Strawberry Chamomile Naked Cake.
Strawberry Chamomile Naked Cake…because it’s SPRING!

Or it will be on Tuesday, so close enough. And Yes, I know that a lot of you are still covered in snow right now, but I think this cake will bring on the spring vibes, and in turn the weather will play along. It’s all about positive thinking, right?
Yes, right.
Also, happiest FRIDAY!! I am very excited the weekend is here, and hoping for a little bit of down time after a busy week. We have been working endlessly over here on multiple projects, the biggest one being the studio barn. There has been lots of decision making and hair pulling, so I know everyone over here is ready for a bit of a reset. We probably will not get it, but hey, it’s all going to be worth it in the long run!
Thankfully, a lot of my “hard” work and days spent in the kitchen this week resulted in a few beautiful creations, like this strawberry cake that makes ending the work day, extra, extra sweet.




As most of you probably know, I am normally all about the chocolate desserts. Read, the more chocolate the better. See this cake for example. BUT that’s not to say that I don’t still love a good fruity dessert. Granted it took me a while to warm up to fruit based desserts, and I do still think of them as more of a brunch type of item than dessert, but regardless, I now love them.
With spring on its way and Easter coming up in less than two weeks, I knew I needed to share this strawberry chamomile cake that I’ve literally been thinking about since December. I’ve said this before, but sometimes I get ideas in my head months and months before I actually create them. Sharing a strawberry cake in December really does not make sense, so I waited and waited and finally the time has come.
And guys? To be expected, I LOVE this cake.
For one, it’s covered in chamomile flowers, which you all know I am obsessed with.
Two, and most importantly, this cake honestly is so DELICIOUS. It’s light, springy, perfectly sweet, hinted with warm chamomile flavors, and studded with fresh springtime strawberries.
Basically, this cake is spring in cake form, and it is good! I also say this often, but you need this cake in your life. My grandpa said it was the best cake he’s ever eaten!



I made this cake with Easter in mind, but it’s obviously great for any and all spring (and summer) occasions. Mother’s Day, a spring brunch, or just a simple weekend treat.
It’s pretty easy to make, and I love that it’s a naked cake, as opposed to a cake covered completely in frosting. Naked cake means easy, peasy, and doesn’t require any fancy decorating or really any decorating skills at all. Layer everything up, add strawberries, and done.
Yes, please!
The cake base is my favorite vanilla cake with sweet strawberry jam swirled throughout. It’s simple, but really delish. I used a strawberry jam instead of fresh berries in the cake because I found that using jam was easier. The jam actually resulted in a better strawberry flavor, and baked up prettier than using fresh berries in the cake.
For the topping, originally I was planning on doing a frosting, but during my second attempt at the cake I realized that a lighter topping would compliment the cake much better, so I made a chamomile cream to slather all over cake layers. I love that the cream is hinted with the warm tones of chamomile tea and has just the right amount of sweet. It’s perfect topped with plenty of fresh strawberries.
SO, what do you think? Is this your new Easter cake? Are you going to make it next week to celebrate the start of spring? Or maybe save it for Mother’s Day? Whatever you decide, just be sure to make this cake. The sooner the better, because as soon as you make it this cake will be come your new go-to fruity dessert.




Strawberry Chamomile Naked Cake
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: layer cake, strawberry cake
Basically, this cake is spring in cake form, and it is good!
Ingredients
- 1 cup canola oil
- 1/2 cup plain greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup high quality strawberry jam
- 2 cups fresh strawberries, sliced
- honey, for drizzling
Chamomile Cream
- 2 cups heavy cream
- 6 chamomile tea bags
- 8 ounces cream cheese
- 1/4 cup powdered sugar
Instructions
1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam.
3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.
5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.

Layers and layers of spring strawberry perfection.

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I love, love, love the pictures and I love the idea of infusing whipping cream with chamomile. Also, I am not a big fan of American buttercream, it is too sweet for me so this sounds perfect for spring! Thanks for sharing!
I am sure you will like this then, Jenny! Thank you!
what a beautiful, beautiful, beautiful cake. Please send it over.
Thank you Ruth!
Your photography is always so beautiful…..a feast for the eyes! And where did you find that awesome cake stand??
Also, and belatedly, your parents must be amazing people if you and Red are any example!
THANK YOU! The cake stand is a vintage find of my dads. I love it!
This looks VERY tasty. So pretty too.
Thank you Charlotte!
What a beautiful cake! I’ve had fun making cakes lately even if they are a little more labor intensive. Pinned for making this month! Happy Friday!
Great! Thank you so much Patricia!
You hit this one out of the ballpark, Tieghan!! I love all things strawberry and I am not a huge fan of frosting, so naked cakes have become a favorite (to look at and eat!). My hubby has been asking me what kind of birthday cake I want this year, and I think this is it!! Can’t wait to see this on my table in just a few short weeks!! Oh and that cake stand – please tell me it is something I could order – I have been searching high and low for one like this!!
YES! I hope you love this cake and it turns out amazing for you on your birthday! Thank you so much Leah!
Absolutely gorgeous cake. And I’m obsessed with flowers too. I just think they brighten up everything. I love the simplicity of it and the fruit. I’m pinning and sharing — Your shot of the cake is amazing.
I completely agree! It makes it feel more like Spring! Thank you Marisa!
This looks amazing. Definitely making this for both Easter celebrations I am going to! Strawberry cake with fresh strawberries and the chamomile cream….mmmmm. The pictures are making my mouth water, the flowers in the pictures accent the cake very nicely! Your recipes never disappoint, I have yet to make a recipe of yours that I don’t like. Thanks for all the great meals and keep them coming!
Thank you Joshua! I hope you love this cake and other recipes on my blog!
Oh yes, still tons of snow in Cleveland; but hooray for this “screams springtime” cake! Gorgeous creation – your hard work always shines through.
Awh man! Hoping for some warm weather for you guys soon! Thank you Liz!
Girl you continue to create masterpieces! Such a beautiful cake & I imagine it tastes amazing too!
Thank you so much Kristin!
are the flowers a garnish only, or are they edible?
Hi Amanda! I use edible flowers for my cakes, so it is up to you! Thanks!
This cake is dreamy. Such beautiful photos! I’m sure I’d love the flavors too. Have a great weekend!
Thank you Natasha! I hope you have a great weekend as well!
Hi Tieghan,
Your recipes are so unique and look so delicious. This is an interesting looking cake and I love how you decorated with chamomile flowers. This cake is too pretty to cute into!!! Do you grow your own edible flowers?
I just looked at your recipe for the banana cake with the chocolate frosting! Looks delicious!
I forward a lot of your recipes to my son in Colorado. He loves to cook and bake.
Thank you for sharing!
Hi Sandi! I am so glad you like this cake! I do now grow my own edible flowers, but I hope to someday! Thank you so much!
LOVE that chamomile cream! This looks incredible Tieghan! So perfect for spring!
Thank you Mary Ann!
Hey Tieghan,
I LOVE this cake! I think it would be lovely for Mother’s Day and am excited to make it when I visit my mom. I like the chamomile flowers. 🙂 Where do you get them? My grocery store doesn’t normally have Edible flowers but I’d love to use them more! Also, I like the use of jam and agree fresh berries are difficult in a cake (with moisture levels), and I like that it’s a naked cake. 🙂
I hope the barn is going well and you’re able to rest this weekend. Maybe a nice Sunday brunch with this cake would be nice.
I hope you’re staying warm and I’m looking forward to this weekends post!
Hi Kristin! I am so glad you like this cake, thank you! It would be so perfect for Mother’s Day! I will link the edible flowers down below!
https://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm;jsessionid=9AE93EF0F104A8ED964065D73F01A026.p3plqscsfapp003
the prettiest!! looking forward to seeing all your spring recipes this season X
Thank you Thailia!
Can you make the frosting without the chamomile tea? Beautiful cake. Love the way you frosted it!
Yes, you can make it minus the chamomile. No big deal. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
wow!! it looks soooo yummy
Thank you Jessica!
This cake is just beautiful!!
Thank you Rachael!
This cake looks so gorgeous!! I will definitely be making this soon! love love it!
Thank you Chelsea!
Where did you find fresh camomile flowers this time of year? I love how this loohs–really lovely. Would be great for Easter! Thanks.
Hi Ellen! I order my edible flowers online! I am so glad you like this cake!
I love this cake so much! It’s so fun to look at, too!
Thank you Jennifer!
This is definitely one of your most beautiful creations. Amazing.
Thank you Matt!
Looks similar to one I made from notquitenigella: http://www.notquitenigella.com/2017/09/11/strawberry-triple-layer-cake/
They look similar. I guess we both had the same cake idea! I hope you love this one as well!
Wow what a gorgeous cake!! Perfect for the welcoming of springtime!
Quick and very stupid question, how much of a difference on baking time if I were to use 9in pans?
HI! I am not honestly not sure. I would say it’s going to be very similar, but maybe bake a minute or 2 less. Hard to say since I have not tested the recipe this way. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks delicious! Where do you get your edible flowers? I’ve tried calling Earth Fare, Whole Food, and Sprouts near me, and no one has them. :'(
Hi Lauren! I will put the link down below. I hope this helps and let me know if you have any other questions!
https://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm;jsessionid=9AE93EF0F104A8ED964065D73F01A026.p3plqscsfapp003
Where do you find the pretty little flowers?
Hi Katie! I buy my edible flowers online!
This cake is beyond gorgeous – happy spring!!
Thank you so much Laura! I am so happy you like this!
This is such a BEAUTIFUL cake! It looks perfect for spring too. Sadly i can’t have it. 🙁 I have a gluten intolerance. Do you have a gluten free version? It took me months to figure out that that was my problem but after alot of research and reading we narrowed it down. ( http://bit.ly/2DLgnbz ) If not that is okay, I can still have the icing!
HI Leah! Sadly I have not tested this with gluten free flours, so I really cannot be of much help. You could try a gluten free flour bend, but again I have not tested the cake using that. Please let me know if you have other questions. Thanks! 🙂
Yum! Do you think this could be modified to be a sheet cake? Any suggestions to do so? Thanks!
HI! Yes, I do think it can be modified, but I am not sure on the baking time. I would use a 9x13inch pan or one slightly larger and then bake 30 minutes and start checking for doneness after that. Please let me know if you have other questions. Hope you love this recipe and let me know how the sheet cake goes! Thanks! 🙂
Now this is just dreamy. Those pictures and that CREAMY GOODNESS!!!! I Want spring and I want it now!
ME TOO! Thank you so much Lucy, I am so glad you like this!
Has anyone used cake flour or should I just use regular?
I have not tested this with cake flour, but I am sure it would be just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! I can’t get my frosting to whip into stiff peaks. After trying to get it to in my stand mixer without success I popped it in the fridge in hopes that chilling it colder would help but it didn’t. Is it possible I overmixed it and stiff peaks are now unable to form? Should I start over?
HI Megan, did the cream boil at all? this can cause the cream to not whip. Also was the cream very chilled? it needs to be very cold in order to whip. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello Tieghan, this was the highlight of our Eater table!!! Not as beautiful as yours but everyone loved it (I used cream cheese and quark for the frosting with no chamomile because I am not found of chamomile). It was sooo goooooood. Thank you for the recipe.
I am sure it looked amazing Maria! Thank you! I am so glad you enjoyed this!
This recipe is on another level! I made it for my friend’s birthday and everybody was OBSESSED. 🙂 I will definitely be keeping it in my spring/summer cake rotation. It is BEAUTIFUL. I decorating with blueberries, strawberries, and edible flowers.
Thank you so much Chelsea!
I REALLY want to try this recipe! It’s so delightfully springy! Do you think I could make this as cupcakes? Are there any variations you would recommend if I tried doing that?
I think cupcakes will be great! I would bake them 18-22 minutes. This will make around 32 cupcakes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I live the recipes you have on the site and can’t wait to try this one. I do have one question. If I choose to make two lates only, do I just apply 2/3 to all of the ingredients? (I apologize if the question is rudimentary…I’m a novice cook).
HI! Yes, just make 2/3 of the recipe and divide between 2 cake pans. That will be great!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What a beautiful cake! Sorry if you’ve been asked this many time and I’ve missed your responses…do you grow your own edible flowers? If not, where do you get them? I’d love to replicate what you’ve made for Mother’s Day, but I have no clue where to start in regards to the flowers 🙂
Thanks!
Hi Erin! I do not grow my own edible flowers, I order them online. I’ll link it below! I hope you love this cake!
https://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm;jsessionid=595A34C9AFF884AF0843522C4336358F.p3plqscsfapp003
Tieghan – you can ignore my previous question about the flowers….I found your replies and a link to the website when I started from the bottom of all the great comments! Thanks again! Can’t wait to make this!
I can’t wait to try this recipe. It is such a beautiful cake and the recipe sounds delicious!
Thank you so much Heather! I am so glad you loved this!
This cake looks so amazing!! I’m going to bake it for a friend’s birthday in June. One quick question, I’m not a huge fan of canola oil, can I use butter instead? Thanks!
HI! You dont taste the oil, it just keeps the cake moist. That said, I am sure melted butter will work great too! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey Meg! You can use melted butter, that will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This cake looks so amazing!! I’m going to bake it for a friend’s birthday in June. One quick question, I’m not a huge fan of canola oil, can I use butter instead? Thanks!
I made this cake over the weekend for a bbq. Everyone loved it ! It looked beautiful! I didn’t have fresh flowers but I had some dried camomile flowers and they looked great. It tastes super yummy – go make it ! Everyone said it was super delicious! Will make it again for sure – thanks Taegan !
Thank you Jane! I am so glad you loved this cake!
Sorry Tieghan ! Not Taegan (My sister is a Taegan). 😳 thanks for the beautiful blog. All the recipes are amazing
Hi! This cake looks beautiful and delicious! I would like to make it for my daughter’s birthday but I have a lot of people to feed (18 adults and 6 kids). I’m thinking of making it in an 18 inch wedding cake pan and slicing it in half. Any advice on the proportions? Should I double it? What about cook time?
Thank you!
HI Danielle! Unfortunately, I do not feel comfortable advising you on this as I have never baked a cake of that size, so I really have no idea how to adjust the proportions or cooking time. So very sorry I could not help you. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this cake and it was delicious and so fun to make! The frosting is the perfect flavor, not too sweet and very fluffy. soooo good!
Thank you so much Kim!
Hi can I please use whole milk in place of buttermilk since it isn’t sold where I live or can I make a substitute thank you
Thank you Titi!
Oh wow I just came across this recipe it’s so beautiful I can’t wait to try it. Can I use cake flour and does the measurement have to be the same?and also can I use whole milk? Thank you
I am not too familiar with cake flour, but yes I think you can use it in a an equal amount to regular flour. Whole milk will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Tieghan, i simply fell in love with this cake, it is just beautiful and so fresh! I decided to make it for tomorrow’s 4th of July celebration. I am really a beginner in the kitchen especially in baking so I like to plan ahead in order not to have bad surprises. I have already baked the 3 layers of cake, but I wanted to know if I could make the Chamomile cream 1 day in advance as well. Thanks a lot 🙂
Hey Vanessa! You can certainly make the cream the night prior…and so sorry for the late response. Hope the cake was a huge hit and you had a great 4th! Please let me know if you have other questions. Thanks! 🙂
Hi Tieghan, I am absolutely in love with this cake, it looks so fresh and beautiful. I decided to make it for tomorrow’s 4th of July Celebration, and I already bakes the 3 cake layers. I am a real beginner in the kitchen and I like to plan ahead, can I also make the cream a day in advance?
This looks so beautiful and delicious! Where can you purchase the flowers? Are yours edible?
Hi Sandy! Mine are edible and I will leave the link of the website down below!
http://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm
Would this work for cupcakes…use the same batter for cupcakes, the frosting on top, and add a strawberry on top?
HI! This will work great as a cupcake, but it will make a lot of cupcakes, maybe about 32-40 cupcakes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi There – I love this cake! I made the strawberry cake with vanilla buttercream for my sons birthday in April. My daughter now wants it for her birthday party next weekend, but I have recently been diagnosed with Celiac :(. Do you know if this might translate to Gluten Free with a one-for-one GF flour mix (Ie Bob’s red mill). And insight you can give is appreciated!
HI! So glad you love this cake! I have not tested this with gluten free flour, but I recommend either bobs red milk or king Arthur GF flour. I think either should work great for the cake. Please let me know if you have other questions. Again, glad you love this recipe! Thanks! 🙂
Could I make this cake but use your whipped ricotta cream instead? I want to bake a cake for my father and he doesn’t like Chamomile. Just wondering if you had a recipe for a simple cake
HI! Yes, the whipped ricotta will be amazing with this cake. Sounds awesome! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi. Making this today!!! I would like to know if I can make this cake ahead of time? Or if the icing will make the cake soggy?
HI! You can make the cake 1 day ahead of time and keep in the fridge. Do not drizzle the cake with honey until ready to serve. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄