Preheat your oven to 350°F (175°C) and gather two 9-inch round cake pans. Grease the pans generously with butter or non-stick spray.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until evenly combined.

In a separate bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy.

Add 3 large eggs to the creamed mixture one at a time, mixing well, then stir in 2 teaspoons of vanilla extract.

Gradually mix the flour mixture into the wet ingredients, alternating with 1 cup of whole milk, blending until smooth.

Pour the prepared batter evenly into the two greased cake pans and bake for 25-30 minutes.

Once baked, allow the cakes to cool in their pans for about 10 minutes before inverting them onto wire racks.

In a saucepan over medium heat, warm 2 cups of whole milk. In a bowl, whisk together 1/2 cup of sugar, 1/4 cup of cornstarch, and 3 egg yolks. Gradually add the heated milk.

Return the mixture to the saucepan and cook for about 5-7 minutes or until thickened, stirring constantly.

Once the cakes are cooled, slice each layer horizontally into two thin layers. Layer by placing one cake layer, spreading custard, and topping with fresh strawberries. Repeat until all layers are stacked.

Refrigerate the assembled cake for at least one hour before serving.