Add chopped strawberries, cane sugar, and water into a small saucepan. Bring everything to a boil stirring often to make sure the sugar dissolves.
Lower the heat and simmer the syrup for 15 minutes. Take off the heat and allow to cool for 10-15 minutes. This will help the syrup absorb even more strawberry flavor.
Strain the syrup into a large measuring cup through a fine mesh strainer and stir in the vanilla extract if using. Pour the syrup into an airtight glass jar and store the syrup in the fridge for up to 2 weeks.
Fill a tall glass with ice and diced strawberries.
Pour strawberry syrup over the ice.
Froth your oat milk if desired and pour it over the syrup.
Sift your matcha into a cup or a bowl and pour hot water over it. Whisk using a matcha whisk or a handheld milk frother.
Pour the matcha over the milk and garnish with a strawberry if desired. Enjoy!
