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Fresh Strawberry Yogurt Cake

The most amazing Fresh Strawberry Yogurt Cake you will ever taste!This moist and tender Fresh Strawberry Yogurt Cake will make your day. Guaranteed!

Fresh Strawberry Yogurt Cake - Our Most Shared Recipe!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!

Fresh Strawberry Yogurt Cake

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!

Moist Fresh Strawberry Yogurt Cake

To prepare Fresh Strawberry Yogurt Cake:

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

Fresh Strawberry Yogurt Cake - Step 1

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.

Fresh Strawberry Yogurt Cake - Step 2Fresh Strawberry Yogurt Cake - Step 3

Pour the batter into the Bundt pan. Lower the oven temperature to 325 degrees F and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Fresh Strawberry Yogurt Cake - Step 4

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.

Strawberry Yogurt Bundt Cake

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Fresh Strawberry Yogurt Cake

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces plain or vanilla, Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 cup powdered sugar

Directions:

  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. 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 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. 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 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake--don't worry about the thickness of the batter.

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470 Responses to “Fresh Strawberry Yogurt Cake”

  1. wannafoodieposted May 22, 2010 at 4:04 am

    So pretty! And I bet it tastes just like summer. :)

    Reply

  2. The Cilantropistposted May 22, 2010 at 6:24 am

    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. :)

    Reply

    • judy — March 28th, 2015 @ 10:46 pm

      can u use gluten free flour for this recipe?

      Reply

    • Joni — April 13th, 2015 @ 5:55 pm

      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?

      Reply

      • Sommer — April 15th, 2015 @ 8:28 am

        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.

  3. Sharlene (Wheels and Lollipops)posted May 22, 2010 at 7:00 am

    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 !!

    Reply

  4. denise @ quickies on the dinner tableposted May 22, 2010 at 7:05 am

    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 :)

    Reply

    • Kim Turnley — September 7th, 2012 @ 4:47 pm

      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!

      Reply

  5. janelleposted May 22, 2010 at 8:03 am

    OMG OMG I am so making this. Wow. And your pics! I lovey your site—am RSS and adding Twitter now;))).

    Reply

  6. Cherineposted May 22, 2010 at 8:14 am

    Gorgeous cake, looks so moist and yummy!

    Reply

  7. Girl Foodieposted May 22, 2010 at 9:54 am

    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!

    Reply

  8. Chef Dennisposted May 22, 2010 at 10:28 am

    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

    Reply

  9. Jenniferposted May 22, 2010 at 12:49 pm

    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?

    Reply

    • Debbie — May 24th, 2012 @ 2:10 am

      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

      Reply

  10. A SPICY PERSPECTIVEposted May 22, 2010 at 1:05 pm

    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!

    Reply

  11. Stellaposted May 22, 2010 at 1:15 pm

    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…

    Reply

  12. Cookin' Canuckposted May 22, 2010 at 1:56 pm

    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.

    Reply

  13. Maryposted May 22, 2010 at 2:50 pm

    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

    Reply

  14. Sophieposted May 22, 2010 at 4:40 pm

    A georgous & refreshing Bundt cake!!

    STUNNING FOOD!

    Reply

  15. C and C Dishposted May 22, 2010 at 5:05 pm

    OH My…this cake looks wonderfully yummy=} You can tell by your pictures how moist it is, it looks so good!

    Reply

  16. lauraposted May 22, 2010 at 5:52 pm

    Beautiful Sommer! I love yogurt cakes and we are also enjoying berries from a farm down the street – will have to try this!

    Reply

  17. citronetvanilleposted May 22, 2010 at 8:58 pm

    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!

    Reply

  18. Kaitposted May 23, 2010 at 1:56 am

    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.

    Reply

  19. Devakiposted May 23, 2010 at 3:43 am

    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

    Reply

  20. Morellocherryposted May 23, 2010 at 5:24 am

    that looks so refreshing and delicious !! i want some now!

    Reply

  21. Beckyposted May 23, 2010 at 1:23 pm

    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. :-)

    Reply

  22. Rickposted May 23, 2010 at 1:43 pm

    You can see how moist it is from your pictures. It looks so good! Great summer breakfast treat.

    Reply

  23. Rubyposted May 23, 2010 at 2:07 pm

    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…

    Reply

  24. ceeceeposted May 23, 2010 at 2:34 pm

    I was going t make a strawberry layer cake but this one looks so good I may use this!

    Reply

  25. Food Loverposted May 23, 2010 at 9:10 pm

    yum, yum, and yum :D
    can't wait to try it :)

    Reply

  26. Linn @ Swedish Home Cookingposted May 23, 2010 at 9:42 pm

    What a cake! It is mouthwatering. I love that strawberry season finally is here.. Ahh.

    Reply

  27. sweetlifeposted May 25, 2010 at 4:45 am

    beautiful cake, love all the strawberry bits peeking out…yum, I always think I can farm also, then hubby it like "ya whatever"..

    sweetlife

    Reply

  28. Momgatewayposted May 25, 2010 at 3:01 pm

    This would be lovely to bring to a pot luck–so beautifyl!

    Reply

  29. Shirleyposted May 30, 2010 at 9:18 pm

    Those berries are gorgeous! What a great way to use them.

    Reply

  30. Amyposted June 1, 2010 at 10:56 am

    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.

    Reply

  31. Shea M.posted June 1, 2010 at 2:54 pm

    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!!

    Reply

  32. A SPICY PERSPECTIVEposted June 1, 2010 at 5:11 pm

    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!

    Reply

  33. Jennifurlaposted June 1, 2010 at 9:53 pm

    That looks divine, I just recently discovered using yogurt in things. I will try this recipe soon.

    Reply

  34. OLGUISposted July 13, 2010 at 1:05 pm

    wow a yummy cake.
    I made long time ago a strawberry cake,but this looks great.
    Regards
    olga.

    Reply

  35. FashionFoodFataleposted July 18, 2010 at 9:37 am

    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

    Reply

  36. ClickandCookRecipesposted July 19, 2011 at 1:04 pm

    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!

    Reply

  37. Melissa Phillipposted July 19, 2011 at 1:54 pm

    Oh my goodness! This looks amazing!!!!! I think I might send Shane to the store so I can make it now :)

    Reply

  38. Subwoofersposted July 21, 2011 at 2:53 am

    Great Summer Dessert

    Reply

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  41. Sarahposted September 26, 2011 at 2:32 pm

    This cake looks absolutely delicious!! I love love strawberries. Is there a way to make it without so much butter?

    Reply

    • joyfiance — January 24th, 2012 @ 8:26 pm

      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.

      Reply

  42. Sarahposted September 27, 2011 at 9:11 am

    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.

    Reply

    • Amanda — February 4th, 2012 @ 10:06 am

      Thanks for these tips for subs. Will try with the ww flour and canola!

      Reply

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  45. Ellenposted January 5, 2012 at 9:52 pm

    ANYONE who uses Fiesta Ware…well, I’m an instant fan! And the cake looks divine.

    Reply

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  49. EveCposted January 14, 2012 at 4:36 pm

    I made this today and its absolutely delicious. I added a dash of vanilla. I could eat the whole thing in one sitting.

    Reply

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  51. joyfianceposted January 24, 2012 at 8:23 pm

    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.

    Reply

    • Judy Robbins — March 19th, 2012 @ 6:52 pm

      How was this when you made it with applesauce instead of Butter?

      Reply

  52. Marianposted January 26, 2012 at 11:47 am

    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??

    Reply

    • Sommer — January 26th, 2012 @ 12:44 pm

      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!!

      Reply

    • Eyemme — August 7th, 2014 @ 3:27 pm

      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!

      Reply

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  54. jennposted February 3, 2012 at 11:51 pm

    147 calories for a piece of yummy cake??? I’LL TAKE IT!!! =]

    Reply

    • Brandi — March 3rd, 2012 @ 12:37 pm

      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 :)

      Reply

  55. Kimberlyposted February 5, 2012 at 3:03 pm

    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!

    Reply

    • Sommer — February 5th, 2012 @ 3:25 pm

      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!

      Reply

  56. Patti Wiseposted February 6, 2012 at 6:40 am

    Looks great…. I am definately going to give this a try

    Reply

  57. Deanna Edwardsposted February 7, 2012 at 5:38 pm

    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!

    Reply

  58. Barbara Wellsposted February 8, 2012 at 12:44 pm

    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!

    Reply

  59. jjviolinposted February 8, 2012 at 7:22 pm

    Hey I really would love to try this recipie. If it’s alright, I’m going to print it off. Thank you so much!

    Reply

  60. Hollyposted February 13, 2012 at 9:16 pm

    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!

    Reply

  61. Debposted February 14, 2012 at 9:58 am

    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!

    Reply

  62. Lystessaposted February 21, 2012 at 1:19 pm

    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!

    Reply

  63. Hetalposted February 21, 2012 at 7:45 pm

    I just baked it. Didnt have a bundt pan, so used an angel food cake pan instead. :) My husband couldnt stop eating it :) Thanks!!!

    Reply

  64. Heatherposted February 24, 2012 at 1:23 pm

    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?

    Reply

    • Sommer — February 24th, 2012 @ 7:06 pm

      That sounds really good! I say go for it.

      Reply

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  66. Kathy Vposted February 24, 2012 at 7:59 pm

    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!

    Reply

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  68. Heatherposted February 27, 2012 at 7:50 pm

    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!

    Reply

  69. Carole Mposted February 27, 2012 at 7:51 pm

    My kids and I made this for my Mom’s birthday dinner today – amazing! So moist, and the flavour was fantastic!! Thank you!

    Reply

  70. Sharronposted February 27, 2012 at 8:01 pm

    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.

    Reply

    • Laura — July 27th, 2012 @ 3:48 pm

      Did you try this with the almond flour? Would love to be able to make it gluten free.

      Reply

  71. Debbie Bill Jonesposted February 29, 2012 at 12:09 am

    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.

    Reply

  72. melposted March 1, 2012 at 5:19 pm

    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?

    Reply

  73. blog sur la modeposted March 2, 2012 at 3:58 pm

    lovely!!!

    Reply

  74. Lpposted March 2, 2012 at 11:46 pm

    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 :)

    Reply

    • Ashley — April 1st, 2012 @ 6:57 am

      I have the same questions….Have you found anything or tried it with applesauce?

      Reply

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  76. Sharon McKayposted March 6, 2012 at 8:16 pm

    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!

    Reply

  77. Amanda B.posted March 11, 2012 at 7:28 am

    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.

    Reply

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  80. noelleposted March 24, 2012 at 9:30 pm

    made this cake today. It was absolutely the best strawberry cake I have ever made. very rich and smooth. a keeper for sure.

    Reply

  81. Reneeposted March 26, 2012 at 7:51 pm

    I made this tonight and it’s totally delicious! A hit with the whole family! Thanks for sharing! :)

    Reply

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  86. Stephanieposted April 8, 2012 at 4:16 pm

    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!

    Reply

  87. Toniposted April 8, 2012 at 10:33 pm

    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!

    Reply

  88. Jackieposted April 10, 2012 at 2:34 pm

    This is delicious!!! Thank you! I used & referenced this as my source on a post of my own!

    Reply

  89. Suzyposted April 11, 2012 at 1:32 pm

    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 :))

    Reply

    • Sommer — April 16th, 2012 @ 7:32 am

      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.

      Reply

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  91. Gposted April 12, 2012 at 9:55 am

    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!

    Reply

  92. Heatherposted April 16, 2012 at 10:26 am

    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.

    Reply

  93. Aritaposted April 16, 2012 at 7:34 pm

    Does this cake have to be kept in the fridge….can’t wait to make it.

    Reply

  94. andiposted April 18, 2012 at 1:40 pm

    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……………………………

    Reply

  95. Pingback: Berries are Back « Meredith’s Munchies

  96. A.J. Dub (Amy)posted April 19, 2012 at 7:06 pm

    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.

    Reply

  97. Pingback: Strawberry Yogurt Cake « pleasebebrave

  98. Mindyposted April 25, 2012 at 2:19 pm

    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 :)

    Reply

  99. Katrina Schurterposted April 28, 2012 at 8:45 pm

    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

    Reply

  100. Rebeccaposted April 29, 2012 at 6:43 pm

    I made this cake tonight. It was FANTASTIC! Thanks for posting the recipe!

    Reply

  101. Michelleposted April 29, 2012 at 6:59 pm

    It’s baking in the oven right now!!! Can’t wait to taste it.

    Reply

    • Michelle — April 29th, 2012 @ 8:13 pm

      Wow! It’s really good. Not too sweet, which is just that way my honey likes his cakes.

      Reply

  102. Laurel Stephensposted May 4, 2012 at 12:05 pm

    I found this gorgeous cake on Pinterest and am featuring it today for a terrific Mother’s Day cake. Thanks for the inspiration!

    Reply

  103. Mposted May 7, 2012 at 3:36 pm

    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!

    Reply

  104. Tonyaposted May 8, 2012 at 1:05 am

    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! :)

    Reply

  105. Amandaposted May 8, 2012 at 4:09 pm

    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!

    Reply

    • Emily — September 14th, 2014 @ 6:14 pm

      Thank you for sharing, Amanda! I was hoping someone had success with applesauce!

      Reply

  106. Jenniferposted May 10, 2012 at 5:54 am

    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. :)

    Reply

  107. Cleaposted May 10, 2012 at 1:09 pm

    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.

    Reply

    • Brittany — June 5th, 2014 @ 12:14 pm

      About how many cupcakes did the batter make? I was going to attempt the same thing. Also, how long did you cook them for?

      Reply

  108. Lizposted May 12, 2012 at 6:16 pm

    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.

    Reply

  109. Diancaposted May 13, 2012 at 6:54 pm

    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!!!

    Reply

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  111. Carolyn S.posted May 14, 2012 at 12:49 pm

    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!

    Reply

  112. Lauraposted May 15, 2012 at 10:07 am

    Made this and loved it, Sommer! Thanks so much for the wonderful recipe.

    Reply

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  114. Mimiposted May 19, 2012 at 10:57 am

    This was AWESOME. The flavor was to so good think I could have eaten the entire thing myself. Thanks for sharing.

    Reply

  115. Pingback: Strawberry Yogurt Cake with Lemon Zest « upeacerecipes

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  117. Fran T.posted May 28, 2012 at 12:37 pm

    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!

    Reply

  118. Amyposted May 28, 2012 at 6:05 pm

    I pinned this quite some time ago and finally made it today for a Memorial Day picnic…it was awesome! Thanks for sharing!

    Reply

  119. Euniceposted May 29, 2012 at 9:46 am

    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

    Reply

    • Sommer — May 29th, 2012 @ 10:36 am

      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.

      Reply

  120. Brookeposted May 30, 2012 at 3:07 pm

    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!

    Reply

  121. Pingback: Fresh Strawberry Yogurt Bundt Cake | A Seat at the Table

  122. Kayposted June 1, 2012 at 12:18 pm

    Just made this and it is so moist and delicious! THANK YOU for sharing!

    Reply

  123. SusieTposted June 1, 2012 at 4:34 pm

    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!

    Reply

  124. Karen (Back Road Journal)posted June 3, 2012 at 2:00 pm

    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.

    Reply

    • Sommer — June 3rd, 2012 @ 3:18 pm

      Hi Karen, I would put it in two pans so it doesn’t spill over the top.

      Reply

  125. Ruth Brownposted June 3, 2012 at 3:02 pm

    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

    Reply

  126. Danaposted June 3, 2012 at 2:05 pm

    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!

    Reply

  127. nicoleposted June 3, 2012 at 3:03 pm

    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.

    Reply

    • Sommer — June 3rd, 2012 @ 3:19 pm

      Nicole, I’m so glad to hear it! Baking is a completely different mindset than cooking. :)

      Reply

  128. Stephanieposted June 8, 2012 at 2:35 pm

    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!

    Reply

  129. Pingback: Pick Your Own Strawberries at Rose’s Berry Farm in Glastonbury | Out and About Mom

  130. Shaylaposted June 11, 2012 at 2:35 pm

    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.

    Reply

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  132. summer timeposted June 14, 2012 at 2:06 pm

    i tried this recipe as a cupcake and they turned out great! so moist and delicious. perfect for a summer day picnic!

    Reply

  133. Eileenposted June 16, 2012 at 8:23 am

    I made this yesterday as written! It was fantastic….the whole family loved it! Thanks!

    Reply

  134. Pingback: Summertime Eats and Drinks | cincysavers.com

  135. Shawntealposted June 24, 2012 at 10:14 pm

    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!!!!

    Reply

  136. Jessicaposted June 26, 2012 at 7:12 am

    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.

    Reply

  137. Lenaposted June 30, 2012 at 9:10 pm

    Made this this week for my church group, they loved it! Posted it to my blog and linked back to you! Thanks for sharing!

    Reply

  138. Pingback: Strawberry Yogurt Cake « North Fork Beauty

  139. PDposted July 3, 2012 at 9:45 am

    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!!

    Reply

  140. Allyposted July 4, 2012 at 12:37 am

    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!!

    Reply

  141. Tracieposted July 5, 2012 at 3:29 pm

    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!

    Reply

  142. Peggyposted July 11, 2012 at 6:29 pm

    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/.

    Reply

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  144. Joannaposted July 22, 2012 at 9:42 am

    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.

    Reply

    • Sommer — August 7th, 2012 @ 7:41 am

      Oh no Joanna! Make sure to grease and flour next time.

      Reply

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  147. Kateposted August 7, 2012 at 6:56 am

    Does anyone know if you HAVE to use greek yogurt? Or if you can just use regular?

    Reply

    • Sommer — August 7th, 2012 @ 7:39 am

      Hey Kate,

      You don’t HAVE to use Greek yogurt, but drain the regular yogurt thoroughly to eliminate the extra moisture. :)

      Reply

  148. Katieposted August 14, 2012 at 8:31 pm

    What is the best way to store this cake? Does it need to be refrigerated or can it be left out if covered?

    Reply

  149. Katieposted August 14, 2012 at 8:32 pm

    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?

    Reply

    • Sommer — August 15th, 2012 @ 7:45 am

      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.

      Reply

  150. Loriposted August 16, 2012 at 7:03 pm

    This looks absolutely fabulous and I can hardly wait to make this soon!

    Reply

  151. Juliaposted August 16, 2012 at 9:10 pm

    Cut the sugar in half, and it was just perfect! Thank you for the recipe!

    Reply

    • Lori — August 17th, 2012 @ 11:06 am

      Thank you for the tip, Julia; I am going to do just that!

      Reply

  152. Charlotte Nunneryposted August 21, 2012 at 7:54 pm

    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.

    Reply

    • Sommer — August 22nd, 2012 @ 5:49 am

      I think that would work, Charlotte. Let me know how it turns out. :)

      Reply

      • Charlotte Nunnery — August 24th, 2012 @ 7:25 am

        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!

  153. Sarahposted August 28, 2012 at 11:15 am

    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.

    Reply

  154. Eriposted September 1, 2012 at 2:25 pm

    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!

    Reply

  155. Karenposted September 2, 2012 at 10:40 pm

    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!

    Reply

  156. Ritikaposted September 10, 2012 at 2:35 pm

    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?

    Reply

  157. Pingback: The Moistest Pound Cake Ever – Raspberry Yogurt Cake

  158. yogart cakeposted September 25, 2012 at 2:31 pm

    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.?

    Reply

  159. Liviaposted October 7, 2012 at 6:27 am

    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 ?

    Reply

  160. Dominiqueposted October 9, 2012 at 9:29 pm

    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.

    Reply

    • Sommer — October 10th, 2012 @ 2:10 am

      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.

      Reply

      • Mona — August 16th, 2015 @ 9:24 am

        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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  164. lisaposted October 26, 2012 at 10:35 pm

    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…..

    Reply

  165. lisaposted October 30, 2012 at 9:12 am

    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…..

    Reply

  166. KMLposted December 1, 2012 at 12:46 pm

    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?

    Reply

  167. Stephanie Williamsposted December 9, 2012 at 9:03 am

    On the fresh strawberry yogurt cake, can I use frozen strawberries since they are not in season here?

    Reply

  168. Stephanie Williamsposted December 9, 2012 at 9:24 am

    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?

    Sent using ShareThis

    Stephanie Williams

    Reply

    • Sommer — December 9th, 2012 @ 9:33 am

      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! :)

      Reply

      • Stephanie Williams — December 10th, 2012 @ 1:19 pm

        Thank you

  169. Lyuba Schwartsmanposted January 5, 2013 at 10:57 pm

    FANTASTIC: HEALTHY,BEAUTIFUL,TASTEFUL,SATISFYING! THANK YOU.

    Reply

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  171. Annaposted January 11, 2013 at 5:50 pm

    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…

    Reply

  172. Jimmyposted January 12, 2013 at 7:47 am

    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!

    Reply

  173. Angelaposted January 14, 2013 at 1:56 pm

    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!

    Reply

  174. Johnette Pettisposted January 19, 2013 at 12:41 pm

    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!

    Reply

    • Sommer — January 20th, 2013 @ 8:20 am

      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. :)

      Reply

  175. Brionyposted January 20, 2013 at 12:59 pm

    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.)

    Reply

  176. Kellyposted January 21, 2013 at 10:00 am

    I love to make this cake! I might make it again soon, considering the strawberries I’ve got in my fridge!

    Reply

  177. Roseposted February 2, 2013 at 1:59 pm

    Looks delicious! Do you use real butter?

    Reply

  178. Gail Harrisposted February 3, 2013 at 3:39 pm

    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!

    Reply

    • Sommer — February 3rd, 2013 @ 10:45 pm

      Hi Gail, I’m so glad you liked it. This cake is one of my favorites. :)

      Reply

  179. Courtneyposted February 3, 2013 at 6:31 pm

    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.

    Reply

    • Sommer — February 3rd, 2013 @ 10:44 pm

      Hi Courtney, You can definitely make it in two loaf pans if you have those. :)

      Reply

  180. Janet Butlerposted February 3, 2013 at 7:35 pm

    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!

    Reply

  181. Melissaposted February 3, 2013 at 7:36 pm

    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?

    Reply

  182. Caseyposted February 4, 2013 at 11:41 am

    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!

    Reply

  183. Dedeposted February 13, 2013 at 7:08 pm

    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

    Reply

    • Nicole — July 3rd, 2013 @ 11:24 am

      Can you tell me which GF flour you used, and how much xanthum? Thanks!

      Reply

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  185. Kathyposted March 1, 2013 at 4:07 pm

    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!

    Reply

  186. ajposted March 4, 2013 at 8:39 am

    Do I have to add the lemon zest?

    Reply

  187. Pingback: Fresh Strawberry Yogurt Cake | The littlest cupcake

  188. Hilleryposted March 5, 2013 at 1:25 pm

    Does it have to be greek yogurt or could I use just Yoplait strawberry yogurt? Thanks

    Reply

  189. Sheila Stringfieldposted March 6, 2013 at 9:01 pm

    Might try this recipe this weekend! Also, love the Fiesta Ware colors!

    Reply

  190. Pingback: Strawberry & Butter Bundt Cake | Food Blogger Mania

  191. Brittanyposted March 10, 2013 at 6:30 pm

    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!

    Reply

  192. Brittanyposted March 10, 2013 at 6:31 pm

    This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!

    Reply

  193. Brittanyposted March 10, 2013 at 6:31 pm

    This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!

    Reply

  194. Pingback: Strawberry Lemon Yogurt Mini Bundt Cakes | onlyonegem

  195. monna waltersposted March 11, 2013 at 10:08 pm

    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.

    Reply

    • Sommer — March 12th, 2013 @ 5:52 am

      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.

      Reply

    • Staci — April 1st, 2013 @ 7:44 pm

      I made this for Easter using coconut milk yogurt, vegan butter and egg substitute. It was great. A huge hit.

      Reply

  196. Sarahposted March 15, 2013 at 9:00 am

    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?

    Reply

    • janita smith — March 16th, 2013 @ 7:55 am

      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!

      Reply

    • julienne hunt — April 15th, 2013 @ 1:09 pm

      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!

      Reply

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  199. Yoposted March 17, 2013 at 9:23 pm

    would like to make cupcakes for daughter’s 13th bday , just need how long to bake and temp.
    Many thanks.
    Yo

    Reply

    • Jessii — March 17th, 2013 @ 11:30 pm

      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.)

      Reply

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  201. Amy Seymourposted March 20, 2013 at 2:54 pm

    I made this cake today and it was absolutely delicious! Definitely going to become a favorite. Thank you all the way from South Africa :)

    Reply

  202. Lindsey Stellposted March 21, 2013 at 9:32 am

    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! sagemagazineonline@gmail.com, sagemagazineonline.com

    Reply

  203. Deenise Thorsenposted March 21, 2013 at 4:29 pm

    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!

    Reply

  204. Staceyposted March 25, 2013 at 11:04 am

    Just made this today and it looks great! If I don’t glaze the whole thing, could I freeze some of it?

    Reply

  205. Pingback: Fresh Strawberry Yogurt Cake - Chew Nibble Nosh

  206. Amanda Edwardsposted March 30, 2013 at 7:01 pm

    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.

    Reply

    • H. Patton — April 8th, 2013 @ 9:14 pm

      i used two 9×5 loaf pans and baked them for 45 mins… they turned out perfect!! :)

      Reply

  207. MaryBethposted March 30, 2013 at 7:48 pm

    if im making this cake the night before does it need to be refridgerated??

    Reply

  208. Pingback: Fresh Strawberry Yogurt Cake | In Her Chucks

  209. Angie W.posted March 31, 2013 at 6:15 pm

    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!

    Reply

  210. Bobbieposted March 31, 2013 at 7:47 pm

    Can I use sour cream instead ot yogurt

    Reply

    • Sommer — March 31st, 2013 @ 8:03 pm

      Absolutely! :)

      Reply

  211. Pingback: My Word with Douglas E. Welch » My Favorite Things for March 2013 – Douglas E. Welch

  212. Pingback: My Favorite Cake | Happy Wifey

  213. Ashleyposted April 3, 2013 at 9:56 am

    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!

    Reply

  214. Lisaposted April 4, 2013 at 11:31 am

    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!

    Reply

  215. Pingback: Strawberry Yogurt Bundt | Taste Of Sweet

  216. Tracyposted April 5, 2013 at 10:07 am

    I just made this with raspberries and it was amazing!! Thanks for sharing with us!

    Reply

  217. Pmyankeeposted April 7, 2013 at 6:08 am

    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!

    Reply

  218. Elisabethposted April 7, 2013 at 1:07 pm

    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 !!

    Reply

  219. Katherineposted April 8, 2013 at 11:36 am

    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.

    Reply

    • Sheyla — April 21st, 2013 @ 8:24 am

      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.

      Reply

  220. Katherineposted April 8, 2013 at 11:37 am

    Never mind….I re-read the recipe. :-)

    Reply

  221. Lauraposted April 8, 2013 at 12:50 pm

    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

    Reply

  222. bonnieposted April 12, 2013 at 10:05 am

    would like emails sent to me of recipes

    Reply

  223. PJ Priceposted April 12, 2013 at 10:54 am

    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 ; )

    http://www.facebook.com/ptreasures (great jewelry.. excellent prices)

    Reply

  224. Pingback: Fresh Strawberry Orange Bundt Cake | Measuring Bliss

  225. Lizposted April 13, 2013 at 10:24 am

    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

    Reply

  226. debbie rposted April 13, 2013 at 5:59 pm

    So there is no baking powder used in this recipe? just baking soda and plain all purpose flour? Looking forward to making this.

    Reply

    • Sommer — April 14th, 2013 @ 9:38 pm

      You got it Debbie!

      Reply

  227. Laraposted April 15, 2013 at 12:32 pm

    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.

    Reply

  228. Charleneposted April 16, 2013 at 10:01 am

    I made this yesterday and it was delicious!!!
    My family loved it!! I will deff make again!

    Reply

  229. Anna Belleposted April 17, 2013 at 12:31 pm

    I just made this cake..it turned out great but it stuck to the pan when I turned it over…any suggestions?

    Reply

  230. Anna Belleposted April 17, 2013 at 12:33 pm

    I just made this cake and when I turned it out, it stuck to the pan….any suggestions?

    Reply

    • laura — April 17th, 2013 @ 2:55 pm

      i had the same problem, it still tasted delicious, but any pointers would be great!

      Reply

      • nikki — April 18th, 2013 @ 1:27 pm

        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

  231. Bethposted April 17, 2013 at 1:17 pm

    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.

    Reply

  232. Meganposted April 19, 2013 at 8:05 am

    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.

    Reply

  233. Sharonposted April 20, 2013 at 5:13 pm

    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!

    Reply

  234. Cordeliaposted April 21, 2013 at 11:06 am

    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?

    Reply

  235. nidaposted April 22, 2013 at 11:30 am

    hi

    can i use regular whole milk plain yogurt instead of greek yogurt since thats all i have in hand right now.

    Reply

  236. Kathyposted April 24, 2013 at 10:24 am

    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!

    Reply

  237. Allyposted April 26, 2013 at 8:17 am

    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!

    Reply

  238. Kristinposted April 26, 2013 at 12:44 pm

    I was wondering if this cake would be good for breakfast or is it more a dessert type cake? Thank you

    Reply

  239. Kaylene Millsposted April 26, 2013 at 5:34 pm

    Any idea how this would work to make cupcakes instead if a bundt cake?

    Reply

  240. Pingback: Strawberry Breakfast Cake | If You're Bored

  241. Donnaposted April 27, 2013 at 6:34 pm

    Just made this cake and it is delicious!!! It could be my favorite cake ever!

    Reply

  242. Catherine Fraserposted April 29, 2013 at 4:08 am

    Looks like a great recipe but when you get to the ingredients they put a Tempura add that just won’t move so sad .

    Reply

  243. Kellyposted April 29, 2013 at 8:24 pm

    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.

    Reply

    • Gail — April 26th, 2015 @ 12:13 pm

      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.

      Reply

      • Sommer — April 26th, 2015 @ 11:27 pm

        You can definitely freeze this cake. However, I would glaze it after it thaws for the best appearance. Happy Baking!

  244. Cassandraposted May 2, 2013 at 9:08 am

    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?

    Reply

    • Sommer — May 2nd, 2013 @ 9:21 am

      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!

      Reply

  245. Pingback: Fresh Strawberry Yogurt Cake | Dreamy Blog

  246. Bethposted May 3, 2013 at 4:30 pm

    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.

    Reply

  247. Mindyposted May 3, 2013 at 9:42 pm

    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.

    Reply

    • Mindy — May 4th, 2013 @ 10:43 pm

      It went for $175 and it was Delish!

      Reply

  248. catherineposted May 4, 2013 at 2:27 pm

    Can’t wait to try this. Of course, the Fiesta Ware makes everything better :-)

    Reply

  249. Zoranaposted May 4, 2013 at 5:37 pm

    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.

    Reply

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  251. Pingback: Recipe: Strawberry Yogurt Cake | BurlingtonVT Moms BlogBurlingtonVT Moms Blog

  252. Carlaposted May 7, 2013 at 10:22 am

    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?

    Reply

    • Sommer — May 7th, 2013 @ 3:42 pm

      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…

      Reply

  253. Pingback: Help. Need a strawberry cake recipe - PassPorter Community - Boards & Forums on Walt Disney World, Disneyland, Disney Cruise Line, and General Travel

  254. Sandraposted May 8, 2013 at 6:42 pm

    Just wanting to know is ‘all purpose flour’ plain or self raising flour and also is ‘powdered sugar’ normal or castor sugar…….thanks.

    Reply

  255. Julia Snoddyposted May 9, 2013 at 1:00 pm

    I made this cake last evening, it is superb!

    Reply

  256. Pingback: Strawberry Yogurt Cake Recipe

  257. Staceyposted May 11, 2013 at 12:05 pm

    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! :)

    Reply

  258. Pingback: Strawberry Yogurt Lemon Cake | Nascentes Morimur

  259. Kimberlyposted May 12, 2013 at 5:49 pm

    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!

    Reply

  260. Mariaposted May 12, 2013 at 6:09 pm

    Maybe is my dyxlexia kicking but this instructions are very confusing

    Reply

  261. Kirstenposted May 12, 2013 at 10:46 pm

    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.

    Reply

  262. Sueposted May 13, 2013 at 6:38 pm

    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!!!

    Reply

  263. Pingback: Strawberry Pound Cake | normalcooking

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  265. Lelaposted May 16, 2013 at 8:46 am

    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.

    Reply

    • Amber — June 24th, 2013 @ 6:33 pm

      How did it turn out? I was thinking fat free too.

      Reply

  266. Robposted May 26, 2013 at 7:45 pm

    Making this now; the batter is thick and delicious. The recipe is easy to follow and fun to make. Thanks for the recipe!

    Reply

  267. Sueposted May 27, 2013 at 8:36 pm

    Made this today for our Memorial Day meal and it was amazing! It’s a keeper! Thank you for sharing.

    Reply

  268. Sylviaposted May 31, 2013 at 11:30 pm

    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!

    Reply

    • Marissa — August 18th, 2013 @ 7:53 pm

      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!

      Reply

  269. Sheilaposted June 1, 2013 at 6:21 pm

    Just a question–can this cake be frozen for future use????

    Reply

  270. Dianeposted June 1, 2013 at 7:37 pm

    wondering if anyone used rhubarb for this recipe

    Reply

  271. lizposted June 2, 2013 at 2:22 pm

    do you have a carb count on this recipe?

    Reply

  272. Dalilaposted June 8, 2013 at 1:45 pm

    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!

    Reply

  273. Phyllis Zarnasposted June 9, 2013 at 7:02 am

    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

    Reply

    • Klee — June 9th, 2013 @ 5:25 pm

      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.

      Reply

    • Sommer — June 10th, 2013 @ 8:50 am

      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. :)

      Reply

  274. Richardposted June 9, 2013 at 5:31 pm

    Awesome! Just finished my first piece and getting ready to start on my second.

    Reply

  275. Maisyposted June 9, 2013 at 9:36 pm

    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!

    Reply

  276. Pingback: Strawberry Sour Cream Cake | I Heart Nap Time - How to Crafts, Tutorials, DIY, Homemaker

  277. Jessicaposted June 13, 2013 at 5:38 pm

    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!

    Reply

  278. Pingback: Strawberry Yogurt Muffins | NancyCreative

  279. Pingback: Fresh Strawberry Yogurt Cake - A Family Feast

  280. Pingback: Strawberry Pound Cake | Normal Cooking

  281. Samantha Hposted June 24, 2013 at 8:28 pm

    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.

    Reply

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    Reply

  283. judiposted June 28, 2013 at 6:59 am

    Hi i just wanna ask can i use frozen strawberries instead of frech strawberries?

    Reply

  284. Carol Yposted June 29, 2013 at 1:09 pm

    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.

    Reply

    • Carol Y — June 29th, 2013 @ 1:13 pm

      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.

      Reply

  285. Peteposted July 1, 2013 at 3:33 pm

    Made this for the second time. My wife just loves it! Is there an easy way to
    Freeze this cake? Great recipe!

    Reply

    • Sommer — July 5th, 2013 @ 7:06 am

      Pete, wrap it well with plastic wrap , then foil. :)

      Reply

  286. Madelineposted July 1, 2013 at 3:55 pm

    I made this cake today..it tastes delicious but didn’t rise at all?…not sure what I I’d wrong. Any thoughts?

    Reply

    • Sommer — July 5th, 2013 @ 7:05 am

      Madeline, you may need to replace your leavening agents. Things like baking soda and baking powder lose their lift power over time.

      Reply

  287. Pingback: Breads and Cakes | Pearltrees

  288. Danielaposted July 4, 2013 at 8:31 am

    Does this call for unsalted butter sticks or salted :)

    Reply

    • lori — September 1st, 2013 @ 3:50 pm

      you should always use unsalted when baking :)

      Reply

  289. Bobbiposted July 4, 2013 at 9:13 pm

    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.

    Reply

  290. Patti Chaivreposted July 7, 2013 at 7:35 pm

    This cake was excellent! I used frozen blueberries and the cake was a huge hit! Thank you for sharing!!!!

    Reply

  291. Pingback: Strawberry Yogurt Poundcake | What I Like

  292. Crissyposted July 10, 2013 at 6:32 am

    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!

    Reply

  293. Dianeposted July 11, 2013 at 7:26 pm

    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!

    Reply

  294. Kateposted July 13, 2013 at 12:24 pm

    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 :)

    Reply

  295. Nancy Longposted July 14, 2013 at 6:48 am

    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?

    Reply

  296. Janette Howellposted July 17, 2013 at 8:32 am

    The batter was AMAZING!! I cannot wait to taste the cake…I used fresh blueberries instead of strawberries though.

    Reply

  297. Pingback: Strawberry Cakes Forever | In Natalie's Shoes

  298. Claireposted July 20, 2013 at 12:20 pm

    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!

    Reply

  299. Pingback: Strawberry Yogurt Cake | The Messy Sisters

  300. Pingback: Strawberry Yogurt Cake « Live More Daily | Live More Daily

  301. Pingback: Fresh Strawberry Yogurt Cake | "A Curious Mind"

  302. Luanne Eckertposted August 3, 2013 at 7:05 pm

    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!

    Reply

  303. Meganposted August 4, 2013 at 8:34 pm

    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!

    Reply

  304. Angie Sposted August 10, 2013 at 10:53 pm

    I tried this with peach instead of strawberries – perfection!

    Reply

  305. Lisa Bernierposted August 11, 2013 at 1:29 pm

    Absolutely Delicious. I cut the sugar down to 1cup and cooked for 45 minutes. The whole family loved it. Definitely a keeper.

    Reply

  306. Jaimieposted August 12, 2013 at 11:20 am

    Great cake, made it before…this time the top of the cake collapsed….what do you think I did wrong?

    Reply

  307. Constanceposted August 14, 2013 at 5:25 am

    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!

    Reply

  308. Onyaposted August 20, 2013 at 10:28 am

    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?

    Reply

    • Sommer — August 20th, 2013 @ 6:32 pm

      I would try two bread pans. :)

      Reply

  309. cindyposted August 24, 2013 at 9:05 am

    Can i use strawberry greek yogurt? And do you think it would work with crushed pineapple added in the batter? Thanks! Sounds amazing!

    Reply

    • Sommer — August 26th, 2013 @ 5:05 am

      Hi Cindy, yes to both questions!

      Reply

  310. Sandyposted August 26, 2013 at 12:23 pm

    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.

    Reply

  311. Vivianposted August 28, 2013 at 8:17 pm

    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?

    Reply

  312. Pingback: Share The Love Sunday: Recipes with Fruits and Vegetables in Unusual Places |

  313. Pingback: Fresh Strawberry Yogurt Cake Recipe | Bakerette.com

  314. Dawnposted September 7, 2013 at 3:27 pm

    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 :)

    Reply

  315. derwinposted September 16, 2013 at 8:48 pm

    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.

    Reply

  316. Daynaposted September 21, 2013 at 1:03 pm

    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.

    Reply

  317. kerriposted September 26, 2013 at 12:55 pm

    Can I use another type of cake pan on this ? I don’t have a bundt

    Reply

  318. Kaceeposted November 10, 2013 at 10:15 pm

    Have you ever made it as cupcakes or put frosting on it? My daughter wants strawberry cupcakes for her birthday.

    Reply

  319. Sarahposted November 24, 2013 at 10:34 am

    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. :)

    Reply

  320. Loriposted December 8, 2013 at 6:07 pm

    Have made this recipe several times with raspberries. Love it even better.

    Reply

  321. candiceposted December 22, 2013 at 12:22 am

    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!

    Reply

    • Sommer — December 22nd, 2013 @ 7:50 pm

      Hi Candice, It should be fine for 3 days in the fridge. Hope you like it!

      Reply

  322. ALYSSAposted January 6, 2014 at 6:14 pm

    Is there a way to make this with frozen strawberries?

    Reply

  323. Win Huismanposted January 11, 2014 at 9:58 pm

    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.

    Reply

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  325. Janisposted February 6, 2014 at 8:56 am

    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

    Reply

    • Sommer — February 6th, 2014 @ 8:32 pm

      Absolutely!

      Reply

  326. Carol Annposted February 14, 2014 at 11:29 am

    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!

    Reply

    • Danielle — March 7th, 2014 @ 9:05 pm

      Where’s the nutritional info?

      Reply

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  328. Billieposted March 7, 2014 at 2:08 pm

    Just wondering if this cake can be frozen for later eatin’? Thank you looks delicious!

    Reply

  329. Melissaposted March 11, 2014 at 5:30 pm

    Can I use a different pan, don’t have a bunt pan.

    Reply

    • Sommer — March 11th, 2014 @ 11:22 pm

      Hi Melissa, you can make it in two loaf pans and bake around the same length of time. Good luck

      Reply

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  331. Tammyposted March 28, 2014 at 7:15 pm

    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.

    Reply

  332. AmandaOposted March 29, 2014 at 12:31 pm

    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!

    Reply

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  334. Katieposted April 13, 2014 at 12:30 pm

    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!

    Reply

  335. Kerriposted April 24, 2014 at 3:17 am

    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!

    Reply

  336. Elizabethposted April 27, 2014 at 4:14 pm

    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.

    Reply

    • Sommer — April 28th, 2014 @ 6:08 am

      Hmmm…. it makes me wonder about your bundt pan. Is it very old?

      Reply

  337. R. McLaenposted May 2, 2014 at 6:40 am

    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?

    Reply

    • Sommer — May 2nd, 2014 @ 5:11 pm

      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!!

      Reply

  338. Jamieposted May 6, 2014 at 9:25 am

    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!

    Reply

    • Brittany — June 5th, 2014 @ 12:04 pm

      8oz = 1 cup, so therefore 12oz = 1.5 cups.

      Reply

  339. Sarah Postposted May 8, 2014 at 2:04 pm

    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!

    Reply

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  342. Debbieposted May 10, 2014 at 1:40 am

    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!

    Reply

  343. Pingback: Strawberry Recipe Roundup – CA Grown

  344. Raeleenposted May 25, 2014 at 12:17 pm

    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!

    Reply

  345. Pingback: Cooking A-Z: Y is for Yogurt Cake | Sweets Eats and Crafts

  346. Alicia Kingposted June 19, 2014 at 8:53 pm

    Could you use splenda in place of the sugar?

    Reply

    • Sommer — June 19th, 2014 @ 9:01 pm

      Hi Alicia, I don’t ever use Splenda, but you could certainly try it! If you do, let me know how it turns out. :)

      Reply

  347. Aliciaposted June 22, 2014 at 11:14 am

    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! !!!

    Reply

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  350. Katie Gposted July 17, 2014 at 5:53 pm

    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.

    Reply

  351. stephanieposted July 25, 2014 at 8:27 pm

    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.

    Reply

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  353. Micu Miciposted August 6, 2014 at 8:13 am

    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!!!!

    Reply

  354. Callenposted August 27, 2014 at 8:33 am

    Looks amazing. Has anyone tried it with frozen berries? Does it work with frozen strawberries just as well?

    Thanks!

    Reply

  355. Pingback: Strawberry Bundt Cake | My great WordPress blog

  356. Ashley Vposted August 31, 2014 at 2:31 pm

    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)!

    Reply

    • Sommer — September 1st, 2014 @ 1:07 pm

      Wow Ashley, that’s awesome! Thanks for stopping by to share. :)

      Reply

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  359. Allieposted September 16, 2014 at 3:11 pm

    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 :)

    Reply

  360. Pingback: Fresh Strawberry Yogurt Cake | OptimaFood

  361. ameeposted September 26, 2014 at 5:38 pm

    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.

    Reply

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  364. alaaposted December 25, 2014 at 8:51 am

    Is it ok if I put the usual yogurt instead of Greek yogurt ? And how tsp of vanilla should I put ?

    Reply

  365. Pingback: Strawberry Greek Yogurt Cake | The Nymphet Baker

  366. MaggieCooksposted January 23, 2015 at 2:23 am

    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!!!

    Reply

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  373. Lisaposted April 13, 2015 at 1:07 pm

    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!

    Reply

  374. TGposted April 22, 2015 at 9:58 am

    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?

    Reply

  375. Ann Wposted April 24, 2015 at 10:01 am

    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.

    Reply

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  377. tarotistas en sevillaposted May 3, 2015 at 10:10 pm

    Thanks for sharing your thoughts about good clairvoyance. Regards

    Reply

  378. Pingback: Fresh Strawberry Yogurt Cake | Dessert Recipes & Ideas

  379. Anneposted May 10, 2015 at 4:14 pm

    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?

    Reply

  380. Pingback: Fresh Strawberry Yogurt Cake - Hup Cooks

  381. Sukainaposted May 17, 2015 at 8:50 am

    Hi
    A quick question  can it made in a normal cake tin instead of bundt as I don’t have bundt tin
    Thanks

    Reply

    • Sommer — May 19th, 2015 @ 10:23 am

      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.

      Reply

  382. Andreaposted May 24, 2015 at 8:13 pm

    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. 

    Reply

  383. Pingback: Keep Calm and Eat a Strawberry | Out Of My Kitchen

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  386. Rachel Pageposted June 8, 2015 at 5:33 am

    How could anyone look at this cake and not want to make it immediately.

    Reply

  387. Jenniferposted June 14, 2015 at 5:50 pm

    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 :)

    Reply

  388. Pennyposted June 15, 2015 at 12:26 pm

    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.

    Reply

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  391. Valenciaposted July 5, 2015 at 9:46 am

    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.

    Reply

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  393. Almaposted July 11, 2015 at 9:40 pm

    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.

    Reply

  394. Mioposted July 24, 2015 at 7:07 pm

    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!

    Reply

  395. Susanposted July 26, 2015 at 7:15 pm

    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!”

    Reply

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