Matcha Strawberry Cream Bars | Halicopter Away

Welcome to a delightful journey through one of the most beautiful Asian fusion desserts you’ll ever taste — Matcha Strawberry Cream Bars. This treat combines earthy, aromatic matcha shortbread with a luscious, pastel-pink layer of strawberry panna cotta, creating a dessert that’s as delicious as it is photogenic.

Inspired by the original recipe from Halicopter Away, these bars are perfect for spring, tea parties, or impressing guests with a sophisticated treat that’s actually quite easy to make.

Not sure what type of matcha to use? Opt for a high-quality culinary-grade matcha powder to ensure a vibrant green color and a bold, distinct flavor that won’t be overpowered by the cream layer.

When it comes to achieving that perfectly smooth and set cream layer, understanding how to properly work with gelatin is key. We recommend brushing up on how to properly use gelatin in desserts to master this recipe.

What Are Matcha Strawberry Cream Bars?

Matcha strawberry cream bars are a layered dessert featuring:

• A rich, buttery matcha shortbread base
• A creamy, smooth strawberry panna cotta topping
• A perfect balance of earthiness and sweetness

The pastel green and pink colors also make these bars visually stunning — they’re practically spring on a plate.

Ingredient Breakdown

🟩 Matcha Shortbread Layer

• ¾ cup salted butter, room temperature
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tbsp culinary-grade matcha powder

🩷 Strawberry Cream Layer (Panna Cotta Inspired)

• ¼ cup cold water
• 2¼ tsp powdered gelatin (1 packet)
• 2 cups heavy cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 4 tbsp strawberry jam
• Pink or red food coloring (optional)

🍓 Optional Toppings

• Sliced fresh strawberries
• A sprinkle of matcha powder for garnish

Step-by-Step Instructions

1. Make the Matcha Shortbread

• Preheat your oven to 325°F (160°C)
• Line a 9×9 inch pan with parchment paper
• Cream butter and sugar until fluffy
• Add vanilla, then flour and matcha, mixing until a dough forms
• Press dough evenly into pan and poke with fork
• Bake for 18–20 minutes until slightly golden

2. Prepare the Strawberry Cream

• Bloom gelatin in water for 5 minutes
• In a skillet, heat cream, sugar, salt, vanilla, and jam — don’t boil
• Stir in bloomed gelatin and let mixture cool slightly

3. Combine and Chill

• Cool the baked shortbread completely
• Pour cream gently over shortbread
• Chill in the fridge for at least 4 hours until set

4. Cut and Serve

• Slice into 16 squares
• Top with strawberry slices and a dusting of matcha if desired

Baking Tips for Perfection

✅ Matcha Shortbread Tips

• Use room temperature butter for smooth mixing
• Press dough evenly for even baking
• Always choose culinary-grade matcha for rich flavor and color

✅ Strawberry Cream Tips

• Bloom gelatin properly before mixing
• Never boil the cream — just warm it
• Let the cream cool slightly before pouring to avoid melting the shortbread

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour blend for the shortbread
• Dairy-Free: Substitute coconut cream for heavy cream
• Flavor Twist: Swap strawberry jam with raspberry or peach jam

Storage & Freezing

• Store leftovers in an airtight container in the fridge
• Keeps well for 4–5 days
• Bars can be frozen individually and thawed overnight
• For parties, they can sit out for 1–2 hours, but keep them cool if possible

The Perfect Fusion: Matcha Meets Strawberry

Why does this flavor combo work so well?

• Matcha offers a deep, slightly bitter earthiness
• Strawberry brings brightness, sweetness, and color
• The balance of flavors reflects traditional Japanese dessert sensibilities combined with modern Western flair

Tools You’ll Need

• 9×9 inch baking pan
• Stand or hand mixer
• Medium skillet
• Measuring cups and spoons
• Parchment paper

What Readers Are Saying

“The bars turned out amazing — sweet, creamy strawberry on top of lightly bitter matcha shortbread. Will make again!” — Em

“I replaced the food dye with hibiscus tea. It turned out light pink and was a big hit!” — Kelli

“Made them for a party, everyone loved them. Doubled the recipe for a 9×13 pan and it worked perfectly.” — Megan

FAQs

❓ Can I use ceremonial grade matcha instead?

Yes, but it’s more expensive and has a milder flavor. Culinary matcha is better suited for baking.

❓ Can this recipe be made gluten-free?

Absolutely — just use your favorite gluten-free shortbread recipe and mix in the matcha.

❓ Do these bars need to be refrigerated after setting?

Yes. The cream layer is gelatin-based and needs to stay chilled to hold its shape.

❓ Can I freeze matcha strawberry cream bars?

Yes, they freeze well! Wrap each bar in parchment and store in an airtight container.

❓ How can I make the pink color more natural?

Use hibiscus tea instead of food coloring for a beautiful, naturally tinted cream layer.

Final Thoughts

Matcha Strawberry Cream Bars are more than just a treat — they’re a beautiful, flavorful celebration of spring. Whether you’re a seasoned baker or just looking to try something new, this recipe offers simplicity, elegance, and a fusion of flavors you’ll love.

Serve them at your next brunch, picnic, or even for dessert after sushi night — and don’t forget to share a photo before they’re all gone!