Preparation

• Preheat your oven to 325°F (163°C). Grease a Bundt pan thoroughly with butter or non-stick cooking spray. Dust the pan lightly with flour.
• In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes with an electric mixer.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk.
• Divide the batter into two equal parts. To one half, add the strawberry milkshake mix and optional red food coloring. Mix until evenly distributed.
• Spoon the plain batter and the strawberry batter alternately into the prepared Bundt pan, using a knife or skewer to swirl them together.
• Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Dust with powdered sugar if desired.