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Strawberry Chamomile Cake

Strawberry Chamomile Cake is a white cake, moistened with honey-flavored chamomile tea and frosted with pink strawberry-speckled buttercream frosting.


  • ¾ cup butter, softened
  • 1 ½ cups sugar
  • 6 eggs whites, room temperature
  • 1 egg, room temperature
  • 1 Tablespoon vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup milk
  • 2 cups strawberries, diced
  • Chamomile Syrup:
  • ½ cup chamomile tea
  • ¼ cup honey
  • 1 teaspoon vanilla
  • Berry Buttercream Frosting:
  • 10 Tablespoons butter, softened
  • 5 cups powdered sugar, sifted
  • ½ cup strawberry puree
  • 2 teaspoons vanilla
  • 2 Tablespoons milk


  1. Preheat the oven to 350 degrees.
  2. Prepare 2- 9” round cake pans by greasing them with soft butter and dusting the butter with white flour.
  3. Cream the butter and sugar in the bowl of a stand mixer for several minutes until it has a light whipped texture. Occasionally scrape the sides of the bowl.
  4. Meanwhile, measure out the flour, baking powder, and salt into a medium bowl and whisk them together.
  5. Separate the egg whites into a little bowl and add one whole egg. (The yolk will add some flavor, but not too much color.)
  6. When the butter mixture is done, add the eggs, a few whites at a time, mixing until each addition is incorporated.
  7. Scrape the sides of the bowl and mix in the vanilla.
  8. Add about a third of the flour mixture, followed by half of the milk, another third of the flour, the rest of the milk, and then the remainder of the flour, mixing each addition for several seconds until they are blended. Scrape the sides and mix the batter for another few seconds.
  9. Stir in the diced berries and divide the batter evenly between the two pans and bake for 30-35 minutes.
  10. Cool the cakes on a wire rack for about 10 minutes before inverting them and removing the pans. Cool the cakes completely.
  11. Prior to frosting, prepare the chamomile syrup by making a cup of chamomile tea. Add the honey and vanilla to the warm tea and allow it to cool.
  12. To prepare the frosting, puree the raspberries in a blender.
  13. In a stand mixer bowl, using the whisk attachment, whip the butter until it is creamy and light.
  14. Sift the powdered sugar in and mix it completely into the butter.
  15. Mix in the pureed berries and vanilla.
  16. Add just enough milk to get it to the texture you’re looking for and whip it until it is completely incorporated.
  17. Generously brush the tops and sides of the cooled cake layers and then frost them with Berry Buttercream.
  • Author: Reformation Acres