Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined.

Beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Gradually add the eggs to the butter-sugar mixture, mixing well after each addition, then stir in the vanilla extract.

Gently add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with flour mixture, mixing until smooth.

Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in pans for about 10 minutes before transferring them to wire racks to cool completely.

Heat the whole milk in a saucepan until just about to simmer. In a bowl, whisk together sugar, cornstarch, and egg yolks, then slowly mix this into the hot milk, stirring constantly until thickened.

Once cooled, slice each cake layer horizontally to create four layers total.

Layer by placing one cake layer on a plate, spreading custard, and adding fresh strawberries. Repeat and chill assembled cake for at least an hour before serving.

Slice and serve the Strawberry Custard Delight Cake chilled or with vanilla ice cream or whipped cream.