Whisk eggs and caster sugar together in a large bowl until pale and fluffy, about 3 minutes.

Add honey, milk, and vanilla extract to the egg mixture and whisk until combined.

Sift flour and baking powder into the bowl and gently fold until just combined. Let batter rest for 15 minutes at room temperature.

Heat a non-stick frying pan over low heat and lightly grease with vegetable oil. Wipe excess oil with kitchen paper.

Pour 2 tablespoons of batter into the pan to form a 7cm circle. Cook until bubbles appear on the surface and edges look set, about 2 minutes.

Flip gently and cook for another 1 minute until golden brown. Transfer to a wire rack and cover with a damp cloth. Repeat to make 8 pancakes.

Whip the chilled double cream with icing sugar until soft peaks form.

Hull and slice the strawberries into thin pieces, reserving 4 whole ones for garnish.

To assemble, spread whipped cream on one pancake, arrange sliced strawberries on top, add more cream, then sandwich with another pancake.

Serve immediately with a whole strawberry on top of each dorayaki.