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 the all-purpose flour, baking powder, and salt until well combined.

In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Gradually add the flour mixture to the butter mixture while alternating with the whole milk, mixing until just combined.

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes.

Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

To prepare the custard, heat the whole milk in a saucepan. Whisk together the sugar, cornstarch, and egg yolks, then gradually add hot milk while whisking.

Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes.

Slice each cooled cake layer in half horizontally and spread warm custard on the first layer, then layer with fresh strawberries, repeating with remaining layers.

Chill the assembled cake in the refrigerator for 1-2 hours before serving.