Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with dry ingredients. Mix gently until just combined.

Pour the batter into prepared pan(s). Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely in the pan before removing.

In a saucepan over medium heat, whisk together the sugar, cornstarch, and 2 cups of milk. Cook until thickened, stirring constantly.

In a separate bowl, whisk the egg yolks. Gradually add hot milk mixture to temper yolks, then return to saucepan and cook for another 2-3 minutes.

Remove from heat and stir in the vanilla extract. Fold in sliced bananas and crushed vanilla wafers.

Toss hulled and sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes.

In a mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the cake is completely cooled, spread banana pudding evenly over the top.

Layer macerated strawberries next, then top with whipped cream.

Chill in the refrigerator for at least one hour before serving.