Fresh Strawberries: 2 cups of plump, ruby-red strawberries. You will need 1 ½ cups diced for the batter, and ½ cup sliced for a beautiful decorative topping. Fresh, locally sourced berries provide the best natural sweetness and aroma.White Whole Wheat Flour: 1 ¾ cups. This specific flour offers the nutritional benefits and dietary fiber of whole grains but has a milder flavor and lighter color than traditional whole wheat flour, ensuring a delicate crumb.Pure Honey or Maple Syrup: ½ cup. These natural sweeteners add a rich, floral depth of flavor without the inflammatory insulin spike associated with refined white sugars.Plain Greek Yogurt: ½ cup. Using full-fat or 2% Greek yogurt is our secret for creating incredible moisture. It tenderizes the gluten in the flour and adds a significant boost of satiating protein.Melted Coconut Oil or Extra Virgin Olive Oil: ⅓ cup. Heart-healthy fats that keep the cake soft for days. Olive oil adds a sophisticated, slightly fruity undertone that pairs beautifully with berries.Eggs: 2 large, pasture-raised eggs at room temperature. These act as the primary binding agent and provide structural lift.Pure Vanilla Extract: 1 ½ teaspoons. A high-quality vanilla extract enhances the perceived sweetness of the berries.Baking Powder and Baking Soda: 1 teaspoon of baking powder and ½ teaspoon of baking soda for a fluffy, airy rise.Sea Salt: ½ teaspoon to balance the sweetness and elevate the overall flavor profile.