Strawberry Chamomile Naked Cake

Introduction & Inspiration

Sometimes, the most beautiful desserts are also the most delightfully unexpected. This Strawberry Chamomile Naked Cake pairs the familiar sweetness of strawberries with the subtle, calming, floral notes of chamomile in a way that feels both novel and incredibly harmonious. It’s a cake that celebrates natural flavors and rustic elegance.

My inspiration for this cake came from wanting to create something light, fresh, and visually appealing without heavy layers of frosting. The “naked cake” style allows the beautiful layers and fillings to peek through, showcasing the jam-swirled cake, the creamy chamomile-infused filling, and the fresh strawberries nestled within. It’s finished simply, perhaps with a drizzle of honey and a scattering of edible flowers, letting the inherent beauty of the ingredients shine.

Imagine tender, moist cake layers swirled with sweet strawberry jam, filled with an airy, subtly floral chamomile-infused cream cheese frosting, and studded with fresh, juicy strawberries. It’s a departure from overly rich or sugary desserts, offering a more nuanced, refreshing, and altogether lovely flavor experience. Perfect for spring gatherings, elegant brunches, or anytime you crave a dessert that feels both special and effortlessly beautiful.

Let’s explore the process of creating this unique cake. We’ll infuse cream with delicate chamomile, bake moist jam-swirled layers, and assemble it all in that charmingly rustic naked cake style. It’s a truly rewarding bake that results in edible poetry.

Nostalgic Appeal

While chamomile is perhaps more commonly associated with calming cups of tea enjoyed before bedtime or during moments of relaxation, incorporating it into a cake taps into a different kind of nostalgia – one connected to nature, herbal remedies, and perhaps cottage gardens or fields dotted with wildflowers. It feels wholesome, gentle, and slightly unexpected in a dessert context, which adds to its charm.

Strawberries, both fresh and in jam form, carry more universal nostalgic weight. They evoke memories of summer harvests, homemade preserves, picnics in the sun, and simple, sweet treats enjoyed throughout childhood. The familiar sweetness of strawberry provides a comforting anchor for the more unusual floral notes of chamomile.

This cake beautifully marries these two elements – the calming, herbal notes of chamomile and the bright, sweet familiarity of strawberries. The naked cake presentation, with its rustic and unfussy aesthetic, further enhances this feeling of natural, simple elegance. It doesn’t feel overly formal; it feels approachable and genuinely lovely.

Sharing this Strawberry Chamomile Naked Cake often sparks curiosity and delight due to its unique flavor combination and charming appearance. It feels both comforting because of the strawberries and intriguing because of the chamomile, creating a memorable dessert experience that feels both fresh and grounded in natural goodness.

Homemade Focus

This Strawberry Chamomile Naked Cake truly shines when made with care at home, allowing you to control the delicate balance of flavors and achieve the specific textures required. The centerpiece of the homemade effort here is the chamomile-infused cream. Gently steeping chamomile tea bags in warm cream extracts that subtle floral essence naturally – a flavor impossible to replicate authentically with artificial means. Chilling this infused cream properly before whipping is a key homemade step.

Crafting the stabilized whipped cream cheese frosting from scratch ensures the perfect balance of light airiness from the whipped cream, tang from the cream cheese, and delicate sweetness, allowing the chamomile flavor to come through without being masked. Using quality ingredients like full-fat Greek yogurt and buttermilk in the cake batter contributes significantly to the moist, tender crumb achieved through homemade baking.

The technique of swirling high-quality strawberry jam into the cake batter, creating visible streaks rather than fully incorporating it, is another homemade touch that adds visual appeal and pockets of intense fruit flavor. Assembling the cake in the “naked” style, while seemingly simple, requires a careful hand to achieve that effortlessly rustic-chic look, with clean layers and just the right amount of filling peeking out.

From infusing the cream to carefully layering the cake and fruit, every step allows you to connect with the ingredients and the process, resulting in a uniquely beautiful and flavorful cake that truly reflects the care put into its creation.

Flavor Goal

My primary flavor goal for this Strawberry Chamomile Naked Cake was delicate harmony and fresh elegance. The cake layers, enriched with yogurt and buttermilk, needed to be exceptionally moist and tender, acting as a soft canvas for the sweet streaks of strawberry jam swirled throughout. The base cake flavor should be a subtle vanilla-like background.

The chamomile cream is central to the cake’s unique profile. The goal is a distinct yet delicate floral note from the chamomile infusion – calming, slightly herbaceous, and not overpowering. This should be balanced by the characteristic tang of cream cheese and just enough sweetness from powdered sugar to complement, not dominate. The texture should be light, airy, and creamy.

Fresh strawberries layered within provide essential bursts of juicy sweetness and slight tartness, cutting through the creaminess and connecting back to the jam swirls in the cake. The drizzle of honey over the cake layers before adding the cream adds another layer of subtle floral sweetness that beautifully complements both the chamomile and the strawberries.

Overall, the cake should taste light, fresh, floral, and fruity. It’s aiming for a sophisticated subtlety rather than bold richness. Each element – moist cake, jam swirls, chamomile cream, fresh berries, honey – should be discernible yet work together harmoniously for a truly lovely and refreshing dessert experience.

Ingredient Insights

Let’s explore the components that create the delicate balance of this Strawberry Chamomile Naked Cake. The cake relies heavily on moistening ingredients: canola oil provides baseline moisture, plain Greek yogurt adds richness, moisture, and tang, and buttermilk contributes further moisture and tenderness with its acidity reacting with the leaveners. Granulated sugar provides sweetness, and large eggs bind and enrich. Pure vanilla extract adds warmth. All-purpose flour provides structure, while baking soda and baking powder create the lift. Kosher salt enhances flavors. High-quality strawberry jam swirled in adds pockets of intense fruit flavor and visual appeal.

The Chamomile Cream starts with heavy cream (high fat content essential for whipping) which is gently heated and steeped with chamomile tea bags – the quality and type of chamomile tea (e.g., Egyptian, German) will influence the final floral note’s intensity and character. This infused cream must be thoroughly chilled before use. Full-fat brick cream cheese, softened, provides tang and structure. More heavy cream is added during whipping for volume, and sifted powdered sugar adds light sweetness.

Fresh strawberries, sliced, provide the juicy filling element. Honey (a mild variety like clover or wildflower is likely best to not overpower the chamomile) is drizzled on the cake layers for extra sweetness and floral notes. Optional garnish includes edible chamomile flowers – ensure these are specifically sold as edible and pesticide-free.

Essential Equipment

Baking this Strawberry Chamomile Naked Cake uses fairly standard equipment, with a focus on tools for infusion and assembly. You’ll need three 8-inch round cake pans, prepared well with grease, parchment liners, and more grease/spray to ensure the moist cake releases cleanly.

An electric mixer (stand mixer with paddle attachment or handheld mixer) is needed for beating the cake batter ingredients together and, more importantly, for whipping the chamomile cream to stiff peaks. You’ll need mixing bowls: a large one for the cake batter, a small saucepan for heating and infusing the cream, a bowl (preferably chilled metal) for whipping the cream/cream cheese mixture, and potentially a sieve if you want to strain the infused cream (though removing tea bags carefully usually suffices).

Standard measuring cups and spoons are required. Whisks can be useful for dry ingredients, and rubber or silicone spatulas are essential for scraping the bowl and gently swirling the jam into the batter without fully incorporating it. Wire cooling racks are crucial for cooling the cake layers completely.

For assembly, an offset spatula is key for spreading the chamomile cream evenly between the layers and achieving the characteristic minimal frosting on the sides for the “naked” look. A pastry brush could be useful for drizzling the honey evenly over the cake layers, although drizzling directly from the jar or a spoon also works. A cake turntable can be helpful for easier frosting application, even for a naked cake.

List of Ingredients with Measurements

Here are the precise measurements for this lovely Strawberry Chamomile Naked Cake:

For the Strawberry Swirl Cake Layers (makes three 8-inch layers):

• ▢ 1 cup (240ml) canola oil (or other neutral vegetable oil)
• ▢ 1/2 cup (approx. 120g) plain Greek yogurt (full-fat recommended), room temperature
• ▢ 3 large eggs, room temperature
• ▢ 2 cups (400g) granulated sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 1/2 cups (360ml) buttermilk, room temperature
• ▢ 3 3/4 cups (approx. 450-470g) all-purpose flour (spooned & leveled)
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 3/4 cup high-quality strawberry jam

For the Chamomile Cream:

• ▢ 2 cups (480ml) heavy cream, divided (1 cup + 1 cup)
• ▢ 6 chamomile tea bags (good quality)
• ▢ 8 ounces (1 block or 226g) full-fat brick cream cheese, softened
• ▢ 1/4 cup (approx. 30g) confectioners’ sugar (powdered sugar), sifted

For Assembly & Garnish:

• ▢ Honey, for drizzling
• ▢ 2 cups fresh strawberries, hulled and sliced
• ▢ Edible chamomile flowers (optional)

Step-by-Step Instructions

Let’s create this beautiful Strawberry Chamomile Naked Cake! First, prepare the oven and pans. Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper circles, then grease or spray the parchment paper as well. Set aside.

Begin the cake batter. In the large bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and a handheld mixer), beat together the canola oil, room temperature Greek yogurt, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk on medium speed until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Add these dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed just until the ingredients are combined and no large streaks of flour remain. Do not overmix the batter.

Now, add the 3/4 cup of strawberry jam to the batter. Using a rubber spatula or a knife, gently swirl the jam into the batter just a few times. You want to leave large streaks and pockets of jam visible, not fully incorporate it into a pink batter. Over-swirling will lose the effect.

Pour the batter evenly among the three prepared 8-inch cake pans. Bake for 28-30 minutes, or until the tops are just set, spring back lightly when touched, and a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.

Let the cakes cool in their pans on wire racks for about 5 minutes. Then, carefully run a thin knife or offset spatula around the edges to loosen them. Gently invert the cakes onto the cooling racks, peel off the parchment paper, and let them cool completely before assembling. Covering them loosely while cooling can help retain moisture.

While the cakes cool (or ahead of time), make the Chamomile Cream. Pour 1 cup of the heavy cream into a small saucepan. Bring it just to a simmer over medium heat (small bubbles around the edge, but do not let it come to a rolling boil). Simmer gently for 1 minute, then remove from the heat. Add the 6 chamomile tea bags to the hot cream. Cover the saucepan and let the tea bags steep for 5-10 minutes (longer for a stronger flavor, but be cautious it doesn’t become bitter).

Remove the tea bags, squeezing them gently to release all the infused cream (discard the bags). Pour the chamomile-infused cream into a small bowl or container, cover, and place it in the refrigerator to chill completely – this is crucial and will take at least an hour or two. The cream must be very cold to whip properly later.

Once the infused cream is thoroughly chilled and the cakes are completely cool, finish the cream. In the bowl of your stand mixer fitted with the whisk attachment (or using a large chilled bowl and handheld mixer), beat the softened cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream to the bowl with the cream cheese. Start mixing on low speed, then gradually increase to high speed and whip until stiff peaks form. Be careful not to overwhip into grainy territory. Gently stir in the sifted powdered sugar until just combined. Keep the chamomile cream stored in the fridge until ready to assemble.

Assemble the naked cake. Place one completely cooled cake layer onto your serving plate or cake stand. Drizzle the top lightly and evenly with honey (a pastry brush can help spread it). Spread about one-third of the chamomile cream evenly over the honey-drizzled layer, taking it almost to the edge. Arrange a layer of sliced fresh strawberries over the cream (about one-third of the total sliced berries). The recipe cautions not to overfill with fruit to ensure stability.

Carefully place the second cake layer on top. Repeat the process: drizzle lightly with honey, spread with another third of the chamomile cream, and top with another third of the sliced strawberries. Place the third and final cake layer on top. Drizzle lightly with honey. Spread the remaining one-third of the chamomile cream evenly over the top layer.

For the “naked” cake style, use your offset spatula to scrape excess frosting from the sides of the cake, leaving the cake layers partially or mostly exposed, with just a thin veil of cream in places or filling the gaps between layers. Alternatively, apply a very thin, rustic layer of cream to the sides. Smooth the top surface.

Garnish the top of the cake with the remaining fresh strawberries and edible chamomile flowers (if using) just before serving. Serve immediately or store the assembled cake covered in the refrigerator for up to 1 day (naked cakes tend to dry out faster than fully frosted cakes).

Troubleshooting

Creating this delicate cake involves a few areas needing care. For the cake batter, ensure you don’t overmix after adding the dry ingredients, which can make it tough despite the oil/yogurt/buttermilk. When swirling the jam, be gentle; over-swirling makes it disappear into the batter, losing the visual effect and potentially making the cake slightly gummy in spots if the jam is very thick. If the cake seems dry, check for overbaking – the visual cue of “just set” is important here.

The chamomile cream requires careful temperature control. The infused cream must be thoroughly chilled before whipping with the cold heavy cream and softened cream cheese. If any components are warm, or if the cream cheese isn’t fully softened and beaten smooth first, the cream might not whip to stiff peaks, or it could become lumpy. Don’t over-steep the chamomile, as it can become bitter. Adjust steeping time based on your tea’s strength and your preference. If the finished cream seems too soft, ensure stiff peaks were reached; chilling it further might help slightly, but it’s naturally softer than buttercream.

Assembling a naked cake needs a gentle touch. Ensure layers are level (trim if necessary) for stability. Don’t put too much filling (cream or berries) between layers, as this can cause sliding, especially without the structural support of thick side frosting. Applying the cream neatly between layers (a piping bag can help create an even layer near the edge) makes for a cleaner naked look. If the cake seems unstable, chilling it for 30 minutes after stacking can help before serving. Naked cakes are best served the day they are assembled as the exposed sides can dry out over time.

Tips and Variations

Let’s explore ways to customize this lovely Strawberry Chamomile Naked Cake! If you can’t find chamomile tea bags, you can use loose-leaf chamomile (about 2-3 tablespoons), steeping it in the warm cream and then straining it thoroughly through a fine-mesh sieve before chilling the infused cream. For a stronger chamomile flavor, increase the steeping time slightly or add an extra tea bag, but taste the infused cream (once cool) to ensure it’s not becoming bitter.

Want to enhance the floral notes? A touch of elderflower liqueur (like St-Germain) brushed onto the cake layers along with or instead of the honey would be delightful. You could also swap the strawberry jam for raspberry or even apricot jam for a different fruit swirl. Adding lemon zest to the cake batter or the chamomile cream would provide a bright citrus counterpoint.

If you prefer a different frosting, a simple honey-sweetened whipped cream (without cream cheese) would be even lighter, or a lemon-mascarpone cream would offer a different tangy richness. Of course, you can choose to fully frost the cake instead of leaving it naked if you prefer that style or need it to stay fresh longer; you might need to make 1.5x the amount of chamomile cream for full coverage.

For garnish, ensure any flowers used are truly edible and sourced safely (pesticide-free). Besides chamomile, violas, pansies, or borage flowers look beautiful. Fresh mint sprigs also add a nice touch of green.

Serving and Pairing Suggestions

This Strawberry Chamomile Naked Cake, with its light flavors and rustic beauty, is perfect for spring and summer occasions like brunches, baby or bridal showers, garden parties, afternoon tea, or elegant yet understated birthday celebrations. It must be stored covered in the refrigerator due to the cream cheese, heavy cream, and fresh fruit. It’s best served slightly chilled to help it hold its shape, especially given the naked style and potentially soft cream.

The delicate floral and fruit notes pair beautifully with light beverages. Offer it alongside hot or iced chamomile tea to echo the flavor profile. Other herbal teas like mint or lemon balm, or a delicate white or green tea, would also be lovely. Fresh lemonade or sparkling elderflower water would complement the freshness.

Given its lighter nature compared to heavily frosted cakes, it doesn’t need rich accompaniments. Serve slices as is, perhaps with a few extra fresh strawberries on the side. Its natural beauty is its main appeal. Use a sharp, thin knife, wiped clean between cuts, for the neatest slices, showcasing the jam swirls, cream, and berries within. Naked cakes are often best enjoyed within a day or two of assembly for optimal freshness.

Nutritional Information

Compared to many traditional layer cakes with heavy buttercream, this Strawberry Chamomile Naked Cake is likely perceived as somewhat lighter, thanks to the oil-based cake and the whipped cream cheese frosting which incorporates air and less sugar than typical American buttercream. However, it still contains significant amounts of oil, sugar, eggs, Greek yogurt, buttermilk, cream cheese, and heavy cream, making it a dessert meant for enjoyment as a treat.

The fresh strawberries contribute vitamins (especially C), fiber, and antioxidants. Greek yogurt and buttermilk add some protein and calcium. Chamomile itself has negligible nutritional value but offers lovely flavor and aroma. Honey provides natural sweetness but is still primarily sugar.

Enjoy this cake for its unique flavor profile, moist texture, and beautiful, natural presentation. It’s a wonderful example of how homemade baking can create something elegant and delicious using fresh, interesting ingredients. Savor it mindfully as part of a balanced approach to eating.

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Recipe Summary and Q&A

This recipe guides you in creating a beautiful Strawberry Chamomile Naked Cake. We bake three moist 8-inch cake layers using an oil, yogurt, and buttermilk base, featuring strawberry jam swirled into the batter. The layers are drizzled with honey and filled with a unique chamomile-infused whipped cream cheese frosting and fresh sliced strawberries. The cake is assembled in a “naked” style, with minimal frosting on the sides, showcasing the layers, and garnished optionally with edible flowers.

Key techniques include infusing heavy cream with chamomile tea, making a stable whipped cream cheese frosting with this infusion, gently swirling jam into the cake batter, and assembling the cake in the rustic-chic naked style. The result is a light, fresh, floral, and fruity dessert with a beautiful natural aesthetic.

Q&A:

• Can I use loose leaf chamomile instead of tea bags? Yes, use about 2-3 tablespoons of loose leaf chamomile per cup of cream. Steep as directed, then strain the cream very thoroughly through a fine-mesh sieve lined with cheesecloth if necessary before chilling.
• My chamomile cream isn’t whipping up stiffly. Ensure the infused cream was completely chilled (ice cold is best). Also ensure the additional heavy cream is cold and the cream cheese was fully softened and beaten smooth first. Using high-fat heavy cream (at least 36%) is essential. Over-steeping chamomile shouldn’t affect whipping, but over-heating the initial cream might.
• Can I make this cake fully frosted instead of naked? Absolutely! You will likely need to make 1.5 times or possibly double the chamomile cream recipe to have enough for generous coverage on the top and sides. The assembly process would be the same up to the crumb coat, then apply a thicker final coat.
• Can I use frozen strawberries? The recipe doesn’t explicitly forbid it for the filling, but fresh is highly recommended for best texture and to avoid excess moisture making the cream soggy or compromising stability. If using frozen, do not thaw, slice them frozen if possible (difficult!), and expect potential texture changes and color bleeding. Jam swirl works fine with any jam.