Preheat the oven to 325˚F. Line the bottom of an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer (or you can use a hand-held mixer) on high speed beat together the eggs, erythritol (or stevia), and vanilla extract for about 8 - 10 minutes until pale and fluffy.
Sift the flour mixture into the fluffy egg mixture in 2 additions. Fold with a spatula with each addition just until just combined.
Pour the vegetable oil over the batter and combine gently with a spatula. Pour batter into the prepared pan and bake at 325˚F for 35 - 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the pan by sliding a knife or spatula around the edges then transfer to a wire rack. Let it cool to room temperature.
Cake Frosting and Topping:
Place the Greek yogurt, cream cheese, and honey into a hand blender mixing cup or bowl and mix until combined and creamy (you can also whisk all together with a mixer with the whisk attachment).
Once the layer is cool, spoon over the yogurt cream and place the sliced strawberries on top.
Serve and enjoy!