Take a small bowl with flax meal and mix well hot water to it. Keep aside.
Clean strawberries and puree it without adding water.
Preheat oven at 180 deg C until the temperature reaches (10 mins)
Sieve flour in a mixing bowl. Add sugar, salt, baking soda and mix well.
To this add all the rest of the ingredients - puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy.
Grease a 6 inch round pan with oil. Line the bottom with butter paper.
Pour in the prepared cake batter. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.
Invert over a wire rack to cool completely.
For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
We are looking for stiff frosting, so if it is too loose, add more icing sugar. If too thick, add some strawberry puree to loosen.
Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
I kept the cake in fridge after icing. At the time of serving, decorate with sliced strawberries in the sides and few fresh strawberries on the top. I used fork to make a pattern around the sides.