Matcha Strawberry Cream Bars

There’s something enchanting about the arrival of spring—the air feels lighter, blossoms return, and the world wakes up from its winter slumber. For many, this seasonal shift brings a craving for fresh, vibrant flavors, and that’s where these Matcha Strawberry Cream Bars step in.

This dessert draws inspiration from Japanese tea culture, where matcha is cherished not just for its taste, but for the ritual of mindfulness it represents. Paired with sweet strawberries, often celebrated in Japanese spring festivals, these bars capture the essence of new beginnings and peaceful indulgence.

I first made these cream bars on a quiet Sunday in early March, with soft rain tapping against the kitchen windows. The earthy matcha scent mixed with the aroma of warm shortbread transported me to my grandmother’s kitchen, where green tea always brewed and strawberry mochi sat cooling by the window. These Matcha Strawberry Cream Bars are more than a dessert—they’re a gentle reminder to pause, savor the season, and celebrate the small joys.

Why You’ll Love This Recipe

• Elegant Contrast: The deep green matcha shortbread layer against the soft pink strawberry cream creates a dessert that’s as visually stunning as it is flavorful.
• Balanced Taste: Earthy matcha meets creamy sweetness, striking a perfect harmony between bitter and sweet.
• Soothing and Refreshing: Ideal for warm days, spring picnics, or a calming treat with afternoon tea.
• No-Fuss, Make-Ahead Treat: The recipe is straightforward and the bars can be made a day in advance, making them perfect for entertaining.

INGREDIENTS YOU’LL NEED:

For the Matcha Shortbread Base:

• 3/4 cup (170g) salted butter, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 tbsp matcha powder

For the Strawberry Cream Layer:

• 1/4 cup (60g) cold water
• 2 1/4 tsp powdered gelatin
• 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 coloring (optional)

Optional Garnish:

• Fresh strawberry slices

How to Make Matcha Strawberry Cream Bars

A Calm, Step-by-Step Journey Into Spring Baking

1. Bake the Matcha Shortbread Base

Start by preheating your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, making sure it hangs over the edges for easy removal later.

In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this should take about 2-3 minutes. Stir in the vanilla extract.

Sift in the flour and matcha powder. Stir until the mixture transforms into a soft dough. It might look crumbly at first, but keep mixing—eventually, it’ll come together like soft green clay.

Press the dough evenly into your prepared pan, smoothing it with the back of a spoon. Prick the surface with a fork to keep it from bubbling.

Bake for 18–20 minutes, until the edges are just golden. Let it cool completely on a wire rack. The scent of matcha and butter is utterly relaxing during this step.

2. Whip Up the Strawberry Cream Layer

While the base cools, bloom your gelatin: sprinkle it evenly over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes until it thickens slightly.

In a saucepan over medium heat, combine heavy cream, sugar, vanilla, salt, and strawberry jam. Stir gently as the mixture warms—don’t boil it, just heat it enough to dissolve everything smoothly.

Remove from heat and stir in the bloomed gelatin until fully dissolved. For a deeper pink hue, add a few drops of food coloring. Let this cool slightly.

3. Assemble and Chill

Pour the strawberry cream layer over your cooled matcha base. Gently tilt the pan to spread it evenly, or use a spatula to smooth the top.

Transfer the pan to the refrigerator and let it chill for at least 4 hours, or overnight if you want a firmer texture.

4. Slice and Serve

Once the cream is set, lift the bars out of the pan using the parchment paper edges. Cut into 16 squares. Add a strawberry slice on top of each for a beautiful finishing touch.

Helpful Tips

• Choose high-quality matcha: Culinary grade is best here—it will give a rich flavor and vibrant green color.
• Softened butter matters: Cold butter won’t cream well; make sure it’s room temperature.
• Don’t rush the chill: Give the bars enough time to set, so they slice cleanly and hold their shape.
• A gentle pour: Pour the cream slowly over the base to prevent cracks or bubbles.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 33 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baking and Chilling
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

NOTES:

• You can swap strawberry jam for raspberry or cherry jam for a twist.
• Want even more texture? Add crushed freeze-dried strawberries to the cream layer.

NUTRITIONAL INFORMATION (Per Bar):

• Calories: ~220
• Fat: 15g
• Carbs: 18g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use unsalted butter?
Yes—just add 1/2 tsp salt to the dough mixture.

What can I use instead of gelatin?
You can try agar-agar as a vegetarian substitute, but the texture may be slightly firmer.

How long do these keep?
Store in the fridge in an airtight container for up to 5 days.

STORAGE INSTRUCTIONS:

Keep these bars chilled in an airtight container. For best flavor, let them rest at room temperature for 5 minutes before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Limonada de Coco (Lime and Coconut Drink)
• Iced Lemon Lavender Shortbread Cookies
• 5 Layer Turtle Lasagna

CONCLUSION

These Matcha Strawberry Cream Bars are a lovely balance of flavor, tradition, and visual charm. Whether you’re serving them at a spring gathering or enjoying a quiet tea moment alone, they offer a delicious way to embrace the season. Simple to make, beautifully layered, and deeply satisfying—this is a dessert that brings calm and joy in every bite.

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