Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt in a large mixing bowl.

Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add 3 large eggs, one at a time, mixing well after each addition, then stir in 2 teaspoons of vanilla extract.

Alternate adding the dry mixture and 1 cup of whole milk to the creamed mixture, beginning and ending with the dry ingredients.

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

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

Heat 2 cups of whole milk in a saucepan over medium heat.

Whisk together ½ cup of granulated sugar, ¼ cup of cornstarch, and 3 egg yolks until smooth.

Slowly whisk the warm milk into this mixture, return to the pan, and cook until thickened, stirring continuously.

Slice each cooled cake in half horizontally to create four layers.

Assemble the cake by placing the first layer on a plate, spreading with custard and diced strawberries, and repeating the layers.

Cover the top layer with remaining custard and garnish with strawberries and whipped cream. Chill in the refrigerator for 1–2 hours before serving.