Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 11×9 baking dish with parchment paper. Or, to make a round cake, butter two 9-inch cake pans.
Place the eggs and honey in the bowl of a standing mixer and beat for 5 minutes until pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to combine. Whisk in the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg mixture into the flour mixture and whisk together. Then, pour the remaining egg mixture into the flour mixture and fold to combine.
Pour the cake batter into the prepared pan (or divide evenly between two round cake pans) and bake for 20-23 minutes until a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes and then remove the cake from the pan and cool completely.
For the frosting: In bowl of stand mixer combine the softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using. Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl about 4 minutes. Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth. Increase the speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.
To assemble: Place one cake layer on a cake place. Spread the preserves evenly over the cake. Followed by about 1 cup of frosting. Top the frosting with a layer of sliced strawberries. Carefully place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
