In a large mixing bowl, combine honey, granulated sugar, and unsalted butter. Melt the mixture over low heat until smooth. Remove from heat and allow to cool slightly.
Once cooled, whisk in the beaten eggs and baking soda until fully incorporated.
Gradually add in all-purpose flour while mixing continuously. Knead gently until smooth and elastic, then wrap in plastic wrap and let rest for about 30 minutes.
Preheat your oven to 350°F (175°C). Divide the dough into 8 equal pieces. Roll each piece into thin circles, about 10 inches in diameter. Bake each layer for 5-7 minutes until golden brown. Allow to cool completely.
In a large bowl, mix sour cream and powdered sugar until smooth. In another bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the sour cream mixture.
Place the first honey cake layer on your serving platter and spread a generous layer of the cream filling on top. Repeat for all layers, finishing with cream on top.
Use remaining cream to frost the sides of the cake. Garnish with sliced strawberries if desired.
Refrigerate the assembled cake for at least 4 hours, or overnight if possible. Slice and serve chilled.
