Before diving into the recipe, a quick note: I’ve always wanted this space to feel open and accessible, so keeping it free for readers is important to me. The best way to support the work behind it is simply by sharing the recipes or trying them at home. Now, with that out of the way, let’s get to the good stuff.
Over the past year, I needed something to pull me out of my post-project haze. After weeks of writing, testing, and retesting recipes, my routine desperately needed fresh air. I decided that a daily walk would be the easiest habit to build—but like many of us, I needed a motivating destination. And nothing motivates me more reliably than a drink worth leaving the house for. That’s how I fell into a ritual centered around an iced strawberry matcha that was so good, I suddenly had no issue hitting 8k steps before noon.
If you’ve ever had a drink that felt almost transportive, that’s what this one was for me. Balanced, not too sweet, bright with strawberry, and still deeply comforting thanks to the smooth matcha. It became the treat I looked forward to every day.
Recreating That Flavor at Home
During the pandemic, I made an early version of my own strawberry matcha using fresh berries. It was good—fresh, vivid, and simple—but it didn’t deliver that deep, candy-like strawberry intensity without turning the drink thick and pulpy. Too many fresh berries changed the texture. Too little made it taste flat. I tried simmering berries into a jammy syrup, but the flavor leaned cooked rather than fresh.
The surprising fix came from something small, humble, and usually tucked on the bottom shelf of the grocery store: freeze-dried strawberries. They blend instantly, carry concentrated flavor, and dissolve easily into a smooth sauce without weighing the drink down. Combined with a little water, sugar, and a touch of vanilla bean paste, they create a vibrant strawberry sauce that tastes like peak-season fruit without artificial notes.
This simple base makes it easy to control sweetness. I prefer a version that tastes like ripe berries rather than dessert, but you can dial the sugar up or down depending on your preference.
Choosing the Right Matcha
Matcha quality varies wildly, so the better the matcha, the better your drink. I typically reach for ceremonial-grade matcha with a smooth, nutty profile and no bitterness. The key is choosing something bright in color and naturally sweet. Anything dull or brownish tends to taste muddy.
Warm water and a proper whisk make a huge difference—frothy matcha blends seamlessly with milk and plays beautifully against the strawberry base.
Why This Strawberry Matcha Works
Unlike many sweet, café-style drinks, this one doesn’t lean dessert-heavy. The strawberry brings refreshing fruitiness, the matcha adds a grounded, almost chocolate-like depth, and the milk ties everything together into a creamy, layered beverage.
The strawberry sauce also makes enough for several servings, which is ideal for weekday use. Just blend, store, and pull it out whenever a craving hits. It’s also great spooned over yogurt or ice cream—versatility is always a win.
How the Drink Comes Together
The process is straightforward:
First, blend the freeze-dried strawberries into a smooth sauce that stores beautifully in the fridge. Then whisk the matcha until frothy and bright. Finally, assemble the drink by layering strawberry, ice, matcha, and milk. The separation of colors makes it visually striking, but the flavor is what keeps it in rotation.
It’s simple, fresh, and comforting—a drink that feels like a small ritual, an energizing pause, or a moment of calm depending on when you enjoy it.
The Iced Strawberry Matcha I Keep Coming Back To
- Total Time: 10 min
Ingredients
For the Strawberry Sauce (makes about 4 servings)
1 package (0.7–0.8 oz) freeze-dried strawberries
3 tablespoons granulated sugar (use 2 for a milder sweetness or 4 for a sweeter, dessert-like flavor)
1 cup water
1/8 teaspoon kosher salt
1/4 teaspoon vanilla bean paste (optional)
For One Serving of Matcha
1 teaspoon (4 g) ceremonial-grade matcha
1/4 cup warm water
Sweetener of choice, optional
1/2 to 3/4 cup milk of choice
Ice
Instructions
1. Prepare the Strawberry Sauce
-
Add the freeze-dried strawberries, sugar, water, salt, and vanilla bean paste (if using) to a blender.
-
Blend, starting on low speed and increasing gradually, until completely smooth.
-
Transfer the sauce to an airtight jar.
-
Store in the refrigerator for up to 7 days.
2. Prepare the Matcha
-
Sift the matcha into a small bowl to remove clumps.
-
Add warm water and sweetener, if desired.
-
Whisk vigorously with a bamboo whisk until frothy and fully dissolved.
-
Add milk and whisk again to combine.
3. Assemble the Iced Strawberry Matcha
-
Pour 1/4 cup of the strawberry sauce into the bottom of a glass.
-
Fill the glass with ice.
-
Slowly pour the matcha mixture over the ice.
-
Serve immediately.
Notes
- Sweetness:
Three tablespoons of sugar in the sauce give a natural, ripe-berry taste.
Increasing to four tablespoons will make it taste more like a classic sweet café drink.
Reducing to two tablespoons gives you flexibility to sweeten the matcha instead. - Matcha Choice:
Always use high-quality ceremonial-grade matcha for the smoothest, brightest flavor. - Texture:
Freeze-dried strawberries blend into a silky sauce without making the drink thick or pulpy. - Serving Ideas:
The strawberry sauce is excellent over yogurt, oatmeal, or ice cream.
- Prep Time: 10 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
