Preheat the oven to 160°C. Prepare two 8" round pans or a mini-loaf pan or a cupcake tin with non-stick spray. Put a parchment paper at the bottom if using a round pan.
Sift together flour, baking powder, baking soda and salt in a bowl and keep aside.
In a large bowl, add the thick curd, milk, strawberry pulp and sugar and beat it with a whisk for couple of minutes till well combined.
Add oil and vanilla and strawberry essence and mix till they get emulsified and you get a homogeneous mixture.
Gently fold in the dry ingredients in 2 batches till you get a smooth batter without lumps. You can fold in some chopped strawberries at this stage too.
Pour the batter into the pan and bake for 30-35 minutes for a round pan and for 20-25 minutes for mini-loaf pan. A toothpick inserted in the center should come out clean.
Remove the pan from oven and let it cool for 10 minutes before de-moulding the cake. Cool the cake on a wire rack completely before frosting.