Chamomile Tea Cake With Strawberry Icing Recipe

Delicate, floral, and utterly inviting, Chamomile Tea Cake With Strawberry Icing is my absolute favorite showstopper for spring gatherings or cozy weekend afternoons. Imagine: a buttery, tender loaf perfumed with calming chamomile, finished with an enchanting pink strawberry-lemon glaze. The contrast of soothing tea notes and punchy berry icing makes each bite unforgettable. It’s the sort of recipe that feels special yet approachable, with subtle sophistication and a familiar homemade warmth that wins over everyone at the table.

Ingredients You’ll Need

What I absolutely adore about Chamomile Tea Cake With Strawberry Icing is how each ingredient does its part to create something truly memorable. Every component adds to the texture, flavor, or beauty of the finished cake — and you probably already have most of them on hand!

• Unsalted butter: Creates a rich, tender crumb and carries the delicate aroma of chamomile into every bite.
• Chamomile tea (loose or from bags): Sneaks lovely floral notes throughout the cake and milk; choose a quality blend for the best flavor.
• Whole milk: Lends moisture and softness, soaking up the floral tea for an infused batter.
• Nonstick cooking spray: Ensures your cake slips right out of the pan for a picture-perfect slice.
• Granulated sugar: Sweetens the loaf and helps with that light, golden crust.
• Coarse kosher salt: Just a pinch wakes up all the flavors without making things salty.
• Large eggs: Bind the batter for structure and create that signature bounce.
• Lemon: Adds sunny zest to the cake and bright tang in the icing — don’t skip it!
• Baking powder: Gives the cake its gentle lift and lovely rise.
• Pure vanilla extract: Rounds out the flavors with warm, mellow depth.
• All-purpose flour: The trusty backbone of your loaf — use the spoon-and-level method for accuracy.
• Confectioners’ sugar: Whips up into a dreamy, soft icing with no graininess.
• Freeze-dried strawberries: Crushed into a tart, pink dust, they turn the icing into a flavorful, colorful crown.

How to Make Chamomile Tea Cake With Strawberry Icing

Step 1: Infuse the Butter With Chamomile

Start by melting your butter gently in a small saucepan over medium heat. Once it’s melted, pour it over 1 tablespoon of the crushed chamomile in a mixing bowl. Stir well and let this mixture steep and cool completely. This step infuses the butter with gorgeous floral notes, making the Chamomile Tea Cake With Strawberry Icing wholly unique. Don’t rush — that full hour of steeping is where the magic happens.

Step 2: Warm and Steep the Milk

Take the same saucepan (no need to wash it!) and bring the milk to a gentle simmer, keeping a careful eye so it doesn’t boil over. Off the heat, add the rest of your chamomile. Let it steep for another hour, which flavors your milk and creates a custardy, fragrant base for the cake. Cooling is crucial — if the milk’s still hot, it could scramble the eggs later.

Step 3: Prepare Your Pan and Oven

Preheat your oven to 350 degrees F. While it heats, grease a 9-by-5-inch loaf pan with nonstick spray, then line it with parchment so you’ve got an overhang on both long sides. This makes it a breeze to lift out your finished Chamomile Tea Cake With Strawberry Icing without breaking that tender crumb.

Step 4: Whisk Up the Cake Batter

Add the sugar and salt to your cooled chamomile butter and whisk until glossy, smooth, and slightly thickened. Whisk in the eggs, one by one, until fully combined, then zest your lemon directly into the bowl for fresh zing. Sprinkle in the baking powder and vanilla, whisking again. Now, add the flour in, mixing as you slowly stream in the cooled chamomile milk. Whisk just until the batter’s smooth — stop as soon as you see no streaks of flour remaining.

Step 5: Bake to Golden Perfection

Pour your batter into the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, checking with a skewer: you want no wet batter (a few moist crumbs are OK). Let the cake cool in its pan on a wire rack for at least 30 minutes, so it sets and is easy to remove.

Step 6: Make the Strawberry Icing

While the cake rests, turn your attention to that irresistible icing. In a bowl, squeeze out 2 tablespoons of juice from your lemon. Add the confectioners’ sugar. Over this bowl, use a sieve to crush freeze-dried strawberries into a vivid pink powder — the more you add, the bolder the color. Whisk everything together into a smooth, pourable glaze that looks as tempting as it tastes.

Step 7: Assemble and Ice the Cake

Run a knife along the edges of the loaf pan to loosen the sides. Using your parchment overhang, lift the cake out and set it on a cake plate. Carefully peel off the parchment. Drizzle the strawberry icing over the cake, encouraging it to drip delightfully down the sides. Let your Chamomile Tea Cake With Strawberry Icing cool fully so the icing sets with a glossy finish before slicing and serving.

How to Serve Chamomile Tea Cake With Strawberry Icing

Garnishes

Dress up your Chamomile Tea Cake With Strawberry Icing with fresh edible flowers, thin slices of strawberry, or a light dusting of powdered sugar. Even a few whole freeze-dried berries sprinkled on top can dial up the visual charm.

Side Dishes

Serve thin slices of this cake with a pot of brewed chamomile tea or a bright strawberry lemonade for a lovely afternoon break. If you want a more indulgent brunch, a dollop of whipped cream or a spoonful of lemon curd makes it extra special.

Creative Ways to Present

Try cutting the cake into thick fingers and arranging them in a fan on a platter for cocktail parties, or bake mini loaves for individual treats. You can even serve slices over a pool of extra icing for a decadent dessert plate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chamomile Tea Cake With Strawberry Icing at room temperature for up to 2 days, tightly wrapped or stored in an airtight container. This keeps it moist and fresh while preserving that glossy strawberry icing.

Freezing

To freeze, wrap individual slices or the whole loaf (without icing) tightly in plastic wrap, then place in a freezer bag. For best flavor, add the strawberry icing after thawing; it’ll keep for 2 months in the freezer.

Reheating

Let slices come to room temperature naturally, or gently warm them for a few seconds in the microwave to revive the cake’s buttery softness. Hold off on icing until after thawing or reheating for the prettiest presentation.

FAQs

Can I use bagged chamomile tea instead of loose leaf?

Absolutely! Simply cut open the tea bags and measure out the chamomile. Crushing it a bit helps release more flavor into the butter and milk.

Is there a dairy-free version of this cake?

Yes, swap the butter for a quality plant-based alternative, and use full-fat oat or almond milk instead of dairy. The cake will stay soft and flavorful.

What if I don’t have freeze-dried strawberries?

You can use a touch of strawberry jam or purée in the icing instead, but freeze-dried strawberries give the best concentrated flavor and stunning color.

Can I make this cake in advance for a party?

Definitely! Bake the cake a day ahead and glaze it the morning of your event so the icing looks fresh and vibrant.

How do I know when the cake is done baking?

A skewer or toothpick should come out with a few moist crumbs clinging to it, but no wet batter. The top will look golden and may have tiny cracks.

Final Thoughts

Chamomile Tea Cake With Strawberry Icing isn’t just a treat — it’s a joyful, fragrant celebration on a plate. I can’t wait for you to try it and share the happiness it brings to your table!

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