Preheat your oven to 350°F (175°C) and prepare the 9x9 inch baking pan with greased parchment paper.

In a large bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, and salt.

Cream the softened butter and granulated sugar until light and fluffy, then add eggs and vanilla extract, mixing well.

Gradually combine the dry ingredients with the creamed mixture and buttermilk until just incorporated.

Pour the batter into the prepared pan, smoothing the surface, and bake for 38-42 minutes.

While the cake cools, prepare the matcha latte soak by whisking matcha powder with warm water, then adding whole milk and sweetened condensed milk.

Beat softened butter and cream cheese until creamy, then add powdered sugar and ground strawberries to make the frosting.

Poke holes in the cooled cake, pour the matcha soak over it, and spread the strawberry cream cheese frosting on top.