Eggless strawberry cake

As you know, my hubby eats only eggless cakes, and there is a glut of strawberries in the market, so this seemed like a match made in heaven. Came out tasting pretty good- the only modification I will make next time I make it is to crush the strawberries, so they mix well.

200 gm (1 1/2 cup) plain flour
1 1/2 tsp baking powder
1 tsp baking soda
100 gm (3/4 cup) milk powder
150 gm (3/4 cup packed powdered sugar or fine sugar
100 gm (1/2 cup) butter
1 cup (250 ml) strawberries, sliced
250 ml (1 cup) milk
1 tsp vanilla extract
A few drops of lemon juice plus 2 tsp sugar for the strawberries

Method:
Clean and slice the strawberries. Mix in the lemon juice and the sugar and keep aside for about 15 minutes to half an hour. This helps to bring out the flavour of the strawberries.
Sieve the flour, baking powder and baking soda.
In a large mixing bowl, beat the butter and the vanilla with a hand blender or with a wire whisk, about 2 to 3 minutes. Mix in the sugar and the milk powder and beat until soft. Stir in half the flour, add half the milk and beat until soft, for about 2 minutes. Put in the remaining flour and milk and beat again until soft for 2 minutes. Mix in the strawberries with their juices. Pour the batter into a baking dish and bake till the skewer comes out clean.