Instructions
1. Prepare the Batter
Preheat the oven to 325°F (160°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
2. Divide and Flavor the Batter
Divide the batter evenly into two bowls:
In one bowl, stir in the strawberry milkshake mix. Add a few drops of pink or red food coloring to enhance the color, if desired.
Leave the other bowl as-is for the vanilla layer.
3. Create the Marble Effect
Spoon dollops of each batter alternately into the prepared bundt pan, layering them randomly.
Use a skewer or knife to gently swirl the batters together for a marbled effect. Be careful not to over-mix.
4. Bake the Cake
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
5. Prepare the Optional Glaze
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a drop of pink food coloring, if desired.
Drizzle the glaze over the cooled cake for a decorative touch.
Tips
For extra strawberry flavor, serve with a dollop of strawberry whipped cream or fresh strawberries on the side.
This cake keeps well in an airtight container for up to 5 days at room temperature.
Enjoy your show-stopping Strawberry Milkshake Pound Cake! It’s as delightful to look at as it is to eat. 
