1. Steep the chamomile: Warm the buttermilk to about 110°F. Add the 3 chamomile tea bags, press them down gently, and steep for 15 minutes. Squeeze the bags well to release all the flavor, then discard them. Let the infused buttermilk cool to room temperature. It will smell lightly floral and faintly sweet.

2. Preheat and prepare pans: Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.

3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

4. Mix the wet ingredients: In a separate large bowl, whisk the granulated sugar, canola oil, eggs, yogurt, and vanilla extract together until smooth and slightly pale, about 90 seconds of brisk whisking.

5. Combine and finish the batter: Whisk the cooled chamomile buttermilk into the wet ingredient bowl. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. A few small streaks of flour are fine. Do not overmix or the crumb will be chewy.

6. Bake the layers: Divide the batter evenly between the three prepared pans. Bake at 350°F for 28 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs and the edges pull away from the pan. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

7. Make the honey cream cheese frosting: Beat the room-temperature cream cheese on medium speed until completely smooth, about 2 minutes. Beat in the honey and vanilla extract. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold the whipped cream into the cream cheese mixture in two additions until smooth and thick. Chill for 20 minutes if your kitchen is warm.

8. Assemble the naked cake: Place the first cake layer on a cake board or plate. Pipe or spread a thin ring of frosting around the edge to create a dam. Fill the center with about 1/3 cup strawberry jam and a thin spread of frosting. Add the second layer and repeat. Place the third layer on top. Apply a thin, intentionally uneven coat of frosting over the top and sides. Use a bench scraper to lightly drag the sides, leaving the cake layers clearly visible.

9. Garnish and serve: Arrange the fresh strawberry halves on top of the cake. Drizzle with 2 tablespoons of honey and scatter dried chamomile flowers if using. Serve within 30 minutes or refrigerate loosely covered for up to 3 days. Pull from the fridge 20 minutes before slicing for the best texture and aroma.