Sift the cake flour in advance and set aside.

In a bowl, add eggs, sugar, and honey, then whisk lightly to combine.

Warm the egg mixture over a double boiler, whisking constantly until it reaches about 40°C.

Strain the warm egg mixture into a stand mixer bowl.

Whip on high speed until voluminous and pale, then switch to low speed to refine the bubbles and stabilize the foam.

Add the sifted cake flour and gently fold until no flour streaks remain.

In a separate pot, warm the milk and butter together until the mixture reaches 50-60°C.

Temper the batter by mixing a small portion of it into the warm milk and butter mixture.

Pour the tempered mixture back into the main batter and fold gently but quickly until just combined.

Pour the batter into a prepared square pan and bake at 165°C for 25-30 minutes.

Once cooled, slice the genoise horizontally into 1cm thick layers.

Using the bottle container lid as a guide, cut the genoise slices into squares that fit the container.

In a bowl, whisk together the egg yolks, sugar, and trehalose.

Scrape the seeds from half a vanilla bean and add both the seeds and pod to the whipping cream in a small pot. Gently heat to infuse the flavor.

Slowly pour the warm vanilla cream into the egg yolk mixture while whisking constantly to temper.

Return the mixture to the pot and cook over low heat, stirring constantly with a spatula, until it thickens and reaches 82°C.

Immediately strain the hot cream through a fine-mesh sieve into a clean bowl.

Pour the warm cream base over the mascarpone cheese.

Use an immersion blender to mix until smooth. Cover and chill the cream in the refrigerator overnight.

After chilling, whip the mascarpone cream base and mascarpone cheese together until soft peaks form.

Wash and hull the strawberries. Slice some in half for the sides of the cake.

Place a square of genoise at the bottom of the bottle container and soak it generously with simple syrup.

Arrange the halved strawberries around the inner walls of the container, cut-side facing out.

Pipe the mascarpone cream to fill the gaps between the strawberries and cover the base.

Fill the center with more chopped strawberries and cover with another layer of cream.

Place the second layer of genoise on top, soak with syrup, and fill the container to the top with cream.

Smooth the top with an offset spatula.

Pipe a decorative pattern on top of the cake.

Finish by dusting with powdered sugar and placing a whole strawberry on top.