Heat 1/2 cup of the cream in a saucepan over medium heat, just until bubbles start to form around the edge of the pan. Remove the pan from the heat.
Add chamomile to the warm cream and let it steep for 20 minutes.
Put the cooling cream/chamomile mixture into a glass bowl. Cover and refrigerate for at least 2 hours.
While the cream and chamomile mixture is chilling, toss the strawberries with 2 tablespoons of the sugar until the strawberries are evenly coated. Cover and set aside.
When the cream and chamomile mixture is chilled, strain the cream through a fine-mesh sieve into a medium mixing bowl.
Add the remaining 1/2 cup of cream and the remaining sugar to the infused cream.
Use an electric mixer to beat the cream until it forms soft peaks.
Divide the berries among bowls.
Spoon the chamomile whipped cream over the berries and serve.
