1. To make the cake: In a medium-sized bowl, combine 2 + 1/4 cup all-purpose flour, 1/4 cup + 2 Tbsp. white sugar, 1 + 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Whisk that until combined.

2. Add 1/2 cup cold cubed butter, and cut it into the dry ingredients, either using a pastry cutter or your hands, until large crumbs.

3. Add in 2 beaten eggs, 3/4 cup sour cream, and 1/4 cup whole milk. Stir that until combined, and a very thick dough-like batter forms. Spread it onto a small (11 x 9) baking sheet, lined with parchment paper.

4. Bake it at 400F for about 15-18 minutes, or until a toothpick inserted comes out clean. Let it cool completely. Then once it’s fully cooled, cut it into little cubes.

5. To make the Macerated Strawberries: In a small bowl, mash 1/2 lb. halved strawberries, and add in 2 Tbsp. white sugar. Now, add in the remaining 1 lb. cubed strawberries, and mix until combined.

6. To make the Chantilly Cream: In a medium-sized bowl, with an electric hand mixer, beat together 2 cups heavy whipping cream, 1/3 cup powdered sugar, and 1/2 tsp. vanilla extract. Beat that until stiff peaks form.

7. To assemble: Get your favorite parfait cups, and add on a layer of cream, then add some of the cake cubes, and add on a spoon of the macerated strawberries. Repeat that layer in the cup, finishing it off with a dollop of cream, a halved strawberry, and a chamomile flower. Repeat with the remaining parfaits.

8. Enjoy!