Preheat oven to 170C. Line baking pan with parchment paper.
Place the eggs, sugar, and honey in a large, heatproof mixing bowl and whisk to combine. Place the bowl over a saucepan of simmering water and continue to whisk until foamy. When the batter feels warm to touch (around 36 to 38 degrees), remove from the saucepan and continue to whisk until light and fluffy and also stiff enough to cling onto the whisk for a few seconds when lifted up before falling back into the bowl in thick ribbons.
Whisk the milk into the batter. Sift in the cake flour in two additions, thoroughly whisking in the first addition before adding the next. Using a spatula, continue mixing the batter until it becomes smooth. Drizzle in the melted butter and mix it into the batter until well incorporated.
Transfer batter to the prepared baking pan and bake for 25 to 30 minutes. Invert the cake onto a cooling rack to cool completely.
Make the cream:
Click the link above for the recipe.
Assemble the cake:
Slice the cooled sponge cake into half lengthwise. Spread a thin layer of whipped cream onto the first half, arrange the strawberry halves on top, ensuring that the cut sides line up with the edges of the cake. Spread more whipped cream on top to cover the strawberries and place the second layer of cake on top. Spread a thin layer of cream to cover the surface of the sponge.
Transfer the remaining cream into a piping bag fitted with a large star tip. First, arrange the whole strawberries on top of the cake, evenly spacing them apart. Fill in the gaps by piping in the cream to a height that’s about level with the tops of the strawberries.
Chill the cake in the fridge overnight or for a few hours before serving to allow the cream to set.