Preheat the oven to 325 degrees F and line a 9x5 inch loaf pan with parchment paper.
Beat the butter until soft and creamy in a stand mixer or hand held mixer.
Gradually add the sugar and mix until light and fluffy.
Add the vanilla and mix.
Add the eggs one at a time mixing well between each one and scraping down the sides of the bowl.
Add the flour gradually on low speed until all is incorporated into the batter.
Sieve the flour and cornstarch together and slowly add to the batter.
Scoop the mixture into the prepared cake pan and spread out evenly.
Bake in the oven for 20 minutes at 325 degrees and then increase the temperature to 350 degrees for the remaining 55 minutes or until the center of the pound cake feels firm and no longer wet.
Let cool before slicing and serve with whipped cream and strawberries.