Preheat oven to 375 F. Line a 9-inch round cake pan with parchment paper. Butter all over and dust flour.

Add the strawberries to the bottom of the prepared cake pan, making sure they snugly and evenly cover the bottom without any gaps. Set aside.

Add honey, butter, water, tea bags and salt to a small saucepan. Cook over medium heat until the mixture is bubbling and syrupy, 4-5 minutes. Remove tea and discard. Pour the mixture evenly over the strawberries in the pan. Set aside.

Next, prepare the batter. Add yogurt, eggs, oil, sugar, vanilla, and almond extract to a large bowl. Whisk to combine.

Sift flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.

Gently mix until just combined. Don’t over-mix!

Pour batter over the strawberries.

Bake for 45-55 minutes until a toothpick inserted into the cake comes out clean with a few moist crumbs.

Meanwhile, make the whip cream: Add cream and tea to a small saucepan and bring to a simmer. Turn off the heat and let the tea steep, for 5 minutes. Place the saucepan with the cream over a bowl of ice water to cool the cream until it's cold again. Discard the tea bag. Add the infused cream to a medium bowl along with the honey, vanilla and salt. Whip to soft peaks. Set aside.

Let the cake cool in the pan for 10 minutes.

Carefully invert the cake onto a serving plate or cake stand. Be careful; as the syrup from the top may drip out as inverting.

Serve slightly warm, with the whipped cream and more fresh strawberries if desired. This is best served the day it is made.