Start by getting your oven and pan ready. Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease the sides so the cake doesn’t stick.

In a large bowl, beat the softened butter together with the sugar using an electric mixer. Keep going until the mixture turns light and fluffy, which usually takes about 3 to 4 minutes.

Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Once all the eggs are incorporated, stir in the vanilla extract.

In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually add this dry mixture to the butter mixture, folding it in carefully. You want the batter to be smooth, but try not to over mix.

Gently fold in half of the halved strawberries, then pour the batter into the prepared pan and smooth the top. Place the remaining strawberries on top of the batter. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake sit in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Before serving, dust the top with icing sugar.