Infuse the milk: Pour 1 cup of whole milk into a small saucepan and add 3–4 chamomile tea bags. Heat over medium flame until just simmering, then let the tea steep for 30 minutes.

Prepare the oven and pan: Preheat your oven to 350°F (175°C) and butter and flour a 10-cup bundt pan.

Combine the chamomile mixture: Reheat chamomile-infused milk and stir in 6 tablespoons of unsalted butter and 2 tablespoons of avocado oil until melted.

Whip the eggs and sugar: In a stand mixer, mix 1 ½ cups of granulated sugar and 4 large eggs on medium speed for 3–4 minutes until pale and thick.

Fold in the flour: Carefully fold the sifted flour mixture into the egg-sugar combination in three increments.

Combine wet and dry ingredients: Mix 1 cup of batter with hot chamomile milk to temper the egg mixture, then fold back into the remaining batter.

Bake the bundt cake: Pour the batter into the prepared bundt pan and bake for about 35 minutes.

Create the strawberry glaze: In a pot, combine 1 cup of strawberries and ¼ cup of water, simmering until it reduces to ¼ cup of syrup.

Prepare the glaze: In a bowl, sift 2 cups of powdered sugar and create a well for 2 tablespoons of softened butter and 3 tablespoons of syrup.

Glaze the cake: Pour the strawberry glaze over the cooled cake and let it set before slicing.