Preheat your oven to 350 degrees.

Spray your loaf pans with non-stick spray. I like the type that contains flour for non-stick. Alternately, you can spray the sides and line the bottom of the loaf pan with parchment paper.

In a mixer, add white cake mix, 1/4 cup vegetable oil, 1/2 cup sour cream, and 2 eggs.

Sift matcha powder into the mixing bowl.

Mix on medium for 2 minutes, pausing to scrape down the sides.

Pour half of the batter into each of two greased loaf pans.

In a mixer, add strawberry cake mix, 1/4 cup vegetable oil, 1/2 cup sour cream, and 2 eggs.

Mix on medium for 2 minutes, pausing to scrape down the sides.

Pour half of the batter into each of the two loaf pans, pouring on top of the matcha batter.

Use a butter knife to swirl the batters together in each pan.

Bake both loaves at the same time for 25-30 minutes, or until a toothpick inserted comes out clean.

Place loaves on a wire rack to cool for about 10 minutes while you make the glaze.

In a bowl, add powdered sugar and strawberry sundae topping. Add 2 tablespoons of milk and whisk. If glaze is too thick, add another tablespoon of milk and whisk again. Repeat if necessary. I like my glaze to be drizzly.

Pour or spoon glaze onto each cooled loaf. The glaze will set in about 5 minutes.