1/3 cup plus 3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 and 1/2 cups whole milk
2 cups heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 pounds strawberries, hulled and cut into 1/4-inch slices
8 ounces frozen Belgian waffles, toasted and cut into 1 and 1/2-inch pieces
Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Place plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes.
Using an electric mixer, beat 1 and 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream.
Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).