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

In a medium bowl, whisk together all-purpose flour, baking powder, and salt.

In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, blending after each, followed by vanilla extract.

Gradually alternate adding dry ingredient mixture and milk to the creamed mixture, stirring until just combined.

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

While cakes are cooling, warm whole milk in a saucepan. In a bowl, whisk together sugar, cornstarch, and egg yolks, then temper with warm milk.

Cook the custard until thickened while continuously stirring, then let it cool slightly.

Once cooled, slice each cake layer in half horizontally. Layer cake, custard, and strawberries until the final layer is custard on top.

Cover with plastic wrap or a cake dome and refrigerate for 1-2 hours before serving.

Add additional strawberries or whipped cream before serving and enjoy!