Preheat the 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 large bowl, whisk together the flour, baking powder, and salt until well combined.

In a separate bowl, beat butter and sugar until light and fluffy.

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

Gradually add dry mixture to creamed mixture, alternating with milk, and mix until just combined.

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

Once baked, let the cakes cool for 10 minutes in the pans before transferring to wire racks to cool completely.

To make the custard, heat milk until steaming, then whisk hot milk into whisked sugar, cornstarch, and egg yolks.

Cook the mixture over medium heat until thickened, about 5-7 minutes.

Slice each cake layer in half, spread custard and strawberries between layers, then chill for at least one hour before serving.