• For the Strawberry Reduction
• For the Strawberry Reduction: Puree approximately 5-6 Strawberries (fresh or frozen) in a blender to create ½ cup of strawberry puree (liquified strawberries). *See Notes
• Pour ½ cup of the strawberry puree into a small saucepan and simmer over low-medium heat for about 15 minutes or until reduced to ¼ cup- stir frequently. Set aside and allow to cool. This can be made in advance and refrigerated if you'd like. **See Notes for reduction alternative

For the Cake Batter

• Grease and flour a tube pan. (I used a 15 cup bundt pan. If you use a smaller one, just make sure that there is at least 1 ¼ inches between the top of your cake batter and top of pan before baking.)
• Preheat oven to 350 degrees
• In a separate bowl whisk the flour, baking powder, and salt to combine. Set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla to one cup of milk.
• With the mixer on low speed, add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. We add the dry ingredients three times and milk twice. Mix just until combined.
• Divide the batter between three bowls (We left the vanilla batter in the mixing bowl). Using a measuring cup for dry ingredients, we scooped approximately 2.5 cups of batter into one bowl, 2.5 cups of batter into another bowl, and the remaining 3 cups of batter stayed in the mixing bowl (this remaining batter will not be tinted).

For the Strawberry Batter

• Stir the ¼ cup of strawberry reduction into one of the bowls of vanilla batter until well blended. We felt that it needed an additional boost of strawberry flavor and so we also stirred in 3 teaspoons of strawberry Jello powder. You could also use ¾ teaspoon of Strawberry Extract instead of Jello Powder. * See Notes
• Add a touch of pink coloring gel to achieve desired shade of pink

For the Chocolate Batter:

•  Dissolve 2.5 tablespoons of cocoa powder into 2.5 tablespoons of very hot water. Allow to sit for a few minutes. Stir this mixture into one of the bowls of vanilla batter until well blended to create chocolate batter.

Layer the Batter

• Spread the strawberry batter into the bottom of a bundt pan, smoothing with the back of a spoon. Next, pour and spread the chocolate batter right on top of the strawberry, gently smoothing to completely cover the first layer. Finally, spread the vanilla cake batter on top, gently spreading with the back of a spoon.
• Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes on a wire rack before turning out.

For the Vanilla Glaze

• Stir ingredients until smooth.  If it becomes too thin, you can add more confectioners sugar. If the glaze is thicker than you'd like, add additional milk just a few drops at a time. 
• Put half of the glaze (or less if you want less pink drips) and tint with a small amount of pink coloring gel. Put each color of glaze into a disposable piping bag and snip the tip when you are ready to apply to the cake. (If you don't have a piping bag, you can spoon it over the cake, or add to a ziplock bag with the corner snipped away).

For the Chocolate Glaze

• Combine the 2 oz. semi-sweet or dark chocolate and 1 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted.
• Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping. We like to apply the drip using a disposable piping bag with the tip snipped away. (If you aren't doing the vanilla glaze, and would like extra chocolate glaze, you can double this recipe).

Decorating the Cake

• We applied the vanilla glaze (tinted pink & white) as well as the chocolate glaze to our cooled cake using disposable piping bags with the tip snipped away. (You could substitute ziplock bags with a corner snipped away, or even just drizzle the glaze on with a spoon.)
• We hope that you enjoy this recipe!