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

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well combined.

In a separate large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons of vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of whole milk, until smooth.

Pour the prepared batter evenly into the two greased pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a medium saucepan, heat 2 cups of whole milk until steaming. In another bowl, whisk together ¾ cup of sugar, ¼ cup of cornstarch, and 4 egg yolks.

Gradually whisk in the hot milk into the egg mixture, then return to the saucepan and cook for 5-7 minutes, stirring continuously until thickened.

Once the cakes are cool, slice each in half horizontally to create four layers. Spread custard on each layer and top with fresh strawberries.

Spread any remaining custard over the top layer and garnish with additional strawberries. Cover and refrigerate for at least one hour before serving.