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Think spring: soft vanilla–chamomile layers, just-sweet whipped frosting, and plenty of juicy strawberries. It’s simple, pretty, and perfect for showers, Mother’s Day, or any sunny afternoon.
We keep the “naked” finish minimalist—so you get more cake, less frosting, and a relaxed, bakery-style look you can pull off at home.
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.
Make-Ahead, Storage & Reheat
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Bake ahead: Wrap cooled layers tightly; refrigerate up to 2 days or freeze up to 2 months. Assemble the day of serving for best texture.
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Frosting ahead: Whipped frostings are best same day; rewhip briefly if made a few hours in advance.
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Leftovers: Refrigerate slices in an airtight container. Add fresh berries right before serving to avoid weeping.
FAQ:
Can I use chamomile tea bags instead of loose flowers?
Yes—use the same steeping approach and taste as you go. Strain well so no tea flecks end up in the batter or frosting.
How do I keep strawberries from making the cake soggy?
Macerate with a little sugar, then drain off juices before layering. Add a thin frosting barrier between cake and berries to keep crumbs dry.
Can I assemble this cake the night before?
You can stack and crumb-coat, then chill overnight; finish the outer swipe and add fresh berries the day you serve for the prettiest look.
What if I don’t want a “naked” finish?
Go for a full frosting coat using the same recipe; chill briefly between coats for smooth sides and sharper edges.
Strawberry Chamomile Naked Cake
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Layers and layers of spring strawberry perfection.
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
LOVE that chamomile cream! This looks incredible Tieghan! So perfect for spring!
Thank you Mary Ann!
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!
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!
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!
Girl you continue to create masterpieces! Such a beautiful cake & I imagine it tastes amazing too!
Thank you so much Kristin!
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!
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!
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!
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!
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!
This looks VERY tasty. So pretty too.
Thank you Charlotte!
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!
what a beautiful, beautiful, beautiful cake. Please send it over.
Thank you Ruth!
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!