Beat egg whites in electric mixer on medium speed until foamy. Add Splenda a little at a time on medium speed. Mix on high speed until soft peaks form. Fold in vanilla extract. Gently fold in flour mixture 2 T. at a time.
Pour batter into 10 inch tube pan. Bake for 35 minute Let pan cool upside down.
In small bowl combine strawberries, yogurt, and honey. Refrigerate until ready to serve.
When cake has cooled, cut into 8 equal pieces. Divide strawberry mixture evenly on top of cake pieces.