Strawberry matcha: what it is and how to make it
Strawberry matcha is a layered drink made from a strawberry base — usually fresh strawberry puree or a strawberry sauce — topped with oat milk and a pour of whisked ceremonial-grade matcha. It is vivid, surprisingly easy to make at home, and genuinely delicious. Here is everything you need to know, plus the recipe.
What exactly is strawberry matcha?
Strawberry matcha is the layered iced drink that became impossible to ignore once it started appearing on every cafe menu and social feed. At its simplest, it is three things in a glass: a jammy strawberry layer at the bottom, cold milk in the middle, and a float of bright green matcha at the top.
When you first pour it, the colours sit in distinct bands — deep red, creamy white, vivid green. Stir it and the whole thing turns a dusty rose that tastes far more interesting than it sounds.
The drink works because strawberry and matcha are genuinely good partners. Strawberry brings a natural sweetness and gentle acidity; matcha brings an earthy, slightly vegetal depth and a mild bitterness that balances the fruit. Neither overwhelms the other, which is why the combination travels so well across cafes, home kitchens, and social media.
Why it went viral
Part of the appeal is visual. Layered drinks film beautifully — that moment when you pour the matcha over the back of a spoon and watch it float above the milk is genuinely satisfying to watch and to do. But drinks do not stay popular on visuals alone. Strawberry matcha has stuck around because it tastes as good as it looks.
It also fits neatly into what a lot of people are looking for right now: something non-alcoholic with a bit of caffeine, naturally vibrant in colour, vegan-friendly, and interesting enough to be a treat rather than a habit. Our matcha guide covers the full background on why matcha in particular has become such a fixture in London’s drink culture.
Tips for getting the layers right
The layering effect depends on density. The strawberry puree is the densest layer and goes in first, directly onto the ice. The cold milk sits in the middle. The matcha is the lightest and goes on last, poured slowly over the back of a spoon so it floats rather than sinks.
A few things that help:
Use plenty of ice. A tall glass packed with ice slows the mixing and gives you cleaner, more defined layers. Crushed ice works but tends to blur the lines faster — standard cubes give you a longer window to photograph and admire before stirring.
Make the puree properly smooth. If your strawberry layer is chunky it will be harder to pour cleanly, and the drink looks better when the red layer is smooth and glossy. A small blender or even a fork with some vigorous muddling does the job.
Pour the matcha slowly. This is where most people rush. The slower and more gently you pour over the back of a spoon, the longer the layers hold. It is not a technique that requires any special skill — just patience.
Use a good-quality matcha. Ceremonial grade gives you that vivid, saturated green that makes the layering so striking. Culinary-grade matcha tends to be a duller, yellower green and more bitter. For more on the difference, see our post on ceremonial vs culinary matcha.
Framberry’s strawberry matcha
At Framberry, we make our strawberry matcha with ceremonial-grade Japanese matcha, barista oat milk, and fresh strawberry puree. It is available hot or iced, and we use agave as our optional sweetener so the drink stays vegan by default. You can find it on our matcha menu.
What about a hot version?
Hot strawberry matcha works beautifully in winter. The layering is less dramatic — hot milk and hot matcha behave differently to cold — but the flavour combination is just as good. Make the strawberry puree and stir it into the bottom of a warmed mug, pour in the hot frothed oat milk, then pour the matcha over the top. You get a swirling, marbled effect rather than distinct bands, which has its own appeal.
— RECIPE CARD —
Recipe name: Iced strawberry matcha latte
Prep time: 10 minutes
Total time: 10 minutes
Servings: 1
Ingredients:
– 2g (1 tsp) ceremonial-grade matcha powder
– 60ml warm water (approximately 80°C — not boiling)
– 200ml oat milk (cold; barista edition if available)
– 3–4 fresh strawberries (or 2 tbsp strawberry puree)
– 1 tsp agave syrup or honey (optional)
– Ice (generous amount)
Steps:
1. Hull and roughly chop the strawberries. Blend or muddle vigorously until smooth. Stir in the agave or honey if using.
2. Fill a tall glass generously with ice cubes.
3. Pour the strawberry puree over the ice and let it settle.
4. Sift the matcha powder into a small bowl or wide-bottomed cup to remove lumps.
5. Add the warm water and whisk in a brisk W-motion (or use a small electric frother) until the matcha is completely smooth and lightly frothy.
6. Froth the cold oat milk using a handheld frother, or shake vigorously in a lidded jar until light and slightly aerated.
7. Pour the oat milk gently over the strawberry layer.
8. Hold a spoon just above the surface of the milk and pour the matcha slowly over the back of the spoon so it floats on top.
9. Stir gently before drinking, or drink through a straw and enjoy the layers as long as they last.
Nutrition (approx per serving):
Calories: ~120 kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g
Vegan by default. Adjust sweetness to taste. Use agave to keep it fully vegan.
Frequently asked questions
Can I use frozen strawberries instead of fresh?
Yes. Thaw them first and drain any excess liquid, then blend as normal. The puree will be slightly thinner but the flavour is still good. Fresh strawberries give a brighter, cleaner colour.
What matcha grade should I use?
Ceremonial grade. It gives the vivid green colour and sweeter, smoother flavour that makes the layering so striking. Culinary grade is more bitter and a duller shade — better for baking than for drinks. See our guide to ceremonial vs culinary matcha.
Can I use a different plant milk?
Oat milk works best — it has a natural sweetness that complements both strawberry and matcha, and it pours cleanly. Almond milk works in a pinch but tends to be thinner. Coconut milk can overpower the matcha flavour.
Can I make this hot?
Yes. Make the strawberry puree as usual and stir it into a warmed mug. Heat your oat milk to around 65°C and froth it, then pour it into the mug. Pour your whisked matcha over the top. The layering will be more marbled than distinct, but it is a genuinely lovely winter drink.
How do I keep the layers from mixing too quickly?
Pack the glass tightly with ice, make sure your milk is very cold, and pour the matcha as slowly as possible over the back of a spoon. The layers will mix eventually — that is fine. The flavour is the same either way.
Fancy trying it made properly? Framberry opens in London in 2027 — join the list and be first to know when we’re open.