Strawberry Chamomile Naked Cake

By Tracy

14 Person

60 Minutes

263 Calories

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. The cake base is my favorite vanilla cake with sweet strawberry jam swirled throughout. It’s simple but really delish.

Ingredients

Cream

1/4 cup powdered sugar
8 cream cheese
6 chamomile tea bags
2 cups heavy cream

honey, for drizzling
2 cups fresh strawberries, sliced
3/4 cup high quality strawberry jam
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
3 3/4 cups all purpose flour
1 1/2 cups buttermilk
1 tbsp. vanilla extract
2 cups granulated sugar
3 large eggs
1/2 cup plain greek yogurt
1 cup canola oil

Method

01

Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
02

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.
03

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.
04

Cover and let the cakes cool completely before assembling. 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.
05

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.
06

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.
07

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.

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Strawberry Chamomile Naked Cake

4.3

( By Tracy )

01 Information

Grade easy
Serving 14 servings
Calorie 263 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

Cream

1/4 cup powdered sugar

8 cream cheese

6 chamomile tea bags

2 cups heavy cream

honey, for drizzling

2 cups fresh strawberries, sliced

3/4 cup high quality strawberry jam

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

3 3/4 cups all purpose flour

1 1/2 cups buttermilk

1 tbsp. vanilla extract

2 cups granulated sugar

3 large eggs

1/2 cup plain greek yogurt

1 cup canola oil

03 Method

Step 1

Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

Step 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.

Step 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.

Step 4

Cover and let the cakes cool completely before assembling. 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.

Step 5

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.

Step 6

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.

Step 7

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.

04 Author

Tracy

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