Fresh Strawberry Yogurt Cake
This moist and tender Fresh Strawberry Yogurt Cake will make your day. Guaranteed!
revised photo 2015
Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm… It’s hard work, but peaceful and gratifying.”
Then I imagine us buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thought always makes me chuckle! Of course, I know nothing of farming. I’ve never even had my own garden!
This year is the first year we are going to give it a whirl–that is, be involved in a communal garden. I’m hoping to learn a thing or two. I’ll let you know how it goes!
I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)
This super moist cake is the perfect way to CELEBRATE juicy berries! It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. The yogurt and lemon create a wonderful tangy balance to it’s sweetness. This cake slices well, and doesn’t dry out quickly. It is wonderfully delicious on it’s own–but is also marvelous with a scoop of homemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer!
To prepare Fresh Strawberry Yogurt Cake:
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
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So pretty! And I bet it tastes just like summer. :)
I make this EXACT cake with rasberries! Once summer hits, it is my go-to recipe, and I think I have made it more than a dozen times. Such a delicious, moist, satisfying cake. Plus bundt cakes are awesome. :)
can u use gluten free flour for this recipe?
Help! I am making this cake right now and have noticed on the “blog” part of the recipe it states to cook the cake at 325 degrees for 1 hour, but on the little “recipe card” part, it says to cook at 375 degrees for 1 hour. There is a vast difference! What temp did you cook your at, please?
Hi Joni! Sorry for the confusion… The recipe states to preheat the oven to 375, then reduce to 325 when you put the cake in the oven. That helps the crust form quickly, yet allows the cake to bake at a lower temperature.
yummy Strawberries, and happy to see a yogurt cake featured ! In France yougurt cakes are one of the all time comfort foods and many kids have them at their 4pm snack. Making a strawberry shortcake this weekend can't wait !!
OMG! Sommer, that cake is giving me the shakes! I love all those strawberry chunks peeking through and the texture is to die for. You really make good cake!
I was just wondering if you have a problem getting cakes out of bundt tins? I always have to wrestle with mine, and they usually come out with at least a small chunk or two still stuck in the tin. Even the nonstick one. Even with copious greasing.
Anyway – my 11 year old boy is leaning towards baking and we've been making cakes almost every other day the last week. I think this one will be next on our list :)
I make this cake a few weeks ago for the first time and it came out perfect. I rubbed veg oil generously inside pan then lightly dusted it with flour. Came out of pan perfectly with no missing chunks, which is rare for me with bundt pans. I am making it again as we speak. Hope u have as much luck as I did. This cake is so moist and wonderful! Definitely worth trying!
OMG OMG I am so making this. Wow. And your pics! I lovey your site—am RSS and adding Twitter now;))).
Gorgeous cake, looks so moist and yummy!
Ah! This is so pretty! I even have all the ingredients I need to make this, I just need to pop out and get a new bundt pan (mine stayed behind when I moved.
As for growing your own, good luck! There's nothing more exciting and rewarding than harvesting ruit and veggies that you've grown yourself!
what a beautiful cake….I have been wondering what else to do with those strawberries!! I love the picture of the strawberries in the basket, they look like huge berries in a laundry basket!
Cheers
Dennis
This looks fantastic and I think I'm going to make it TODAY.
However, quick question what is the difference between greek yogurt and using just a plain yogurt?
Greek yogurt is simply plain yogurt that has had some of the moisture drained off. Put plain yogurt in a sieve lined with cheesecloth and let it drain for about 4 hours (and up to overnight, depending how thick you want the yogurt to be). Done
Denise~
Sometime I have a little trouble with bundt cakes, but not so much with this one. When you take it out of the oven, it shrinks a little and pulls away from the sides. I think heavy greasing and flouring are the key to any bundt cake releasing from the pan–also a good glaze to cover up any cracks never hurts!
I just saw this on F.B.-looks so awesome! I made a similar blackberry cake this week, so I know this is good! Great…
This cake is truly beautiful! I can see how moist the yogurt made it and the lemon glaze is the perfect touch to complement the strawberries.
I found your site this morning and I really like your cake recipe, it looks yummy. Thought you might want to jump over and see mine.
http://www.marysbites.com
A georgous & refreshing Bundt cake!!
STUNNING FOOD!
OH My…this cake looks wonderfully yummy=} You can tell by your pictures how moist it is, it looks so good!
Beautiful Sommer! I love yogurt cakes and we are also enjoying berries from a farm down the street – will have to try this!
What a lovely cake! If I didn't start my crust for my strawberry tart for my party tonight, I would have made this one! too gorgeous!
I can't wait to hear more about your communal garden. This cake looks so delicious. I like the use of Greek yogurt in this recipe.
Dear Sommer – What a great idea to be part of a communal garden. Your cake is wonderful tribute to the season! I couldn't believe how wonderfully moist it looked. What a great list of ingredients too…
I plan to make it for the summer so I'll keep you posted. THANKS for the inspiration :)
Ciao, Devaki @ weavethousandflavors
that looks so refreshing and delicious !! i want some now!
I just made strawberry tea bread a couple of days ago, but it's all gone, so will bake this cake tomorrow. Also, LOVE your Fiesta. :-)
You can see how moist it is from your pictures. It looks so good! Great summer breakfast treat.
Very, VERY tempting. Kids are out of school next week for half-term and I think perhaps a trip our local pick-your-own berry farm is in our future…
I was going t make a strawberry layer cake but this one looks so good I may use this!
yum, yum, and yum :D
can't wait to try it :)
What a cake! It is mouthwatering. I love that strawberry season finally is here.. Ahh.
beautiful cake, love all the strawberry bits peeking out…yum, I always think I can farm also, then hubby it like "ya whatever"..
sweetlife
This would be lovely to bring to a pot luck–so beautifyl!
Those berries are gorgeous! What a great way to use them.
I had to stop back here and thank you for this wonderful recipe. I made this cake over the weekend, and everyone absolutely RAVED about it! It was so moist and tender – just perfect.
Just made this cake (2 actually, my hubs had a meeting), it's awesome :) When I tried the batter (yep, I'm a bowl-licker) it seemed like it would be too sweet, but surprisingly not (I think I'm also getting used to German cake, which isn't sweetened as much as back home). Wasn't able to properly cream the eggs (no mixer, just elbow grease), and made it in a 10" cake pan, so after 1 1/2 hours it wasn't QUITE cooked enough (I think it was the oven), but plenty of people still came back for seconds!
Made one small adjustment that worked beautifully – replace 1/3 of the strawberries with fresh rhubarb – aweomse!
Thanks for the great recipe!!
Oh, I'm so happy to hear some of you have actually made this cake and enjoyed it as much as I do!!! Thanks Amy and Shea for giving it a try!
Shea- I'm sure the pan did have an effect on the cook time, but I'm glad it turned out in the end!
That looks divine, I just recently discovered using yogurt in things. I will try this recipe soon.
wow a yummy cake.
I made long time ago a strawberry cake,but this looks great.
Regards
olga.
Yogurt is such a surprise ingredient when it comes to cooking. Yesterday I added some to my regular pancake mix and ate the most drop-dead fabulous pancakes ever. Next on the list? This delectable cake. x
Oh my….this just looks incredible! I’m not much of a baker…but this I’m totally going to give a go at! :) Thanks for sharing!
Oh my goodness! This looks amazing!!!!! I think I might send Shane to the store so I can make it now :)
Great Summer Dessert
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Ich sehe die Fotografie des Kuchens auf Ihrer Website; Es sieht fantastisch aus!
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This cake looks absolutely delicious!! I love love strawberries. Is there a way to make it without so much butter?
didnt see your entry till just now, but I already wrote, I believe you can use 2 cups unsweet applesauce instead. Probably will not be able to tell a difference. It will still be very moist.
Do you mean one cup of unsweetened applesauce? I just put it in the over and used one cup as it called for one cup of butter.
So I made this cake yesterday with a few substitutions: whole wheat pastry flour for white, almost a cup of white sugar (because it was all that I had) and a 1/2 cup brown sugar, about 2 tablespoon of butter and a little less than 3/4 canola oil. It turned out delicious!! Thank you for the recipe.
Thanks for these tips for subs. Will try with the ww flour and canola!
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ANYONE who uses Fiesta Ware…well, I’m an instant fan! And the cake looks divine.
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I made this today and its absolutely delicious. I added a dash of vanilla. I could eat the whole thing in one sitting.
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I am going to try this one without the 2 cups butter. Instead substitute with 2 cups unsweet applesauce. Much healthier. Hopefully we wont know the difference.
How was this when you made it with applesauce instead of Butter?
ok.. I just made this but my “batter” was almost more like dough!! help!! What did I do wrong!! It filled the bundt almost to the top.. .so I put a pan in the rack below incase I had overflow…
I don’t have an electric mixer so I creamed the sugar/butter and incorp the eggs, flour and yogurt that way too…
Did I mix it too much??
Hi Marian!
Could your bundt pan be smaller than average?
As far as texture, If you are sure you didn’t mis-measure, I’d have to guess your eggs were small or your butter was dry–sometimes butter dries out a bit in the fridge and changes the texture of things. Usually if that is the case, I add a little milk.
Let me know how it turns out!!
Don’t lower your temp to 325. Keep it at 375 for 45min. Don’t worry if the top starts looking dark and the inside is not done… The inside will cook and the cake will not burn. I used to have the same issue of batter overload…. This solved it… Found the tip out from grandmas lemon bunt cake recipe. Happy baking!
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147 calories for a piece of yummy cake??? I’LL TAKE IT!!! =]
How did you analyze this to get this calorie count? If that is the case I will certainly make this (and probably eat more than I’ll share)!!! Well, regardless I am making it because it looks so good, but I’ll probably eat more than I’ll share :)
I just made this cake today. I had the same problem as Marian. It was more like cookie dough than cake batter. Had I had some buttermilk, I would have added that. All I had was milk so I added about 3/4 to a cup of milk and it was better. I feared the outcome, but the cake is delicious! Can’t wait to try it with other fruits. Thank you for the recipe!
Kimbery~ As far as the batter goes, the only thing I can figure is that the brand of Greek yogurt you bought is denser (with less liquid) than mine. I think you it would have turned out even without the milk, but it sounds like it was great anyway. I’m SO glad!
Looks great…. I am definately going to give this a try
OMG…I made this and gosh, thought it was made in heaven!!!! I am so making this for Valentine’s Day for my dessert for my special dinner! This is a must try and you will love!
This is wonderful! I substituted Splenda for the sugar and added 1 cup powdered milk and 1 tsp. soda. I used vanilla yogurt instead of the greek yogurt. I definitely will make it again!
Hey I really would love to try this recipie. If it’s alright, I’m going to print it off. Thank you so much!
Getting ready to make this cake to take to work for Valentine’s Day! Can’t wait to try it! Should I keep it in the fridge tonight and glaze in the morning? Nothing like waiting until the last minute to ask for advice!
Wow made this delicious cake for my co-workers for Valentines day It was fantastic. Of course a small part had to stick to the pan, lol, as is customary for my bundt cakes. This will definitely be a go to recipe for me. Thanks for sharing. Love your site by the way!
This was delicious! It had that perfect pound cake crust (and it stayed wonderfully crunchy even after it had been kept a day or two). Thanks for the recipe!
I just baked it. Didnt have a bundt pan, so used an angel food cake pan instead. :) My husband couldnt stop eating it :) Thanks!!!
I was searching for a dessert to take to a friends tonight, this looks AMAZING! Just wondering if I could pull it off with orange rind and juice (squeezed) rather than lemon? No lemons on hand…. anyone have any thoughts?
That sounds really good! I say go for it.
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I’m enjoying a piece of this wonderful cake right now, warm from the oven–delicious! I used DiabetiSweet sugar substitute and it still came out just like in your picture. Thanks so much for sharing this recipe!
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This cake is FANTASTIC! My kids and I made it for my husband for a surprise tonight and the whole family loved it. The only difference is I used frozen strawberries because it was all I had on hand. Can’t wait to try it in the summer w/ fresh berries!
My kids and I made this for my Mom’s birthday dinner today – amazing! So moist, and the flavour was fantastic!! Thank you!
Made this, family loved it! I think this batter would also make excellent muffins! Going to try it with splenda for the sugar and almond flour, (no icing) for a low-carb treat as well. Thanks for sharing.
Did you try this with the almond flour? Would love to be able to make it gluten free.
Made this tonight. Oh my goodness, it’s great. Made it in 13×9 glass pan, same temp for 40 minutes. Wow. It’s a keeper.
You have such great reviews for this amazing, healthy cake. I was wondering if anyone can still make this cake, without an electric mixer. Any suggestions when using my old elbow grease?
lovely!!!
So has anyone tried this with applesauce instead of butter?? How did it turn out? I really, really want to make this, but I just cannot do over 400 calories per serving – I know I’ll eat wayyy more than just one piece!! Any other suggestions to make it more healthy would be greatly appreciated :)
I have the same questions….Have you found anything or tried it with applesauce?
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OMG! Just made this tonight. It is to die for!!!! So moist and the Greek yogurt is delicious with the strawberries. I had extra batter and made an additional 6 cupcakes with it and they are delicious as well!!! YUUUMMM!
Would like to hear how it turned out for anyone who used applesause. Also, would like to know if anyone has made and frozen this? I like to make cakes / brownies and cut them and individually freeze. Kids love it in the summer and we are looking for some healthier alternatives.
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made this cake today. It was absolutely the best strawberry cake I have ever made. very rich and smooth. a keeper for sure.
I made this tonight and it’s totally delicious! A hit with the whole family! Thanks for sharing! :)
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I made this for Easter and it was super yummy! Extremely moist and just the right amount of sweetness!
The only changes I made was to substitute 1 cup wheat flour and 1 tsp vanilla. Thanks for the great recipe!
I’ve made your cake 5 times in the last 2 weeks. Everyone LOVES it. The Greek yogurt gives the cake such a wonderful tang that you can’t even get with buttermilk.
The first time I made it was for my mother and the ladies who live together in a board and care home. When I visited the day after I delivered the cake, they couldn’t say enough about it, and requested another. So far I’ve made them three. :) I love making these women smile, and this cake makes it easy!
Thank you!
This is delicious!!! Thank you! I used & referenced this as my source on a post of my own!
Ive made this recipe twice now and every time, the batter bubbles over making a huge mess! The first time I thought it was because I used room temp ingredients. I ended up cutting off the top that crusted over and putting it back in the oven to try to save it. It was actually delicious and I’m so glad I saved it! This time, I put a pan underneath, but it is still making a huge mess! What could it be?! I love this recipe, but don’t like what it does to my oven :))
Suzy, I wonder if your bundt pan is a bit smaller than mine. The one I used is labeled on the bottom 10-15 cup.
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Made this cake for my son’s birthday. It was a big hit! I cut the sugar back to 1-1/2 cups. Next time, I will use only one stick of butter and use the equivalent amount of applesauce, which I’ve done many times to save on calories and fat (no one can tell the difference). My cake also shrank a little, but it was still delicious! Thanks for the recipe!
I will definitely make this cake again. However, next time I will use fresh picked strawberries, vanilla (instead of plain) yogurt and skip the lemon glaze. I’m sure that’s what the recipe intended, but now I know to not to cut corners;) The cake was very tart and it took 1.5 hours to bake.
Does this cake have to be kept in the fridge….can’t wait to make it.
Hi I am just stopping in to let you know that I made this strawberry cake. It is wonderful. I saw it on pinterest and finally had a reason to make a cake. Thank you so much for this recipe. Your pictures are beautiful. If you can stop over to the wednesdaybaker.blogspot.com and see for yourself. Thank you andi This is a keeper for sure……………………………
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Thanks for sharing this delicious recipe! I made it this weekend and while it totally fell apart when I turned the pan over, it still tastes great! I posted the link for this post on my blog.
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Made your cake last night and brought to work for administrative professional day-it was a huge hit! Gone by mid morning :) I didnt have enough strawberries so I subsituted frozen blueberry, rasberry, blackberry combo. Cooked extra 20 minutes and was perfection. Whipped it up so fast. I already have requests to bring again :)
I made this cake today. It is fantastic! Sharing it at my Scentsy open house tomorrow. I know it will be a hit!!! It’s definitely doing in my recipe box! Thanks
I made this cake tonight. It was FANTASTIC! Thanks for posting the recipe!
It’s baking in the oven right now!!! Can’t wait to taste it.
Wow! It’s really good. Not too sweet, which is just that way my honey likes his cakes.
I found this gorgeous cake on Pinterest and am featuring it today for a terrific Mother’s Day cake. Thanks for the inspiration!
I made this on Sunday and it turned out GREAT! My whole family really liked it. It was deliciously dense and moist. I will definitely be making it again!
I made this cake and it turned out AMAZING, then making it again it turned out really bad?! So I was re reading to see what I had done different and the first time I had accidentally used baking powder and the second time followed the recipe and used soda and it turned out not very good. Since the powder made it rise…did anyone else have this?
Anyways, it will forever be a staple in my house because it is one of the best cakes I’ve had (and Im normally a chocolate girl!) but I will stick to using baking powder! :)
I made this today (just pulled it out of the oven) substituting applesauce for 1/2 of the butter, and using cake flour & white wheat flour (I used just shy of half wheat flour). I tried some of the bits that stuck to the pan and it is delicious! Can’t wait to try it with the glaze! I did have to add about 10 min to the cooking time and some places still look very wet like it could’ve gone a little longer (might just be moisture from the strawberries or my oven). I’ve seen quite a few people ask about using applesauce so I just wanted to share my experience. Definitely recommend trying it!
Thank you for sharing, Amanda! I was hoping someone had success with applesauce!
I didn’t have any strawberries but had blueberries and blackberries. Turned out amazing! Thank you for sharing and I can’t wait to try with strawberries next. :)
Wonderful recipe! Used this for my daughter’s first birthday- as cupcakes! I substituted 1/2 of the butter for apple sauce and used slightly less sugar and they were delicious. Thank you.
About how many cupcakes did the batter make? I was going to attempt the same thing. Also, how long did you cook them for?
I just finished making the cake and it is to die for. I highly recommend this recipe. Mine looked just like the picture and super moist. I will probably make it again next weekend for a few guest that will be visiting from out of town.
This cake was divine…I just finished making it. I left out the lemon zest and added a splash of almond extract…delish. Thanks for sharing!!!
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I have made this cake twice since Wed! Wed I brought it into work for a birthday – and it was gone by 9 am. That was a record. Then I baked it for Mother’s day (along with 2 other cakes) and this didn’t have one crumb left over. It was a huge hit! Thanks for this!
Made this and loved it, Sommer! Thanks so much for the wonderful recipe.
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This was AWESOME. The flavor was to so good think I could have eaten the entire thing myself. Thanks for sharing.
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I have been looking for a strawberry bundt cake recipe for a long time. I’m so making this next time I get strawberries. Thanks so much!
I pinned this quite some time ago and finally made it today for a Memorial Day picnic…it was awesome! Thanks for sharing!
I hate to ask but I can have anything I want as long as I can break down carbohydrates,sodium fat etc. do you know what they are or where I can find it or I can add up all these ingredients . myself and divide by 12 lol Can’t wait to make it! Thanks for sharing on YOUR WALL
Hey Eunice,
Here is a recipe nutritional fact calculator you can use: http://caloriecount.about.com/cc/recipe_analysis.php
I usually cut this into more than 12 pieces–I just find that 12 is the standard # of servings for a bundt cake.
If you cut it into 16 pieces it’s around 358 calories per serving. If you substitute one of the sticks of butter for apple sauce, it cuts out 50 calories and HALF the fat. …I like the buttery flavor though.
I made this cake exactly as the recipe says and it was DELICIOUS! My co-workers (who I bake for often) said “This is the best you have EVER made.” My husband rarely eats sweets and he ate several pieces after I forced him to try it. I think this recipe would also work great as a plain lemon cake, or raspberries instead of strawberries. Thanks for a great recipe!
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Just made this and it is so moist and delicious! THANK YOU for sharing!
Hi, this cake looks incredible! Just a quick question? There really isn’t any baking powder in this recipe? It’s really baking soda being used here?
Thanks! I think I’m making it this weekend with blackberries!
What a wonderful cake for summer. It appears others agree with me as well. It appears that the batter only comes about halfway in your pan. My bundt pan is an 8″…should I not use all the batter so that it doesn’t go over the top.
Hi Karen, I would put it in two pans so it doesn’t spill over the top.
Excellent recipe! I followed it to a tee, and it came out perfectly! I did use crisco to grease the pan and had no problems with it coming out! A big hit! Thanks
I made this yesterday – didn’t have a bundt cake pan, so I made them into muffins. They were a huge hit – delicious, so moist and tasty! Thanks for sharing!
Thank you so much for sharing this recipe. I just made it today & WOW it’s delicious and beautiful. I followed your directions to the T as you said. I also really appreciated the common mistakes article you posted this really helped out a lot. Especially since I consider myself more of cook then a baker, but after mastering this I think it’s safe to say I am good at Art and Chemistry, lol.
Nicole, I’m so glad to hear it! Baking is a completely different mindset than cooking. :)
I made this recipe as cupcakes, they turned out wonderful. I also used this recipe to make white cake/chocolate cake swirled cupcake for my daughter’s fourth bday at school. This is a great alternative if you want cupcakes without icing. I used the Fage greek yogurt which made a really thick batter, so when I made the two batters I made half the recipe in one bowl (One stick butter, 3/4 cup sugar, 2 eggs, 1 1/4 c flour, 1/4 tsp each soda and salt, 4 oz yogurt) and the chocolate half in another bowl (One stick butter, 3/4 cup sugar, 2 eggs, 1 c flour, 1/4 c cocoa, 1/4 tsp each soda and salt, 4 oz yogurt). I’d even add more yogurt next time just to get a good consistancy to swirl the batters. Wonderful!
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This cake looks and sounds wonderful. I am going to find my puring shield for my mixer. I am glad to see you have a Classic. Someone wanted to get rid of my old Kitchen Aid and buy a professional. My 20 year old mixer works just fine. Thank you for the recipe. I have all of the ingredients.
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i tried this recipe as a cupcake and they turned out great! so moist and delicious. perfect for a summer day picnic!
I made this yesterday as written! It was fantastic….the whole family loved it! Thanks!
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I tried to make this cake last night. Thought I had read that regular yogurt was successful for someone in the reviews. Well my cake ended up falling flat :( Couldn’t get over how delicious the batter was so I tried it again tonight with blueberries and greek yogurt…..OMG!!! Amazing…I used vanilla and added some pure vanilla extract. I’m glad that last nights disaster didnt discourage me….this cake is AWESOME!!!!
I made this cake and brought it in for my co-workers. They absolutely loved it…some even asked for the recipe. All in all it was a hit.
Made this this week for my church group, they loved it! Posted it to my blog and linked back to you! Thanks for sharing!
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Found this recipe via Pinterest, and it was amazing! Will definitely be making again and experimenting with different fruits and yogurt flavors. Thanks for sharing!!
I have to comment….I’ve been baking this any excuse I get for the past 6 months. It’s my favorite!! I have made it for parties and even for a wedding. It never fails, people rave about it! Thanks for sharing!!
I made this cake to take to a 4th of July party. It was to die for. Sending out the link to everybody who asked me for the recipe. Some said it was the best cake they ever had. Most everybody came back for seconds and thirds! Followed your recipe exactly. Thank you!
I would love it, if you would share this, & any other recipes you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.
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Well it’s pretty in theory. Mine came out in a hundred little pieces. But it’s still delicious! Next time I’ll spray a little more PAM in the pan.
Oh no Joanna! Make sure to grease and flour next time.
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Does anyone know if you HAVE to use greek yogurt? Or if you can just use regular?
Hey Kate,
You don’t HAVE to use Greek yogurt, but drain the regular yogurt thoroughly to eliminate the extra moisture. :)
What is the best way to store this cake? Does it need to be refrigerated or can it be left out if covered?
What is the best way to store/travel with this cake? Does it need to be refrigerated or can it be left out if covered?
I just carried one on a plane in one of those plastic cake carriers! This cake can be left out on at room temperature for a couple days before it needs to go in the fridge.
This looks absolutely fabulous and I can hardly wait to make this soon!
Cut the sugar in half, and it was just perfect! Thank you for the recipe!
Thank you for the tip, Julia; I am going to do just that!
I was wondering how the cake would turn out if I use sour cream instead of greek yogurt? Any idea? I want to make this cake tomorrow.
I think that would work, Charlotte. Let me know how it turns out. :)
Sommer, baked this wonderful cake for our office luncheon yesterday and took a chance and used light sour cream in place of the greek yogurt (trying to use what I had on hand) and it was a hit-everyone loved it and turned out absolutely prefect. Next time I will cut down on the sugar as previous post did (Julia). Thank you for the recipe!
This cake is my new all time favorite! I have made it quite a few times now and I am making it again next week for our Mommy morning coffee at my house on the first day of school. I have added other berries as well, my favorite is strawberry, blueberry, and blackberry. :) Might add peach this time since I just got some wonderful peaches.
This is the second time I will be making this cake. It is so delicious; even better when it has been refrigerated. Definitely a keeper in our house!
Just made this cake and it was a huge hit!!!! Thank goodness for pinterest who brought me to your website. For anyone reading comments, this is a definite must!
I made this cake last week and it was amazing!! I want to make it for a work function soon, but one of my coworkers has a milk allergy. Any ideas how soy yogurt would work/taste as a substitute for greek yogurt?
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I have this cake in the oven now and an hour has gone by and it’s still a long way from being done. It seems maybe 325 degrees is a little low.?
I would really like to make this for my friend’s birthday and since I dont have a bundt pan I was wondering how essential it is ?
I have been looking forward to baking this cake for months now, and finally stumbled upon an abundance of strawberries. I really enjoyed making the cake, however thwart all change when it took 2k hours to fully cook! I’m not sure if it was because I used silicon bakeware or my strawberries were too juicy, but my cake is.sooooooo gushy and frankly discussing. I’ve only messed up one cake my entire baking career (an angel food I tested the doneness with a knife)! What did I do wrong? And I have aready decided to get rid of my silicone pan.
Hi Dominique, So sorry it didn’t turn out! It’s hard to say what happened without seeing it, but I’m not crazy about silicone bakeware either. The sides never develop a “crust” giving baked goods stability. That’s ok for small things like muffins, but I’d have to guess you are right about the pan being the culprit.
Same thing happened to me but I have a regular bundt pan. The base of the cake turned out beautiful but the top turned out like mush. I followed the recipe to the letter. Is there a way to fix it? Do I need to cook it longer? This is the first person who seems to have had the same problem. Suggestions??
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I’m going to try this. I will decrease the sugar a bit and some of the butter. I’m thawing out frozen berries for it. Let’s see how it goes…..
This reminds me of a basic coffee cake recipe. If you don’t have yogurt, sour cream can be substituted. I made this and I decreased the sugar by 1/2 cup and it came out great. My kids liked it although one of them didn’t like the softness of the fruit. But it’s a fruit, ya know? Kids…..
I love this recipe! It has become a requested item at gatherings! Could you divide this batter and bake in the disposable loaf pans and have it turn out the same?
On the fresh strawberry yogurt cake, can I use frozen strawberries since they are not in season here?
HELP PLEASE. On the strawberry yogurt cake, can I use frozen strawberries? Will it ruin the recipe? Also, can I use the baking soda that I keep to freshen the fridge to bake with? Finally, I have unbleached ap flour and cake flour, what is the accurate amount of cake flour, or should I use the unbleached?
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Stephanie Williams
Hi Stephanie, You can use frozen berries, just be sure to thaw and drain them first. The baking soda in the fridge has probably absorbed a lot of odors you don’t want in your cake–so I’d buy a new box. And go with the unbleached ap flour. Happy Baking! :)
Thank you
FANTASTIC: HEALTHY,BEAUTIFUL,TASTEFUL,SATISFYING! THANK YOU.
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I’ve made this bread several times and it is absolutely wonderful! Whether you drizzle the top with the lemon glaze or leave it off, it’s delicious. Very easy to make. I have a hard time just eating one slice…
Love it. Will try to experiment with the reduction of sugar, perhaps. Would love for the fruit to be more dispersed, so I may try to experiment with that too because I find the cake is slightly less cooked where the fruit clumps up. Also, I make it now with raspberries and substitute orange zest and juice instead of lemon. Always delish!
This was ridiculously amazing. I made this (didn’t even try it first on my own family) for my Bunco group this weekend (1/12/13). Holy smokes! I probably should’ve made 2. BIG HIT. I didn’t change up anything in the recipe. I had 1 slice the next morning with my coffee and I thought it was even better the next day. Can’t wait to make it again!
Excellent cake! Made this for my daughter’s13th birthday. Will be making it again. I did read the reviews and choose to use lesss sugar. Also the recipe has 325 and 375* in two different areas so I went with 375 since others had left comments about baking at 325 and it taking 2hrs. It was perfect in 1hr at 375. Thank you for sharing!
Hi Johnette, So glad you liked it! For this cake, I like to preheat the oven higher than the baking temp. I think it gives the crust a head-start to crisp up, so it comes out of the pan easily. That’s why two temperatures are mentioned in the directions. :)
I notice from your photos that you use 0% fat Greek yoghurt, rather than full-fat. Is there a baking reason for this? (I’m not sure what effect the extra fat would have on how the cake turns out.)
I love to make this cake! I might make it again soon, considering the strawberries I’ve got in my fridge!
Looks delicious! Do you use real butter?
Someone posted your recipe on my fb page. Walked directly to the kitchen ad started to mix,. So easy! Out of the oven now and so delicious! Cooked perfectly as per the recipe. Thank you so much!
Hi Gail, I’m so glad you liked it. This cake is one of my favorites. :)
This looks amazing. I’m going to try it this weekend. Has anyone tried making it as muffins though instead of a bunt cake? I don’t have a bunt cake pan.
Hi Courtney, You can definitely make it in two loaf pans if you have those. :)
I just made this cake and OMG!!! I could eat the whole thing! It is so good and moist; almost like a pudding cake. I only used 1 1/2 cups sugar instead of 2 cups and will probably reduce it to one cup next time. The strawberries add plenty of sweetness. I can’t wait to make this again for my family and friends!
I am so excited to make this. I saw in the comments that many people made cupcakes instead of the bundt cake. What temperature and approximately how long did you bake for the cupcakes?
I stumbled upon this recipe on Pinterest about a year ago, and it has become a favorite in my household! Thanks for a great recipe!
this was a fantastic cake.
I belong to a fruit and veggie co-op and I had bought 16 lbs of strawberries and was looking for a way to use up what I had left when I came across this on Pintrest.
the only changes I made to the recipe is i used GF flour and xathum, other than that I stayed true to what you wrote and let me say this is a super moist and flavorful cake.
I will be making this again, for sure.
Thanks for sharing
Can you tell me which GF flour you used, and how much xanthum? Thanks!
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I made this for potluck at work and it was quite delicious, although I found the consistency a little wet on top where the strawberries were. I think cutting down on the berries might help a little. I will definately make again! love the citrus kick!
Do I have to add the lemon zest?
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Does it have to be greek yogurt or could I use just Yoplait strawberry yogurt? Thanks
Might try this recipe this weekend! Also, love the Fiesta Ware colors!
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I made this tonight with 3 apples (diced) and a tsp of apple pie spice.. Delicious!. Great base recipe with so many possibilities! Thank you!
This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!
This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!
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Do you know if this works with soy yogurt? I am lactose intolerant and often unable to fet lactose free yogur other than soy in our small town.
Hi Monna, You know, I’ve never tried that, but I bet it would. Have you baked with soy yogurt before? That would be your best indication.
I made this for Easter using coconut milk yogurt, vegan butter and egg substitute. It was great. A huge hit.
I am going to make this cake for a party tonight. It looks so delicious!! I was just wondering, though, do you bake at 325 or 375? It says both in the description. Also, what kind of butter did you use? Regular or unsalted? And do the ingredients need to be at room temperature?
hi sarah,
this isnt my blog but i have made this cake and its delish!!!! you start with the oven at 375 then turn it down to 325 when you put the cake in. good luck!
sarah, i have been on a bundt making frenzt this month so in my experience i would say to let all ingredients (except eggs) sit at room temperature. it’s easier to cream the butter when it’s softer. happy baking!
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would like to make cupcakes for daughter’s 13th bday , just need how long to bake and temp.
Many thanks.
Yo
I would use the same temperature settings but start checking after twenty minutes, and then check again according to how done they are. (I personally would take a peek every 5 minutes or so until they get really close to being done.)
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I made this cake today and it was absolutely delicious! Definitely going to become a favorite. Thank you all the way from South Africa :)
Hi, I am with Sage Magazine and we would love to feature this in our April issue. Just let us know if you are interested. Thank you! [email protected], sagemagazineonline.com
Awesome cake, made my test one today. I want to take this to my family Easter dinner.
I think this would be good with some rhubarb too!
Just made this today and it looks great! If I don’t glaze the whole thing, could I freeze some of it?
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I don’t have a bunt pan but want to make cake. Couldn’t I use another type of pan? I have angel food size pan, and other pans for cakes.
i used two 9×5 loaf pans and baked them for 45 mins… they turned out perfect!! :)
if im making this cake the night before does it need to be refridgerated??
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Made this for Easter dessert and it was a hit! Thanks for the note about the thickness of the batter! Mine was the consistency of dough almost but it was super moist and yummy!
Can I use sour cream instead ot yogurt
Absolutely! :)
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Oh. My. Goodness. I made this cake last night as a test run for my husband’s birthday cake and it is so delicious! So easy and yummy! I will be making it many more times!
I noticed that a few reviewers commented on cutting down on the sugar. I’m wondering if those people had opted to use the vanilla yogurt instead of the plain that is pictured here. Since vanilla yogurt is sweetened, maybe that’s what put it over the top in sweetness. Just a thought. Mine is in the oven as we speak. Can’t wait to try it!
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I just made this with raspberries and it was amazing!! Thanks for sharing with us!
We planted 2 lemon trees and a lime tree this year . Our first time. We don’t know a thing about it . We just are going for it. If they grow they grow and if they don’t well, we tried. We also got 6 chickens . Hens. This is our second set. Our first set that was supposed to be sexed for us ended up being 1 hen and 5 mean roosters. He was in breeding his own. So I learned a valuable lesson. Buy your chickens from a reputable dealer only. The hen got sick and we lost her and I’m trying to get up the nerve to butcher the roosters. We named them. Never name your food. The hens we have now are adorable and are giving us 5-6 eggs a day. We will incubate some of these eggs for chicks and raise for butchering. So what I’m tring to say is go for it . We had no idea what we are doing. We are winging it. We have 15 acres and live on less than 5 of them the rest is trees and shrub. lOL. We plow with a lawn tractor a small field and have started planting our own vegetables this year. We have plants coming & up we have lost track of what some of them are due to storms washing away our signs. We will have to wait until harvest becuz we can’t tell from the leaves. We are not that familiar yet! LOL!
I made it this morning for my daughter’s birthday party this afternoon… I somehow figured out how much to use since I’m French and we don’t use the same measures… It was soooooooo yummy !! Thank you so much for the reciepe !!
Can you verify the oven temperature? At the beginning it states to preheat the oven at 325 and then in the recipe itself it tells us to preheat the oven to 375.
Thanks to your comment I just realized why mine browned on the outside, I forgot to turn the temp down to 325! Agh. It was still pretty good… Will have to try again.
Never mind….I re-read the recipe. :-)
Hi,
Thank you for posting this recipe. I hadn’t baked in years and fancied making something, so I tried this, using blueberries instead of strawberries as the shop didn’t have any! It worked really well though and got a lot of compliments.
I used golden caster sugar instead of regular sugar too, and it tasted lovely!
Thanks again
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This looks like the perfect cake for me to make this weekend, and I have all the ingredients on hand. Yum ! Looking forward to this one ; )
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Hi! I made this last night, but used orange juice/zest instead of lemon and loved it so much that I wrote about it on my blog! Thanks!
Measuringbliss.com
So there is no baking powder used in this recipe? just baking soda and plain all purpose flour? Looking forward to making this.
You got it Debbie!
I had some 2/$1 a pound strawberries that I didn’t want to go bad, so I whipped this up yesterday. Little did I know I was going to have company. My husband who wanted me to make some pumpkin pie bars (from a box) wasn’t to keen on me making this, but I told him to bad. He had three pieces. It was very good and went together smoothly. The greek yogurt made the batter VERY thick. I even had about 1/8 cup of regular vanilla yogurt.
I made this yesterday and it was delicious!!!
My family loved it!! I will deff make again!
I just made this cake..it turned out great but it stuck to the pan when I turned it over…any suggestions?
I just made this cake and when I turned it out, it stuck to the pan….any suggestions?
i had the same problem, it still tasted delicious, but any pointers would be great!
I’m going to be trying this recipe out tonight, but from previous experiences, I’m about positive it has to do with the overall thickness of greek yogurt. Mixing the yogurt with applesauce (or adding a little oil to the mix) has worked for me in the past so I’ll probably do the same thing with this
This is such a great recipe. I’m on my firth round of it. This time, I left the lemon out and added apples, bacon and cheddar. The best cake recipe ever. Thank you so much.
I finally got around to making this after being in my Pinterest feed for months, and I wish I wouldn’t have waited! It’s amazing :-D also, I made it with stevia so that the amount of sugar is cut in half and also about half the butter… Trust me there was no sacrificing flavor, only calories! I can’t wait to pass this on to my family. Thanks.
Made this cake last night and it turned out fabulous! I used the greek yogurt with the fruit in it, and just put the whole thing in (2 small individual containers). Also used 1 cups Splenda and 1 cup regular sugar. So good that I didn’t need any powdered sugar drizzle.
Thanks for a great recipe!
Made this last night. It was super delicious! I used both grease and flour and the sides still had some sticking going on.. am I no putting enough on?
hi
can i use regular whole milk plain yogurt instead of greek yogurt since thats all i have in hand right now.
The cake is in the oven. I had to use frozen strawberries and coconut sugar. I also just realized I used baking powder rather than baking soda! I’ll let you know what happens! I’m making it for a church board meeting my hubby is hosting tomorrow night. I have a feeling I will be baking another later on today! The batter tasted great ( I really enjoyed licking the beater!) even if it is not perfect I’m sure it will still taste good! I have to keep busy doing something as it is SNOWING OUTSIDE ! I think I had my flowers planted by this time last year!
This cake is so delicious. It’s also very easy to get right! It’s become my go-to cake and every time I make it I get rave reviews! Thanks for this amazing recipe!
I was wondering if this cake would be good for breakfast or is it more a dessert type cake? Thank you
Any idea how this would work to make cupcakes instead if a bundt cake?
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Just made this cake and it is delicious!!! It could be my favorite cake ever!
Looks like a great recipe but when you get to the ingredients they put a Tempura add that just won’t move so sad .
Have you ever baked it and put it in the freezer for later? I have an event coming up and I have a lot to make. Trying to make lots of things that can be frozen to free up the day of the event.
Kelly,
Did you ever try freezing this? I have the same question, I want to make it for an event in a few weeks and I want to prebake the desserts.
You can definitely freeze this cake. However, I would glaze it after it thaws for the best appearance. Happy Baking!
Sorry if someone has already asked this but I’m on my phone and unable to take all the time to read the comments. I don’t have one of those pans and I REALLY want to make this so can I use a regular cake pan? How long for the cook time and what temperature if I do. I was thinking about maybe making some extra strawberries with a tiny bit of sugar and let them sit over night so they get saucy and letting people pour some on the cake…okay idea? Or too sweet?
Hi Cassandra, It’s pretty sweet on its own so you may want to try it first before adding toppings. You can definitely make it in loaf pans or as cupcakes/muffins. The baking time will vary quite a bit, so your best bet is to start with 15-20 minutes and then watch it carefully from that point. Be sure to do the toothpick test in the middle so you’ll know for sure if its cooked through. Good Luck!
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I am making this for the second time now. I made it with raspberries both times and it is delicious – I haven’t tried strawberries yet. The batter is very thick as others have said, but the cake is SO moist when it is finished.
I sprayed the pan with Baker”s Joy and it came out no problem, and I have a more intricate bundt pan.
However, mine took WAY longer than an hour in the oven. Maybe 20 minutes longer – I have to keep checking it.
I am making this tonight as a donation for our school dessert auction tomorrow night. Sadly I won’t get a taste of it, but if the batter is even half as good as the cake…OMG, Delocious!!! I will definitely be making another to keep for my self very soon.
It went for $175 and it was Delish!
Can’t wait to try this. Of course, the Fiesta Ware makes everything better :-)
I made this cake for my book club!!! It smelled wonderful and was very delicious. I think they next time I bake it I will try sour cream. The combination of strawberries and the lemon was tasty.
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I am wanting to make this cake for mothers day. Would it be ok If i made the batter, went to church for two hours, and came back and put it in the oven? Would that effect anything having the batter sit that long?
Carla, I wouldn’t do that because the baking soda may go flat in the time you are gone. You could mix all your wet and dry ingredients in two separate bowls, then combine them when you get home…
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Just wanting to know is ‘all purpose flour’ plain or self raising flour and also is ‘powdered sugar’ normal or castor sugar…….thanks.
I made this cake last evening, it is superb!
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Wow, looks SO GOOD! But how did you get the bottom of you cake so flat?? Mine always puffs up during baking and never looks as pretty when served! :)
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Made this today for Mother’s Day…it was a big hit! It’ll be gone before the end of the day! I really enjoy baking, but I find that a lot of recipes are a huge waste of time and ingredients…this was a wonderful surprise. One question, my mom asked if I could make it with peaches next time, has anyone tried that? Thanks for the fantastic recipe!
Maybe is my dyxlexia kicking but this instructions are very confusing
Loved this cake! I cut the butter in half and subbed half a cup of applesauce. I also cut the sugar in half, because 2 cups seems a lot! I did not make the glaze topping. It was delicious even with my ‘healthier’ changes. It was a big hit at my Mother’s Day dinner. And got lots of compliments. i will be making this again.
I also made this for Mother’s Day…Easy, wonderful blend of flavors. My big mistake .. thought it said cool 10 minutes and tried to take it out. Needs the full 20 minutes. I took the leftovers to work and they all loved it!!!
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I have this in the oven now. The batter was thick and oh so yummy. It will be out of the oven in half an hour and I am so excited. Having a group of friends over for music and dessert later this evening. I didn’t notice till clean-up that my greek yogurt was fat free :( hope it is not a real problem.
How did it turn out? I was thinking fat free too.
Making this now; the batter is thick and delicious. The recipe is easy to follow and fun to make. Thanks for the recipe!
Made this today for our Memorial Day meal and it was amazing! It’s a keeper! Thank you for sharing.
not working. at all. batter was amazing but it’s not cooking in the oven. I”m using a 10′ Cake tin, it’s not cooking in the centre at all. A crust developed on the cake but the insides are all runny and liquified. I followed the instructions to a tee and i’m very upset about this
HELP!
Not sure why this didn’t work for you! :( I made it a couple days ago for a family get-together and it turned out perfect! Try again, ok? If it turns out the 2nd time, you’ll be glad you tried again. It’s soooo worth it! Good stuff!
Just a question–can this cake be frozen for future use????
wondering if anyone used rhubarb for this recipe
do you have a carb count on this recipe?
Hi Liz,
Here’s a good nutritional facts calendar to plug-in recipes: http://recipes.sparkpeople.com/recipe-calculator.asp
So i Just finishing making this cake but haven’t tried it yet, looks delicious though. However, when I let it cool for 20 minutes, it flattened. It has rounded and puffed up in the oven and as soon as i put it to cool, it flattened a little.
I did not use a bundt pan so im not leaving it upside down…..maybe this cake is only good with bundt pans?
Thanks for the recipe! My mom had really reccommended this one to me!
this is confusing; one place you said to heat over to 325 then later it said 375. This is a huge difference. Please confirm heat temperature before I waste my money.
Thank you
Phyllis – it says in the instructions to preheat your oven to 375 and to turn it down to 325 when you put the cake in.
Phyllis,
Yes as KLEE said, in the instructions I have you preheat the oven to a higher temperature, then lower the heat to help form a good exterior crust without over-baking and drying out the cake. :)
Awesome! Just finished my first piece and getting ready to start on my second.
Just made the recipe today! Very delicious! I think I will play around with different berries or fruit next time. The instructions were easy, although I did have to read them twice before starting. I was thrown off by the different temperatures at first. Start at 375 and then lower to 325 before putting in. This cake is super moist!
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Absolutely amazing!!! Took it to a BBQ and everyone loved it! I received so many compliments and it was actually very easy to make. I plan on making it again this weekend but with Blueberries (dad’s fav) for Father’s day. Thanks for the great recipe!
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I’m looking to do a fresh strawberry cake for a layer on a wedding cake….do you think this recipe will work? It’s going to be the 16″ bottom layer of a 3 tiered wedding cake.
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Hi i just wanna ask can i use frozen strawberries instead of frech strawberries?
A friend of mine made this with strawberries and it was delicious. I made my first one using a pound (after seeding) of fresh apricots and it turned out great! I love the yogurt and lemon in it. I’ve been searching high and low for something to do with fresh apricots, so this is definitely a keeper.
I also want to mention the directions were good. I did mess up and only use 2 and 1/4 c of flour, but it didn’t make any difference. Maybe the apricots are not as juicy – they weren’t overripe. I used a bundt pan and followed the temperature directions as written.
Made this for the second time. My wife just loves it! Is there an easy way to
Freeze this cake? Great recipe!
Pete, wrap it well with plastic wrap , then foil. :)
I made this cake today..it tastes delicious but didn’t rise at all?…not sure what I I’d wrong. Any thoughts?
Madeline, you may need to replace your leavening agents. Things like baking soda and baking powder lose their lift power over time.
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Does this call for unsalted butter sticks or salted :)
you should always use unsalted when baking :)
Made this for our Fourth of July Bar-be-Que…Fabulous! Rave reviews and seconds all the way around the table. Thank you for sharing.
This cake was excellent! I used frozen blueberries and the cake was a huge hit! Thank you for sharing!!!!
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I made this cake for 4th of July festivities and it was a huge success, everyone loved it! I did use sour cream and salted butter in lieu of yogurt and unsalted butter b/c that’s what I had on-hand but the cake still turned out wonderful. I already have requests to make this again. Thanks for this awesome recipe!
WOW! I am a beginning baker (at the ripe old 40 something age). I followed the recipe to the tee and my pictures matched yours each time!! Thank you so much for sharing the recipe and the pics! My family and I loved it! It turned out GREAT!
I just wanted to come and tell you how much we love this cake! I’ve made it at least half a dozen times and it always receives reviews. Thanks for sharing the deliciousness :)
can’t wait to try the cake – meeting some friends at Marco Island in a couple of weeks and this will go with me. Also, my email and provider have changed, do I need to resubscribe for the newsletter?
The batter was AMAZING!! I cannot wait to taste the cake…I used fresh blueberries instead of strawberries though.
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I used store-bought strawberries and measured out the recommended 12oz. I would suggest just using the whole 1lb. package though because I found that my cake didn’t contain enough strawberries for my taste. Overall, I was pleased as this cake was very delicious and moist!
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I just pulled this cake out of the oven and it smells awesome! It cooked beautifully in my new Bundt pan. Can’t wait to taste it!
Made this for a family event and everyone loved it! I used coconut oil in place of butter, reduced the sugar to 1 1/2 cups, and replaced half the flour with whole wheat. Even with the healthier changes it was moist and delicious!
I tried this with peach instead of strawberries – perfection!
Absolutely Delicious. I cut the sugar down to 1cup and cooked for 45 minutes. The whole family loved it. Definitely a keeper.
Great cake, made it before…this time the top of the cake collapsed….what do you think I did wrong?
Wow, I just made this, and I gotta say, this is an OUTSTANDING recipe. This cake turned out *super moist* with great flavor & with a lovely & subtle tang from the lemon – delicious! Thanks again!
This recipe looks so tasty I can’t wait to try it, just one problem: I don’t have a Bundt pan! What size cake tin can i use instead for good results?
I would try two bread pans. :)
Can i use strawberry greek yogurt? And do you think it would work with crushed pineapple added in the batter? Thanks! Sounds amazing!
Hi Cindy, yes to both questions!
Made this a few weeks ago for my beloved Pastor and wonderful wife…it was a hit.I am making it once again tonight for my hubby.
Amazing recipe,thanks for sharing!
I just have a question: i did not use the bundt pan,so I used a regular round pan (an aluminun one) and when i turned it out,a thin layer of the cake was left there…it didn’t destroy my cake,but the appearence could be prettier.
Any thoughts on how to avoid this?
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Thank you from the bottom of my bundt pan!!! I love this recipe and have made is several times, always with the same results – everyone LOVES IT!!!!!!!! Trying it again today with peaches and blueberries mixed. I can’t wait to cut into it :)
I made the cake tonight…i think it came out a little to wet..maybe i use too many strawberrys…all n all…i do like the cake…very good flavor.
I’ve made this cake several times now and LOVE it. As does everyone who has tasted it. I recently made it into mini cupcakes, (without the fresh strawberries) with lemon cream cheese icing. YUMMY!!!!! Big hit. Thank you for my new go-to cake.
Can I use another type of cake pan on this ? I don’t have a bundt
Have you ever made it as cupcakes or put frosting on it? My daughter wants strawberry cupcakes for her birthday.
I just made this, this morning using blueberries instead… (hubs is allergic to strawberries) and it was AMAZING! I was testing this recipe out for our upcoming vacation to Colorado and it will be perfect! SO glad to have found this recipe! DELICIOUS and EASY for this I-love-to-cook-but-not-that-great-at-it chef. :)
Have made this recipe several times with raspberries. Love it even better.
In the oven as I write! Do you think the cake will last 3 days before eating or do you think it is best to freeze? Any thoughts as to if I should keep it in the fridge or not if I don’t freeze? Thanks!
Hi Candice, It should be fine for 3 days in the fridge. Hope you like it!
Is there a way to make this with frozen strawberries?
I made this for a Dessert, for friends that were coming for Dinner, and it turned out just what the photo looked like. It was a hit, and I am going to make it again this next weekend for other friends.
Thanks for sharing.
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Can you make this with blueberries instead of strawberries? I wanted to make it for a gathering but I have someone coming that is allergic to strawberries
Absolutely!
Tasty – kids loved it! Took way longer than 60 minutes (maybe 75-80?) and stuck to the bottom of the bundt even though it was greased. Should I have kept at at 375 longer? I preheated it until it reached that temp – then changed it to 325 as directed) right as I put it in.
Only changes: I used a 1/4 cup less of sugar and 10 (versus the 12) oz of fresh strawberries.
Also glaze didn’t dry all professional looking like yours!
Any suggestions?? Still delicious!
Where’s the nutritional info?
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Just wondering if this cake can be frozen for later eatin’? Thank you looks delicious!
Can I use a different pan, don’t have a bunt pan.
Hi Melissa, you can make it in two loaf pans and bake around the same length of time. Good luck
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I didn’t read the part about turning down the oven until the cake was in for approx 40 minutes. What effect will this have on the end product? I will probably know by the time you can reply, but i put a lot of love into making this and am hoping it can be salvaged. I turned the oven down to 315 just to hopefully help the situation out.
Delicious! I used orange zest and freshly squeezed orange juice instead of lemon, blueberry yogurt instead of plain Greek yogurt, and baked in mini loaf pans for 40mins. I’ll be making this again. Thanks for the recipe!
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We had friends over for dinner yesterday and I made this for dessert. I used plain Greek yogurt and reduced the sugar by 1/3cup and it turned out amazing! I saw that some people had trouble with it sticking so I greased and floured the heck out of my pan and had no issue. Will definitely be making again, and experimenting with different fruits. Thank you for sharing!
Delicious! Baked up perfectly and the whole family loved it. My son always wants strawberry cake for his birthday and I have yet to find one that I really like. This one has potential to be tried as birthday cake later this year!
This is delicious! Mine got darker on the outside than yours which wasn’t as visually appealing. Any suggestions? I tried taking the next one out earlier but it wasn’t done.
Hmmm…. it makes me wonder about your bundt pan. Is it very old?
I have made this cake 4 times and it is delicious but I can’t get it to stop sticking to the bottom of the pan so I have a mess!! I do grease and flower and my bundt pan is not very old. Any other suggestions?
Hmmm… my bundt pan is a Wilton and has a heavy non-stick seal. The main reason why a bundt cake might not come out of the pan (other than not greasing and flouring) is not letting it rest in the pan long enough. Make sure the cake rests AT LEAST 20 minutes before flipping. If you are doing that and are still having a problem, try letting it sit for 30 minutes or so. Also, some people really love Bakers Joy non-stick spray for pans. Hope this helps!!
How many cups is 12 oz. of diced strawberries? I buy strawberries from the farmer’s market and they are not in packages with oz. listed on the front. Thanks!
8oz = 1 cup, so therefore 12oz = 1.5 cups.
Wow! Just made this cake and have yet to try it, but it came out beautifully. Just like the picture! Can’t wait to try it. Thanks!
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I’ve been waiting long enough for a good excuse to make this cake and what better excuse than a family barbecue! I will be baking it tomorrow!
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After reading all the comments about the difficulty of this cake sticking to the pan, I did what I’ve found to really work. After greasing the Bundt pan with shortening, I use purchased, plain regular breadcrumbs instead of flour. Since I discovered this method, I’ve never had any problems. Thank you for this cake recipe! So delicious! Have used blueberries, too!
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Could you use splenda in place of the sugar?
Hi Alicia, I don’t ever use Splenda, but you could certainly try it! If you do, let me know how it turns out. :)
This is cooling off as we speak! Smells great and looks fantastic. .mine is a bit darker and strawberries didn’t completely sink to bottom! Can’t wait to taste it at bunco today! !!!
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Made this today for my family. It came out way too lemony. It almost tasted like a lemon cake with some strawberries rather than a strawberry cake. It might be helpful to list what size lemon to use in the recipe and exactly how much zest (in Tbsp) Apparently a large lemon is not correct. Overall great cake, excellent consistency, but too much lemon.
Delicious. Made a few changes though. Used orange zest and freshly squeezed orange juice instead of lemon. used 3 strawberry GoGurts instead of plain or vanilla because that’s all I had on hand. And I don’t have a bundt pan so I used 9×13 instead. Same temp. Took 30mins in my oven.
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Hello!
First of all, thank you for this wonderful recipe, your cake looks amazing and its been on my mind for a while. I have some friends over tonight, so I decided it is a good occasion to try it.
I am in Europe, and it took me some time to convert everything to grams, ml and Celsius… the only thing I could not measure was the strawberries. My cake turned out way too wet, and it took forever to bake through. I will have to introduce it as a ‘strawberry lemon pudding’ I guess, but it still tastes amazing.
While making it, I couldn’t believe how little flour you use, but I decided to stick to the recipe. Next time will put less strawberries and more flour I guess.
Thank you!!!!
Looks amazing. Has anyone tried it with frozen berries? Does it work with frozen strawberries just as well?
Thanks!
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I stumbled upon this recipe about a week and a half ago through the I Heart Naptime blog (old post), and I used it for a cake bake-off contest with my friends. Though our cake had 2 other flavors along with this one, I have a sneaking suspicion that this strawberry cake is the reason we won the taste category by more than double the points. It was incredible! I’m typically a chocolate only type of girl-I don’t usually even waste my time eating any other flavors of cake, ice cream, desserts in general. However, I have been pretty much dreaming about this cake since I made it, and I am desperate for a reason to make it again (a reason other than ‘I just desperately want it,’ because that would result in my eating the entire thing all by myself which probably isn’t the best plan)!
Wow Ashley, that’s awesome! Thanks for stopping by to share. :)
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Thank you so much for this recipe, it’s one of my favorite desserts now! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie :)
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hi! Looks like i’m a few years late on trying this recipe! :) I got some strawberries and greek yogurt from Costco because for some reason I thought I could ingest 32 oz of greek yogurt??? the costco disease – i have it. Buying random stuff in bulk. anyway, i digress. I made this recipe using FAGE greek yogurt 0% from costco. I also pulsed the strawberries in a food processor so they were tiny pcs…this yielded a pink color through the cake. The batter was thick but the cake baked perfectly after 1 hr and 10 mins.
I learned a trick – instead of greasing and flouring a pan, i use a mix of cinnamon and sugar instead of the flour. (cinnamon doesn’t necessarily go with strawberry but i did it anyway)…
then i took the cake out of the oven…let it sit for a few mins, then emptied it. The cinnamon sugar gives a nice sweet crisp crust on top.
then after cooling i added the icing.
Thanks – perfect recipe.
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Is it ok if I put the usual yogurt instead of Greek yogurt ? And how tsp of vanilla should I put ?
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I made this today and I absolutely love it!!! I ran out of white sugar and had no strawberrys…so I used brown sugar cup for cup and used my homegrown frozen raspberries instead!! Goodness knows I have a full freezer of raspberries!!
Turned out very very moist almost two wet to believe that after an hour it was cooked through… But afterwards it cooled and I iced it, the cake was delicious!! Seeing this was my first bundt cake I was surprised at the results!!!
Thank you for your wonderful recipe, definitely will make it again!!!
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I made this cake last night, and it was divine! Everyone raved about it. The batter is on the thick side, and I was worried that it wouldn’t bake properly- but it did, and it was delicious!
Have you ever made this in cupcake form? If so how much would you fill the liners and how long would you bake it? Would you still do the 375 then reduce to 325?
I’m baking this cake as I write this. I thought this would be a great cake for a potluck but now I’m not sure. It’s already taken 10 min. longer than recipe called for and is still not done. I’m hoping it turns out because it looks great. But next time I will just preheat to 325 and bake a little longer.
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Thanks for sharing your thoughts about good clairvoyance. Regards
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I was wondering if anyone has tried to make muffins instead of the bundt cake. This would be a great snack at sports tournaments! I also thought about not mixing strawberries into batter, but rather placing them on top after batter is in pan. Maybe that will keep them from sinking so much. Any thoughts?
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Hi
A quick question can it made in a normal cake tin instead of bundt as I don’t have bundt tin
Thanks
Hi Sukaina, I believe so, but I never make it that way. If you look through the comments, it would appear other people have tried that.
Oh MY HEAVENS! This is cooling right now. OH MY! IT smells SOOoooooo GOoooood!!! I used sour cream in lieu of yogurt and I think it turned out just fine.- of course that’s just trimming the bottom off level.. you know for quality control. ;) Excellent recipe! Baking time was spot on- but I also use a secondary oven temperature gauge because I find my oven is about 10-15 minutes behind the beep that tells me it’s at temperature. It’s alleviated a lot of frustration on under and over baking.
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How could anyone look at this cake and not want to make it immediately.
The recipe is great. I hope you don’t mind if I adapted it for my blog. I just couldn’t resist :) I used raspberries instead of strawberries. It works just as well. Keep up the good work :)
I made this cake over the weekend…..it is FABULOUS! I suggest that you absolutely make it as instructed and use REAL butter. I will be making it again next week when we have out of town company.
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This recipe is to die for. I love it. I made some changes I used no lemon juice or lemon zest and instead of the glaze u suggested in I did a rum creme glaze.
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Today was my first time baking bundt cake. I followed your recipe and the end result was amazing! I did have to increase baking time because the toothpick did not come out clean when I tested it at the 60 minute mark. That may have to do with the area I live or some other baking magic I don’t understand yet.
Anyway, the cake is so delicious, my son said it was the best cake I have ever made. Everyone loved it!
Thank you so much for sharing this recipe.
Hi, I just baked this accordingly as a bundt cake and it came out delicious! I was wondering if I baked this in 9 inch round cake pans, would it come out ok? I need a recipe for my sons birthday cake!
I baked this yesterday as a thank you gift for a friend. As it was my first time baking it, I followed the recipe to the letter. It took 70 minutes but otherwise everything was fine. My friend’s verdict: “Make it again!”
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I made this cake for the very first time yesterday,. I did not deviate from the recipe one iota and the cake was absolutely delicious. This will be added to my list of favorite cakes to make. It’s moist and has such a delicious flavor!!! Everyone else in the house loved it as well.
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Hi!! I LOVE THIS RECIPE!!! I’ve made it so many times I can’t even count. Thank you!!! Quick question– have you ever substituted cranberries for the strawberries? Wondering about making it into a Christmas dessert :)
Hi it looks so nice. How many grams is 1stick of butter.
Thanks
Charlotte Potgieter
How many grams is 1 stick butter. My email was wrong spelled the first time.
Thanks
Charlotte Potgieter
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Can you use frozen strawberries for this recipe?
Has anybody used 2% Greek Yogurt? That is the one I have at home right now and was wondering if it will make much of a difference.
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Just finished making this and it is delicious! I was really worried about the thick consistency of the batter even after reading that it would be ok, but you were right, it turned out fine! The cake is so moist and perfect! I added a tablespoon of butter to the icing because it was super thick and not pourable at all, but otherwise I didn’t change a thing about the recipe. I will definitely be making this again…now time to go get another piece ;)
Absolutely delicious!
Made exactly as written. I will definitely make again!
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Can someone please tell me if this cake has to be refrigerated or can you leave it at room temperature?
Hi Maryann! You can leave it out on the counter for up to 3 days, then it needs to go in the fridge. :)
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I’ve made his cake before and it was amazing!! I’m wanting to try it again for a baby shower but will need to make it the day before…does it keep well overnight? Should I store it in the refrigerator? What are your tips!
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I have made the strawberry yogurt cake twice, and made a third time with blueberries. All I can say is YUM! It’s the next cake for our school bake sale I can’t wait to Make it again. Thank you for the recipe it comes out perfect every time!
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I’ve made this a few times now, exactly as the recipe states, and it’s delicious! Could I use the same recipe to make them as cupcAkes? Any changes to time or temp?
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Just put this cake in the oven….. The batter smells delicious and has a wonderful texture! My first recipe of yours and guaranteed it won’t be my last! Thank you for sharing this beautiful cake!
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I would like to use a different pan. Could I use this recipe for cupcakes or bread pan? Would I change temperature or time? Thanks!
Any thoughts on substituting blueberries. I have made this cake and it was wonderful! Was thinking of trying with blueberries for Father’s Day as hubby loves blueberries.
Hi Casey!I actually have a “blueberry muffin” bundt cake recipe that’s pretty spectacular! Find it here: http://www.aspicyperspective.com/blueberry-cake/
I was so looking forward to this cake since the batter was fluffy and downright delicious, but when I pulled it out of the oven it started sinking in the middle, and sinking, and sinking more. Then when I flipped it to cool, the top was a mushy mess that collapsed. It’s definitely cooked all the way through, but has far too much moisture to hold up in the end. I followed the author’s advice and didn’t worry about the moisture, but it needs some tweaking before it’s a reliable recipe. But boy oh boy, the flavor is fantastic. Despite the structural failure, I’m still looking forward to icing what’s there and trying a piece for dinner later. Work on the moisture bit and this cake is the bomb!
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I substituted regular sour cream for the yogurt and it turned out delicious. The batter was thick, but not overly so, and filled my 10 cup bundt nearly to the top, so I was worried, but it didn’t overflow. It took about 10 extra minutes in my convection oven before I got a clean toothpick. When I ate a slice, I thought it could even have gone an extra 5 for a total of 15. I also doubled the glaze, with another cup of powered sugar and some heavy cream. I may have used more strawberries too!
pictures! https://www.facebook.com/carollyates/posts/10207065096649656
Hi,
I’v made this cake twice & I must say holy mackerel this is the best cake, so good I couldn’t stop eating it. It turned out perfect . I used sour cream instead of yogurt just because I didn’t have any.
I also used your magic release for cake pans. Have tons of plums on our tree so going to try the plum cake on your site. Thanks ever so much for great receipe ‘s.
Hi! I have made this cake before and it is delicious but I’m wondering if you think using blueberries would work just as well as strawberries.
Would this cake work with vanilla Greek yogurt?
Hi Tami,
Absolutely! :)
Thank you so much for this recipe. Just made it and it is absolutely delicious and so moist. I just had one 5oz tub of yogurt, so I completed it with sourcream. Next time I will use rasberries instead.
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Does this cake need to be refrigerated? Just made it and will serve in 2 days.
Hi Tulan!
You can leave this cake out on the countertop for 2-3 days, well covered. However, if the air is very moist in your climate, I would refrigerate it just to be safe. :)