Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Alternate adding dry mixture and milk until smooth.
Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
In a saucepan, heat milk until warm (do not boil).
In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in warm milk while whisking.
Return mixture to saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed against surface, let cool.
Slice each cake layer in half horizontally to create 4 thin layers.
Place one layer on a plate, spread custard, then sprinkle with diced strawberries.
Repeat with remaining layers.
Spread custard on top and garnish with halved strawberries.
Pipe whipped cream around edges.
Chill for at least 1–2 hours before serving for best flavor.

Use room temperature eggs and butter for better emulsification. Chill the cake well for clean slices.