Preheat the oven to 200 C.
Melt the butter and let it cool off a bit.
Mix the cream cheese, honey and cooled butter. Then add the eggs one at a time and beat well. Add lemon zest and vanilla extract.
Combine the almond flour and baking powder and then slowly beat that mixture into the egg and cream cheese batter.
Pour the mixture into a springform pan that you've brushed with a little bit of butter. (I actually put some baking parchment at the bottom, which made washing up a breeze! Highly recommended.)
Bake for 45-50 minutes. It depends on the size of your pan, it'll be quite a shallow cake, so keep an eye on the last 5 to 10 minutes to make sure it doesn't burn!
While it's cooling, mix up the topping by combining the cream cheese, melted butter (cooled) and vanilla extract. Slice up your strawberries.
Spread the 'frosting' on top of the cake and top with strawberries. Enjoy!