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 bowl, whisk flour, baking powder, and salt until well blended.

In a large bowl, cream together butter and sugar until light and fluffy, then add eggs and vanilla.

Mix the dry ingredients into the wet mixture, alternating with milk until smooth. Divide into prepared pans.

Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

For custard, warm milk in a saucepan. Whisk sugar, cornstarch, and egg yolks until smooth, then gradually mix in warm milk and cook until thickened.

Once cakes are cool, slice horizontally to create layers. Assemble cake with custard and strawberries between layers.

Spread remaining custard on the top, garnish with whipped cream, and chill for 1-2 hours before serving.