Wash and hull six medium strawberries, cutting them into quarters. In a blender, combine the strawberries with 2 tablespoons of sweetener and 2 tablespoons of water. Blend until smooth, around 30 seconds.

Take a tall serving glass and tilt it slightly. Pour the strawberry puree gently into the glass, filling about one-third of the way.

Sift 1 teaspoon of matcha powder into a small bowl, ensuring no clumps remain. Heat about 2 ounces of water to 175°F, pour over the matcha, and whisk vigorously in a zigzag motion for 30 seconds.

In a small saucepan, heat or froth 8 ounces of milk on the stove or using a frother. Milk should be steaming hot but not boiling.

Slowly pour the frothed milk over the strawberry layer in the glass to maintain the color contrast.

Using the back of a spoon, gently pour the whisked matcha over the milk layer to preserve the distinct layers.

Garnish with a fresh strawberry or a sprinkle of matcha on top for presentation and serve immediately.