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

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

In another bowl, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes. Gradually add the eggs and vanilla extract, mixing well.

Alternately add the dry mixture and whole milk to the butter mixture until just combined into a smooth batter.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for about 10 minutes, then invert onto a wire rack to cool completely.

In a saucepan, heat the milk until steaming. In another bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add to the warm milk, whisking until thickened, about 5-7 minutes.

Slice each cooled cake in half horizontally to create four layers. Layer the first cake with custard and strawberries, repeating for remaining layers.

Cover the cake with plastic wrap and chill in the refrigerator for 1-2 hours.

Before serving, garnish the top of the cake with whipped cream and halved strawberries.