Description
This delicate, layered cake combines the floral notes of chamomile with the sweetness of fresh strawberries. With minimal frosting for a “naked” look, it’s both elegant and delicious—perfect for any spring celebration or Easter feast.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 tablespoon chamomile flowers, dried
- 1 tablespoon boiling water
For the Chamomile Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons chamomile tea (brewed and cooled)
- 1 tablespoon milk or cream (adjust for desired consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Filling and Topping:
- 3 cups fresh strawberries, sliced
- 1–2 tablespoons honey (optional)
- Edible chamomile flowers for decoration (optional)
Instructions
Start by making chamomile tea. In a small bowl, steep the chamomile flowers in 1 tablespoon of boiling water for about 5-7 minutes. After steeping, strain the tea into a separate container to remove the flowers. Set the tea aside to cool.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This step is key for getting a tender cake texture.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients in three parts, alternating with the milk. Start and finish with the dry ingredients. After each addition, mix until just combined.
Next, add the cooled chamomile tea to the batter and mix until fully incorporated. The tea will infuse the cake with the delicate chamomile flavor.
Divide the cake batter evenly between the two prepared cake pans. Smooth the tops of the batter with a spatula for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, make the chamomile buttercream. In a large bowl, beat the softened butter using an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Add the cooled chamomile tea, milk or cream, vanilla extract, and a pinch of salt. Continue to beat the mixture for 4-5 minutes, or until the buttercream is light, fluffy, and smooth. Adjust the consistency by adding more milk if necessary.
Wash and slice the strawberries, reserving a few whole strawberries for decoration. If you want to sweeten the strawberries, drizzle them with 1-2 tablespoons of honey and mix gently to coat.
Once the cake layers are completely cool, it’s time to assemble the cake.
Place the first cake layer on a cake stand or serving plate. Spread a thin layer of chamomile buttercream on top of the cake. Add a layer of sliced strawberries over the buttercream.
Place the second cake layer on top of the strawberries. Spread a thin layer of buttercream over the top and sides of the cake, ensuring that some of the cake layers are exposed on the sides (this is the “naked” effect).
Garnish the top of the cake with fresh strawberries, and if desired, decorate with edible chamomile flowers for a beautiful, fragrant finish.
For the best results, allow the assembled cake to chill in the refrigerator for 30 minutes to an hour. This helps the buttercream set and makes the cake easier to slice.
Serve the cake chilled, slicing it carefully to reveal the layers of strawberries and chamomile buttercream. Enjoy!
- Prep Time: 1 hour
- Baking Time: 30 minutes to 1 hour for the frosting
- Cook Time: 25-30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 3g