The strawberry matcha latte is one of the most visually striking drinks you can make at home — vivid green matcha, pink-red strawberry, and white milk layered in a glass. It’s also genuinely delicious: the grassy, slightly bitter matcha pairs with sweet-tart strawberry in a way that sounds odd and tastes great.
This guide covers the full recipe, the Starbucks copycat version, iced and hot variations, and how to build the strawberry layer three different ways (fresh, frozen, or jam).
What Is a Strawberry Matcha Latte?
A strawberry matcha latte combines:
- Matcha — Japanese green tea powder whisked with hot water into a concentrated “shot”
- Strawberry — fresh, frozen, or as a jam/syrup, usually layered below the matcha
- Milk — dairy or non-dairy, steamed or cold
The key appeal is the layered look: strawberry at the bottom, milk in the middle, matcha on top. Stir to combine before drinking, or sip it in layers (you’ll taste each component shifting as you go).
Ingredients
For the Matcha Layer
- 1 tsp ceremonial-grade or premium culinary matcha powder
- 2 oz (60ml) hot water — not boiling (70–80°C / 158–176°F)
For the Strawberry Layer — Choose One Method
Method A (Fresh): 4–5 strawberries, 1–2 tsp sugar or honey, 1 tbsp water Method B (Frozen): 4–5 frozen strawberries, blended or thawed and mashed Method C (Jam shortcut): 1–2 tbsp good strawberry jam + 1 tsp water, stirred to loosen
For the Milk Layer
- ¾–1 cup milk of choice (cold for iced, steamed for hot)
- Ice (for iced version)
How to Make the Strawberry Layer
The strawberry base is what sets this drink apart from a regular matcha latte. Here are the three approaches, ranked by effort and quality:
Method A: Quick Strawberry Sauce (Best)
This takes 5 minutes and gives the most vibrant, fresh flavor.
- Hull and slice 4–5 ripe strawberries.
- Combine with 1–2 tsp sugar (or honey) and 1 tbsp water in a small saucepan over medium heat.
- Stir and mash as they cook, 3–4 minutes, until strawberries break down and the liquid thickens slightly.
- Remove from heat. Cool for a few minutes before using.
- For a smoother sauce: blend briefly or strain through a fine mesh sieve.
Makes enough for 2 drinks. Keeps refrigerated for 4–5 days.
Method B: Blended Frozen Strawberries
Quicker and more consistent year-round.
- Take 4–5 frozen strawberries (thawed or still slightly frozen).
- Blend with 1 tsp honey or sugar until smooth.
- Pour directly into the glass — the texture will be thicker, almost smoothie-like.
This method gives a chunkier, more vivid pink color but less glossy than the cooked sauce.
Method C: Jam Shortcut (Fastest)
When you have no time:
- Spoon 1–2 tbsp good strawberry jam into the bottom of your glass.
- Add a tiny splash of water (½ tsp) and stir to loosen slightly.
- Proceed as normal.
Result is slightly sweeter and less fresh-tasting, but still good. Use a jam where strawberry is the first ingredient and sugar is second (not the other way around).
How to Prepare the Matcha
Matcha prep is the most important step — done wrong, it’s bitter and clumpy.
- Sift ½–1 tsp matcha into a bowl or wide cup using a small strainer. This prevents clumps.
- Add 2 oz hot water (70–80°C / 160–175°F — not boiling). Boiling water makes matcha harsh and bitter.
- Whisk in a W or M pattern for 15–30 seconds until frothy with no lumps. A traditional bamboo chasen (tea whisk) is ideal, but a small milk frother works well.
The result should be a smooth, slightly frothy bright green liquid.
Grade note: Ceremonial-grade matcha gives the cleanest, sweetest flavor. Culinary grade works fine but is more bitter — use slightly less if going culinary grade.
Building the Iced Strawberry Matcha Latte
Assembly order matters for the layered look:
- Add strawberry to the bottom of a tall glass (2–3 tbsp sauce, blended frozen, or loosened jam).
- Fill with ice — about ¾ of the glass.
- Pour cold milk slowly over the ice — this sits above the strawberry and below the matcha. ¾ cup.
- Pour matcha slowly on top — pour over the back of a spoon held near the surface to slow it down and keep the layers clean.
- Don’t stir until ready to drink — the layered look is the appeal. Take your photo first.
- Stir before drinking to combine all layers.
Layering Tip
Cold milk is denser than the matcha “shot.” To get clean layers, the matcha needs to sit on top of the milk — pour it slowly and last. If it sinks, the milk is too warm or the matcha is too diluted.
How to Make a Hot Strawberry Matcha Latte
Less visually dramatic but still delicious in autumn/winter.
- Warm the strawberry sauce gently in a small pan — just until pourable, not simmering.
- Add strawberry sauce to your cup.
- Steam or froth the milk until warm and silky — 65°C / 150°F is ideal.
- Prepare matcha shot as above.
- Pour steamed milk over strawberry in the cup.
- Pour matcha last — pour over the back of a spoon for a floating layer, then stir before drinking.
Strawberry Matcha Latte Ratio Guide
| Cup Size | Strawberry | Milk | Matcha |
|---|---|---|---|
| Small (8oz) | 2 tbsp | ½ cup | ¾ tsp matcha + 1.5 oz water |
| Medium (12oz) | 3 tbsp | ¾ cup | 1 tsp matcha + 2 oz water |
| Large (16oz) | 4 tbsp | 1 cup | 1.5 tsp matcha + 3 oz water |
Milk Choices
| Milk | Notes |
|---|---|
| Whole milk | Richest, creamiest — best hot or lightly iced |
| Oat milk | Naturally sweet, creamy, complements strawberry well |
| Almond milk | Light, slightly nutty — lets strawberry brightness come through |
| Coconut milk (carton) | Tropical lean, slightly sweet, good iced |
| Soy milk | Neutral, good froth, holds layers well |
| Macadamia milk | Creamy, mild, underused in this drink |
Barista versions: For iced, regular cold oat or almond milk works best. For hot, use “barista” formulations — they steam and froth properly.
The Starbucks Strawberry Matcha Copycat
Starbucks’ Iced Matcha Tea Latte and Strawberry Açaí Refresher are different drinks — but many customers combine the two or order a strawberry matcha off-menu. Here’s how to recreate the most common versions:
Version 1: Matcha + Strawberry Inclusions
Starbucks strawberry matcha usually uses their sweetened matcha powder + dried strawberry pieces + milk. At home:
- Use 1 tsp matcha powder whisked with 1 oz hot water + 1 tsp sugar (Starbucks matcha is pre-sweetened).
- Add 2 tbsp strawberry sauce to the glass.
- Pour oat milk (Starbucks uses Oatly) over ice.
- Pour sweetened matcha on top.
Version 2: Unsweetened, Brighter Fruit
For a cleaner, more vibrant version — use ceremonial matcha (unsweetened) and fresh strawberry sauce. Less sugar, more real fruit flavor.
Sweetener Options
The strawberry layer handles most of the sweetness. Adjust to taste:
| Sweetener | Amount (per serving) | Notes |
|---|---|---|
| None | — | If using ripe sweet strawberries + sweet milk |
| Honey | 1 tsp | Subtle floral note |
| Maple syrup | 1 tsp | Slightly earthier, good with matcha |
| Sugar | 1–2 tsp | Neutral, clean sweetness |
| Vanilla syrup | 1 tbsp | Classic coffeeshop flavor |
| Condensed milk | 1 tsp | Rich, creamy sweetness — Southeast Asian style |
6 Variations
1. Strawberry Lemonade Matcha
Swap milk for lemonade (or half milk, half lemonade). The tartness from lemon amplifies the strawberry and cuts through the matcha bitterness. Use lightly sweetened lemonade, or fresh-squeezed with a little honey.
2. Coconut Strawberry Matcha
Use full-fat coconut milk (from a can, thinned with a splash of water). The coconut richness makes a more tropical, dessert-like version. Garnish with toasted coconut flakes.
3. Strawberry Banana Matcha
Blend ½ banana with the frozen strawberries for the base layer. Adds creaminess and sweetness. Works best in a thicker, smoothie-style version.
4. Vanilla Strawberry Matcha
Add ¼ tsp vanilla extract to either the strawberry sauce or the milk. The vanilla bridges the gap between the sweet strawberry and the grassy matcha — rounds everything out.
5. Double Strawberry Matcha
Use strawberry milk (blend a tiny amount of strawberry into the milk layer) AND a fresh strawberry sauce at the bottom. Intense strawberry flavor throughout instead of just at the base.
6. Sparkling Strawberry Matcha
Replace milk with sparkling water or coconut sparkling water. Combine the matcha shot with a small amount of honey or simple syrup, then pour over strawberry and sparkling water. Refreshing, light, and lower calorie.
Troubleshooting
Matcha sinks to the bottom instead of floating:
- The matcha is too diluted or warm — it needs to be dense enough to sit on top of cold milk.
- Try using a bit less water in the matcha shot (1.5 oz instead of 2 oz) to make it slightly thicker.
- Pour the matcha more slowly, over the back of a spoon.
Matcha tastes too bitter:
- Water was too hot. Use 70–80°C (160–175°F), not boiling.
- Used too much matcha. Start with ¾ tsp and adjust.
- Low quality culinary grade — try ceremonial or premium culinary.
Layers all merge immediately:
- This is normal if you jostle the glass. The separate layers last only a minute or two.
- Make sure the milk is cold (not room temperature) and the ice is still solid.
- Pour the matcha last and very slowly.
Strawberry too sweet:
- Use less sugar in the sauce, or skip it if strawberries are ripe.
- Add a small squeeze of lemon juice to the sauce to balance.
Frequently Asked Questions
More matcha and latte recipes: matcha latte recipe | iced matcha latte | lavender latte | pistachio latte