Matcha shortbread:

3/4 cup Made Easy Pompeian Bake Olive Oil
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tbsp matcha


Strawberry crème:

1/4 cup cold water
2 1/4 tsp powdered gelatin (one standard packet)
2 cups coconut cream
1/4 cup granulated sugar
1 tsp vanilla extract, 1/4 tsp salt
1/4 cup strawberry jam
Pink or red food dye (optional)


  1. Preheat oven to 325°F and line an 8×8 inch baking dish with oil & parchment paper, making sure it’s pressed closely against the sides. The parchment paper should extend at least 1 inch up the sides as well.
  2. In a medium bowl, mix together the oil sugar, vanilla until incorporated. Add the flour and matcha powder and mix until a cohesive dough forms.
  3. Press the dough evenly onto the bottom of the pan, making sure to press down firmly. Use a fork to poke holes across the surface of the dough.
  4. Bake for 15-18 minutes ( lightly golden in color) It’ll be soft when you take it from the oven but will solidify more as it cools. place in the fridge to cool while you make the strawberry creme layer.
  5. To make Strawberry crème Place 1/4 cup of water in a bowl. Sprinkle the surface of the water with gelatin powder and set aside to bloom.
  6. In a heavy bottom pan, add cream, sugar, vanilla, salt, and strawberry jam. Keep over medium heat, stirring constantly until the sugar and the jam have dissolved. This should take about 5 minutes. Do not let the cream come to a boil. *Mix in a dab of pink or red food coloring to help create a more vivid pastel pink.*
  7. Stir in the gelatin until it dissolves. Let cool for 2 – 3 minutes.
  8. Remove the matcha shortbread from the fridge. It should be firm to the touch. pour the strawberry cream on top of the matcha shortbread. Carefully transfer the tin to the fridge and let set for at least 6 hours.
  9. Once the bars are set, cut into 16 equal pieces. Top with a sprinkle of matcha powder and sliced strawberries. 
Enjoy chilled & Store any leftover bars in airtight containers in the fridge.