I found a very promising strawberry cake recipe online recently that uses neither a cake mix nor gelatin, just straight-up from-scratch goodness, but the recipe includes straining strawberry pulp (either cooked or raw) and discarding the juice, then using the pulp in the batter. Some reviewers mentioned that the cake is not terribly pink (understandable when no artificial colorings are used), but I can't bear the thought of not making use of the juice when all that extra color and strawberry flavor is just sitting there waiting to be used. Is there any reason you couldn't replace the milk in the recipe with the juice? Does the milk have properties that are needed for the composition of the cake or is a swap of liquids no big deal?
yes i'm sure milk versus strawberry juice will produce two different types of cake --
but i am writing to say that there's an old strawberry cake recipe where you separate the juice from the berries similar to this one and use the berries in the cake and the juice in the icing-- but you did not strain the berries, just squoshed them to de-juice them--
not to mention it would again certainly be two different types of strawberry cakes if you cooked down some berries as opposed to using them uncooked-- as in your recipe --
just my two strawberry scented cents