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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: 314 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Love the cake recipe. Is it ok to skip the jam? Also, where can I find chamomile flowers??
Hi Jamie,
Sure, you could skip the jam, although it really adds a lot to this cake:) You can order the chamomile flowers from Gourmet Sweet Botanicals, but they aren’t necessary if you want to skip them! I hope you love this recipe! xx
Could I make these into cupcakes?
Hi Ellyn,
For sure! I would start checking for doneness at 25 minutes:) I hope you love this recipe! xT
Hi! can you make the cream in advance?
Hi Malia,
I would make it no more than 24 hours in advance:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can this cake stay out room temp for a few hours? If not, can I add cream of tartar or ass anything to make it more stable? Wanting to make this for a baby shower!
Hi Julia,
Yes, totally, this cake will be just fine at room temp for a few hours:) Please let me know if you have any other questions, I hope it’s delish! xT
Would olive oil be OK to use as a substitute for the canola? I try and stay away from canola. Also, have you had any feedback using gluten free flour for this recipe? This looks amazing and I am going to try it for upcoming birthdays.
Hi Beth,
Yes, olive oil or coconut oil would both be great options here! You should be able to use an equal amount of gluten free flour without any issues:) Please let me know if you have any other questions! xT
If I wanted to add nuts to the cake, what nut do you think would go well? 🙂
Hi there,
I think walnuts would be a great option! Please let me know if you have any other questions! xT
Is the cream cheese supposed to be refrigerator cold when whipped? Or is to be room temp softened? Seems like it would be hard to whip if refrigerator-cold.
Hey Kat,
Let it come to room temp first:) Let me know if you give this recipe a try, I hope you love it! xT
I have to admit, I have stayed away from your recipes because they appear too time consuming and layered. BUT, this cake was worth every step! I made a single layer and used the rest of the batter for cupcakes because I was afraid to mess with the recipe (my only suggestion is to add quantities for a single layer). The cake was beautiful and one I will bake again for special occasions. Thank you!🌱
Hey Julie,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Hey Halley! I’m thinking of doing the same thing for my daughters birthday. How long did you bake the cupcakes for? Thanks so much!
Hi there! This recipe looks amazing, just wondering if you think it would do well as cupcakes? Thanks for your time!
Hey Halley,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
hi!! I have never once written a recipe review (and I do a whole lot of cooking and baking) but this cake is just so so good 🙂 gave me an opportunity to create something so beautiful for a friend’s birthday! will definitely be making this again. such a delicately sweet flavor and such a pretty treat for spring weather. thank you!!
Hey Sarah,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
So I should just make the cake today and frost and what it tomorrow
Yes:)
Can I make the cake batter and leave it in the fridge over night and bake the cake the next morning?
Hi Jemma,
I would just go ahead and bake the cake and then frost it when you are ready to serve:) I hope you love this recipe! xx
Excited to make this for our small town elopement! What can I substitute for canola? Or is it truly necessary for consistency? I was thinking butter…thank you!
Hey Kristen,
How exciting! You can use another neutral oil that you enjoy:) Let me know how the recipe turns out, I hope you love it! xx
Hi! How long can I refrigerate layers before assembling?
Hi Sinei,
I wouldn’t leave them for more than 48 hours:) Let me know if you have any other questions, I hope you love this cake! xx
I am in love with this cake! I have made it for my past two birthdays and am coming up on year three of making it again. It is my most favorite cake. And it continues to be delicious for breakfast multiple days after first enjoying it 🙂 THANK YOU for all you do! Your site and your recipes are amazing. You taught me how to make amazing cakes!
Hey Lacey,
Wonderful!!🍀 I love to hear that this recipe always turns out well for you, thanks so much for making it:) Happy Birthday! xT
Hi Tieghan!
I wanted to know if I can do this frosting recipe just without camomile? I don’t like that taste..
Hi Raz,
Totally, just skip the chamomile:) Let me know how this recipe turns out, I hope you love it! xx
I’m going to make this for a girls weekend soon. Do you think almond extract instead of vanilla would be a good substitute?
Hi Ahdra,
Sure, if you enjoy that flavor, then yes it will work for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Hi! It looks delicious. What can be a substitute for buttermilk? I don’t think we have this in Israel..
Hi Ruthy,
You can try using whole milk in place of the buttermilk! Let me know if you give this recipe a try, I hope you love it! xx