This iced strawberry matcha latte recipe is a Starbucks copycat you can make at home in just 5 minutes — layered green matcha, creamy oat milk, and a smooth strawberry sweet cream on top that looks just as good as the café version.
This is one of those drinks that feels a bit fancy… but secretly takes all of 5 minutes.
An iced matcha latte topped with a creamy strawberry layer that’s blended until it’s silky-smooth and pourable.
You get that gorgeous pink-on-green café look, plus a mix of earthy matcha and sweet, fruity cream in every sip.
Pretty enough to impress, easy enough to make on repeat.
I’ll admit—I’m a little picky with matcha drinks.
If it’s too watery or overly sweet, I’m out.
But this one hits the sweet spot.
The matcha is smooth (not clumpy!), and the strawberry cream is thick yet light enough to melt into the drink.
Also—no complicated steps, no special equipment beyond a whisk or blender.
Just layer, pour, and you’re done.
Why You’ll Love This Strawberry Matcha Latte
It looks like something you would pay $8 for at a café — and it takes 5 minutes flat.
The matcha is smooth and earthy, the strawberry sweet cream is thick and velvety, and together they create that gorgeous pink-on-green layered look that is all over Pinterest right now.
No barista skills required, no special equipment beyond a whisk and a small blender. Just layer, pour, and you are done.
Ingredients for Iced Strawberry Matcha Latte
You only need two things — a simple matcha latte base and a quick strawberry sweet cream that blends up in about 10 seconds.
Ceremonial grade matcha makes the biggest difference here — it is smoother, less bitter, and gives you that vibrant green color.
For the milk, oat milk is the move if you want that extra creamy café texture, but any milk works.
For the Matcha Latte
- Matcha Powder – use ceremonial grade for the best flavor and smooth texture.
- Hot Water – helps dissolve the matcha and create that lightly frothy base.
- Liquid Sweetener – adds a touch of sweetness; agave, honey, or syrup all work.
- Milk – any kind works here, but oat milk makes it extra creamy.
- Ice – essential for that refreshing iced latte feel.
For the Strawberry Sweet Cream
- Strawberries – fresh berries give the best color and natural sweetness.
- Heavy Cream – creates that rich, velvety texture.
- Milk – helps loosen the cream so it blends smoothly.
- Sweetener – balances the tartness of the strawberries and rounds out the flavor.
Iced Strawberry Matcha Latte — Starbucks Copycat with Strawberry Sweet Cream
Notes
Ingredients
Matcha Latte
- 1 teaspoon matcha powder, ceremonial grade
- 2 oz hot water
- 1 teaspoon liquid sweetener, e.g. agave nectar
- 5 oz milk, dairy or plant-based (I prefer oat milk)
- ice
Strawberry Sweet Cream
- 2–3 medium strawberries
- 2 oz heavy cream
- 1 oz milk
- 1 teaspoon sweetener
Instructions
Prepare the Matcha Latte
- Place the matcha powder into a small bowl by sifting it to remove clumps.
- Add the hot water, then whisk briskly using a bamboo whisk or milk frother until the mixture is smooth and lightly frothy.
- While still warm, mix in the sweetener.
- Fill a glass about three-quarters full with ice.
- Pour in the milk followed by the prepared matcha. Stir well to combine.
Make the Strawberry Sweet Cream
- Add strawberries, heavy cream, milk, and sweetener into a small bullet blender.
- Blend for 5–10 seconds, until the texture becomes similar to melted ice cream.
Assemble
- Pour the strawberry sweet cream over the matcha latte.
- Lightly stir to create a soft, layered gradient effect.
- Why is my matcha clumpy?
Clumpy matcha = no fun. This usually means it wasn’t sifted first. A quick sift makes it silky smooth and way easier to whisk. Worth the extra 10 seconds! - What kind of water should I use for matcha?
Hot, but not boiling. Super hot water can make matcha taste bitter (and we don’t want that). Let it cool slightly before whisking for a smoother, better flavor. - Can I use frozen strawberries?
Absolutely! Frozen strawberries work great and are often sweeter too. Just blend until smooth—add a splash of milk if needed to loosen things up. - Why won’t my layers stay pretty?
It’s all about the pour. Go slow and steady when adding the strawberry cream on top. If you rush it, everything mixes together instead of giving you that gorgeous layered look. - Can I make this ahead of time?
Sort of. The strawberry cream can be made in advance and kept in the fridge. But the matcha? Best made fresh so it stays smooth and vibrant (no dull, flat flavor here!). - How to Make the Perfect Strawberry Cold Foam for Matcha
The strawberry sweet cream is essentially a homemade strawberry cold foam — fresh or frozen strawberries blended with heavy cream and milk until it reaches that pourable melted ice cream texture. The key is not to over-blend. You want it thick enough to float on top of the matcha and create the layered look, not so thin that it disappears into the drink immediately. Ten seconds in a small blender is all it takes.
Tips for the Best Iced Matcha Latte at Home
Two things make the difference between a good matcha latte and a great one.
- First, always sift your matcha powder before whisking — it takes 10 seconds and eliminates every clump.
- Second, use hot water that is not quite boiling — around 175°F — because boiling water makes matcha taste bitter.
Get those two things right and you will have a smoother, more flavorful drink than most cafés serve.
