• First  powder the sugar in the mixer. Then measure and keep all the other ingredients ready.
• Chop the strawberries and transfer it to the mixer. Grind it without adding water and measure 1/2 cup of strawberry puree.
  
• To a sieve, add all purpose flour, baking powder, baking soda and salt. Sift everything to avoid lumps.
  
• To a wide mixing bowl, pour curd and oil.
  
• Then pour strawberry puree and whisk it with a electric blender or hand wire whisk.
  
• Now add the sieved dry ingredients and whisk everything till smooth and soft. Ensure there is no lumps.
  
• By the time, pre-heat oven for 10 minutes. Brush a baking tray with little oil and dust little flour all over. Transfer the batter to the baking tray, then level it with a ladle / spatula. Shake the tray twice, so that the air bubbles releases.  Place the tray in the pre-heated oven and bake it for 30 to 35 minutes at 180c or a tooth pick inserted in the center comes out clean.
  

For the Cream Cheese Frosting

• In a mixing bowl, first add cream cheese and butter.
  
• Then add powdered sugar and vanilla essence.
  
• Whisk everything well for 3 to 4 minutes, till stiff peak consistency. If the frosting is runny, add little icing sugar and if it is too thick, add 1 tbsp of milk to trouble shoot it. Refrigerate it for 1 hour, so the frosting will set.
  
• With a knife / spatula, spread the frosting all over the cake. Slice the cake into pieces.

  Enjoy this eggless strawberry cake recipe with mini onion samosa for teatime.