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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
Servings: 28 servings
Calories Per Serving: 263 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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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.
Trying this weekend 🙂 Can I use a different oil? Like Coconut oil?
Hi Juanita,
Sure, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
Beautiful cake, I followed the frosting steps but it never whipped and just turned chunky into butter :/ I’ve subbed with just the whipped cream as the frosting
Hi there,
Thanks so much for giving the recipe a try, sorry to hear you had some issues with the frosting! Did you use heavy cream? It sounds like you over whipped it. xTieghan
I wondered what you might suggest to replace the cream cheese with if preparing for someone who can’t have cheese? I don’t want to replace with buttercream because I suspect that might take away from the airiness of the cream. Maybe just whipped cream with tea somehow?
Thank you!
Hey Emily,
I would just omit the cream cheese. Please let me know if you give the recipe a try, I hope you love it! xx
I’m so excited to make this beautiful cake today for my daughter’s first birthday. I’m using a blueberry lavender jam, so it will be a blueberry lavender cake with chamomile cream! Yum! Thanks for sharing this! My 7-year-old son is excited to help me decorate with the flowers!
I hope you love the recipe and happy birthday to your daughter!! xTieghan
Made this for Easter brunch and it was delicious! Everyone loved it and it was a conversation starter on the chamomile component.
Couple recipe notes. I added one bag full of tea to the buttermilk which was nice. And I noted that a previous reviewer had trouble getting the cream to whip. Remember that the beaters and bowl for whipping cream must be absolutely, not a drop, dry.
Hey Beth,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT
Making this right now! Didn’t realize I was missing one of my cake tins so it will only be two layers, however, that leaves 6 cupcakes for my co-workers later!! Can’t wait to frost the cakes!!
Hey Christine,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT
Smells amazing!!! I’m making for my family’s Easter gathering!
Thank you for beautiful and delicious recipes ♥️
Hey Jacklyn,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Hello, I was wondering if it would be ok to freeze the cake layers then Keep it in fridge overnight assembled?
Hi Elly,
Sure, that will work for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This got RAVE reviews! This will definitely be a cake I make over and over again. It was also by far the easiest cake I’ve ever made!
Hey Leana,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
I’ve actually made this cake twice now, but substituting the strawberry flavour for blackberry, and the chamomile for Earl Grey! It is delicious every time! Thank you for your amazing recipes!
Hey Joelle,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
About how long does it take to whip the cream. I’ve been whipping it for a while and it’s going from being almost stiffpeak to now soup
Hey Dinene,
It should take about 5 minutes, if you over whip it will turn to butter. Please let me know how the recipe turns out! xTieghan
This cake sounds amazing, could I make it gluten free?
Hi Veronica,
Yes, you can use an equal amount of gluten free flour. Please let me know if you give the recipe a try, I hope you love it! xx
This cake was delicious! I love the frosting. I live alone and don’t eat a ton of cake so I just made it as one 8” layer and froze the rest of the batter; will have to see if it thaws out ok?
Hi Kim,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! It should be just fine after freezing:) Have the best weekend!☀️ xx
PS the batter did freeze nicely. I already used it to make cupcakes with the extra.
Awesome!!
Hey Tieghan! Do you think I could steep lavender seeds instead of the chamomile in the cream and have the same effect with the flavor? Looking forward to making this for my mothers 70th bday! Thank you!
Hey Jessica,
Sure, that will work well for you! I hope you love the recipe, please let me know how it turns out! Happy Birthday to your mom! xx
Hi,
So I made this cake, but the frosting was very runny. Do you know why? I followed every step of the way. Help.
Thanks!
Hey Diane,
Thanks for giving the recipe a try, sorry to hear about the frosting. Sounds like your heavy cream may have needed to be whipped longer. xTieghan
Diane—if I hadn’t read your comment and Tieghan’s response I may have thought the same thing. I had to whip the heck out of it to get it firm. But it is amazing and worth trying again.
Hey! I am very excited to make this cake for my friends birthday today! Would it work to do an 8″ and a 10″ cake pan vs. 3x 8″?
Hey Tessa,
Sure, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xxTieghan