Preheat the oven to 350°F and spray two 8-inch round cake pans with baking spray and line with parchment paper. Set aside.

Add the freeze-dried strawberries to a food processor and blend in a fine powder. Pause to scrape down the sides as needed so no large pieces remain. Set aside.

Add the eggs one at a time, mixing well after each addition. Add the egg white and vanilla extract and mix until fully combined.

Scrape down the sides and bottom of the bowl, then mix in the sour cream until smooth and creamy.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently fold them together with a rubber spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.

Scoop about half of the batter into a separate medium bowl. Add the strawberry powder to one bowl of batter and fold until fully incorporated and evenly pink, leaving the other half plain.

Spoon the vanilla batter evenly into the bottoms of the pans. Dollop the strawberry batter on top, dividing it evenly between the pans. Use a knife or skewer to gently swirl the two batters together to create a marbled effect, being careful not to overmix.

Bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. These cakes can dry out quickly, so begin checking at the 18-minute mark and avoid overbaking. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.

Add the heavy cream, granulated sugar, and vanilla bean paste to a large bowl. Beat on medium-high speed until stiff peaks form. The cream should hold its shape when you lift the beaters.

Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top, then evenly sprinkle the chopped strawberries over the cream.

For a more stable cake, place the assembled first layer in the freezer for 15-20 minutes to firm up the whipped cream before adding the second layer.

Once chilled, place the second cake layer on top and spread the remaining whipped cream over the top. Garnish with additional chopped strawberries and a drizzle of honey if desired. Slice and enjoy!