Description
Delightful combination of buttery matcha shortbread and luscious strawberry cream, perfect for any occasion.
Ingredients
Scale
- 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 powder
- 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)
Instructions
- In a mixing bowl, cream together the butter and granulated sugar until smooth. Add the vanilla extract and mix well. Gradually blend in the flour and matcha until a dough forms. Press the dough into the bottom of a greased baking dish and bake at 350°F (175°C) for about 15 minutes or until lightly golden. Allow to cool.
- In a small bowl, combine cold water and gelatin to bloom for 5 minutes. Whip heavy cream, sugar, and vanilla until soft peaks form, then fold in bloomed gelatin and strawberry jam. Optionally, add food dye.
- Spread the strawberry cream mixture evenly over the cooled matcha shortbread. Refrigerate for at least 2 hours to set. Slice into bars, garnish with fresh strawberries, and serve chilled.
Notes
Chill for ample time for the bars to set properly before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 12g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg