Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yoghurt, white sugar, brown sugar and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean. Allow to cool completely.

Meanwhile, let’s make the berry yogurt puree. In a food processor or blender, add the strawberries, honey and salt and pulse until pureed. Run the strawberry puree through a fine-mesh strainer and discard the seeds and pulp. In a medium bowl, combine the yoghurt and strawberry puree.

To assemble, start by cutting the pound cake into small cubes. Add a handful of pound cake cubes to each of the glasses. Top with a liberal dollop of strawberry yoghurt, a sprinkling of pistachios and rose petals. Repeat until you have about 3 layers. Repeat with the remaining trifles.