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

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt until evenly blended.

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.

Incorporate 3 large eggs, one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.

Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with 1 cup of whole milk.

Pour the batter evenly into the prepared cake pans and bake for 25 to 30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely for about 1 hour.

In a medium saucepan, heat 2 cups of whole milk until simmering. Whisk together ½ cup of sugar, ¼ cup of cornstarch, and 4 large egg yolks.

Gradually mix in the hot milk and return to the saucepan to cook, stirring constantly until thickened, about 5-7 minutes.

Once cooled, slice each cake in half horizontally to create four layers. Spread custard between each layer and top with fresh strawberries.

Chill the assembled cake for at least an hour before serving.