Hi Stephanie, this isn't something we've tried, but substituting for an acidic ingredient like buttermilk, should work in terms of reacting with any baking soda in the recipe. However, strawberry puree won't contribute to the tenderness of the cake in the same way as a milk product does, and you may have to adjust the hydration of the recipe as well, since the puree will be thicker. Substituting for milk will likely be a bit trickier, since you're substituting an acidic ingredient for a non-acidic ingredient. 

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