Preheat the oven to 350ºF and alter the rack to the center place. Line an 11×9 baking dish with parchment paper. Or, to make a spherical cake, butter two 9-inch cake pans.

Place the eggs and honey within the bowl of a standing mixer and beat for five minutes till pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to mix. Whisk within the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg combination into the flour combination and whisk collectively. Then, pour the remaining egg combination into the flour combination and fold to mix.

Pour the cake batter into the ready pan (or divide evenly between two spherical cake pans) and bake for 20-23 minutes till a cake tester inserted into the center of the cake comes out clear. Let cool for 10 minutes after which take away the cake from the pan and funky utterly. 

For the frosting: In bowl of stand mixer mix the softened cream cheese, softened butter, bitter cream, vanilla, salt, and strawberry powder. Lock bowl into place and fasten paddle to face mixer, if utilizing. Begin mixer on medium velocity and beat till clean, about 1 minute. Cease mixer. Use rubber spatula to scrape down sides of bowl about 4 minutes. Begin mixer on low velocity. Slowly add sugar, a bit of bit at a time, and beat till clean. Enhance the velocity to medium-high and beat till frosting is mild and fluffy, about 5 minutes. 

To assemble: Place one cake layer on a cake place. Unfold the preserves evenly over the cake. Adopted by about 1 cup of frosting. Prime the frosting with a layer of sliced strawberries. Fastidiously place the second layer on high. Frost the highest and sides of the cake with the remaining frosting.