Iced Strawberry Matcha Latte

Last summer, I was scrolling through my phone at a café when the barista set down this stunning pink and green layered drink, and I couldn't help but ask what it was. Turns out it was their version of a strawberry matcha latte, and one sip had me hooked—the brightness of strawberry meeting that grassy, slightly bitter matcha felt like tasting two seasons at once. That afternoon, I went home determined to recreate it, and after a few experiments with the ratios and technique, I landed on this version with the vanilla sweet cream that makes all the difference. It's become my go-to when friends visit on hot afternoons, and watching their faces when they see the layers never gets old.

I made this for my sister on a sweltering July morning when she showed up complaining about the heat, and her whole mood shifted the moment she took that first sip. She started asking me to break down each layer like I was revealing some culinary secret, and I loved that this simple drink felt like a moment we were sharing rather than just refreshment. Now whenever she visits, it's the first thing she requests, which tells me everything about how this recipe landed in my regular rotation.

Ingredients

• Fresh strawberries: Choose berries at peak ripeness—they should be deeply red all the way through, as the flavor carries the whole drink.
• Matcha green tea powder: Quality matters here; a vibrant, bright green powder will taste silky rather than bitter or chalky.
• Granulated sugar: This sweetens the strawberry layer and balances the earthiness of the matcha beautifully.
• Hot water for matcha: Keep it around 80°C or 175°F; boiling water scorches the delicate tea and turns it harsh.
• Whole milk and heavy cream: The combination creates a luxurious mouthfeel that lighter cream alone won't achieve, but dairy-free alternatives work just as well.
• Vanilla syrup: This adds sweetness and a gentle vanilla note that ties all three flavor layers together without overwhelming them.
• Ice cubes: Use plenty so the drink stays cold as you sip slowly through the layers.

Instructions

Simmer the strawberries into syrup:

Combine strawberries, sugar, water, and lemon juice in a small saucepan and heat gently over medium-low, stirring and mashing as they soften into a jammy texture about 3 to 4 minutes in. The kitchen will smell incredible—that's when you know it's working.

Cool and blend the puree:

Let the strawberry mixture cool slightly, then blend or mash it until smooth and vibrant pink; you want it pourable but still silky. Set it aside while you move to the next step.

Whisk the matcha into a cloud:

Sift the matcha powder into a bowl to break up any lumps, then pour in hot water and whisk vigorously with a bamboo whisk or small frother until frothy and completely dissolved. This aeration is what gives matcha its signature texture.

Mix the vanilla cream:

Whisk together the milk, cream, and vanilla syrup in a small pitcher until well combined and slightly thickened. The mixing aerates it just enough to create a subtle richness.

Build the layers with intention:

Divide strawberry puree between two glasses, add ice, then slowly pour the vanilla cream over the ice to create a pale layer; finish by gently pouring the matcha over the cream so it floats on top. The layering happens naturally if you pour slowly and let gravity do the work.

Garnish and serve:

Top with a few sliced strawberries if you like, and remind whoever is drinking this to stir it all together before sipping so they get all three flavors in each taste.

Save

There was a moment with a friend when she took her first sip and paused mid-conversation, set the glass down, and said, 'This is what summer tastes like.' That's when I realized this drink had become something more than just a refreshing beverage—it was a small ritual that brought people together on a hot day. Now I make it whenever I want to slow things down or surprise someone with something that feels both indulgent and light.

Getting the Layers Right

The real magic of this drink is how the three components stack visually, and that took me a few attempts to master. The strawberry sits at the bottom, the cream floats in the middle, and the matcha crowns the top—but only if you respect the density of each layer and pour with patience. I learned this the hard way when I rushed through assembly and ended up with a muddied pink-green drink that tasted fine but looked like a missed opportunity. Now I always remind myself that layered drinks are as much about presentation as they are about flavor, and slowing down makes all the difference.

Customizing the Sweetness

Everyone has a different tolerance for sweetness, and this recipe is forgiving enough that you can easily adjust it to your preference. If you like things on the sweeter side, add more vanilla syrup or increase the sugar in the strawberry puree; if you want it lighter, dial back both and let the natural strawberry flavor shine. I've made this for friends who wanted it barely sweet at all, and those who wanted it almost dessert-like, and it works beautifully either way. The earthiness of the matcha naturally balances sweetness, so you don't need to overthink it.

Scaling Up and Prep Ahead

This recipe makes two servings, but I often prepare double batches when friends are coming over, and the strawberry puree actually keeps beautifully in the fridge for up to three days. You can also prepare the vanilla cream ahead of time and store it separately, which means assembly takes just a few minutes when guests arrive. The matcha is best whisked fresh right before serving to maintain its frothy texture, but it only takes a minute or two to do. Here's what helps me stay organized when making these for a group:

• Make the strawberry puree the morning of, store it in a covered container, and let it come to room temperature before assembly.
• Prepare the vanilla cream an hour ahead and keep it in a small pitcher in the fridge until you're ready to build the drinks.
• Whisk the matcha fresh for each batch just before pouring, so it stays silky and aromatic.

Save

This drink has become my answer to 'what should I make on a summer afternoon,' and I hope it becomes yours too. There's something deeply satisfying about turning a few simple ingredients into something that looks like art and tastes like comfort.

Recipe Guide

→ How do I make the strawberry puree smooth?

Simmer chopped strawberries with sugar, water, and lemon juice until soft, then blend or mash until smooth to create a sweet, syrupy puree.

→ What is the best way to prepare matcha for this drink?

Sift matcha powder into a bowl, add hot water (around 80°C), and whisk vigorously until frothy to ensure a smooth, vibrant layer.

→ Can I make a dairy-free version of the vanilla cream?

Yes, substitute whole milk and heavy cream with plant-based milk and coconut cream, then whisk with vanilla syrup for a creamy alternative.

→ How should I assemble the layered drink?

Start with strawberry puree at the bottom, add ice cubes, slowly pour the vanilla cream over ice, then gently layer the matcha on top for a distinct multi-layered look.

→ How can I adjust the sweetness or matcha intensity?

Modify the amount of sugar in the strawberry layer or vanilla syrup in the cream, and increase matcha powder up to 1 tablespoon per serving for a bolder flavor.