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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.
Can’t edit my last comment but I made the cake in the 9×13 pan and it turned out so good. So simple and delicious. I got lots of compliments and I love how your recipes are simple enough to follow and not only look good but actually taste good. ❤️
Hi Lydia,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This is such a DELICIOUS cake!! A good friend made it for my daughter’s baby shower and it was a hit. Even my husband who does not like cake loved it and is requesting I make it now. Thank you for sharing!!
Hi Jenni,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Hey, I plan on making this cake this weekend but we are going to be a bigger crowd. Could I make this in a 9×13 and maybe double the recipe? Would it affect cooking time? My sister in law made this cake a while back and it was SO good. So I’m excited to make it.
Hi Lydia,
This cake would fit in a 9×13 baking dish without doubling the recipe so you could just do that:) Please let me know if you have any other questions! xTieghan
Is there any other safe flower options or different greenery to out on the cake as well?
Hi there,
Any edible flower works great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I put daisies on the cake? Also is there a substitute for the chamomile?
Hi there,
Sure, you can decorate however you like. You can omit the chamomile and just make a vanilla buttercream. Please let me know if you have any other questions! xTieghan
Omg Tieghan I am still dreaming about this cake after making it for a friend’s housewarming! Everyone absolutely loved the cake – it was so delicious. I made it as a 2 layer cake and used the leftover batter to do some butterfly cupcakes with the jam and cream – still so good! Cannot wait to make again!
Hi Natalie,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
I give this recipe 10 stars!!! Best cake I’ve ever made. I made this for my Mom’s birthday and EVERYONE raved about it. So moist and not overly sweet. I followed recipe to a T, but I added blueberries and blackberries to the Strawberries. I cannot wait to make again and maybe make into cupcakes again. So good!
Hey Bri,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Can you make the chamomile tea with just the flowers instead of tea bags?
Hey Pri,
I’ve never tried this and don’t know how well it would work so I would recommend using the tea bags. I hope you love the recipe, please let me know if you give it a try! xTieghan
Thank you. I am buying the ingredients right now. Thank you for your reply and for sharing this recipe.
Hello! Could you replace canola oil with butter or coconut oil?
Hey Sara,
Sure, either of those should work well for you! Please let me know if you give the recipe a try! xTieghan
Really yummy— a crowd pleaser!
Hey Beth,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
If I make the cake rounds the night before can they sit out or refrigerate?
Thanks
Hey Teri,
You can keep them on the counter in an airtight container. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Could I do three 6” cake pans? Thanks! It looks amazing!
Hey Emily,
Yes, that will work, you will probably have some leftover batter you could use to make cupcakes! Also, you will want to reduce your baking time slightly. I hope you love this recipe, please let me know if you give it a try! xTieghan
This has become my go to cake recipe! I’ve made it four times now and it’s a hit every single time! For the frosting Chamomile cream I did learn it should be VERY cold, not just cool.. or else it won’t ever thicken. The time frame wasn’t an hour for me. Just because of cooling times for the cakes and cream, it took me longer than an hour by the time I finished assembling. Definitely recommend this delicious recipe !
Hey Amanda,
Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan
Hello~ does it matter if it’s jam or preserves? I purchase a good quality brand of preserves and would like to use that.
Hey Nicole,
Preserves will also work well here! I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan
I am very excited to make this! Is there a substitute for malted milk powder? My local Whole Foods doesn’t have it. Thanks!
Apologies – this question was for a different recipe! Please feel free to delete this!
No worries!!
I haven’t tried this yet, but am excited to do so – just wondering how less sugar will affect recipe, or if you have tried any other sweeteners? Looks lovely, can’t wait to make it!
Thanks, Victoria
Hey Victoria,
I would recommend following the recipe as is. Reducing the sugar could affect the outcome of your cake and I have never tested this with other sweeteners. I hope you love the recipe, please let me know if you give it a try! xTieghan
This is one of THE BEST cakes I have ever made. I bake a lot but cake often tends to be a bit of a flop for me – so many recipes that just aren’t reliably tasty, too dry, too moist, too dense/crumbly/airy etc. But this cake was an instant win. I made it twice in one week.. And I still want to make it again. The texture of the cake is incredible, dense but still feels airy, and though I was skeptical when I took it out of the oven, it tasted fantastic. The flavours are understated, but pair so well together for a light and refreshing treat – sweet, but so far from cloying. The icing is just divine. I made extra and we used it on top of waffles and pancakes the following days. This will be one of my go-to desserts for gifting or hosting parties now, especially for summer time. It has already received rave reviews from multiple people (who eat a lot of the things I bake!) Thank you!!
Hey Laura,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Hello! Wonderful recipe!! Just wondering where you buy edible flowers?? Thank you!
Hey Darlene,
I like to order my edible flowers from Gourmet Sweet Botanicals. I hope you love the cake! xTieghan
Such a hit every time! Thank you so much!
Hey Layla,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan