This post may contain affiliate links, please see our privacy policy for details.

Strawberry Chamomile Naked Cake…because it’s SPRING!

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

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.

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

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!

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

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 | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake

Prep Time 30 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour
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.


Chamomile Cream


  • 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. 
View Recipe Comments

Strawberry Chamomile Naked Cake | #cake #spring #strawberry #recipes #easter

Layers and layers of spring strawberry perfection.

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I’d like to try making this for my partner’s birthday but I don’t know if he likes chamomile. I know I don’t! Are there any other teas this would work well with instead? If not, this cake still seems to be a real people pleaser so I’ll just use the chamomile rather than leave it out with no substitute.

    1. Hi Laura! I haven’t ever tried this with any other tea besides the chamomile, so I can’t quite give a response on that one! So sorry! xT

  2. 5 stars
    This cake is amazing. I brought it over to a friend’s house for dinner and it was a hit with kids and adults alike. I didn’t think I had enough batter for 3 tins so I used 2 but it made for two very thick layers. Next time I will use the three pans and make three thinner layers. This cake is dense and rich, probably because of the buttermilk and Greek yogurt so it’s perfect for a naked cake because it doesn’t need so much cream to cover it. I forgot to swirl the jam into the batter, so I swirled it into the cream instead. Another thing to remember for next time. I used fresh strawberries and the last of the edible flowers from the garden to decorate it. It was very pretty – thanks for this great recipe!

    1. Hi there! I would recommend making it the day of just so it’s nice and fresh! But you could definitely make a couple hours before if you’d like! xT

      1. Thank you for your reply! Another question: my friend is trying to make this for her daughter’s first birthday. She made it twice yesterday as a test, but the rounds kept falling in the middle. Do you recommend that the eggs, buttermilk, etc. are room temperature when you start to bake? Also, do you fold/gently mix the dry ingredients with the wet, do you use a paddle attachment, or do you beat them? You’re the best, Tieghan!

        1. Hi again! I would recommend having the eggs and milk at room temp if she’s having trouble with them! And I use a paddle attachment or you can also fold the batter with a spatula! And also if the cakes are falling I would maybe bake them a little bit longer! xT

  3. The chances of you seeing this quickly are slim! But do you have advice if I only have two 9″ pans versus the three 8″ pans? Thank you!

    1. Hi Crissy,
      I would follow the recipe as written, just keep an eye on the cakes towards the end:) Let me know how this cake turns out for you, I hope you love it! xT

  4. 1 star
    I had the same problem with the cream: the cream is not getting stiff. I assume, the heating it up is preventing it from getting stiff.
    That cream is not going to work! Too bad I wasted the food and my time on that recipe.
    Not recommended.

    1. Hi Val,
      Sorry to hear you are having issues with the cream. Did you put it in the fridge to allow it to cool completely? That step is key! Let me know if I can help in any other way! xT

      1. Hi! I was wondering how long you should chill the frosting before putting it on the cake, and if I should store it in the fridge before my party maybe 3-4 hours

        1. Hi Bea,
          You will just want to keep the frosting in the until it is cool and yes I would keep the cake in the fridge as well. You could pull it an hour before serving. I hope you love this cake! xT

  5. 4 stars
    Hi, I’ve made this cake twice now and both times I had the same problem of that the cream doesn’t thicken properly. Also the cake comes out the tin slightly broken – however this may just be because I don’t have any grease proof paper right now. Do you know how I can make the cream thicken?