1. Infuse Cream for Frosting (Start Ahead):

• Add 1 cup of the heavy cream to a small saucepan. Bring it just to a simmer over medium heat (do not boil).
• Simmer for 1 minute, then remove from the heat.
• Add the 6 chamomile tea bags to the hot cream. Cover the saucepan and let the tea steep for 5-10 minutes (taste after 5 min; steep longer for stronger flavor).
• Remove and discard the tea bags, gently squeezing them out. Optional: Strain the cream through a fine-mesh sieve.
• Place the infused cream in a container, cover, and place in the refrigerator to chill completely (at least 2 hours, or until very cold).

2. Prepare Oven and Pans:

• Preheat oven to 350°F (175°C).
• Grease three 8-inch round cake pans. Line the bottoms with parchment paper circles, then grease the parchment paper as well.

3. Mix Wet Cake Ingredients:

• In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat together the canola oil, Greek yogurt, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk until well combined.

4. Combine Dry Ingredients and Finish Batter:

• In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
• Add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until just combined. Do not overmix.
• Gently swirl the strawberry jam into the batter using a spatula or knife, leaving large streaks. Do not fully incorporate the jam; you want visible swirls.

5. Bake the Cakes:

• Divide the batter evenly among the three prepared cake pans.
• Bake for 28-30 minutes, or until the tops are just set, spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans on wire racks for about 5 minutes.
• Run a thin knife around the edges of the pans to loosen the cakes. Carefully invert the cakes onto the cooling racks, remove parchment paper, and let them cool completely.

6. Make the Chamomile Cream:

• Ensure the infused cream (from step 1) is thoroughly chilled.
• In the clean bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium-high speed until fluffy and completely smooth.
• Reduce speed to low. Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream.
• Increase speed to medium-high and whip until stiff peaks form.
• Stir in the powdered sugar on low speed until just combined. Keep stored in the fridge until ready to assemble.

7. Assemble the Naked Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife (though slight doming is often fine for naked cakes).
• Place one cake layer on your serving plate or cake stand.
• Lightly drizzle the cake layer with honey using a pastry brush or spoon.
• Spread about one-third of the chamomile cream evenly over the cake layer.
• Arrange a layer of sliced fresh strawberries over the cream (about a handful, don’t overcrowd).
• Place the second cake layer on top. Drizzle with honey, spread with another third of the chamomile cream, and top with another layer of sliced strawberries.
• Place the third cake layer on top. Drizzle with honey and spread the remaining one-third of the chamomile cream over the top layer only (or apply a very thin, rustic layer around the sides if desired, but traditionally naked cakes leave sides exposed).
• Arrange remaining sliced strawberries decoratively on top.

8. Serve or Chill:

• Serve the cake immediately for the freshest taste and texture.
• Alternatively, you can store it, covered, in the fridge for up to 1 day. Let it sit out briefly before serving if refrigerated for a long time.
• If desired, decorate the cake with fresh (food-safe) chamomile flowers just before serving.