Preheat the oven to 325*.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In one bowl, whisk eggs, and then add in vanilla, yogurt, honey, and cooled melted butter - whisk again. In another bowl, mix the almond meal, whole wheat flour, sugar, baking soda, baking powder, and salt (and optional - pinch of nutmeg and/or cinnamon).
Mix wet ingredients with dry ingredients and pour into cake pan.
Bake for about 25 minutes or until golden brown - until a knife inserted into the center of the cake comes out clean. Set aside to cool completely, and place onto a cooling rack.
While the cake is cooling, whip the cream until it begins to thicken (I used my kitchen aid standing mixer - a handheld mixer would work great, too), then add in the sugar, vanilla, and lemon zest and beat until fluffy. Beat in the mascarpone and a pinch of salt.
Once the cake has cooled, top it with the lemon mascarpone whipped cream, sliced strawberries, and a handful of toasted sliced almonds. Bon appetit!