Food Fashion Party

In a large bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside. In a small bowl, whisk together the eggs, sugar, yogurt, lemon zest, vanilla and olive oil. . Set aside.
Slowly add the wet ingredients to the dry, little at a time. Use a spatular.
Dust ¾ of the strawberries with a tsp of flour and mix it in.
Pour the batter into your prepared 7 inch round pan and smooth the top. Bake at 350, until a toothpick inserted in the center of the cake comes out clean and the top springs back lightly when touched, about 35-45 minutes. Place the pan on a cooling rack and let the cake cool in the pan completely. Do not be tempted to frost the cake before it is cool, or the frosting will turn into a big melty mess.
While the cake cools, prepare the frosting:
In the chilled bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, whip the cold whipping cream, beat on medium speed until smooth and fluffy. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Lastly add in the cream cheese, stopping as soon as the two are fully combined. Don’t overbeat it—once it looks nice and creamy and evenly blended, it’s time to stop.
Transfer the cake from the pan to a serving plate. Tuck strips of waxed or parchment paper underneath the bottom of the cake to keep the plate clean. Slice in half with a serrated knife. Spread half the frosting generously all over the cake, add a few slices of strawberries, place the other half of the cake, and top with rest of the frosting. Garnish with fresh berries as desired. Prior to serving, let the cake stand at room temperature for at least 15 minutes. Slice gently with a serrated knife.