shortbread cools, bloom 1 tablespoon of powdered gelatin in 2 tablespoons of cold water for about 5 minutes.
- In a skillet, combine 1 cup of heavy cream, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, a pinch of salt, and ¼ cup of strawberry jam over medium heat. Stir gently until hot but not boiling.
- Stir in the bloomed gelatin until fully dissolved, then let cool for 2-3 minutes.
- Pour the cooled strawberry cream mixture over the matcha shortbread layer, refrigerate for at least 4 hours until set.
- Once set, remove from the fridge and lift out of the tin using parchment paper. Slice into 16 squares and dust with matcha powder and garnish with sliced strawberries if desired.
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