In a medium saucepan over medium heat, combine chopped fresh strawberries, sugar, and water. Stir gently and cook for about 8–10 minutes until the strawberries soften and release their juices. Strain the mixture through a fine sieve to separate the syrup from the solids and allow to cool.

In a mixing bowl, combine the cooled strawberry syrup with heavy cream. Whip on medium speed for 3–5 minutes until the mixture becomes light and fluffy, achieving a pourable consistency.

In a separate small bowl, sift about 1-2 teaspoons of matcha powder. Add 2 ounces of hot water and whisk vigorously for about 1 minute until smooth. Stir in honey to taste.

Fill a tall glass with ice. Pour in your choice of milk to about three-quarters full, then add the dissolved matcha mixture and spoon the strawberry foam over the top.