Starbucks Strawberry Matcha Recipe

Starbucks' strawberry matcha is the Iced Double Berry Matcha: layers of strawberry purée, matcha and a raspberry cold foam over milk and ice. To make the strawberry and matcha part at home, mash three ounces of strawberries with sugar in the bottom of a glass, add ice and three quarters of a cup of milk, and pour a teaspoon and a half of matcha whisked with hot water on top.

What Starbucks puts in its strawberry matcha

Starbucks introduced the Iced Double Berry Matcha on 3 February 2026 as a year-round drink: layers of strawberry purée, matcha and raspberry cream cold foam over ice. The matcha powder is unsweetened, the company writes, so that the sweetness can be set with syrup.

The menu page lists the parts: milk, ice, a raspberry cold foam of vanilla sweet cream and raspberry syrup, a strawberry purée sauce made from strawberry purée and white grape juice concentrate, classic syrup and ground green tea. A grande has 310 calories and 37 grams of sugar.

The drink in the card leaves out the foam and comes to about 205 calories by USDA figures. It is a reconstruction, and MakeFoodLovely is not connected with Starbucks.

Recipe

Iced Strawberry Matcha Latte

A reconstruction of Starbucks' strawberry matcha — strawberry purée, cold milk and ice, with whisked matcha poured on top in a green layer. One 16-ounce drink.

5.0 (1)Print

Prep

10 min

Total

10 min

Serves

1

Cuisine

American

Ingredients

• For the strawberry purée:
• 3 ounces strawberries (hulled)
• 2 teaspoons granulated sugar
• For the latte:
• 1 1/2 teaspoons matcha powder
• 2 tablespoons hot water
• 1 tablespoon simple syrup
• 3/4 cup cold 2% milk
• 1 cup ice cubes

Instructions

1. Mash or blend the strawberries with the sugar until smooth. Spoon the purée into the bottom of a 16-ounce glass.
2. Sift the matcha into a small bowl, add the hot water, which should be steaming and not boiling, and whisk in a zigzag for 20 seconds until no lumps remain and the surface is foamy. Whisk in the simple syrup.
3. Fill the glass with the ice and pour the milk over it.
4. Pour the matcha slowly over the ice, so that it floats on the milk in a green layer. Stir before drinking.

Nutrition

Calories:

205

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Three layers that stay apart

The layers hold because of sugar and temperature. The sweetened purée is the heaviest and stays at the bottom. Cold milk sits on it. The matcha, mixed with hot water and only a little syrup, is the lightest and floats when it is poured slowly over the ice.

• Purée first, ice second. Ice dropped onto the purée keeps it in place when the milk goes in.
• Pour the matcha over an ice cube or the back of a spoon. Poured straight in, it sinks and the drink turns one pale green.

Matcha without lumps

Matcha does not dissolve; it is ground tea leaves and stays in suspension. Sifting it and whisking it with a little hot water first breaks up the clumps that cold milk never would. Water at about 175°F is hot enough. Boiling water makes matcha bitter.

A bamboo whisk, a small wire whisk or a handheld milk frother all work.

Raspberry cream cold foam on top

For the whole Double Berry Matcha, froth 3 tablespoons of cold heavy cream with 1 tablespoon of milk and 2 teaspoons of raspberry syrup for 20 seconds and pour it over the matcha. The strawberry cold foam on this site is made the same way and can stand in.

Milk, oat milk and sweetness

Oat milk and almond milk work in the same amount. The syrup can be left out, since the purée is sweet; the label of the original lists both.

Other matcha drinks on this site are the iced lavender matcha and the Dubai chocolate matcha. For the powder itself, see the Starbucks matcha powder page.