Strawberry Chamomile Cake Recipe
This Strawberry Chamomile Cake is a light, summery dessert that’s as beautiful as it is delicious. Infused with gentle chamomile and topped with a swirl of cream cheese icing and fresh strawberries, it’s the kind of cake that feels right at home on any warm-weather table.
Servings: 1 6-inch cake
Cost: $7
Equipment
- 1 6-inch cake pan
Ingredients
Chamomile-infused milk
- ½ cup milk
- 2 chamomile tea bags
Cake batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- ⅓ cup sour cream or plain Greek yogurt
Chamomile simple syrup
- ½ cup water
- 1 cup granulated sugar
- 2 chamomile tea bags
Cream cheese icing
- Lemon cream cheese icing
- 2 ounces softened cream cheese
- 2 tablespoons softened butter
- 1 ½ cups powdered sugar
- ½ teaspoon lemon zest
Cake topping
- 1-2 cups fresh strawberries whole, sliced, or quartered
- 1 tablespoon granulated sugar
- Edible chamomile flowers
Instructions
Chamomile-infused milk
- In a small saucepan, combine milk and 2 packets of chamomile tea. Heat just below a boil, then remove it from the heat. Cover and steep for 10 minutes. Remove the tea bags, then set the milk aside to cool.
Making the cake batter
- Preheat the oven to 350°F.
- Grease and flour the 6-inch cake pan. In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the butter and sugar on medium-high until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla. Mix just until combined.
- To this, pour in half the steeped milk and mix.
- Next, add half the flour mixture and mix.
- Repeat with remaining milk and flour, mixing after each addition.
- Pour the batter into the prepared pan.
- Bake for at least 40-55 minutes. Check doneness with a toothpick or gentle press—cake should feel just slightly underdone in the center.
- Let the cake rest in the pan for 10 minutes. Invert onto a wire rack and cool. Let the cake cool completely.
Finishing the cake
- Make the simple syrup by combining the sugar and water in a small pan. Heat over medium heat until the sugar is dissolved.
- Remove the simple syrup from heat and add the tea bags. Allow it to steep for 5-10 minutes, then remove the tea bags. Prick the cake lightly and brush with the simple syrup. You do not need to use all the simple syrup, if you want it less sweet, use about half the syrup.
- Slice the strawberries and mix with the sugar.
- Mix ingredients for the cream cheese lemon icing.
- Top with the sliced strawberries and add the chamomile flowers.