Honey-Roasted Strawberry Chamomile Sugar Flag Cake

Name: Honey-Roasted Strawberry Chamomile Sugar Flag Cake
Prep time: 1 h
Total time: 2 h 15 min
Yield: 18 - 24 serving(s)
Ingredients: For the chamomile cake:; 1 c. (2 sticks) unsalted butter, at room temperature, plus more for baking sheets; 2 2/3 c. all-purpose flour, spooned and leveled, plus more for baking sheets; 1/4 c. cornstarch; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. kosher salt; 2 c. granulated sugar; Loose chamomile tea removed from 4 tea bags (bags discarded) plus 1/3 cup strongly brewed chamomile tea, at room temperature; 3 large eggs, at room temperature; 1 tsp. vanilla bean paste; 1 c. whole-milk vanilla yogurt, at room temperature; For the honey-roasted strawberries:; 2 lb. strawberries, hulled; 3 tbsp. pure honey; 1/4 tsp. kosher salt; For the whipped cream and decorations:; 2 c. cold heavy cream; 1/4 c. confectioners’ sugar; 1 tbsp. vanilla bean paste; 1/3 c. fresh blueberries

Two layers of cake perfection! What better way to celebrate summer.

By Elisa SungaPublished: May 21, 2026

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Cake decorated with strawberries and blueberries resembling the American flag.

Becky Stayner

Yields:

18 - 24 serving(s)

Prep Time:

1 hr

Total Time:

2 hrs 15 mins

As the founder of the global phenomenon known as Cake Picnic (cakepicnictour.com), Elisa Sunga has turned a confection into a community. Her new cookbook, Cake Picnic, features 50 recipes to sweeten your summer. This two-layer sheet cake with whipped cream icing is a celebratory way to start.

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Ingredients

For the chamomile cake:
1 cup (2 sticks) unsalted butter, at room temperature, plus more for baking sheets
2 2/3 cups all-purpose flour, spooned and leveled, plus more for baking sheets
1/4 cup cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 cups granulated sugar
Loose chamomile tea removed from 4 tea bags (bags discarded) plus 1/3 cup strongly brewed chamomile tea, at room temperature
3 large eggs, at room temperature
1 tsp. vanilla bean paste
1 cup whole-milk vanilla yogurt, at room temperature
For the honey-roasted strawberries:
2 lb. strawberries, hulled
3 Tbsp. pure honey
1 tsp. vanilla bean paste
1/4 tsp. kosher salt
For the whipped cream and decorations:
2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 Tbsp. vanilla bean paste
1/4 tsp. kosher salt
1/3 cup fresh blueberries

Directions

1. Step 1Make the chamomile cake: Preheat the oven to 350°F. Butter two 9-by-13-inch cake or sheet pans (also known as quarter sheet trays). Flour pans and top with parchment paper. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a bowl.
2. Step 2Beat butter, granulated sugar, and loose chamomile tea with an electric mixer on medium speed until smooth and creamy, 2 to 3 minutes, scraping down the bowl as needed. Beat in eggs one at a time, beating until combined after each addition. Add vanilla bean paste and yogurt and beat until combined. Reduce mixer speed to low and gradually beat in dry ingredients. Beat in brewed tea.
3. Step 3Transfer batter to prepared pans, dividing evenly. Smooth tops with a spatula. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in pans 15 minutes, then invert onto a wire rack to cool completely; discard parchment.
4. Step 4Make the honey-roasted strawberries: Preheat the oven to 375°F. Place strawberries in a single layer on a large rimmed baking sheet. Add honey, vanilla bean paste, and salt and toss to coat. Roast, stirring once, until berries are softened, glossy, and releasing their juices, 15 to 20 minutes. Cool to room temperature.
5. Step 5Make the whipped cream and decorate cake: Whisk cream, confectioners’ sugar, vanilla bean paste, and salt with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
6. Step 6Place one cake layer on a cutting board or serving plate. Spread 2 cups whipped cream on top, leaving a ½-inch border all around. Top with the second cake layer. Spread a thin layer of whipped cream on top, spreading it all the way to the edge. Transfer remaining whipped cream to a piping bag fitted with a 1M tip.
7. Step 7Place a line of strawberries along the bottom edge of the cake. Pipe a line of whipped cream above the strawberries. Repeat. Place a third shorter line of strawberries, leaving the top left one-quarter to one-third of the cake blank. Pipe a line of whipped cream above the strawberries. Add one more shorter line of strawberries. Fill open blank space with blueberries. Chill until set, about 30 minutes.