Preparation

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Whisk together the all-purpose flour, baking powder, and salt.
• Beat the softened unsalted butter and granulated sugar together until light and fluffy.
• Beat in the eggs one at a time and then the vanilla extract.
• Alternately add the dry mixture and milk to the butter mixture until combined.
• Divide batter between pans and bake for 30 minutes until a toothpick comes out clean.
• In a saucepan, heat 2 cups of milk. Whisk sugar, cornstarch, and egg yolks in a bowl.
• Slowly add warm milk to egg mixture while whisking, then return to saucepan and cook until thickened.
• Stir in butter and vanilla, cover with plastic wrap, and cool completely.
• Slice each cake layer horizontally to create four thin layers.
• Assemble by layering cake, custard, and diced strawberries.
• Decorate top with custard, halved strawberries, and whipped cream.
• Refrigerate for at least 2 hours before serving.