Preheat oven to 300 degrees F.

Combine flour, baking powder and salt. Whisk until well blended.

In mixer bowl, combine sugar and egg. Using paddle attachment, mix on low speed 30 seconds. Increase speed to medium. Beat until light and fluffy, 2 to 3 minutes. Add olive oil and yogurt. Beat until well combined, 2 to 3 minutes.

Reduce speed to low. Add flour mixture, beating until well blended. Stop mixer. Scrape bowl and paddle. Mix on medium speed 1 minute. Do not overmix.

In 8x8 pan coated with cooking spray, spread batter.

Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.

Cool completely on rack.

Cut into 1-inch cubes.

In bowl, combine yogurt, honey and chia seeds. Whisk until well blended.

Combine strawberries and sugar. Toss to mix.

Let sit for 15 minutes.

In 9oz clear cup, layer about 1/4 cup each: Honey Chia Yogurt, Whole Wheat Cake, Sugar-coated Strawberries.

Repeat layers of yogurt, cake and strawberries.