In a 2-quart saucepan, combine sugar, cornstarch and salt. Stir in milk until blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute. Remove from heat.
Stir one-third of the hot mixture into egg yolks. Stir back into hot mixture in saucepan. Stirring over low heat, cook for 1 to 2 minutes or until custard is slightly thickened. Stir in butter or margarine and vanilla. Cover and chill until completely cooled and thickened.
Cut cake into 1/2 -inch thick slices brush or sprinkle with sherry, rum or orange juice. Slice fruit, reserving several whole berries and kiwi slices for garnish.
In a large serving bowl, place half of the cake in a single layer. Top with half of the fruit and pour half of the custard over repeat layers. Top with whipped cream and garnish with reserved fruit.
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