Start by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray.

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Set this mixture aside for later.

In another bowl, beat the eggs and sugar until light and fluffy. Add the yogurt, canola oil, vanilla extract, almond extract (if using), and lemon zest to this mixture. Mix until well combined.

Step 4: Combine Wet and Dry

Now, alternate adding the dry ingredients and the buttermilk to the wet mixture. Start with the dry mix, then add buttermilk, mixing gently. Repeat until everything is just combined.

Pour one-third of the batter into each prepared pan. Level the batter by smoothing the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, brew the chamomile. In a saucepan, heat 1/2 cup of water and steep the chamomile tea bags for about 10 minutes. Allow it to cool. In a separate bowl, beat the cream cheese until smooth. Gradually add in the cooled chamomile tea and powdered sugar. Then, in another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Once the cakes are completely cool, you can start assembling. Place one layer on a serving plate and spread a layer of strawberry jam, followed by a layer of chamomile cream and sliced strawberries. Repeat with the next layer. For the top, leave it unfrosted, showing off the delicious layers. You can sprinkle more strawberries and chamomile cream on top for decoration.