Strawberry Matcha: Easy Homemade Iced Latte Recipe

Strawberry matcha is made by layering strawberry puree, ice cubes, milk, and a concentrated matcha base. For a balanced large glass, count on about 80 to 100 g of strawberries, 2 g of Yame Matcha, 30 to 40 ml of water, and 150 ml of milk. The result is fruity, creamy, and intense enough for the matcha flavor to remain noticeable.

The success of this recipe mainly depends on three details: not sweetening the strawberries too much, preparing the matcha separately before assembly, and taking into account the dilution caused by the ice cubes.

What ingredients for a strawberry matcha?

For a drink of about 300 ml with ice cubes, use:

• 80 to 100 g of fresh or thawed strawberries;
• 2 g of Yame Matcha;
• 30 to 40 ml of water to prepare the matcha base;
• 150 ml of milk or plant-based alternative;
• sugar, honey, or syrup to taste, optional;
• ice cubes.

A dosage of 2 g allows the matcha to maintain a clear presence despite the milk, fruit, and ice. If you prefer a more intense drink, you can slightly increase the dosage, but it's best to taste the recipe first before adding more powder.

To understand more precisely how to adapt the quantity to your glass, consult our matcha dosage guide per cup.

Step-by-step strawberry matcha recipe

1. Prepare the strawberries

Wash and hull the strawberries, then roughly chop them.

Mash them with a fork or blend them briefly. The goal is to obtain a puree thick enough to stay at the bottom of the glass, but not necessarily perfectly smooth.

Taste before sweetening. Ripe strawberries may be enough on their own. If they are not sweet enough, add a small amount of sugar or syrup then mix.

2. Prepare the Yame Matcha base

Sift 2g of matcha into a bowl to break up any small clumps of powder.

Add 30 to 40 ml of water then mix until you get a perfectly homogeneous base. You can use a chasen, an electric frother, or a small whisk.

A concentrated base works better here than a large volume of already diluted matcha: it allows you to add enough flavor without filling the glass with water before the milk and ice cubes even arrive.

3. Assemble the glass

Pour the strawberry puree into the bottom of the glass.

Then add the ice cubes. They create a useful separation between the puree and the milk and facilitate the visual layered effect.

Gently pour in the 150 ml of milk, then finish with the matcha base.

Serve immediately. The layers are mainly decorative: mix the drink before drinking it so that the strawberry, milk, and matcha truly balance each other in every sip.

Strawberry puree, coulis or jam: what to choose?

All three solutions work, but they don't produce exactly the same drink.

For a balanced Maison Yume recipe, we prefer fresh strawberries or unsweetened puree. They allow for more precise control over sugar levels and preserve the contrast between the fruit and the tea.

How to get beautiful layers in a strawberry matcha?

The green, white, and red effect primarily comes from the density of the different preparations and how they are poured.

To achieve this:

• keep the strawberry puree thick enough;
• place the ice cubes on top of the puree before the milk;
• pour the milk slowly;
• add the matcha last, gently over the ice cubes.

A spoon held just above the milk can also slow down the pouring of the matcha base.

However, don't sacrifice taste for the photo: once served, mix the drink well.

How to avoid an overly diluted strawberry matcha?

Strawberry matcha already contains three elements that increase the volume of the glass: fruit, milk, and ice. Adding a lot of water to the matcha base can therefore quickly make the drink bland.

Use only 30 to 40 ml of water for the matcha

This small amount is sufficient to properly disperse the powder while maintaining a concentrated base.

Don't add too much milk

For 2g of matcha, about 150ml of milk is a good starting point for this recipe. A much larger glass may require adjusting the ratio.

Serve immediately

The longer the drink waits, the more the ice cubes melt. So, prepare the strawberry matcha just before drinking it.

What milk to choose for a strawberry matcha?

Whole milk gives a round and creamy texture. Oat milk also works very well if you want a relatively mild plant-based alternative. Soy milk provides more body, while almond milk can result in a lighter drink.

The best choice mainly depends on your taste and the profile of the brand used, as two oat milks or two soy drinks can be very different.

Our matcha latte milk comparison details the useful differences if you want to try several options.

Three variations of strawberry matcha to try

Strawberry matcha with no added sugar

Use very ripe strawberries and do not sweeten the puree or the milk. This is the best way to check if the fruit already provides enough sweetness.

Strawberry matcha with frozen strawberries

Let the fruit thaw for a few minutes then blend it. You can keep a slightly frozen texture to get a thicker base.

Frozen strawberries are particularly convenient when fresh fruits are out of season.

More intense strawberry matcha

Keep 2g of matcha but slightly reduce the milk, for example to 130ml. This modification often strengthens the presence of the tea more than immediately adding a large amount of powder.

Why does strawberry work with matcha?

Strawberry brings fruitiness, a slight acidity, and a natural sweetness that contrast with the vegetal and umami notes of matcha.

Milk then connects these two profiles by adding richness. For the whole to remain balanced, however, the matcha must be aromatic enough not to disappear behind the fruit.

This is also why we advise against turning strawberry puree into extremely sweet syrup: when sugar dominates, the nuances of tea become much more difficult to perceive.

What matcha to use for this recipe?

For a strawberry matcha, look for a Japanese powder with enough intensity to remain identifiable with milk and fruit, without requiring excessive dosage.

The Yame Matcha Maison Yume is directly selected in Japan for its balance between sweetness and aromatic intensity. It can be used with water as well as in milk-based or fruit-based preparations.

If you're discovering the classic version first, also find our homemade matcha latte recipe.

To explore other ideas at home, also find our matcha and hojicha recipes.

Frequently asked questions about strawberry matcha

How much matcha is needed for a strawberry matcha?

About 2g is a good starting point for a large glass with 150ml of milk and ice cubes. You can then adjust slightly depending on the matcha used and the desired intensity.

Can frozen strawberries be used?

Yes. Let them thaw slightly, then blend or mash them. They are a practical alternative when fresh strawberries are not available.

Can strawberry jam be used?

Yes. Use a small amount and taste before adding any other sweetener, as jam usually contains much more sugar than fresh fruit puree.

Why does my strawberry matcha become too watery?

The most common causes are a matcha base prepared with too much water, too much milk, or significant melting of ice cubes. Prepare a concentrated base with 30 to 40 ml of water and serve immediately.

In what order should the ingredients be poured?

To achieve the characteristic layers, start with the strawberry puree, add the ice cubes, then the milk, and finally the matcha base. Then mix before drinking.

Which Maison Yume matcha should I use for this recipe?

The Maison Yume Yame Matcha is suitable for this recipe due to its mild profile and aromatic intensity, which allow it to remain noticeable with milk and strawberries.