Preheat oven to 350°F. Line an 8” cake pan with parchment paper and coat with nonstick cooking spray.
Toss half of the strawberries with honey in a medium bowl. Spread remaining strawberries on a parchment-lined baking sheet. Set aside.
In a medium bowl, whisk all-purpose flour, spelt flour, chamomile tea, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat sugar and eggs for about 2 minutes until light in color. Add buttermilk, olive oil, lemon zest, and vanilla, beating until combined.
Add dry ingredients and mix until just combined, being careful not to overmix. Transfer to the prepared cake pan and smooth the batter evenly.
Bake strawberries and cake until a toothpick inserted in the center comes out clean and strawberries are syrupy, about 30-35 minutes. Allow the cake and strawberries to cool for 30 minutes.
FOR THE FROSTING:
Mix cream cheese, yogurt, vanilla extract, and roasted strawberries in a bowl until well combined.
Spread strawberry frosting on cake. Arrange remaining strawberries on top. Refrigerate until ready to serve.