Preheat your oven to 325°F (165°C) and grease a bundt pan with butter or cooking spray, dusting it with flour.

In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients.

Divide the batter into two portions. If desired, add drops of food coloring to one half and mix gently.

Spoon alternating dollops of both batters into the bundt pan and gently swirl together.

Bake for 60-70 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes.

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

Drizzle the glaze over the cooled cake and serve.