Preheat your oven to 325°F (165°C) and prep a bundt pan by greasing it thoroughly with butter or non-stick spray, then dust it with flour.

In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Beat on medium speed for 3-5 minutes until light and fluffy.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the pudding mix, strawberry extract, vanilla extract, and whole milk. Beat until well blended.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing gently until just combined.

Divide the batter into two bowls. Optionally tint one portion with food coloring until evenly distributed.

Spoon alternating tablespoons of the plain and colored batter into the bundt pan, aiming for a swirl effect.

Bake for 60-70 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Prepare the glaze by whisking together powdered sugar, strawberry milk, and vanilla extract.

Once cooled, drizzle the glaze generously over the cake.