Neapolitan Marble Bundt Cake

For the Neapolitan Marble Bundt Cake:

1. Position a rack in the center of the oven and preheat it to 350°F (175°C).
2. Generously grease a 12-cup Bundt pan with shortening or butter, ensuring every part is coated. Dust the pan with flour, tapping out any excess. Alternatively, you can use baking spray.
3. In a medium bowl, sift together the flour and baking powder; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, salt, and vanilla at medium speed until creamy, about 2 minutes. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.
5. Reduce to medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
6. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Mix just until blended. Scraping down the sides of the bowl as necessary.
7. Divide the batter into three separate mixing bowls. For the chocolate batter, take one of the batter, sift in the cocoa powder, and stir with a fork or small whisk until completely combined. Add the water and stir slowly until completely combined.
8. For the strawberry batter, take another batter, add the strawberry gelatin, and stir with a spoon or small whisk until completely combined.
9. Spoon plain batter into the prepared pan and smooth it into an even layer. Spoon strawberry batter over the plain batter and smooth it into an even layer. Spoon chocolate batter over the strawberry batter and smooth it into an even layer.
10. Using a wooden skewer or butter knife, gently swirl the 3 batters together in a figure-eight motion, going once around the pan, taking care not to touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
11. Bake the cake for 60 to 70 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Turn the cake onto the rack and let it cool completely.
12. Set the cooled cake on a wire rack, positioning it on parchment paper or a foil-lined baking sheet to catch any excess glaze. Slowly pour the prepared white chocolate glaze over the top of the cake, allowing it to flow naturally and drip down the sides of the cake.
13. Allow the cake to sit for approximately 30 minutes to let the glaze set and achieve a glossy finish before slicing and serving.

For the Strawberry White Chocolate Ganache:

1. Place the white chocolate in a small bowl; set aside.
2. In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the bowl. Stir until the chocolate is completely melted and smooth. Stir in the ground strawberries.
3. Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.