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.