You're in for a treat. These Strawberry Matcha cream bars are the perfect touch of sweet.
9 x 9 inch baking pan
Hand or stand mixer
- 3/4 cup salted butter, room temperature
- 2/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tbsp matcha
- 1/4 cup cold water
- 2 1/4 tsp powdered gelatin (one standard packet)
- 2 cups heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 tbsp strawberry jam
- Pink or red food dye
- 4 strawberries, sliced thinly (optional)
Preheat oven to 325°F and line a 9 x 9 inch baking tin with parchment paper, making sure it's pressed closely against the sides of the tin. The parchment paper should extend at least 1 inch up the sides of the tin.
In a medium bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the butter and sugar until light and fluffy. Add the vanilla and mix until incorporated. Add the flour and matcha powder and mix on medium speed until a cohesive dough forms.
Press the dough evenly onto the bottom of the tin, making sure to press against the sides of the tin so that there is no space between the parchment paper and the dough. I like to use a metal measuring cup to flatten the dough evenly. Use a fork to poke holes across the surface of the dough.
Bake for 18 – 20 minutes until lightly browned. It'll be soft and puffy when you take it from the oven and will solidify as it cools. Remove from the oven and place in the fridge to cool while you make the strawberry cream.
Place 1/4 cup of water in a bowl. Sprinkle the surface of the water with gelatin powder and leave to bloom.
In a medium skillet, add heavy cream, granulated sugar, vanilla, salt, and strawberry jam. Place on the stove over medium heat, stirring constantly until the sugar and the jam have dissolved. This should take about 5 minutes. Do not let the cream come to a boil. Mix in a dab of pink or red food coloring to help create a more vivid pastel pink.
Remove the skillet from the heat and stir in the gelatin until it dissolves. Let cool for 2 – 3 minutes.
Remove the matcha shortbread from the fridge. It should be firm to the touch. Gently and slowly pour the strawberry cream on top of the matcha shortbread. Carefully transfer the tin to the fridge and let set for at least 4 hours.
Cut and serve
Once the bars are set, cut into 16 equal pieces. Top with a sprinkle of matcha powder and sliced strawberries.