Step 1: Preheat your oven to 350 degrees Fahrenheit and position racks in the center. Grease two 8-inch round cake pans (or similar size) with butter and line the bottoms with parchment paper for easy removal. Measure out all dry ingredients (flour, baking powder, salt) into one bowl and set aside. Have room temperature eggs, softened butter, and yogurt ready—these ingredients are crucial for proper emulsification and a tender crumb.

Step 2: In a large mixing bowl, combine the softened butter and sugar, then cream together for 2-3 minutes until light and fluffy—this incorporates air that helps the cake rise. Add the room temperature eggs one at a time, beating well after each addition to ensure proper emulsification, which creates a tender texture. Stir in the vanilla essence, honey, yogurt, and milk until smooth and well combined. I like to use Kerrygold butter here because its higher fat content gives the cake incredible richness, and the honey adds subtle depth without being overly sweet.

Step 3: Add the dry ingredient mixture from Step 1 to the wet mixture from Step 2, folding gently with a spatula until just combined—do not over mix, as this can develop too much gluten and make the cake tough. The batter should be smooth but still have some visible streaks of flour; it’s okay if it’s not completely homogeneous at this stage. Divide the batter evenly between the two prepared pans and smooth the tops.

Step 4: Bake in the preheated 350 degrees Fahrenheit oven for 24-26 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be sure to not overbake, which can dry a low sugar cake out quickly since there’s less sugar to retain moisture. The cakes should be golden brown on top and spring back when lightly touched. Cool the cakes in their pans for 5 minutes, then carefully turn them out onto a wire cooling rack and let them cool completely—this takes about 30-45 minutes. Cooling completely is essential before frosting, as a warm cake will cause the frosting to melt and slide off.

Step 5: While the cakes cool, make the frosting by beating the softened cream cheese in a bowl for 1-2 minutes until smooth and creamy. Add the sifted powdered sugar and beat until combined, then fold in the pureed strawberries, strawberry yogurt, and fresh lemon zest. Mix until smooth and spreadable, being careful not to over mix or the frosting can become too soft. I always sift the powdered sugar first to avoid lumps that would create a grainy texture in the frosting.

Step 6: Place the first cooled cake layer on your serving plate and spread a generous layer of the strawberry cream cheese frosting from Step 5 on top, then arrange some of the fresh strawberries over the frosting. Set the second cake layer on top and cover the top and sides with the remaining frosting, smoothing it as much or as little as you prefer. Arrange the remaining fresh strawberries on top for garnish. Refrigerate for at least 30 minutes before serving to allow the frosting to set and the flavors to meld together.