Strawberry Chamomile Naked Cake.

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

• 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.

• Frosting ahead: Whipped frostings are best same day; rewhip briefly if made a few hours in advance.

• 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

4.51 from 371 votes

28 servings

by Tieghan Gerard

calories 314kcal

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Prep30 minutes mins

Cook30 minutes mins

15 minutes mins

Total1 hour hr

Basically, this cake is spring in cake form, and it is good!

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Ingredients 

1x2x3x

• ▢ 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

Calories: 314kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 108mg | Sugar: 21g | Vitamin A: 410IU | Vitamin C: 6.9mg | Calcium: 53mg | Iron: 1mg

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.