There’s something about the gentle blending of flavors that takes me back to lazy afternoons spent in my grandmother’s kitchen. Those sun-drenched days, filled with laughter and the sweet scent of strawberries, wrap around my heart like a loving hug. Today, we’re capturing that same warmth with a delightful treat: Matcha Strawberry Cream Bars.
Why make this recipe? Well, these bars are more than just a delicious dessert; they’re a tapestry woven from the threads of nostalgia and love, perfect for sharing with family and friends. Imagine the bright green of matcha paired with the sweet, joyful pop of strawberry. Each bite is a little reminder that life is best savored, one delicious moment at a time.
How to make Matcha Strawberry Cream Bars
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
- 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 strawberries, sliced thinly (optional)
Directions:
- Preheat the oven to 325°F, and be sure to line a 9 x 9 inch baking tin with parchment paper. This is where the magic begins, and we want it to turn out just right!
- In a cozy mixing bowl, cream together the room temperature butter and granulated sugar. Beat them together until they’re light and fluffy, then add in the joyful essence of vanilla extract.
- Gently mix in the flour and matcha, watching as the colors blend together into a cohesive dough that feels like a comforting hug.
- Press that lovely dough into the bottom of the prepared pan, and poke a few holes in it—those little pockets will help it bake evenly.
- Bake for 18-20 minutes until it turns a light golden brown. Once it’s out of the oven, let it cool in the fridge, and take a moment to enjoy the aroma filling your home.
- While the shortbread is cooling, bloom the gelatin in cold water, letting it work its magic as you heat the cream, sugar, vanilla, salt, and strawberry jam in a skillet over medium heat. Stir until everything is melted and harmonious.
- Once the gelatin is ready, stir it into the cream mixture, blending it all together. Let this luscious concoction cool before pouring it over the chilled shortbread.
- Now, let it set in the fridge for at least 4 hours—it’s like a little vacation for your dessert!
- Once it’s perfectly set, slice into squares. For a touch of flair, sprinkle some matcha powder on top and add those lovely sliced strawberries.
How to serve Matcha Strawberry Cream Bars
These bars are perfect for a warm afternoon gathering or a sweet end to a hearty family dinner. Place them on a beautiful platter and watch as your loved ones light up with joy.
How to store Matcha Strawberry Cream Bars
Keep any leftovers in an airtight container in the fridge. They should last a few days, but trust me; you won’t want to resist for long!
Tips to make Matcha Strawberry Cream Bars
- The key to a delightful texture lies in letting the gelatin bloom properly—don’t skip this step!
- Adjust the matcha powder to your taste for that perfect earthy balance—more if you love the matcha flavor, a little less if it’s too strong for your palate.
- Don’t hesitate to get creative with decorations. Those strawberry slices can be arranged with love for a beautiful presentation.
Variations
Feel free to experiment with different fruit jams! Blueberry or raspberry could give these bars a delightful twist, taking you on a delicious journey through the fruit fields.
FAQs
-
Can I substitute the heavy cream?
You might try coconut cream for a dairy-free option, though it changes the flavor a bit. -
How can I tell if the cream has set properly?
Give it a gentle poke once it’s been refrigerated for several hours. It should feel firm but still have a little give—like a soft pillow! -
Can I make these bars ahead of time?
Absolutely! They are perfect for making a day or two ahead of any gathering. Just keep them refrigerated until you’re ready to serve.
Each time we gather around the table to share a bite of something sweet, we’re weaving together stories, laughter, and memories. I invite you to make these Matcha Strawberry Cream Bars, letting the love from your kitchen fill your home. There’s nothing more heartwarming than serving something made from the heart, so gather your loved ones, and enjoy the goodness that comes from sharing food together.
Matcha Strawberry Cream Bars
Ingredients
Method
- Preheat the oven to 325°F and line a 9 x 9 inch baking tin with parchment paper.
- In a mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Add the vanilla extract.
- Gently mix in the flour and matcha until a cohesive dough forms.
- Press the dough into the bottom of the prepared pan and poke a few holes in it.
- Bake for 18-20 minutes until it turns light golden brown. Let cool in the fridge.
- While the shortbread cools, bloom the gelatin in cold water.
- Heat the cream, sugar, vanilla, salt, and strawberry jam in a skillet over medium heat until melted.
- Stir the bloomed gelatin into the cream mixture until well combined.
- Let the mixture cool before pouring it over the chilled shortbread.
- Refrigerate for at least 4 hours to set.
- Once set, slice into squares and optionally sprinkle with matcha powder and add strawberry slices.