Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray, then dust with flour.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well, followed by the vanilla extract.

Gradually add the flour mixture to the creamed butter mixture, alternating with the whole milk. Mix just until combined.

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

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

In a saucepan, combine whole milk, granulated sugar, cornstarch, and egg yolks over medium heat, whisking constantly until thickened and bubbly, about 5-7 minutes.

Once the cakes are cooled, slice each layer in half to create four layers in total. Start assembling the cake by placing one layer on a plate, adding custard and strawberries, repeating the layers, and finishing with custard on top.

Top with remaining custard and fresh strawberries, then pipe whipped cream around the edges. Cover and refrigerate for at least 1-2 hours before serving.