Preheat your oven to 350°F (175°C). In a large bowl, beat the room temperature butter until creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Stir in flour and matcha until a dough forms.

Press the dough into an even layer in a greased 9×9-inch baking pan. Bake for 15-20 minutes until the edges are golden. Allow it to cool completely.

In a small saucepan, combine cold water and gelatin, letting it bloom for about 5 minutes. Heat gently until dissolved.

In a mixing bowl, whisk heavy cream, sugar, vanilla extract, and salt until soft peaks form.

Once the gelatin mixture is cool, fold it gently into the whipped cream.

Spread the strawberry jam over the cooled shortbread, then pour the strawberry cream mixture on top. Add optional food dye if desired. Chill in the refrigerator for at least 4 hours or until set.

Once solid, slice the bars and top with thin strawberry slices for beautiful presentation.