Add dry ingredients to a saucepan: cornstarch, sugar and salt . Mix to combine.
In a medium bowl, whisk together milk, heavy cream, and egg yolks.
Gently whisk the wet ingredients into the saucepan making sure there are no
lumps, until sugar has dissolved.
Place sauce pan, on the stove at medium high heat – keep stirring constantly until
it starts to bubble. Cook for about 7-10 minutes, until mixture has thickened.
Stir in the butter and vanilla until thoroughly mixed. Turn off the heat.
Cover the surface directly with plastic wrap to prevent the surface from drying up
and forming lumps. Allow it to come to room temperature, refrigerate until ready to use.
Cut vanilla food cake into small, bite sized cube pieces.
Layer half of the cake in the bottom of a trifle dish or large bowl. Generously top
with the vanilla custard mixture, followed by sliced strawberries. Top strawberries
with strawberry glaze, if using, and repeat the layering process.
Garnish the top with fresh strawberries and whipping cream. Keep refrigerated until ready to serve.