Matcha Strawberry Cream Bars Recipe
If you’re ready to fall in love with a dessert that’s as delightful to look at as it is to devour, let me introduce you to Matcha Strawberry Cream Bars. Layers of creamy matcha and dreamy strawberry sit atop a golden, buttery graham cracker crust, fusing Japanese-inspired flavors with classic comfort. These bars shimmer with springtime color and are absolutely irresistible at any gathering or quiet afternoon. Whether you’re a matcha enthusiast or simply need something that feels special, Matcha Strawberry Cream Bars are destined to become a favorite in your dessert rotation.
Ingredients You’ll Need
Every ingredient in these bars plays a starring role, from the vivid matcha to the vibrant strawberries and the humble graham cracker base. Each layer’s components bring their own unique tastes and textures, so don’t skip or swap unless you need to — they’re the secret behind what makes Matcha Strawberry Cream Bars so memorable.
- Graham cracker crumbs: This base adds a classic, sweet crunch that perfectly anchors the creamy layers above.
- Granulated sugar: Just enough to sweeten the crust without overpowering the fresh flavors on top.
- Unsalted butter (melted): Binds the crust and delivers that rich, buttery finish everyone loves.
- Cream cheese (softened): Forms the luscious, tangy foundation for the matcha layer — splurge on full-fat for best results!
- Powdered sugar: Dissolves beautifully into both creamy layers, keeping them smooth and light.
- Matcha powder: Offers a hint of earthiness and a burst of green color, making the matcha layer distinct and aromatic.
- Vanilla extract: Enhances and rounds out the flavors in the cream cheese layer, adding depth and warmth.
- Heavy cream (whipped): Essential for making the matcha and strawberry layers airy, fresh, and melt-in-your-mouth tender.
- Strawberries (pureed): Bring sweetness and vibrant pink color to the strawberry cream layer; fresh is best, but thawed frozen strawberries work as well.
- Lemon juice: A splash brightens the strawberry flavor and balances the sweetness.
- Fresh strawberries and matcha powder (for garnish, optional): For a picture-perfect finish and a lovely contrast in color and flavor.
How to Make Matcha Strawberry Cream Bars
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until everything is moistened and evenly mixed. Press firmly and evenly into the base of an 8×8-inch baking pan lined with parchment paper to make sure your crust keeps its shape. Bake for 8 to 10 minutes, just until lightly golden, then set aside to cool completely. This layer lays down the sweet, sturdy foundation for your Matcha Strawberry Cream Bars.
Step 2: Create the Silky Matcha Cream Layer
Once your crust has cooled, it’s time to make the dreamy matcha layer! Beat the softened cream cheese with powdered sugar, matcha powder, and vanilla extract until smooth and creamy—no lumps allowed! Fold in the whipped heavy cream gently, so you don’t lose any volume. Spread this pale green cloud evenly over the cooled crust using an offset spatula or the back of a spoon, smoothing it out to the edges. Pop the pan in the fridge so it sets up while you move on to the next layer.
Step 3: Whip Up the Strawberry Cream
Blend or mash one cup of strawberries into a purée, then stir in powdered sugar and lemon juice for a perfectly balanced sweetness. Gently fold in the whipped cream, taking care to keep the mixture light and airy. The fold is important here — it’s what creates that mousse-like texture that makes these bars so refreshing. Carefully spoon and spread the strawberry cream evenly over the matcha layer. Smooth out the top, cover the pan, and return it to the fridge.
Step 4: Chill Until Perfectly Set
Patience is key with Matcha Strawberry Cream Bars! Allow them to chill in the refrigerator for at least 4 hours or, if you can, overnight. This step ensures clean layers and that lovely, sliceable texture. Trust me, it’s worth the wait for those crisp lines and melt-in-your-mouth bites.
Step 5: Garnish and Serve
Just before serving, it’s time for the finishing touches. Slice a few fresh strawberries and scatter them over the top, then dust lightly with extra matcha powder for a pop of color and flavor. Carefully lift the bars from the pan using the parchment paper and cut into 9 neat squares. Serve chilled and get ready for the oohs and aahs!
How to Serve Matcha Strawberry Cream Bars
Garnishes
The right finishing touches can turn Matcha Strawberry Cream Bars into a showstopper! Try a dusting of matcha powder, a swirl of whipped cream, or slices of fresh strawberries arranged in pretty patterns. Edible flowers or white chocolate curls are fun options, too, for an extra dash of elegance.
Side Dishes
These bars are standout stars on their own but pair beautifully with a mug of hot green tea or a glass of sparkling lemonade. For a party platter, lay out some delicate tea cookies, or serve with a scoop of vanilla bean ice cream for a truly memorable treat.
Creative Ways to Present
Think outside the pan! Present individual squares in cupcake liners for a picnic, or stack two bars slightly askew on a dessert plate for a chic, bakery-style look. Tiny versions, cut into bite-size cubes, make stunning additions to dessert boards or high tea trays.
Make Ahead and Storage
Storing Leftovers
If you have any Matcha Strawberry Cream Bars left (which almost never happens in my house!), simply place them in an airtight container and keep them chilled. They’ll stay fresh, creamy, and delicious for up to 3 days in the refrigerator — just be sure to separate layers with parchment if you’re stacking them.
Freezing
Yes, you can freeze these bars! Once fully set, wrap individual bars tightly in plastic wrap and place them inside a freezer-safe container. They’ll keep beautifully for up to a month. When you’re ready to enjoy, thaw in the refrigerator overnight so they come back to their luscious, creamy best.
Reheating
These bars are meant to be enjoyed chilled, not heated. If you’ve frozen them, just allow them to thaw gently in the fridge — no need for an oven or microwave. This keeps the creamy layers intact and the flavors vibrant.
FAQs
Can I use low-fat cream cheese for Matcha Strawberry Cream Bars?
You can, but the bars will be a touch less rich and creamy. For the smoothest texture and decadent flavor, full-fat cream cheese really shines in this recipe. If you do use low-fat, expect a slightly softer set.
What’s the best type Dessert
Culinary-grade matcha works beautifully in these bars, giving that classic green tea flavor and bright color without being too earthy or bitter. If you want a deeper green and a subtler taste, spring for ceremonial grade, but it’s not strictly necessary.
Can I substitute another fruit for the strawberry layer?
Absolutely! Raspberries, blueberries, or even cherries blend up deliciously for this recipe. Just make sure to taste and adjust the sugar to balance the tartness of your chosen fruit.
How do I get neat slices without the layers mixing?
Let the bars chill thoroughly before cutting, and use a sharp knife wiped clean between each cut. You can even dip your knife in hot water and dry it for extra-smooth edges. Patience pays off for Instagram-worthy squares!
Can I make Matcha Strawberry Cream Bars gluten-free?
Definitely! Just swap out the graham cracker crumbs for your favorite gluten-free brand or use ground gluten-free cookies. All other ingredients in the recipe are naturally gluten-free.
Final Thoughts
There’s something magical about making (and sharing!) a dessert as colorful and joyful as Matcha Strawberry Cream Bars. Their layered flavors, creamy bite, and playful pop on the plate guarantee smiles all around. Don’t hesitate to make a batch for someone special — or just treat yourself. I can’t wait for you to try this fusion of matcha and strawberry bliss!
Print
Matcha Strawberry Cream Bars Recipe
- Total Time: 4 hours 35 minutes (including chilling)
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of matcha and strawberries with these no-bake Matcha Strawberry Cream Bars. Layers of creamy matcha and strawberry goodness atop a buttery crust create a treat that’s as visually appealing as it is delicious.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter (melted)
For the matcha layer:
- 8 ounces cream cheese (softened)
- 1/3 cup powdered sugar
- 1 teaspoon matcha powder
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (whipped)
For the strawberry cream layer:
- 1 cup strawberries (pureed)
- 1/3 cup powdered sugar
- 1/2 cup heavy cream (whipped)
- 1 teaspoon lemon juice
- Fresh strawberries and matcha powder for garnish (optional)
Instructions
- Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of an 8×8-inch baking pan lined with parchment paper. Bake for 8–10 minutes, then cool completely.
- For the matcha layer, beat cream cheese, powdered sugar, matcha powder, and vanilla until smooth. Gently fold in whipped cream until fully incorporated. Spread evenly over the cooled crust and refrigerate while preparing the next layer.
- For the strawberry layer, mix strawberry purée, powdered sugar, and lemon juice. Fold in the whipped cream until smooth and light. Spread over the matcha layer and smooth the top. Chill the bars for at least 4 hours or overnight until set.
- Before serving, garnish with sliced strawberries and a dusting of matcha if desired. Cut into squares and serve chilled.
Notes
- Use full-fat cream cheese for a richer texture.
- You can also substitute the graham cracker crust with a shortbread base for added variety.
- Frozen strawberries (thawed and drained) work if fresh ones aren’t available.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (after crust)
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 14g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
