Strawberry layer cake

For the vanilla sponge cake:

eggs, at room temperature (or sitting in warm water for about 10 minutes)

caster sugar (can use regular sugar if needed)

vanilla extract

lemon zest

all-purpose flour

For the strawberry and cream layers:

to 3 cups of chilled heavy whipping cream, adjust based on how thick you want the cream layers

honey, add more or less to taste

vanilla

lemon zest

lbs of ripe strawberries, washed and sliced, reserve about 5-10 of the smallest and nicest ones (with leaves on) to decorate the top of the cake