Preheat the 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 flour, baking powder, and salt.

Cream together butter and sugar until light and fluffy, then add vanilla extract.

Incorporate eggs one at a time, mixing well after each addition.

Gradually add flour mixture and whole milk alternately to the butter mixture, mixing until just combined.

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

Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.

In a saucepan, warm the milk for the custard. In another bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add warm milk to the egg mixture and then cook until thickened.

Cool the custard to room temperature, then slice each cake layer in half horizontally for a total of four layers.

Layer the cakes with custard and strawberries, ending with a cake layer on top. Spread remaining custard and top with halved strawberries.

Chill the assembled cake in the refrigerator for at least 1-2 hours before serving.