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