Begin by selecting a clear glass trifle bowl or a 9x13 inch rectangular baking dish. Wash and thoroughly dry the dish.

Rinse the fresh strawberries under cold running water and pat them dry with a clean towel. Remove the green stems and slice the berries into thin pieces.

Peel and slice the bananas into rounds. Drizzle with lemon juice to prevent browning and refrigerate.

In a saucepan, combine milk. In a mixing bowl, combine sugar, cornstarch, and salt. Whisk in egg yolks and add milk gradually.

Pour mixture back into saucepan, cook over medium heat, whisking for 8-10 minutes until thickened.

Stir in butter and vanilla, cover with plastic wrap, let cool at room temperature before chilling.

Beat cream until thickened, add sugar and vanilla extract until stiff peaks form.

Layer cookies, pudding, bananas, strawberries, and whipped cream, repeating until finished.

Spread remaining pudding, top with strawberries and whipped cream, refrigerate for at least 4 hours.

Before serving, sprinkle crushed cookies and decorate with reserved strawberries and banana slices.