This whimsical cake has a vanilla sponge base, layered with gooey honey strawberry jam and light as a feather chamomile honey whipped cream. Created for a beloved one's birthday celebration, it would be a delight at any spring or summer gathering.
My daughter's first birthday found us traveling to visit family so for her second birthday, I was determined to start a handmade birthday cake tradition. The result was a strawberry applesauce cake adorned with chamomile and thus her signature flavors was born.
Ever since she had her first taste of garden strawberry, she has been hooked. She would crawl to the patch and end up a juicy, red ball of pure joy. Strawberries remains her favorite fruit and checking the garden bed continues to be her favorite activity.
Once chamomile establishes itself, through annual self seeding, it is a lovely addition to a garden. It blooms early in the summer and continues to show its bright face throughout the season. It is a calming plant associated with the sun, perfect for my little Leo.
Put them together and the pairing of these two flavors is a quintessential fruit and herbal match made for the heavens.
The first time I was truly wowed by the flavor of a vanilla cake was in my mid 20s at a child's birthday party. The mother made the cake from scratch. What a novel idea! The recipe came from the Magnolia Bakery's cookbook. It made such an impression that I knew I needed that cake to be the base of this birthday dessert.
My amendments were to add 2 tbsp of powdered chamomile to carry that flavor forward and boost the vanilla flavor by increasing the quantity of vanilla extract and adding a teaspoon of vanilla bean powder. I cooked the cakes for a bit longer since I was using 2 9in cake pans rather than cupcakes. They were in the oven for about 22 minutes. You can find the Magnolia vanilla cake recipe here.
My girl was so excited about her birthday and her signature cake that at least the entire month before the big day, she spoke of it to everyone she met. One person questioned the addition of chamomile for fear it would make the consumer sleepy. I can assure you no naps were induced by this cake!
And it was such a hit, several adults had more than 2 pieces, including my dad. Given his spring birthday has always included a strawberry cake, I am expecting a request to make this variation again next April.
M A K E
S T R A W B E R R Y J A M
25 frozen strawberries
3 tbsp honey
Place strawberries in a small saucepan over low heat. Slowly the strawberries will thaw and release liquid.
Once the strawberries are warm and beginning to break down, stir in honey.
Use a potato masher or fork to encourage the strawberries to further break down.
Take off the heat. Pour into a glass bowl to place in the refrigerator to cool down and firm up. You may want to strain a bit of the liquid if it seems too runny.
This step can be made the day before or at least a few hours before assembling your cake.
C H A M O M I L E W H I P P E D C R E A M
16 oz heavy whipping cream
3 tbsp honey
2 tbsp chamomile, dried
In a small saucepan, gently warm the cream.
Place chamomile in a mesh strainer or tea bag.
Once small bubbles begin to form around the edges, turn the heat off.
Stir in honey to dissolve and submerge the chamomile.
Steep until the cream reaches your desired floral taste, about 15-20 minutes.
Strain the chamomile.
Pour into a glass bowl to place in the refrigerator to cool.
This step can be made the day before or at least a few hours before assembling your cake.
A S S E M B L E
Place the first tier of your cooled cake on a cake stand.
Smear on one third of the strawberry jam then top one third of the chamomile shipped cream.
Add the second tier cake.
Smear on half of the remaining strawberry jam then top with half of the remaining chamomile whipped cream.
Add your final tier of cake.
Smear on the remaining strawberry jam then top with the remaining chamomile shipped cream.
Decorate the top with fresh chamomile blooms and whole, fresh strawberries.
N O T E S
If you are making this cake for an adventurous crowd, I would even consider adding a bit of dried, ground chamomile to the batter. Perhaps 1-2 tablespoons.