Chamomile Strawberry Layer Cake

Whisk together flour, salt and baking powder until thoroughly combined and set aside.

Crack eggs into the bowl of a stand mixer fitted with a whisk attachment. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.

When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.

Combine the milk and butter in a saucepan and gently heat until completely melted. Do not let it overheat or simmer. Set aside but do not let it cool off too much (do not do this ahead of time).

Add the flour mixture in three parts to the egg mixture just mixing until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.

Add vanilla and oil to the milk-butter mixture and whisk to combine.

Remove two large spoonfuls of batter and add it to the milk-butter mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.

Pour the milk mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.

Bake for 25-30 minutes. Remove from the pan and let cool completely.

Combine flour and sugar in a medium saucepan over medium heat. Whisk and cook for about 2 minutes to toast the flour.

Slowly add the chamomile tea milk, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.

Transfer to a heat-proof bowl. Cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool in the refrigerator for a few hours or overnight. Alternatively, Spread the mixture onto a sheet pan (covered with plastic) and put it in the freezer for 30 minutes to cool it down faster. Ensure the mixture is completely cool, otherwise it will melt the butter.

Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment and mix on high until very light and fluffy, about 3 minutes.

In a separate bowl, whip cream cheese with a whisk or hand beater for a few seconds to get out any lumps. Add it to your butter and whip on high until incorporated.

Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.

Add vanilla and salt, and mix until fully incorporated.

Put a small dollop of buttercream on a serving plate or board (this will help the cake stick and not slide around). Place the first layer of cake on top.

Cover the top of the first layer with a thin layer of buttercream with an offset spatula. Then pipe a border around the edge. I used a large star tip.

Remove a bit of excess buttercream in the middle to make room for the strawberries.

Place a single layer of strawberries in the middle of the cake. Spoon small dollops of lemon curd over the strawberries. Smooth the curd into the cracks with a small offset spatula.

Place the second layer of cake on top. Repeat the previous steps for filling.

Finally, place the third layer of cake on top. This time, pipe the border of buttercream first, then pipe a straight line of buttercream down the middle. Add a few dollops of lemon curd. Make swoops and swirls with a small spoon or with the end of the offset spatula.

Top with strawberry slices and chamomile flowers, if using.