A tender, buttery matcha shortbread crust meets a silky strawberry panna cotta topping, creating a delicate, elegant dessert with balanced flavors and beautiful pastel colors. These bars feel like spring in every bite, combining the earthy richness of matcha with the sweet charm of strawberries.
Why You’ll Love This Recipe
These matcha strawberry cream bars are a delightful fusion dessert that is both visually stunning and incredibly simple to prepare. With minimal hands-on time, the recipe uses basic pantry ingredients to create a treat that tastes sophisticated yet approachable. The contrast of creamy strawberry layer over crisp matcha shortbread makes each bite melt beautifully on the palate. This is an excellent make-ahead dessert perfect for gatherings, celebrations, or everyday indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 powder
Strawberry Cream
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 dye (optional)
Topping
4 fresh strawberries, thinly sliced (optional)
Directions
Matcha Shortbread
Preheat oven to 325°F (163°C). Line a 9 x 9 inch baking pan with parchment paper, allowing it to extend up the sides.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add vanilla and mix until combined.
Add flour and matcha powder. Mix on medium speed until the dough forms.
Press the dough evenly into the pan. Use a fork to prick holes across the surface.
Bake for 18–20 minutes until lightly golden. It will be soft out of the oven but firms as it cools.
Transfer to the fridge to cool while preparing the cream layer.
Strawberry Cream
Place the cold water in a small bowl and sprinkle gelatin evenly over the surface to bloom.
In a skillet, combine heavy cream, sugar, vanilla, salt, and strawberry jam. Heat over medium, stirring constantly, until sugar and jam fully dissolve—about 5 minutes. Do not boil.
Stir in a small amount of food coloring if desired.
Remove from heat and whisk in the bloomed gelatin until fully dissolved. Let cool for 2–3 minutes.
Remove the cooled shortbread from the fridge and gently pour the cream mixture over it.
Carefully place the pan back into the fridge and chill for at least 4 hours, or until fully set.
Cut and Serve
After setting, cut into 16 squares.
Garnish with sliced strawberries and a touch of matcha powder if desired.
Servings and timing
This recipe makes 16 squares.
Prep time: 15 minutes
Cook time: 18 minutes
Chill time: 4 hours
Total time: About 4 hours 33 minutes
Variations
Replace strawberry jam with raspberry jam for a tangier pink cream layer.
Add a thin layer of strawberry slices directly on the shortbread before pouring the cream for added fruitiness.
Use culinary-grade matcha for stronger green tea flavor; adjust quantity slightly for a deeper color or bolder taste.
For a vegetarian option, swap gelatin with agar agar, adjusting the amount according to package instructions for panna cotta–style textures.
Storage/Reheating
Store bars in an airtight container in the refrigerator for up to 4 days.
These bars should remain refrigerated until serving to maintain their structure.
Freezing is possible: freeze in a single layer, wrap well, and thaw overnight in the fridge before serving. Textures may become slightly firmer but remain enjoyable.
FAQs
How firm should the strawberry cream layer be?
It should be soft yet sliceable, similar to panna cotta—firm enough to hold its shape but silky when eaten.
Can I make this dessert ahead of time?
Yes, this is a perfect make-ahead dessert. Prepare it 1–2 days in advance and keep it refrigerated.
Do I need to use food coloring?
No. The jam alone gives the cream a gentle pink tint. Food coloring only enhances vibrancy.
Can I use ceremonial grade matcha?
You can, but culinary grade is recommended for stronger flavor in baked goods.
What type of strawberry jam works best?
Smooth strawberry jam spreads easily and dissolves well into the cream mixture.
Can I use frozen strawberries?
For the topping, fresh strawberries work best. However, frozen strawberries can be cooked down into a homemade jam for the cream layer.
Why is my matcha shortbread crumbly?
It may not have been pressed firmly enough into the pan. Ensure even pressure and avoid over-measuring flour.
Why did the cream layer seep into the shortbread?
The base was likely too warm. Always chill the shortbread before pouring the cream.
Can I replace heavy cream with milk?
No. Heavy cream is necessary for the panna cotta texture.
Can these be left out during a party?
They can sit out briefly, around 30–45 minutes, but should remain chilled for best texture and stability.
Conclusion
These matcha strawberry cream bars combine delicate textures and elegant flavors for a dessert that’s visually stunning and wonderfully satisfying. With a crisp matcha base and a smooth, fruity cream topping, they bring a fresh and refined twist to classic shortbread. Whether served at gatherings or enjoyed at home, these bars are sure to become a favorite treat.
These Matcha Strawberry Cream Bars feature a buttery matcha shortbread crust topped with a silky strawberry panna cotta layer, creating a refined and elegant dessert with balanced earthy and fruity flavors.
Ingredients
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 powder
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 dye (optional)
4 fresh strawberries, thinly sliced (optional)
Instructions
Preheat oven to 325°F (163°C). Line a 9 x 9 inch baking pan with parchment paper, allowing it to extend up the sides.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add vanilla and mix until combined.
Add flour and matcha powder. Mix on medium speed until a dough forms.
Press the dough evenly into the prepared pan and prick holes across the surface with a fork.
Bake for 18–20 minutes until lightly golden. Let cool in the fridge while making the cream layer.
In a small bowl, bloom the gelatin by sprinkling it over cold water. Let sit for a few minutes.
In a skillet, combine heavy cream, sugar, vanilla, salt, and strawberry jam. Heat over medium, stirring constantly until dissolved. Do not boil.
Stir in a small amount of food coloring if using. Remove from heat and whisk in bloomed gelatin until fully dissolved. Let cool for 2–3 minutes.
Pour the cream mixture gently over the cooled shortbread crust.
Chill the bars in the fridge for at least 4 hours or until fully set.
Once set, cut into 16 squares.
Garnish with sliced strawberries and a dusting of matcha powder if desired.
Notes
Chill the shortbread fully before pouring the cream layer to prevent seeping.
Use culinary-grade matcha for best color and flavor in the crust.
For vegetarian version, substitute gelatin with agar agar following package directions.
Bars should remain refrigerated for optimal texture and structure.
Optional food coloring enhances the pink tone but is not necessary.
