Strawberry Chamomile Naked Cake
Strawberry season and Mother’s Day coincide perfectly so celebrating with Strawberry Chamomile Naked Cake seems like an obvious choice! It looks a whole lot more complicated than it actually is so give it a try and enjoy “wows” and “OMGs” like never before!!
This cake has moist strawberry-filled buttery layers that are sandwiched between chamomile whipping cream and fresh strawberry pieces. Add some fresh chamomile flowers to finish it off and I promise, this will be enjoyed by all!
To make the cake, combine all of the wet ingredients, followed by the dry ingredients and stir until combined. Gently swirl in the strawberry jam, leaving large streaks of jam throughout the batter. Bake for about 30 minutes or until the tops are just set. Cool completely.
To make the chamomile cream, heat 1 cup of whipping cream until just simmering, remove from the heat and add the chamomile tea bags and let steep for 5-10 minutes. Remove the tea bags and set the cream in the fridge until cold.
Beat the cream cheese until it is fluffy, add the chilled chamomile cream and the remaining cream, and whip until stiff peaks form. Stir in the powdered sugar.
One of the joys of this cake is that it isn’t frosted on the sides, hence the term “naked”. That makes it very simple for even the novice baker to attempt.
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. 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.
The cake looks beautiful decorated with edible chamomile flowers! Happy Spring/summer/Mother’s Day!
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Strawberry Chamomile Naked Cake
Makes: 12 servings
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour plus cooling time 1 hour
Ingredients
- 1 cup canola oil
- 1/2 cup plain greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 1 & 1/2 cups buttermilk
- 3 & 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup high quality strawberry jam
- 2 cups fresh strawberries, sliced
- honey, for drizzling
Chamomile Cream:
- 2 cups heavy cream
- 6 chamomile tea bags
- 8 ounces cream cheese
- 1/4 cup powdered sugar
Instructions
Preheat oven to 350°F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
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.
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. 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. Remove the tea bag and place the cream in the fridge to chill completely. This step can be done a day ahead of assembling the cake.
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 (make sure there are no lumps left in the cream cheese before adding the chamomile cream). Stir in the powdered sugar. Keep stored in the fridge.
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. 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.
Recipe by Half Baked Harvest
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