Pour your milk into a small pot and place over medium-low heat. Heat until just steaming, remove from heat, and add in your chamomile tea. Cover and let steep for 10 minutes, then remove the cover and leave, with tea inside, to cool completely. This is really important to getting all that chamomile flavor! Strain out your tea once you’re ready to use it below.

Preheat your oven to 350°F and grease a 9-inch round cake pan with butter and flour, knocking out any excess flour from the pan. You can also line the bottom with parchment paper if desired. Note that this cake is very soft, so I highly recommend flouring your pan as well to ensure a fully nonstick barrier!

In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt; set aside

In a separate large bowl, beat the softened butter, oil, and sugar together for two minutes. This is important for adding air to your cake, you’ll notice the mixture becomes lighter and fluffier as you beat it.

Add the eggs and vanilla extract, beating until combined

Add your dry ingredients and chamomile milk in stages, starting and ending with your dry ingredients. Add in a third of your dry mixture to the bowl, beat, then add half of the chamomile milk, beat, add the second third of your dry ingredients, beat, then the remainder of your chamomile milk, beat, and the remainder of your dry ingredients. Beat until just mixed, and use a spatula to scrape down the sides in between each addition

Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs

Let the cake cool in the pan for 10 minutes, then use a spatula to loosen from the sides and transfer to a wire rack to cool completely

While your cake is cooling, make your chamomile syrup. Pour your milk into a bowl and heat in the microwave for 12-15 seconds, just until it’s steaming. Add in your chamomile leaves and steep for 5 minutes, then strain and stir in the honey until dissolved

Brush your syrup all over your slightly warm cake (even the sides!) and leave to let the cake cool completely

For your strawberries, add your cut fruit to a bowl with the lemon juice and your sugar. Give a quick stir and set aside

For your whipped cream, pour your cream into a bowl with room for growth and sift your powdered sugar over it. Beat with a mixer or a whisk until soft peaks form

To assemble, place your cooled cake on a cake plate, top with whipped cream, and pile the strawberries all over

Slice and enjoy!