Let’s bake this elegant Strawberry Chamomile Naked Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper, then butter/spray the parchment.

2. Combine Wet Cake Ingredients:

In the bowl of a stand mixer (or large bowl with hand mixer), beat together the canola oil, Greek yogurt, eggs, granulated sugar, and vanilla extract until well combined.

Add the buttermilk and mix briefly on low speed. (Self-correction: Directions add buttermilk later with flour. Following directions for alternating method).

3. Combine Dry Cake Ingredients:

In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.

4. Combine Wet and Dry (Alternating Method Recommended):

(Revised following standard alternating method implied by similar recipes, as directions are slightly ambiguous): With the mixer on low speed, add about one-third of the dry ingredients to the wet ingredients. Mix briefly. Add about half of the buttermilk. Mix briefly. Repeat, adding another third dry, the remaining buttermilk, and ending with the final third of dry ingredients. Mix only until just combined. Do not overmix.

5. Swirl in Jam:

Gently dollop spoonfuls of the strawberry jam over the surface of the batter. Use a knife or skewer to gently swirl the jam into the batter, creating streaks. Do not fully incorporate the jam.

6. Bake the Cake Layers:

Pour the batter evenly among the three prepared cake pans.

Bake for 28-30 minutes, until the tops are just set, slightly golden, and a toothpick inserted into the center comes out clean.

7. Cool the Cakes:

Remove pans from the oven and let cool for five minutes on wire racks.

Run a knife around the edges of the pans. Invert the cakes onto the cooling racks, remove parchment paper, and let the cakes cool completely before assembling.

8. Infuse Chamomile Cream:

While cakes bake/cool, make the infused cream. Add 1 cup of the heavy cream to a small saucepan. Bring it just to a simmer over medium heat (do not boil).

Remove from heat. Add the 6 chamomile tea bags, cover the saucepan, and let steep for 5-10 minutes (or longer for stronger flavor, taste periodically).

Remove and discard the tea bags, squeezing them gently to release all the cream.

Place the infused cream in the fridge to chill completely (at least 1-2 hours). It must be very cold before incorporating into the frosting.

9. Make the Chamomile Cream Frosting:

Beat the softened cream cheese in a stand mixer (or large bowl with hand mixer) until light and fluffy.

Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream. Whip on medium-high speed until stiff peaks form.

Stir in the powdered sugar until just combined. Keep stored in the fridge until ready to assemble.

10. Assemble the Naked Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on a serving plate or cake stand.

Drizzle the cake layer lightly with honey.

Spread about 1/3 of the chamomile cream over the cake layer.

Add a layer of sliced fresh strawberries (about half of the 2 cups).

Repeat with the second cake layer: drizzle with honey, spread with another 1/3 chamomile cream, top with the remaining half of the sliced strawberries.

Place the third cake layer on top. Drizzle lightly with honey.

11. Apply “Naked” Frosting:

Use the remaining 1/3 of the chamomile cream to apply a very thin layer of frosting around the sides of the cake using an offset spatula or bench scraper. Scrape most of it off, leaving the cake layers partially exposed for the “naked” look. You can apply a slightly thicker layer on top.

12. Garnish and Serve:

Decorate the top of the cake with additional fresh strawberries and edible chamomile flowers, if desired.

Serve immediately, or store covered in the fridge for up to 1 day (best enjoyed same day for optimal texture). Slice and enjoy!