For the Cake:
Preheat oven to 180 Degree C. Line a 20 cm round cake tin with parchment paper, butter the side and bottom of the tin. Set aside till use.
Sift together flour and baking powder. Set aside. Warm the water in a sauce pan, set aside.
Take eggs, sugar in a big mixing bowl, use a beater to whip this up till it is fluffy and pale in colour.
Slowly add in warm water and use the beater to whip this up.
Add in the sifted flour and fold gently. Once it is combined, pour this into the baking pan and bake this for 25 to 30 mins.
Now remove the cake from oven and let this cool completely.
For Custard Filling:
Take custard powder, sugar and ½ cup milk in a bowl. Mix well using a whisk.
Take the remaining milk in a sauce pan and bring it to a boil.
Once it boils, add the custard milk mix slowly and keep mixing. It will get thick.
Remove this to a bowl, cover with plastic wrap, make sure the plastic touches the custard filling. Chill this till it is cold.
For Strawberry Filling:
Take strawberries, sugar in a bowl and mix well. Leave this to sit for 10 mins.
Now the strawberry must have given lots of its juices and become saucy. Set aside.
For Whipped topping:
Take whipping cream, sugar in a bowl. Use a beater to whip this till it is stiff.
Put this in fridge till use.
Take the cooled custard filling, add a dollop of whipped cream in this and fold gently. Set aside.
Take the cooled cake, slice it into three equal slices.
Take once slice on a plate, spoon some custard filling, spoon some strawberey filling, place another cake and repeat this till third layer.
Now over the third layer, spoon the whipped cream and arrange fresh strawberries on top.
Chill this for a hour before serving.