Reader FavoriteStrawberry Matcha
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A layered iced strawberry matcha latte with a homemade strawberry puree, whisked matcha, and cold milk. Looks like a sunset in a glass and takes about five minutes.
By Mia HartwellUpdated August 10, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Ready in under 5 minutes with no cooking
- Three-layer sunset effect in the glass
- Works with any milk — dairy, oat, almond
- Only about 165 calories per glass
Strawberry Matcha
5 min totalServes 1
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 165kcal
- Protein
- 7g
- Carbs
- 24g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 16g
Step-by-Step Instructions
- 1
Make the strawberry puree: blend the strawberries and honey until completely smooth. If you want a silkier texture, press through a fine-mesh strainer to remove seeds, but this is optional.
- 2
Whisk the matcha: sift the matcha powder into a small bowl to break up any clumps. Add the hot water and whisk vigorously in a W or M motion with a bamboo chasen or a small regular whisk until frothy and lump-free, about 20 seconds.
- 3
Build the glass: spoon the strawberry puree into the bottom of a tall glass. Add the ice cubes on top of the puree.
- 4
Pour the milk slowly over the back of a spoon or down the side of the glass so it layers on top of the strawberry without mixing in.
- 5
Pour the whisked matcha over the milk using the same slow technique. You should have three visible layers: pink, white, green.
- 6
Stir when you are ready to drink, or sip through a straw from the bottom for the layered effect.
Pro Tips for the Best Results
- Sift the matcha — even good matcha clumps, and clumps will not dissolve in cold milk later.
- The layering only works because each liquid has a different density. Strawberry puree is heaviest, milk is in the middle, and the thin matcha sits on top. Pour gently and slowly for clean separation.
- Frozen strawberries work just as well and actually make a thicker puree. No need to thaw first — blend straight from frozen.
- If you find the drink too sweet, skip the honey entirely. Ripe strawberries and oat milk often provide enough sweetness on their own.
- For a creamier version, blend the milk and matcha together instead of whisking. You lose the layered look but get a fully integrated, frothy drink.
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How to Cook Strawberry Matcha
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Make the strawberry puree: blend the strawberries and honey until completely smooth. If you want a silkier texture, press through a fine-mesh strainer to remove seeds, but this is optional. Whisk the matcha: sift the matcha powder into a small bowl to break up any clumps. Add the hot water and whisk vigorously in a W or M motion with a bamboo chasen or a small regular whisk until frothy and lump-free, about 20 seconds. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. Build the glass: spoon the strawberry puree into the bottom of a tall glass. Add the ice cubes on top of the puree. Pour the milk slowly over the back of a spoon or down the side of the glass so it layers on top of the strawberry without mixing in. Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: Pour the whisked matcha over the milk using the same slow technique. You should have three visible layers: pink, white, green. Stir when you are ready to drink, or sip through a straw from the bottom for the layered effect. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Best served immediately. The strawberry puree can be made ahead and refrigerated for up to 2 days. The whisked matcha should be prepared fresh — it oxidises and loses colour within about 15 minutes.
Serving Suggestions
This strawberry matcha pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use strawberry syrup instead of fresh strawberries?+
You can, but the flavour will be sharper and more artificial. Fresh or frozen strawberries give a rounder, fruitier taste and a thicker puree that layers better in the glass.
What milk works best for strawberry matcha?+
Oat milk is the most popular choice because it is creamy enough to layer well and neutral enough not to compete with the strawberry and matcha. Whole dairy milk works great too. Almond milk is thinner and layers less cleanly, but it tastes fine.
Can I make this hot instead of iced?+
Yes. Warm the milk, skip the ice, and stir the strawberry puree in rather than layering. The visual effect disappears but the flavour combination still works. Use steamed milk if you have a frother.
How do I keep the layers from mixing?+
Pour each liquid slowly over the back of a spoon so it spreads gently across the surface rather than plunging through. The ice also helps by creating a physical barrier between the strawberry puree and the milk.
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