Cakerz - When words can't express...

Eggless strawberry cake
Ingredients:
3to4 tbsp unsalted butter at room temperature
11/4 cups plain flour
1/4 tsp salt
1/4 tsp vanilla extract/vanilla essence
1/2 cup sugar + 1 tsp for dusting strawberries
2 1/2tsp baking powder
1/2 cup milk
1 cup fresh strawberries chopped
a few drops of lemon juice

Method:
Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and keep aside. This will make them a little moist and juicy. Sift together the baking powder, salt and flour.Next, whisk the butter and sugar to creamy texture. Then add a little flour to the butter and sugar mixture. Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout. Finally, fold in the strawberries to the batter using a spatula. Grease and dust baking pan with butter & a little flour to prevent cake from sticking. Bake in a 375 degrees F preheated oven for about 35-40 minutes. Remove from oven and let cool before cutting pieces.
Enjoy sliced cake  with tea or just as it is!
Note:1.peach,apple,any kind of berries,pineapple and cherries can also be used for the cake with little variations the recipes of which i will post later.Also the quantities are dynamic for sugar.
2.People who try this can also try this recipe of mine

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.