Preheat your oven to 350°F, 176°C. Prepare 2 9-inch baking dishes by greasing the pans with butter, oil, or cooking spray and lining the bottoms with parchment. I used two. 9" Wilton heart cake pan I found at a local store. This is the most similiar I could find online, and it's even spring form!

In a small, whisk together flour and baking powder and set aside.

In the bowl of an electric stand mixer fitted with whisk attachment, beat your eggs for 1 minute on high speed. With the mixer on, slowly add in your sugar and continue beating for 10 minutes or until thick and fluffy. To test if your eggs are ready: let a thick ribbon of the mixture fall in a “figure 8” on top of the mixture. If it disappears immediately into the mixture, keep your mixer on and continue whipping the eggs. If it remains for a few seconds then it's done.

Sift your flour mixture into fluffy egg mixture. Fold it into the batter with a spatula until incorporated. Do not over-mix.

Divide evenly between prepared cake pans.

Bake for 25 minutes, or until top is golden brown.

Remove cakes by releasing the sides by sliding a butter knife around the outside of the cake.

Let cakes sit and cool for one hour in the pan.

Then, turn the cakes over onto a cooling rack to fully cool.

Pour cream into a large jug with an airtight, sealable container. Add chamomile flowers and vanilla extract. Let it sit and infuse overnight in the refrigerator. Strain and discard chamomile.

Whip room temperature cream cheese in the stand of your electric mixer for 2 minutes until fluffy. Be sure to scrape your bowl and get it all entirely whipped.

Add the powdered sugar and whip again for 2 minutes, scraping down the bowl to incorporate it all.

Slowly add in the chamomile cream with the mixer on low.

When the cream is fully mixed in, turn up your mixer on high and allow it to mix until it is fluffy and has stiff peaks.

Set one layer on a cake plate and add 1/2 of the whipped cream icing.

Layer strawberries on top of the whipped cream icing.

Continue with the next layer of cake

Top the cake with the chamomile icing and strawberries

Chill the Strawberry Sponge Cake With Chamomile Whipped Cream cake for 2 hours, uncovered, before slicing.