Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and dusting 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 evenly mixed.

Cream 1 cup of unsalted butter and 1 ½ cups of granulated sugar together until light and fluffy, about 3–5 minutes.

Beat in 4 large eggs one at a time, then stir in 2 teaspoons of vanilla extract until combined.

Gradually add the flour mixture alternately with 1 cup of whole milk until just combined and smooth.

Divide the batter into the prepared pans and bake for 25–30 minutes until golden and a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a saucepan, warm 2 cups of whole milk. In a bowl, whisk together ½ cup of sugar, ¼ cup of cornstarch, and 6 egg yolks. Gradually whisk in warm milk, return to saucepan and cook until thickened, about 5–7 minutes.

Once cakes and custard are cool, slice each cake horizontally into two layers. Start assembling by placing one layer on a platter, adding custard and diced strawberries, and repeat until all layers are used.

Chill the assembled cake in the refrigerator for 1-2 hours before serving, garnishing with fresh strawberries.