Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it with butter or non-stick spray and lining the bottom with parchment paper.

In a medium bowl, whisk together the all-purpose flour, ceremonial grade matcha powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, then pour in the vanilla extract.

Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk, until just combined.

Pour the cake batter into the prepared pan and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for at least 30 minutes, then transfer it to a wire rack to cool completely.

Whisk together the matcha powder with hot water until dissolved, then add the whole milk, sweetened condensed milk, and vanilla extract.

Once the cake is cool, poke holes in the top and pour the matcha soak over the cake.

For the frosting, beat the softened unsalted butter and cream cheese together, then gradually add the powdered sugar and ground freeze-dried strawberries.

Frost the cooled cake with the strawberry cream cheese frosting and decorate if desired.