Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch over medium heat. Cook for 5-7 minutes until thickened.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter and sugar for about 3 minutes until light and fluffy. Add the eggs one at a time, followed by the vanilla.

Slowly add the dry ingredients to the creamed butter mixture, alternating with the milk.

Pour half of the batter into the prepared pan, spoon half of the strawberry mixture over it, and swirl lightly. Repeat with remaining batter and strawberries.

Bake for 50-55 minutes until a toothpick comes out clean.

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.