Matcha Strawberry Cream Bars (Print Version)
Delicate matcha shortbread with creamy vanilla filling and fresh strawberry swirl. An elegant fusion dessert.
# What You 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 Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk flour, matcha, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into pan bottom. Bake for 12–15 minutes until just set. 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, 8–10 minutes. Cool slightly, then purée until smooth.
04 - Beat cream cheese until smooth. Add condensed milk, egg, and vanilla; mix until well combined and silky.
05 - Pour cream mixture over cooled matcha base. Drop spoonfuls of strawberry purée on top and gently swirl with a knife or skewer for a marbled effect.
06 - Bake for 20–25 minutes until center is just set and edges are lightly golden. Cool completely, then refrigerate for at least 2 hours before slicing into bars.
# Expert Tips:
01 -
- The combination of grassy matcha and sweet-tart strawberries tastes like spring on a plate
- These bars look impressively elegant but come together with simple pantry staples
02 -
- The cream layer will still look jiggly when you take it out of the oven, but it firms up beautifully during chilling
- Room temperature ingredients prevent the cream cheese mixture from curdling and becoming grainy
03 -
- If your strawberry purée seems too thick, add a teaspoon of water to reach drizzling consistency
- The green color of matcha fades during baking, so don't worry if your base looks less vibrant than the raw dough