Matcha Strawberry Cream Bars (Print Version)
Elegant layered bars with matcha shortbread, vanilla cream, and fresh strawberry swirl.
# What You'll Need:
→ Matcha Shortbread Base
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/4 cup powdered sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
→ Strawberry Swirl
06 - 1 cup fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
→ Cream Layer
09 - 8 oz cream cheese, softened
10 - 1/2 cup sweetened condensed milk
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal of bars.
02 - Whisk together flour, matcha powder, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into the pan bottom. Bake for 12–15 minutes until just set. Let cool slightly.
03 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing, until strawberries break down and mixture thickens, about 8–10 minutes. Cool slightly, then purée with a blender or mash until completely smooth.
04 - Beat cream cheese until smooth and creamy. Add condensed milk, egg, and vanilla extract; mix until fully incorporated and silky in texture.
05 - Pour the cream mixture evenly over the cooled matcha base. Drop spoonfuls of strawberry purée across the surface. Gently drag a knife or skewer through the fillings to create a marbled swirl pattern.
06 - Bake for 20–25 minutes until the center is just set and edges are lightly golden. Cool completely to room temperature, then refrigerate for at least 2 hours before slicing into clean bars.
# Expert Tips:
01 -
- The texture is everything and somehow more crisp shortbread, creamy center, and that jewel toned strawberry ribbon running through it all
- Matcha and strawberries are one of those flavor combinations that make people pause and ask what exactly they are eating
02 -
- Overbaking the shortbread layer will make it tough, so pull it when it is just set
- The cream layer should still have a slight jiggle when you take it out, it firms up considerably as it cools
03 -
- Room temperature ingredients are the secret to avoiding lumps in your cream layer
- A warm knife dipped in hot water will glide through cleanly without dragging the swirl pattern