Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.

In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Then set aside the flour mixture.

Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.

Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.

Pour the batter into the prepared pan. Bake the cake for 38-42 minutes or until a toothpick comes out clean from the center.

Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

While the cake cools, make the matcha latte milk soak. Sift the matcha powder into a small bowl. Pour in the water and whisk until completely smooth.

Then add in the milk, sweetened condensed milk and vanilla.

Add the softened butter and cream cheese to a large bowl. Mix with an electric mixer on high speed until fluffy, 1-2 minutes.

Add the freeze dried strawberries to a food processor. Pulse until very finely ground. Pass the ground freeze dried strawberries through a sieve to remove the seeds.

Add in the powdered sugar and finely ground freeze dried strawberries. Mix on low speed until combined, then on high speed until fluffy.

When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife.

Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.

Slowly pour the matcha mixture on top of the cake.

Frost the top of the cake with a thick layer of strawberry cream cheese frosting using an offset spatula.

Cut into 16 slices and serve!