1. Infuse Chamomile Milk:

In a small saucepan, combine milk and chamomile tea bags.

Heat until simmering, then remove from heat. Let steep for 30 minutes.

Strain and discard tea bags, squeezing out flavor. Re-measure milk to 240 ml, adding a little milk if necessary.

2. Prepare Pan and Dry Ingredients:

Preheat oven to 350°F (175°C).

Butter and flour a 10-cup bundt pan.

Sift flour and baking powder together; set aside.

3. Heat Milk Mixture:

Reheat chamomile-infused milk with butter and avocado oil until simmering. Remove from heat, then stir in vanilla extract and salt.

4. Whip Eggs and Sugar:

In a stand mixer with the whisk attachment, whip sugar and eggs for 3–4 minutes until pale and thick.

5. Fold in Flour:

Gently fold flour into the egg mixture in three stages, preserving as much air as possible.

6. Combine Milk and Egg Mixtures:

Add 1 cup of the egg/flour mixture to the hot milk and whisk to combine.

Pour the remaining milk mixture into the egg mixture, folding gently until fully incorporated.

7. Bake Cake:

Pour batter into prepared bundt pan.

Bake for 35 minutes, or until a skewer inserted in the center comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

8. Make Strawberry Glaze:

In a small pot, combine strawberries and water. Simmer until reduced to 1/4 cup. Strain liquid to remove solids.

Sift powdered sugar into a bowl. Make a well in the center and add butter.

Pour 3 tablespoons of hot strawberry puree onto the butter to melt it.

Add chamomile tea and stir until smooth. Adjust consistency with more powdered sugar or liquid as needed.

9. Glaze Cake:

Pour glaze over cooled bundt cake and allow it to set before serving.