Preheat the oven to 350°F (175°C).

Prepare two 9-inch round cake pans with butter and flour.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla.

In a separate bowl, combine the flour and baking powder.

Gradually add the dry ingredients to the butter mixture, alternating with the milk until well combined.

Gently fold in the sliced strawberries, reserving a few for topping.

Pour the batter evenly into the prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Once cool, place one layer on a serving plate and spread custard over the top.

Add the second layer on top of the custard and spread another layer of custard over the top and sides.

Decorate with fresh strawberries and dust with powdered sugar before serving.