Ingredients: 

Cake scraps

2 cups sliced strawberries

whipped cream

Custard:

2 cups whole milk

6 egg yolks

1/2 cup sugar

3 tbsp cornstarch

3 tbsp flour

1 tsp vanilla extract

1/2 tsp lemon extract

Instructions: 

Put the milk in a pot and heat over medium heat. In a bowl, combine the egg yolks, sugar, cornstarch, flour and extracts and whisk thoroughly. Once the milk starts steaming and has just started to bubble, slowly stream the hot milk into the egg yolk mixture, whisking constantly. Once all the milk has been added to the eggs, return the whole mixture to the pot and put over medium heat. Stir constantly until it thickens, 3-6 minutes then remove from heat.

Assembly:

Line the sides and bottom of a deep pie dish with cake scraps (or whatever you'd like! Pound cake would work really well). Pour the custard over the cake, then put a layer of strawberries over that. Chill for 1 hour, then top with whipped cream. Keep chilled until ready to serve

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