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Matcha Strawberry Cream Bars

matcha strawberry cream bars - featured image

These bars combine the earthy flavor of matcha with fresh strawberries and a creamy filling on a crumbly crust, perfect for a quick and easy homemade dessert.

Ingredients

Scale
  • 1 Β½ cups (180g) all-purpose flour
  • β…“ cup (65g) granulated sugar
  • ΒΎ cup (170g) unsalted butter, cold and cubed
  • A pinch of salt
  • 8 oz (225g) cream cheese, softened
  • Β½ cup (120ml) heavy cream
  • β…” cup (80g) powdered sugar
  • 2 tablespoons matcha green tea powder
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) fresh strawberries, sliced
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 350Β°F (175Β°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a large bowl, combine flour, granulated sugar, and salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse crumbs.
  3. Press crust mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes until slightly golden at the edges.
  4. While crust bakes, beat softened cream cheese in a medium bowl until smooth. Add heavy cream, powdered sugar, matcha powder, and vanilla extract. Mix on medium speed until thick and creamy.
  5. Once crust is slightly cooled but still warm, spread matcha cream filling evenly over it. Top with sliced fresh strawberries.
  6. Refrigerate for at least 2 hours to let the cream set and flavors meld.
  7. Use parchment overhang to lift bars from pan. Cut into 9 or 12 squares. Dust with powdered sugar if desired and serve.

Notes

Use cold butter for the crust to ensure a crumbly texture. Sift matcha powder before mixing to avoid lumps. Chill bars for at least 2 hours for best slicing results. Use a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Variations include swapping strawberries for other berries, using almond flour for gluten-free crust, or dairy-free cream cheese and cream for vegan options.

Nutrition

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