Matcha White Chocolate Strawberry Shortbread Stacks

Ingredients

Matcha shortbread

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup (40 g) powdered sugar
• 1 cup (130 g) all-purpose flour
• 2 tsp culinary matcha powder
• ⅛ tsp fine salt

White chocolate cream and fruit

• 3 oz (85 g) white chocolate, finely chopped
• ½ cup cold heavy cream, divided into 2 tbsp and the remainder
• 4 oz (115 g) cream cheese, softened
• 1 cup thinly sliced strawberries, patted dry

Equipment

Rolling pin, 2½-inch round cutter, baking sheet, mixer

Allergens and ingredient notes: Milk, wheat; white chocolate may contain soy. Matcha contains caffeine.

Step by step

1. Beat butter and powdered sugar until smooth. Sift flour, matcha, and salt together, then stir into the butter mixture to make a soft dough. Roll between parchment to about ⅛ inch thick and chill 30 minutes.
2. Heat the oven to 325°F (165°C). Cut eighteen 2½-inch rounds, rerolling scraps once. Space them on a lined sheet. Bake for 12–16 minutes until the edges are set and very lightly golden underneath. Cool completely.
3. Heat the measured 2 tbsp cream until steaming and pour over the white chocolate. Wait 2 minutes, stir smooth, and cool until lukewarm. Beat it into the softened cream cheese on low speed.
4. Whip the remaining cold cream to soft peaks separately, then fold into the white-chocolate mixture. Refrigerate 20 minutes to thicken if needed.
5. Divide the cream and sliced strawberries into twelve equal portions. Build each stack with a shortbread round, one cream and fruit portion, another round, a second cream and fruit portion, then a final round. Assemble all six just before serving.

The Devotti twist: Unsweetened matcha balances the white chocolate cream; strawberries are dried before stacking to keep the shortbread crisp.

Make ahead and storage

Store cooled shortbread airtight at room temperature up to 3 days. Refrigerate cream up to 2 days; assemble immediately before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.