Heat oven to 350 degrees F.

With butter, grease two 8-inch cake pans and cover the bottoms with parchment paper. Grease the paper too, and lightly dust both pans with flour.

Sift flour, baking powder, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.

In small bowl lightly whisk eggs with 1/4 cup of the milk and vanilla extract; set aside.

To the dry mixture add the butter and beat on low for about a minute until combined. Slowly add the remaining 1/2 cup milk until incorporated into dry ingredients.

Increase speed to medium and blend for about a minute until the batter is thick and smooth.

Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks a bit airy and smooth.

Pour equal amounts of batter into both pans.

Bake for about 25 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove pans, let cool in pan for 10 minutes, and then on wire rack until room temperature.

For batter, cream together cream cheese and butter; about 3 minutes. Add powdered sugar a little at a time until well-combined and fluffy. Add honey and vanilla extract and continue to beat until desired consistency.

Place first layer of cake on cake pan, spread desired amount of frosting in center, making sure to add more on the edges.

Add top layer of cake and frost the top. With a flat knife or frosting scraper, spread frosting around the top and sides to cover as much or as little as the cake as you like.

Decorate with strawberries. I like to slice only half the berries and add those to the edges. Pile whole berries in the center, and then dust with powdered sugar.