Preheat your oven to 350°F (175°C).

Cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, alternating with the milk.

Fold in the chopped strawberries gently. Pour the batter into a prepared cake pan.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the custard. In a saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat until thickened, stirring constantly.

Once thickened, remove from heat and let it cool slightly before folding in whipped heavy cream.

Once the cake has cooled completely, slice it into layers if desired and spread the custard over the top. Garnish with additional strawberries.

Chill the assembled cake in the refrigerator for at least an hour before serving.