Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing and lining it with parchment paper.

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

In a large bowl, cream softened butter with granulated sugar until pale and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition, followed by vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with buttermilk while mixing until just combined.

Pour the batter into the prepared baking pan and bake for 38-42 minutes.

Let the cake cool in the pan for about 30 minutes before transferring to a cooling rack.

Prepare the matcha soak by whisking matcha powder with water and mixing in whole milk and sweetened condensed milk.

Poke holes in the cooled cake and pour the matcha soak evenly over it.

For the frosting, beat together cream cheese, powdered sugar, and freeze-dried strawberries until smooth, then frost the cake.