A hint of honey and lavender in this classic strawberries and cream combo adds a divine twist to everyone’s favorite layer cake!

Recipes + Styling + Photography by china squirrel

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Serves 12

For the cake:
3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup canola oil
1⁄2 cup Greek yogurt
3 large eggs, at room temperature
2 cups sugar
3 teaspoons vanilla extract
11⁄2 cups buttermilk
1⁄2 cup good quality strawberry jam
11⁄3 cups fresh strawberries, hulls removed and sliced
lavender-infused cream (recipe below)
insecticide-free, fresh flowers and strawberry leaves for decoration
4 strawberries, hulls removed and halved for decoration
branch and faux bird for decoration (optional)

For the cream:
1 cup heavy cream + 1⁄2 cup heavy cream, divided
1 tablespoon honey
11⁄2 teaspoons dried lavender buds
1⁄2 cup powdered sugar
1 teaspoon vanilla extract
  1. For the cake: Preheat oven to 350oF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.
  2. Sift flour, baking soda, and baking powder together. Stir in salt, and set aside.
  3. Place oil, yogurt, eggs, sugar, vanilla, and buttermilk into a large bowl. Using an electric mixer, beat until well combined. Add flour and mix until just combined.
  4. Spoon mixture into prepared cake pans and spread tops evenly using the back of a wet spoon.
  5. Bake for 30 minutes or until the cake centers spring back when touched lightly with a fingertip.
  6. Let cake cool in pans for 5 minutes, then turn onto a wire rack to cool completely.
  7. If cake tops are domed, slightly trim each one until level using a serrated knife. Place bottom layer on serving platter.
  8. Between each layer of cake, spread 1/2 the jam over the cake, leaving 1/2 inch around the edge. Then spread 1⁄3 the lavender cream over jam. Arrange half the sliced strawberries evenly over cream. Repeat.
  9. Place the top layer of cake. Spread remaining cream over top of cake. Decorate with fresh flowers, strawberry leaves, strawberry halves, a branch, and faux bird.
  10. For the lavender cream: Combine 1 cup of cream and honey in a small saucepan over medium-low heat until it just starts to simmer.
  11. Remove from heat and stir in lavender. Allow to stand for 30 minutes.
  12. Strain through a fine mesh strainer into a medium mixing bowl. Discard lavender. Cover and refrigerate for 1 hour.
  13. Stir in sugar, vanilla, and remaining 1/2 cup of cream. Using an electric mixer, beat until cream is thick and soft peaks form.


A hint of honey and lavender in this classic strawberries and cream combo adds a divine twist to everyone’s favorite layer cake!
Photography by

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