Preheat oven to 350°F and grease an 8-inch baking pan.

Cream butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract.

In another bowl combine flour, baking powder, and salt.

Add dry ingredients to the batter alternating with milk and mix until smooth.

Pour batter into the pan and bake for 25–30 minutes until cooked through.

Cool the cake completely, then slice it horizontally into two layers.

Heat milk in a saucepan for the custard.

Whisk egg yolks, sugar, and cornstarch in a bowl.

Slowly add warm milk while whisking continuously.

Return mixture to saucepan and cook while stirring until thick.

Remove from heat and mix in butter and vanilla.

Combine sliced strawberries with sugar and lemon juice and let them sit for 10 minutes.

Spread custard over the bottom cake layer and top with strawberries.

Place the second cake layer on top and add whipped cream and extra strawberries before serving.