Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper and have a 9" plate or springform base and a rolling pin ready.

In a medium saucepan over medium–low heat, combine 3/4 cup granulated sugar, 4 Tbsp (1/4 cup) honey, and 2 Tbsp unsalted butter. Heat, whisking occasionally, until the sugar is fully melted and the mixture is smooth (about 5–7 minutes). Keep the heat at medium–low to avoid scorching.

Remove the pan from the heat. While whisking constantly, add the 3 beaten large eggs in a slow, steady stream until fully incorporated (this prevents the eggs from scrambling).

Whisk in 1 tsp baking soda until no lumps remain.

Using a spatula, fold in 3 cups all-purpose flour, adding it in 1/2-cup increments. Continue folding until the dough reaches a firm, clay-like consistency that does not stick to your hands.

Divide the dough into 8 equal pieces. Work while the dough is still warm—these pieces roll out more easily when warm.

On a well-floured surface, roll one piece at a time into a thin 9" circle about 1/8" thick. Dust the top with a little flour if needed and use the 9" plate to trim a perfect circle with a pizza cutter. Transfer each trimmed circle (on the parchment) to a baking sheet. Keep the scraps for later.

Bake two cake layers at a time at 350°F for 4–5 minutes, or until the edges and surface turn lightly golden. Remove from the oven and transfer the baked layers to a wire rack to cool completely before stacking. Repeat until all 8 layers are baked and cooled.

Spread the reserved dough scraps evenly on a sheet of parchment (reusing a baking sheet). Bake at 350°F until the scraps are firm and golden—begin checking at 4–5 minutes. Let the baked scraps cool completely, then crush them to fine crumbs with a rolling pin or pulse them in a food processor.

Make the frosting: beat 1 cup heavy whipping cream on high until fluffy and stiff peaks form (about 1–2 minutes). In a separate bowl, whisk together 32 oz sour cream and 2 cups powdered sugar until smooth.

Fold the whipped heavy cream into the sour cream–powdered sugar mixture gently until combined. Refrigerate the frosting until you are ready to assemble.

To assemble: place one cooled cake layer on your serving plate. Spread about 1/3 cup of the frosting evenly over the layer. Repeat with the remaining layers, using about 1/3 cup per layer, and press each layer down gently as you stack to remove air gaps.

Use the remaining frosting to cover the top and sides of the stacked cake. Press the cooled crumbs onto the top and sides to coat the cake.

If using the optional 1/2 lb strawberries, thinly slice them and either layer a few slices between layers while assembling or arrange them on top as decoration.

Cover the cake with plastic wrap and refrigerate overnight. Chilling allows the layers to absorb the cream and the cake to soften. Serve chilled.