Prepare the Batter:

1. Preheat the oven to 325°F (160°C). Grease and flour a bundt pan thoroughly.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.

Divide and Flavor the Batter:

1. Divide the batter evenly into two bowls.
2. In one bowl, stir in the strawberry milkshake mix and a few drops of pink or red food coloring (if desired).
3. Leave the other bowl plain for the vanilla layer.

Create the Marble Effect:

1. Spoon dollops of each batter alternately into the prepared bundt pan, layering them randomly.
2. Use a skewer or knife to gently swirl the batters together, creating a marbled effect. Be careful not to over-mix.

Bake the Cake:

1. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Optional Glaze:

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Add a drop of pink food coloring, if desired.
3. Drizzle the glaze over the cooled cake for a decorative touch.

Tips:

• For extra strawberry flavor, serve the cake with a dollop of strawberry whipped cream or fresh strawberries.
• The cake keeps well in an airtight container for up to 5 days at room temperature.