Leave the other bowl as-is for the vanilla layer.
- 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.
- 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.
- 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. 🍓🍰
