Lay out parchment paper on a tray or cookie sheet. Melt white chocolate using a double boiler (until halfway melted) or in the microwave (30 seconds). Stir chocolate until it completely melts.

In a small bowl, spoon out four tablespoons of melted white chocolate and set aside. This will be used to create the decorative swirls.

Back to the big bowl of white chocolate, sift in matcha and mix well. Evenly spread the matcha chocolate onto parchment paper.

Drizzle the white chocolate from the small bowl on top of the matcha chocolate and swirl using a chopstick or toothpick.

Sprinkle on freeze-dried strawberries and salt flakes. Refrigerate for 15 minutes to let the chocolate firm. Cut into irregular, bite-sized pieces.

Store in an airtight container in the refrigerator.