Matcha strawberry cream bars

Buttery matcha shortbread is topped with a layer of creamy strawberry panna cotta for a sweet matcha dessert. It’s the perfect Asian fusion dessert for matcha and strawberry lovers!

These matcha strawberry cream bars are made with a simple 5-ingredient shortbread base and topped with a luscious, rich layer of strawberry cream. With their pretty pastel green and pink colors, these bars make me think of sipping a fresh cup of matcha under beautiful, blooming pink cherry blossoms. It’s a lovely spring dessert to welcome a new season.

How to make matcha strawberry cream bars

This treat is simple to pull together, with minimal hands-on time. The majority of the time will be spent waiting for the cream layer to set in the fridge.

There are 3 overall steps to making this dessert:

1. Make the matcha shortbread using butter, sugar, vanilla extract, all purpose flour, and matcha
2. Make the strawberry cream using heavy whipping cream, gelatin, sugar, strawberry jam, vanilla, and salt. This will be done on the stove.
3. Combine the cream and shortbread and let set in the fridge for 4 hours.

Tips for perfect matcha shortbread

The matcha shortbread is a straightforward shortbread recipe with vanilla added for extra flavor.

• Make sure your butter is at room temperature, so the ingredients combine smoothly
• I use salted butter, but you can use unsalted butter plus 1/2 tsp of salt if you prefer.
• Make sure to spread the dough firmly and evenly across the baking tin. 
• Use matcha that is culinary grade so that the flavor comes through and the color stays a rich, vibrant green. I like to use this matcha powder by Jade Leaf Matcha.

What’s the difference between ceremonial and culinary grade matcha?

Ceremonial grade matcha is made for drinking plain and is made from the highest quality tea leaves. It’s more concentrated than culinary grade matcha and has a more delicate flavor.

Culinary grade matcha is designed specifically for cooking and baking. It’s usually made with lower quality leaves and has a more robust flavor so it comes through when paired with other flavors. Culinary grade matcha is perfect for this bake.

You can use ceremonial grade matcha instead of culinary grade, but it tends to be more expensive so I wouldn’t recommend it. 

Tips for luscious strawberry panna cotta (cooked cream)

The strawberry cream layer is inspired by a classic Italian dessert, panna cotta. Panna cotta means “cooked cream,” which is exactly what we’ll be doing in this step – cooking the cream on the stove. A packet of gelatin powder helps create a smooth texture and allows the cream layer to set firmly in the fridge. Never used gelatin before? Don’t worry! It’s super easy and you have nothing to be worried about. 

How to use gelatin

This recipe calls for one standard packet of gelatin ( 2 1/4 tsp). You can find gelatin in your local grocery store, typically in the baking aisle next to the Jell-O. Make sure to get unflavored – I use this one by Knox. Using gelatin is straightforward – first, you dissolve it in water so it, and then you mix it into the cream. Here’s an overview with some tips:

1. First, “bloom’ the gelatin – sprinkle the gelatin powder evenly over the surface of 1/4 cup of water. Make sure to evenly distribute it so the granules are able to absorb the water properly. Do not dump all the powder in the middle of the water – this will lead to the granules not dissolving properly.
2. Add the bloomed gelatin to the cream while the cream is warm, so that it melts in smoothly
3. Don’t rush the setting process – the gelatin needs time to firm up. Cutting in too early can lead to the bars collapsing.

Tips for combining the cream and shortbread layers

Once you have both the shortbread and cream, you want to gently pour the cream over the shortbread. At this step, it’s crucial that the shortbread and the cream are both not too hot. Otherwise, the hot cream can dissolve the shortbread and you won’t get clearly defined layers.

I recommend putting the shortbread layer in the fridge to quickly cool down while you cook the cream. I also recommend letting the cream cool for 2 – 3 minutes before pouring it onto the shortbread. As soon as you’ve poured the cream, you want to quickly transfer the pan into the fridge to cool down and set. 

Each bite of these bars is full of melt-in-your-mouth cream and buttery shortbread. The earthy matcha flavors go perfectly with the burst of sweet strawberry. I hope you love this delicious spring dessert as much as I do!

Other Asian fusion recipes to try:

• Japanese baked cheese tarts (Bake and Pablo dupe)
• Red bean bread with matcha glaze
• Scallion milk bread

If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.