Preheat your oven to 325°F (165°C) and prepare your bundt pan by greasing it with butter and dusting with flour.

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

Gradually add the eggs, one at a time, ensuring each is incorporated before adding the next.

Incorporate the pudding mix, strawberry extract, vanilla extract, and whole milk, mixing until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients until just smooth.

Divide the batter into two bowls. Add food coloring to one and mix gently.

Spoon the batters alternately into the bundt pan, using a skewer to swirl them for a marbled effect.

Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes before inverting onto a wire rack.

Whisk the powdered sugar, strawberry milk, and vanilla extract together for the glaze until smooth.

Drizzle the glaze over the cooled cake and let it cascade down the sides.