Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and dust with flour.

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.

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

In a medium saucepan, heat the milk until steaming. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually add hot milk while stirring continuously.

Cook the mixture on medium heat, stirring constantly until it thickens, about 5-7 minutes.

Once cakes are cooled, slice each layer horizontally into two halves. Layer custard and strawberries between layers.

Spread remaining custard on top and garnish with additional strawberries. Chill in the refrigerator for 1 to 2 hours.

Slice and serve with a dollop of whipped cream if desired. Enjoy!