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

Cream together the softened unsalted butter, vegetable oil, and granulated sugar until light and fluffy.

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

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

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients while mixing on low speed.

Divide the batter into two bowls, adding pink/red food coloring to one and folding gently.

Spoon alternate dollops of each batter into the prepared bundt pan and swirl gently with a knife.

Bake for 60 to 70 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.

Whisk together powdered sugar, strawberry milk, and vanilla extract for the glaze, adjusting consistency as needed.

Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.