Fresh Strawberry Bundt Cake Recipe
Fresh Strawberry Bundt Cake Recipes: made with fresh lemon zest and a yogurt cake batter, this moist and tender strawberry cake will make your day. Guaranteed!
Farm Life and Yogurt Cake
This Strawberry Cake is inspired by farm-fresh, hand-picked strawberries. Every time I take the kid’s 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 buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thought always makes me chuckle!
Of course, I know nothing of farming. I’ve never even had my own garden!
This year is the first year we are going to give it a whirl, that is, be involved in a communal garden. I’m hoping to learn a thing or two. I’ll let you know how it goes.
I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)
Strawberry Cake Recipe For Summer
This super moist Fresh Strawberry Yogurt 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 its sweetness. This cake slices well and doesn’t dry out quickly.
It is wonderfully delicious on its 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!
How To Make Fresh Strawberry Cake
Ingredients
- Softened Unsalted Butter
- Granulated Sugar
- Large Eggs
- Lemon Juice
- Zest of a Lemon
- All-Purpose Flour
- Baking Soda
- Salt
- Greek Yogurt -plain or vanilla
- Fresh Strawberries – for the best flavor and taste
- Powdered Sugar – AKA confectioners’ sugar
Instructions
Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
Adding Fresh Strawberries
With an electric stand 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.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Baking a Strawberry Bundt Cake
Pour the yogurt cake 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.
Topped with Glaze
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.
See The Recipe Card Below For How To Make Fresh Strawberry Lemon Bundt Cake Recipe. Enjoy!
Frequently Asked Questions
Can I freeze these bundt cake recipes?
Absolutely! Just be sure to wrap the cake well to protect it from freezer burn. Then thaw slowly at room temperature when you are ready to serve it.
My strawberries all sunk to the bottom of the pan. How can I fix this?
Thick yogurt with less moisture in it will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Instead, the berries will be evenly suspended throughout the cake.
However, I personally like the layer of berries on the top of the cake, so I use traditional yogurt instead of Greek-style yogurt.
How do I keep the cake from sticking to the pan?
A good bunt pan should have a nonstick coating. Even so, it’s best to grease and flour the pan thoroughly, making sure to cover all the nooks and crannies. This is the secret ingredient.
If your bundt cakes continue to stick to the pan, it’s probably time to invest in a new bundt pan.
I’ve had a few questions about the texture of the batter.
The consistency of the yogurt and the juiciness of the berries, greatly determine 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.
Product used: 10-inch bundt pan
Other Great Cake Recipes
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Brown Butter Brown Sugar Cookies
- Classic Custard Cake
- Caribbean Spice Rum Cake
- Upside Down Blueberry Orange Cake
- Gooey Butter Cake with Ground Almonds
- Quintessential Chocolate Cake
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Coconut Banana Bread
- Cinnamon Dulche Latte Cake
- Lemon Bundt Cake by A Latte Food
Fresh Strawberry Bundt Cake Recipe
Ingredients
- 1 cup unsalted 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 Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries diced
- 1 cup powdered sugar
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
- In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. 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.
- Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
- 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.
- 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.
Can you use cake flour instead of all purpose flour for the cake batter?
Hi Michell,
Sure you can! Generally, you add 2 tablespoons of extra cake flour for each cup of AP flour.
I have a question. I’ve made this cake many times and it always comes out perfect! I absolutely love this cake. Sometimes I use blueberries. I am wondering if I could use cranberries instead for Thanksgiving or Christmas time. Would they not soften enough or be too tart?
Hi Lorraine,
I’m so glad you like it! On the fresh cranberries… Hmmmmmmm.
I think it would be safer to reconstitute dried (sweetened) cranberries and add them instead. You can do this in boiling-hot tap water, or even hot cranberry juice. Let them soak at least 15 minutes, then drain and dry. If you try it, please let me know how it turns out!!
Is the amount of baking soda correct? The cake didn’t rise as I high as expected.
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Have not made this cake yet. My question is, can I use sour cream instead of yogurt?
Hi Rose Marie,
Yes, you can use sour cream and it will turn out perfect. Happy Baking! :)
Loved the recipe, such a delicious cake, shared with neighbors and they all loved it. Making it again to take to church function.
Delicious recipe! I made this for my daughter’s birthday and everyone loved it!
This was a great recipe… so good!! I actually used blueberries as well as strawberries. I also believe I used more than 12 oz of the berries and coated with 1/2 cup flour instead of 1/4 cup… very tender tasty crumb… yum!!!! Will make again.
I must say this was such a delicious cake! I used sour cream and cut the sugar down to one cup. It was so moist and soft, when I went to get out of bundt pan, it broke in half. I broke it up in smaller pieces in pan and coated it with the lemon glaze! I coated pan with oil and flour as directed. The taste reminded me of a lemon pound cake. Will def be making again! Thank you!
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Made this cake for the second time, delicious!
I made the cake for a tea party…very good except I found and others too that it was so sweet…but very moist…I make it again but cut the sugar by half!!
I love this cake!! Made it in the past with fresh strawberries and another version with fresh peaches!!! Omg so yum!
Have you ever made with frozen berries?? I’d love to bake it this weekend with my frozen berries!
Emily
I subbed with Gluten free flour, but followed the rest of the recipe and it’s Amazing!! We had some fresh strawberries from a local farm and I needed to use them and this recipe was the perfect way to finish off our strawberries! I cannot wait to have a slice in the morning with my coffee!
Hi! Can I use 0% Fat greek yoghurt? Or does it have to be higher fat type of yoghurt. Thanks!
Hi Helena,
Sure, you can use nonfat yogurt. No further adjustments are needed. Happy Baking!
Hello, this recipe is absolutely delicious, thank you for sharing! I’m planning on making mini bundts with this recipe, do you know how long I would bake it for? It’s a 6 Bundt pan
Hi V,
For mini bundts, the bake time is 20-25 minutes.
Please clarify for future bakers to only mix in 2 cups of the flour. I dumped in all of mine them read the next step I should have saved out ¼ cup for the strawberries! It’s in the oven now, hoping it turns out ok!
I baked this cake today and we loved it. It’s so moist. I love almond flavor so I added a touch of almond extract. I will definitely bake it again.
Can I use cream cheese instead of yogurt?
Hi Amie,
Cream cheese is a little too firm, but you can use sour cream instead of yogurt. Happy baking!
I made this cake tonight and my husband who is very picky, said it was the best cake he’d ever had. That says a lot! I will be making it again. Note: I used sour cream instead of yogurt.
Wonderful!!! I made this pound cake and two others this weekend and I was not disappointed. It is so moist and flavorful. That said…I did make a couple of changes with the flavors. I was looking for a cake with strawberry flavor and taste only. So, I omitted the lemon juice and the lemon zest. I replaced with fresh squeezed orange juice (for a milder flavor), added vanilla extract and strawberry extract. Perfect! I’ve added Strawberry Yogurt Pound Cake to my summer cake list.
Thank you very much for this creation!
Real easy to make. Came out of the pan so good. Strawberries are evenly distributed. My wife loves me even more now.
Not a fan of bakes strawberries so I substituted raspberries. This is one of the best cakes I have ever tasted. My bundt pan did not release so making into cupcakes for Easter. Just Loved! Loved! Loved! the cake. Thanks for the recipe.
Absolutely delicious. Very successful recipe.
Can I use sour cream instead of yogurt?
Susan,
Yes, you can! Let me know how it turns out.
This recipe has become a goto recipe for me. Made it with many variations, including my favorite… pear. The lemon, pear and vanilla flavored yogurt is absolutely amazing!
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!
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Cake is very moist. I think the strawberry takes second fiddle to the lemon flavor. The cake soaked up the glaze even though it was completely cool. I feel there needs to be a little strawberry flavor in the glaze. Overall I would make this cake again. Bundt cakes are just so easy.
The recipe is great, the cake turned out like the picture. So moist and delicious.
I made this for my anniversary and was just so delicious, each bite was a right combination of fruity, fresh, sweet and tangy dessert. Was quite apprehensive in the beginning with as there was no additional falvouring but the end was just so delectable. Thanks so much for wonderful recipe 😍
This strawberry bundt cake recipe seems amazing and unique, thanks for sharing this . Will love to try this delicious , hope my kids will love this one.
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This cake was amazing! I used strawberry yogurt and took out 1/2 cup of sugar since the yogurt was sweetened. I will definitely be making again!
Can you make this in a loaf pan instead of a bundt?
Hi Jay,
Yes, you can! Depending on the size of loaf pan, you can fill 2-3 pans with the batter. Baking time will range between 45-60 minutes.
Absolutely delicious
Scared to bake it. Does it really not have baking powder? All similar recipes do.
Hi Mary Lou,
The baking soda is all that is needed here. Happy baking! :)
My family loved it! Such a great simple recipe, the cake is nice and fluffy and the lemon drizzle on top brings it all together. We almost finished the whole cake in a day. 10/10 recipe!
I made this for a colleague’s birthday and she loved it. The flavor and texture of this cake is perfect. Not overly sweet, not too dense, and completely delicious. The only modification I made was using lime juice instead of lemon because it’s all I had at home. It still came out yummy! Sadly, part of the cake stuck to the pan, but I was able to mask the damage with fresh fruit. It’s the perfect summer dessert recipe and one that I’ll keep making for years to come.
Hello. I’ve made this cake multiple times and received rave reviews each time. It’s very moist and so delicious. Today I had strawberries that needed to be used so I made the cake again and plan to freeze it for a future time. Should I freeze it with the glaze or put the glaze on once it’s defrosted?
Thank you!
I’d wait on adding the glaze, and do it after you’ve later defrosted the cake. Glazes and icings can get weird when thawing.
Question! What temperature should the oven be at? You have two different temps on this recipe. 375 degrees and 325 degrees. Reading some of the comments I’m gonna try the 375.
You preheat the oven to 375 and reduce the temp to 325 once you but the cake in the oven.
My cake fell while In the oven,what happened?
Hi Corey,
Ant chance you opened the oven door or “toothpick-tested” the cake too early? Cakes do not like to be disturbed while baking until they are mostly baked and set.
Usually I coat my fruit with some of the flour in the re pie to ensure they don’t all sink to the bottom of the pan. The same should work here, right?
The recipe tells you to reserve 1/4 cup of flour and toss the strawberries in that.
This cake turned out absolutely delicious. I used plain yogurt but I drained out the whey as much as possible using a paper coffee filter so the consistency was almost as thick as Greek yogurt. I reduced the sugar by half and doubled the amount of strawberries. It turned out really well regardless of my tweaks. So glad to have found your recipes.
This recipe turned out amazing. I cut the sugar back to 1.5 cups, and baked exactly as the recipe called for. The cake turned out moist and a beautiful light golden brown. It was amazing. I will try it with blueberries next time. Definitely a keeper. Thanks for sharing the recipe!
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It was a hit on Mother’s Day! So freaking delicious, everyone was asking me for the recipe!! Recommend 10/10
I’ve made this recipe a couple of times now. It’s very tasty– the flavors remind me of strawberry shortcake. I reduced the sugar by 1/2 cup and omitted the drizzle in favor of a little powdered sugar sprinkled over the top and it was still plenty sweet. Next time I want to try adding a bit more strawberries so that there’s the potential for one in every bite.
This Fresh Strawberry Bundt Cake Recipe seems super delicious and amazing . Super excited to try this unique recipe, thanks for sharing this recipe with us . Will definitely gonna try this one.
This cake turned out fine and the recipe makes a flavorful cake. This ended up being a VERY full bundt tin so it took a long time to bake and I would definitely not recommend reducing the oven temp. It took a full 90 minutes before the toothpick came out clean and probably could have done 10 minutes more, unless it was still at 375. I’d make this again, but adjust.
This is one of my favorite recipes for cake! The cake is so moist and the lemon flavor keeps it bright! Do you think the base recipe for the batter would work for a regular cake like vanilla or chocolate?
Awesome cake! My family loved it! Question if I don’t plan on freezing what’s better, putting it in fridge or leaving it out?
This was delicious! My husband, who hates bundt cakes, asked for seconds and made me promise to make it again.
Made this today! It smells delicious and lemony!
Saved the berries to put on cake as a sauce because some people just want berries and cream on the outside!
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I have made this several times and it’s delicious! Made it again recently and used blueberries instead of strawberries and loved it.
How would this do to use Splenda and Almond Flour doing all to make as diet friendly, if there’s such a thing. Just bought 2 flats of strawberries yesterday and started a diet last month losing 11 lbs. don’t want to find it back. As a lot of us know that is so easy to do. This looks and sounds so yummy!!
Hi Terry,
You can use any 1-to-1 ratio sugar substitute in this recipe. However, pure almond flour is not a great idea. The cake will have a strange dense crumbly texture. I’m not sure if you are trying to follow a gluten-free or paleo diet, but there are some really good diet-friendly baking mixes out there that can be used in place of all-purpose flour. Check out the options from Bob’s Red Mill and King Authur, that best suit your diet. :)
My husband, who loves strawberries, told me this is the best cake he has ever had! It is delicious! Easy, Peasy! I have made it 3 times and I want to try blueberries next time! Think it would be luscious with the lemon!! Ty for the recipe! A “Keeper”!
Laura, I just made it with blueberries yesterday and it was delicious! I want to try blackberries sometime too.
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Love this Fresh Strawberry Bundt Cake Recipe, this one seems super delicious . Will love to try this one . Thanks for sharing this one with us .
Is the yogurt measurement fluid oz or weight?
Hi Eric,
You can use a standard measuring cup for the yogurt, not a liquid cup.
Yummy……looks so delicious and moist. I can’t wait to give it a try. Perfect cake for Sunday brunch. Thanks for sharing this amazing recipe with us.
This cake is AMAZING! I usually sub blueberries in instead of strawberries but everyone who has tried this begs me to make it again. Thank you so much for sharing this recipe with us!
I halved the recipe and baked it in a 10 inch round pan. Took more than 75 min and still couldn’t achieve that texture in the middle. Sides got baked fine but the middle part was a problem. Please guide. I don’t have a bundt pan
It’s a clearly stated BUNDT pan cake. That means you use a Bundy pan.😂
I have made this cake 4 times now, such a crowd pleaser!! Perfect summer cake. Instructions are so easy to follow. I did want to try to make this into cupcakes. Any tips on baking time and using paper cups vs silicone ones? Thanks!
Hey I really would love to try this recipe. If it’s alright, I’m going to print it off. Thank you so much!
This cake is delicious! No frosting needed!
It used one 9in round pan. I omitted 1/4 cup of the flour.
used 1 cup almond flour with 1 1/4 cup all purpose flour
sprinkled in pumpkin pie spice and add a teaspoon of vanilla.
Next time I will try strawberry yogurt to see if it gives the cake more strawberry flavor.
So Yummy cake, the perfect cake for Sunday brunch. I must try it.
Thanks for the share.
I made this and followed the recipe to the letter. It tasted ok, but had a heavy pound cake like texture. Just was way to heavy. Heavy to the point of being doughy. Will not make again
Can you use frozen berries in this recipe?
Hi Janice,
Yes, you can! :)
10/10 the best cake ever! This recipe has been loved by everyone I’ve made it for. I’ve tried it with 1 to 1 gluten free flour, blueberry flavored yogurt, dairy free yogurt, and added various berries. Every time it has been perfect! It also freezes wonderfully. Can’t recommend this recipe enough!
I made this in May with freshly picked strawberries. I baked it in 2 half bundt cakes. I gave one away and froze the other. On Sept 3 I defrosted it for dinner. Wow. I loved it. But I forgot what recipe I used. So I opened my recipe book and remembered it was this cake. This is now my favorite strawberry cake. I am sure it tastes great freshly cooked, but it tasted great last night months later.
I froze it with the glaze on and covered with foil and then put in ziplock bag.
Hello! Can you use frozen berries instead of fresh in this recipe? So excited to try it!
Yummy……looks so delicious and moist. I can’t wait to give it a try. Perfect cake for Sunday brunch. Thanks for sharing this amazing recipe with us.
So my cake turned out flat instead of a beautiful tall Bundt cake. I believe the baking soda is a mistake and should have been baking powder
I baked this today and it turned out amazing! So freakin’ good!
Hi,
This recipe looks great! Do you think it will work out well if I cut the sugar in half by using 1/2 cup of white and 1/2 cup of brown sugar?
Hi Abi,
Yes, you can definitely reduce the sugar and/or add in some brown sugar. The only thing I might note is that reducing sugar will change the texture a bit… The cake will be slightly less soft on the inside and crisp around the edges. Some people add in apple sauce or additional yogurt when reducing sugar to compensate.
Hi. I’ve made this cake several times and have gotten rave reviews! It’s so good! Can I freeze it? If so, would I freeze it with the glaze on or add the glaze once thawed? Thank you!
I haven’t made this cake, but will be very shortly!! I will post a pic and review of it!! What about using raspberries, blackberries or blueberries?? Sounds really good to me😀
I’ve made it with blueberries and it’s delicious!!
This cake was so moist and perfectly flavored!!! Thank you so much!!
Made this cake and it turned out beautifully. So light and perfect crumb. Very good! Exactly what I want out of a cake. But there was a weird issue and wondered if anyone had ideas about it. When you taste the cake without the strawberries, it was wonderful. If you pull out a strawberry from the cake and eat it alone-good. But when you eat the cake & the strawberry in one bite, it was weird. I cant describe the flavor-not chemical or floury-just weird. All of us who tried it had the same experience. I don’t think it’s the recipe. But does anyone have ideas of how to fix this issue? The cake is too good to abandon this recipe.
Just an update – after the cake cooled overnight we no longer tasted the strange flavor from the strawberries. In fact, it was delightful & still moist the second day. 😁.
Can I make it in a regular round pan? I don’t have a bundt pan. Please reply
Hi Zoya,
Yes, you can. Baking time will most likely be around 25-30 minutes. Jiggle that pans and add time if needed. :)
Can you use Splenda instead of sugar
Hi Jody,
You can use any alternative sweetener you like as long as it is 1-to-1 ratio to the sugar.
The best bunt I’ve ever had. I even subed the strawberries for blueberries and both variations are amazing.
I made this cake for Easter this year as the cake for strawberry shortcake. I did not make the glaze, and just dusted the top with powdered sugar. It was a hit!! I used honey vanilla flavored greek yogurt.
I made a half recipe of this cake in a 7×2 cake pan, batter was very thick…I put parchment paper on pan bottom… sprayed paper and sides of pan with baking spray…pan was quite full, probably lacked 1/4 inch to be totally full. At 325 after 50 minutes, the cake had risen a little over top of pan and was browning well…i had read another commenter used a 6″ pan and cooked 40 min…so, I tested it…center was wet and mushy..far from done…so I turned the heat up to 350 and tented with foil so it wouldn’t burn…5 min went by…decided it would be better to turn heat to 300 and cook longer like I do my pound cakes…the foil had stuck to cake already…ugh. Anyway, tented foil over cake and cooked a total of 83 minutes. It was done! I used a Yoplait strawberry yogurt 6 oz as I had no Greek yogurt…no problem with releasing cake from pan after cooling…it was beautiful…took it to a potluck…served with whip cream on side. I found this to be a good cake, not sweet at all…many compliments on the texture of the strawberries in the cake…tasty and evenly distributed…most ate it without whipped cream. I will make this again. Want to try with other fruits.
Halved the recipe (with 2 eggs) to make in my 6 cup bundt pan for 40 minutes at 325 and it is the most moist cake I’ve ever tasted and trust me i have taste tested many!!
Thank you for this recipe; it’s definitely going in my midnight-cake-baking-recipes stash.
I made this recipe last year and loooooved it! Hubby already requested it again for his bday.
Wondered if you’ve ever tried it in mini bundt pans? Any thoughts on the bake time or anything else to change?
Made as a gift for family. They loved it! Moist and hint of lemon was a hit! Had enough batter to make myself a small sample cake! Yum! Will make again!
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I would love to make this recipe. It looks delightful! Have you ever tried puréeing the strawberries first? My daughter will not eat desserts with chunks of fruit, so I was wondering if that might work.
This recipe is so good! I’ve never made a bundt cake and I followed the recipe exactly. It turned out awesome! I’m super impressed with myself and this delish cake! Thanks for the great recipe!! I couldn’t fit all the batter in the pan, so I made a few cupcakes! Amazing!!
This cake is AMAZING! Even just the cake alone no glaze is perfect.,
I’m going to bake this bundt cake later today. It looks super duper yummy! I cant wait to bake it later!
The glaze is coming out really thick, is there anything we should do?
Otherwise it’s amazing!!!
Beautiful and so delish! Thanks for sharing, I cannot wait for strawberries to be in season here so I can bust this out. Love it!
Thank you for this recipe. I will probably have to refrigerate leftovers, correct?
Hi Kate!
You can cover it and keep it at room temperature for a couple of days. However, after that, it will need to be refrigerated.
Very delicious and moist cake. Thanks for the recipe! It’s perfect and I’ll definitely be making this again!
You could try coating the strawberries in corn starch or flour before mixing them into the batter, it usually helps them not sink to the bottom.
Hi! It’s was my first bundt cake, I made it with my three year olds using a sweetener instead of sugar.
It turned out delicious, it slid out of the pan very easily and it was super fun to bake. Thank you!
Made a tester cake today. Will be making for my husband birthday. Cake came out delicious! Thank you!!
I forgot to add stars!
Did you reduce the temperature when you put the cake in the oven? I’ve been caught out with that before and luckily have picked up halfway through and popped foil over the top to stop it crisping up
This Cake Was A Hit With My Family!!! I’m Making Another One Tomorrow!!! Thank You!!!
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One of the BEST cakes I have ever made!! So moist with a touch of crunchy on the outer crust of the cake. I only had low-fat strawberry Greek yogurt so that is what I used and it was PERFECTION!! The lemon drizzle takes it over the top and hubby and kids already asking me to make it again. Worthy of 10 stars ⭐️
I have two questions: can salted butter be used?
Can the Greek yogurt be low fat?
Hi Keri,
Yes and yes! ;)
Amazing, I love the addition of the Greek yogurt…it makes the creamiest, moistest, and most delicious cake I’ve ever eaten. Fantastic!!
I have a question about the temperature, you preheat the oven to 375 then after you put the cake in the oven you reduce the oven to 325.
Hi Richard,
Yes, doing this helps create a good crust on the exterior while the oven is very hot the first few minutes of baking. Then the lower temperature provides a nice even bake. :)
Could you make this in muffin tins?
I love this cake. I wonder if I could make it as muffins.
Hello, this recipe sounds like it’ll be amazing but I was wondering if I could use cooking oil to replace butter in this recipe? Thanks
Hi Stephanie,
Yes, you can use vegetable oil or shortening in the recipe, if needed.
I made this cake after strawberry picking with my kids and it was delicious! Served it to guests and they loved it as well! I had to make it with gluten-free flour bc I can’t eat gluten…but kept everything else the same and it was perfect! I’m planning on making it again with blueberries instead of strawberries! Thanks for the great recipe!
LOVE LOVE LOVE this cake! Easy and so very delicious! Just added to my recipe book. Will be making it for years to come! Can it be made using any other fruits? Just wondering incase i wanted to make when strawberries are out of season
I used greek yogurt and finely diced (some of them going soft) strawberries. I did not have a lemon to zest so I added 1/2 tsp of lemon extract to the batter. The cake came out light and beautiful. For the icing, I mixed together some more of the yogurt, lemon juice, and powdered sugar – yum!
Can I make this is a 13×9 pan?
Hi there,
Sure! Just be sure to leave about 1/2 inch room at the top of the pan, for expansion. The cake will also bake much faster. After 20 minutes, check the cake every 10 minutes until a toothpick inserted into the center comes out clean.
What if I want to use a mini Bundts Pan how would I modify recipe? Thanks
Hi Teaira,
I have not tested this specific recipe with mini bundt pans. However, most MBP recipes state to bake for 15-20 minutes. Hope this helps!
Really really good! One of our new favorites! I buttered the bundt pan and then coated with sugar, gave it a delicious texture.
This cake is so delicious!! I quadrupled the icing and poured it in the center after covering the cake. When I sliced a piece I put more icing on it. It was so yummy with 2 scoops of Blue bell vanilla ice cream.
I made this for my sister’s birthday and it was PHENOMENAL!!! We all loved it and within 2 days it was gone!
I used strawberry flavoured yogurt instead of plain or vanilla and it really elevated that strawberry flabour to new heights! Simply amazing, I will definately come back to this soon!
5/5 stars and I just wish I could put more
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This was delicious! Mine turned out nice and moist! My husband said it was the best Bundt cake he had ever had! Thanks for sharing this recipe!
Thank you for the recipe!! I was wondering if I could use lemon extract instead of the lemon zest?
Hi Shauna,
Sure! I would guess 1/2 – 1 teaspoon would be enough.
I’ve made this cake twice, once with fresh strawberries and once with fresh strawberries and frozen blueberries. My husband loves it and my sister in law said it was the best cake she’d had in a long time. I don’t thaw the frozen fruit, just toss it in a little flour and gently fold it into the batter. I also put some right on top of the batter. Next time I’m trying it with frozen blackberries. Excellent cake.
Made this and it worked really well. I saved some strawberries to decorate and it looked amazing (wish I could upload a foto to show off a little :) ). Even two days after baking it was still juicy and delicious!
Just fyi the conversion into the metric system is not correct. This is probably not your fault, but the website’s. Would be great if that was to change as it would make baking outside of the US so much easier.
Would it be possible to use 1/2 strawberry and 1/2 blueberry?
Hi Sue,
Sure, that sounds delicious! Please let me know how it turns out. :)
I made this cake twice, once for us and once for a party. I didn’t put the glaze on my cake but I did put it on the party cake. The cake had completely cooled but when I poured the glaze on it just sort of melted into the cake. Still tasted great but just didn’t look as nice as I wanted it to look. Why did this happen? I followed the recipe exactly.
Can frozen strawberries be used?
Hi Maddie,
Yes, you can use frozen strawberries as long as you can tell they are going to be sweet. (Sometimes the frozen berries are frozen before they are fully ripened. Happy Baking! :)
I substituted the Greek yogurt for strawberry yogurt and substituted the lemon juice for vanilla flavoring. This is amazing!!!!!
I used 1/2 plain greek yogurt and 1/2 strawberry greek yogurt and doubled the lemon juice in the batter. I had zero problems with my strawberries sinking. Absolutely delicious and a big hit!
this looks delicious! I wonder, can sour cream be substituted for the yogurt?
Hi Val,
Yes, sour cream is a great substitution. :)
I made this cake and it did not cook all the way. i even put the temp higher and cooked it longer but it was still not done. Help please ?
Hi Jamara,
I would guess your oven needs to be calibrated. Hang a new oven thermometer in your oven to check how far off the temperature is. Then pull up a calibration video (on youtube) for your oven model. It’s usually pretty easy to adjust.
Impressive!! Great way to use the locally fresh picked strawberries from our area. Will make again! Thank you 😊
Novice bakers here…My son and I made this cake last night and iced it this AM…after icing it we placed the cake dome over it and walked away…came back to the kitchen a bit later and it has all melted off the cake and pooled in the center or off the edges of the cake stand! What did we do wrong?! LOL
Hi Kristi,
It sounds like your cake was still warm, but you mentioned you iced it hours later. Do you live is a very warm climate?
Hello Kristi,
The reason the icing melted off is because you put the dome back on top of the cake. The dome will trap the moisture that is normally released from the cake and this moisture will melt the icing. If you leave the dome off the icing will remain firm. Once you pour the icing on the cake, it will take about 20 minutes to set. Once icing is set, if the cake is closed in a air tight container, the traped moisture will melt the sugar icing. Hope this was helpful.
I followed the recipe, except that I cut down sugar to 1.5 cup from 2 cups. The cake turned out very very dense on the side. I searched online and various mistakes I could have made including the butter wasn’t in room temperature, over creaming, to even baking soda quality. I loved the flavor of this cake, I’m just wondering if the recipe will yield a light and fluffy cake after I adjust everything on my side, or the recipe is actually going for a more dense texture??
Hi Olivia,
Bundt cakes are traditionally dense cakes, like pound cake. If you are looking for a light fluffier strawberry cake, we’ve got a fabulous strawberry layer cake you should try: https://www.aspicyperspective.com/fresh-strawberry-cake-from-scratch/
This cake so good. I substitute sour cream in place of yogurt. I refrigerate it..
It tasted wonderful!!!! It looked pitiful. It fell all apart. I followed instructions by flouring etc…including changing temp from 375 to 325.
HI! Does it have to be greek yogurt? Would plain nonfat yogurt work?
Hi Kathy,
Yes, you can make this cake with plain nonfat yogurt. Happy baking! :)
I am planning on turning this into a mini birthday cake. I’ve baked it as a bundt cake many times before and have absolutely loved it. Do you know if I can bake it in small cake pans (6 inch and 4 inch) and what temperature and time it would take?
Hi Ashley,
Great idea! Use the same oven temperature. Although I haven’t made this recipe in mini pans, I would guess the baking time would be around 20 minutes. I would check them at 18 minutes, then bake longer if needed.
This recipe is wonderful – perfect balance of sweetness to tart. I am not a dessert person but absolutely love this and will make again. My kids – who LOVE dessert – want again as well. Also – I used thick Greek yogurt, plain – feel like the strawberries were balanced evenly thru the cake. I also added 1 tspn of vanilla extract as wish I had vanilla yogurt. Very moist. Highly suggest you give it a go.
Amazing, I loved it. Was unsure of how it would taste but I had a whole lotta strawberries and went with it. I’m glad I did! It’s like a cousin of angel food cake, but I felt like there was something missing to give it that extra pop. I’m gonna mess around with the recipe a bit More but it was superb nonetheless. Easy recipe
QUESTION: I’m gluten and sugar-free. Planning on substituting coconut flour, then for sugar…substituting about 70% Swerve, 20% honey or maple syrup and 10% sugar. (I’m not diabetic, I can tolerate a little sugar, but not much.)
Anyone have experience with these substitutions on this recipe? Suggestions? Other substitutions? I have other flours on hand…cassava and I think Amaranth flour, and I have plenty of raw almonds to make almond flour (but I’ve heard almond FLOUR is a good bit harder and more time-consuming to make than almond meal, which I can’t imagine would be good in any cake.). I also have Swerve confectioner’s sugar on hand to use about 80% for the icing.
Thanks. looking forward to enjoying this cake.
Easy, gorgeous, and totally delicious — you can’t go wrong with this cake!
I am all about the strawberries these days. Was just looking for a way to use up a bunch of fresh strawberries I bought, and I think this is perfect!
This cake is one of the most fresh cakes I have tasted in a while! The bits of strawberry inside the bake is so good!
This cake is delicious! It is light and very moist. I used vanilla yogurt. I wonder if Strawberry or lemon yogurt would be good.
This is my go to recipe for any function. It is fresh and delicious and super simple to make! Hands down one of my favorites!!
*Note* I prefer the taste of Lime over Lemon so I always substitute Lime into the recipe.
I just put this into the recipe builder on WW, it came out to 15 points per serving!! Although it looks amazing…it’s not what I would consider WW friendly.
How many WW points is this?
Hi Robin,
Sorry, we don’t have a way to calculate weight watcher points in our system. If you are a member, you should have an app to convert recipes I believe.
13 points per slice!
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Just made this cake. It is a dream!!!! Delicious! Super moist! Thanks for a great recipe….it is a keeper!
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Can I use frozen strawberries??
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This is one of my families FAVORITE cake. Even though I’m not supposed to eat it, I’ve f course tried it and it’s hard not to gobble up the whole cake🤦🏼♀️ . I make this several times a year during strawberry season. Thank you so much for this recipe.
Did you do anything special to get the bundt cake to release? Did you cook it exactly as directed or did you make some changes? I’m just trying to figure out why mine didn’t come out of the bundt pan. It is a coated pan and usually I don’t have any issue.
I have made this for the past several years. It’s a family favorite. My niece loves it so much that I made 18 bundt cakes for her wedding. One cake on each table!!! I have recently turned it into a layer cake as well. It’s so moist and delicious!!
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Everyone one that tried this – including myself – went nuts over it! Awesome recipe!
This cake was really ahhh-mazing!! Everyone at my house was impressed!
This cake was so tender and soft, the taste was incredible!
A fantastic recipe! Make it all the time.
What a delicious cake for berry season! I’ll be making it again when we get local berries!
I have made this cake for several years and I can 100% guarantee if it absolutely amazing. It is my favorite cake!
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I soooo wanted to make this but was short/missing a few ingredients, so I winged it. No lemon zest so I substituted 1 tsp lemon extract in the wet ingredients. I only had 1 small package of low fat strawberry yougurt, so I used that & added 2 Tbsp sour cream. Finally I baked for 75 minutes total. It turned out great! Next time, I might add even more strawberries.
Everyone loves when I fix this cake. And they all want the recipe! Good job girl this one is a winner!!!
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Very nice cake and In-depth article. Next Sunday I will try.
Thank you.
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CAME OUT GREAT, THANKS FOR THE RECIPE!
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I really need help.
I did this cake almost more than 20 times!!
The first 2 times came out perfectly, but then each time when I try to get it out of the pan it sticks so I end up with a split cake, half comes out & the other half is sticking into the pan.
What’s going wrong??
Hi Meril,
Hmmm… That’s so strange. Especially since it came out of the pan the first couple times. I still think it’s a pan issue. If it’s old and you put it in the dishwasher on high heat, it may have effected the nonstick surface.
That is exactly what happened to me. I have not put my bundt pan in the dishwasher and it’s coating fully intact.
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This is GORGEOUS and I bet it’s delicious too! What a clever recipe!
What kind of pan can I use if I don’t have a bunt pan?
I tried the cake several times but I always find it a challenge to get the cake out of the pan as 1 whole cake, either the top of the cake sticks to the pan n cuts in half of the whole cake comes out in pieces. Advices please
Hi Meril,
Sorry you’re having issues here. Is your bundt pan old? It might be time to retire the pan and buy a new one with a better non-stick coating.
Sorry for reposting again but I just saw your comment.
The pan is like 1 or 1.5 years old n I haven’t used it for any other recipes except this one so I consider it new somehow.
I’ve used today even a non-stick spray from Wilston but yet it came out aweful :/
I used around 13 tablespoon of Greek yoghurt & 2 cups of strawberries
My boys love strawberries, I can’t wait to bake this cake for them!
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Absolutely scrumptious! Thanks for the great recipe!
I’ve made this cake three times now and it’s amazing EVERY SINGLE TIME!! I’ve modified very slightly the recipe by adding blueberries and little more lemon zest and juice to the batter. Probably one of the best cakes I’ve every made. Always a crowd pleaser!
This recipe caught my eye and so i tried it. The results were amazing and the strawberry yogurt cake has now become our favorite. We have lots of yogurt owing to the huge mil production and we might just make this commercial.
I’ve never felt compelled to comment on a recipe I’ve tried before – but this recipe is exceptional! Since originally making it earlier this week, we’ve already made other variations (Blueberry, cinnamon, orange & cranberry) and each is as good as the first. The fruit didn’t sink, we had no problem with the bundt pan, and I’ve never had a richer lemon flavor in a cake – ever!
We did feel the need to bake much longer than the recipe calls for – almost 2 hours each time. Maybe that’s because of the added moisture from the fruit? I’m not sure, but it’s not a problem, by any means. This cake is fantastic!
I have probably made this thirty times.
I’ve served it to company and have given it for a gift.
I usually make two at a time and freeze one.
I have made it withstrawberries, blueberries and raspberries.
Comes out perfect every time and the fans go wild over it.
Thank you for this recipe. It’s the best!😍
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This is soooo good! Very moist and delicious. The lemon flavor pairs well with the strawberries. Definitely a keeper:)
I love this cake and so does everyone else, I was wondering if I could use frozen berries in the cake?
a great one for sure!
could we substitute strawberries with frozen blueberries so we can have the same foolproof recipe in other versions?
Thnx and warm summer greetings from Cyprus (42 Celsius)
We did just that and the result was as delicious as the original. :)
I was wondering the same! Strawberries make my dad’s stomach hurt sometimes, so i will try the blueberries :) Did you use the same amount of blueberries as strawberries in the recipe, i’m assuming?
Hi
Have made this several times with great success. My question is, can this be made in a loaf pan instead?
Hi Sandy,
Absolutely! However, it may take a little more time to bake.
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I made this cake and hubby and i thought it was very good. Only change was I added 1 tsp.good Vanilla and 1 tsp. Cinnamon. Came out perfect. Need to eat by 2nd day as it gets too moist.
I made this cake for our sunday dinner a couple of weeks ago. This week I am doing it with blueberries! Just so you know, a chocolate garnish is wonderful with it!
Unique cake and awesome writing step by step. As a beginner, I can make it confidently. Thank you so much.
Excellent cake. Very moist and not as heavy as I thought it would be. I’m a big fan of dense cakes, so this was perfect. Made as two 8-inch layers to use as a birthday cake. Honestly, you don’t really need any embellishments to this. It’s really good as is. Thank you for the great recipe.
I absolutely love this recipe. I make it all the time and it’s a favorite at every gathering. Thank you for sharing!!
We love this cake. I have made it several times to serve at different functions. It is so easy to put together and everyone loves it.
Made this cake sunstuting eggbeaters and using coconut oil instead of butter. It fell flat..then I made another one using 2 eggs and 1 eggbeater. Used 1-1/2 stick ok so – the balance in oil. Added 2 tsp. baking powder. I’m looking in the oven and the cake is rising – a good sign.
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Yumm I love the add of yogurt!
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I been making this cake for about 4 years- it is my go-to dessert for parties, picnics, and potlucks. My kids ask for it for every get-together, and everyone always asks for the recipe. I’m not usually a fan of sweets and cakes, but this one is a winner for everyone! Just follow the instructions- it’s garaunteed to be a hit!
I’m making this my go to summer time cake!!! The batter tastes amazing . The cake ( once it was done) was so moist and flavorful, great with ice cream.
I made this for Easter and it’s very good. I tasted more lemon than strawberry. I think next time I’ll use a strawberry yogurt and a strawberry glaze. It’s very moist and I like the lemon, was just wanting more of the berry flavor. I will definitely add this to my dessert recipe book.
Awesome cake!!!!!! Followed the recipe and it turned out perfect. I did have to bake about 15 minutes longer and turned my oven up to 335 degrees because I noticed it wasn’t rising good at 325. Once I adjusted temp it started rising good. All ovens are different. The flavor and texture is wonderful. Just as I like my cakes!
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I made mine in a 8×13 brownie pan, in a pizza oven and it. Was. FANTASTIC!!! And I am NOT a comment/rating type.
Hi Holland,
Thanks for taking the time to come back and comment. I’m so very glad you liked it!
This isn’t he second time I’ve made this cake…..it’s a favorite! This time I used regular strawberry yogurt because it’s what I had…..turned out great! Thank you for sharing your recipe!
I have made this cake numerous of times. And I can’t describe how delicious this cake really is. There are steps that you might want to skip, but please don’t. I’m making two today for my husband’s residents. And I know they will love these cake as much as we do. Please, please, please try this unforgettable cake.
Hello, love the recipe!! but it’s funny how my grandma made the same cake for years using sour cream, but the calorie intake was too high, then switch it to yogurt. As time has past now we make it with greek yogurt but switch back once in awhile to use sour cream and also we add what ever berry is in season. The cake is delicious !!
This cake is amazing. I made it 2 times this week, I wanted to test it for a dinner party. My husband just raved over it. I used Greek Gods HONEY greek yogurt, and reduced the sugar by 1/4 cup. Yummy !
This cake is delicious! Made it tonight and it will be a new go to recipe for me. Realized I didn’t have powdered sugar at the last moment but was able to improvise with sugar and a bit of cornstarch blended in my ninja for a few. Worked perfectly. I think the oven temp change when you put it in definitely helped get that perfect crisp on the bottom. Thanks for the great recipe!
I made this two different ways both time using strawberry and pureed cooked rhubarb. With both ways, I needed to cook the cake almost twice as long. Next time I will reduce the amount of yogurt by the amount of rhubarb puree.
1) Gluten free – came out wonderfully
2) regula all purpose flour – also came out wonderfully
If you don’t like a really moist cake – then you will need to reduce some of the yogurt to compensate for the rhubarb.
Cake was moist and delicious! Thanks for the receive…this one is a keeper.
Made it first with strawberries and then a second time with blueberries. Both are awesome!!
Great cake, easy to make but one flaw in recipe. List 8 ounces vanilla, I assumed it meant vanilla yogurt. For a novice cook may not realize this.
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Yes. I made it in a 9×13 pan. It required a bit more bake time than a regular sheet cake (I think this was due to the additional moistness of the strawberries). Still turned out well!
Delicious cake recipe! The flavor of the strawberries really shine through. Thanks for the recipe!
Hi. This cake looks amazing and I plan on making it very soon. My question is, does it need to be refrigerated? Thanks so much!
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A pretty and delicious cake!
It’s wonderful.
I’ve made this cake probably 6 times in the past few years. People absolutely love this cake!
It’s toooo Awesome!!! thanks for sharing this wonderful article… very beneficiery tips, You are given in this article…
I’ve made this more than once it’s delicious ?
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Hi! Love the recipe and want to try it tomorrow. Just wanted to ask if we could use strawberry filling instead? Or frozen strawberries?
Hi Fatema,
Yes to frozen berries, but no to canned filling. Make sure to thaw the berries first and let the juices drain off. :)
Cake was EXCELLENT I Cut out a half cup of sugar
And Realized that I Didn’t Need the Glaze
wife made this cake for my birthday. i loved it!
Does this cake need to be refrigerated? Just made it and will serve in 2 days.
Hi Tulan!
You can leave this cake out on the countertop for 2-3 days, well covered. However, if the air is very moist in your climate, I would refrigerate it just to be safe. :)
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Thank you so much for this recipe. Just made it and it is absolutely delicious and so moist. I just had one 5oz tub of yogurt, so I completed it with sourcream. Next time I will use rasberries instead.
Would this cake work with vanilla Greek yogurt?
Hi Tami,
Absolutely! :)
Hi Sommer,
I was curious if dairy substitutes would work with this recipe? Such as coconut milk yogurt and vegan butter? Also, do you know of a gluten free flour that would work?
I am wanting to make this for my SIL baby shower but I am dairy free and have a few guests that are gluten free.
Thanks so much in advance!
Hi! I have made this cake before and it is delicious but I’m wondering if you think using blueberries would work just as well as strawberries.
Hi,
I’v made this cake twice & I must say holy mackerel this is the best cake, so good I couldn’t stop eating it. It turned out perfect . I used sour cream instead of yogurt just because I didn’t have any.
I also used your magic release for cake pans. Have tons of plums on our tree so going to try the plum cake on your site. Thanks ever so much for great receipe ‘s.
I substituted regular sour cream for the yogurt and it turned out delicious. The batter was thick, but not overly so, and filled my 10 cup bundt nearly to the top, so I was worried, but it didn’t overflow. It took about 10 extra minutes in my convection oven before I got a clean toothpick. When I ate a slice, I thought it could even have gone an extra 5 for a total of 15. I also doubled the glaze, with another cup of powered sugar and some heavy cream. I may have used more strawberries too!
pictures! https://www.facebook.com/carollyates/posts/10207065096649656
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I was so looking forward to this cake since the batter was fluffy and downright delicious, but when I pulled it out of the oven it started sinking in the middle, and sinking, and sinking more. Then when I flipped it to cool, the top was a mushy mess that collapsed. It’s definitely cooked all the way through, but has far too much moisture to hold up in the end. I followed the author’s advice and didn’t worry about the moisture, but it needs some tweaking before it’s a reliable recipe. But boy oh boy, the flavor is fantastic. Despite the structural failure, I’m still looking forward to icing what’s there and trying a piece for dinner later. Work on the moisture bit and this cake is the bomb!
Any thoughts on substituting blueberries. I have made this cake and it was wonderful! Was thinking of trying with blueberries for Father’s Day as hubby loves blueberries.
Hi Casey!I actually have a “blueberry muffin” bundt cake recipe that’s pretty spectacular! Find it here: http://www.aspicyperspective.com/blueberry-cake/
I would like to use a different pan. Could I use this recipe for cupcakes or bread pan? Would I change temperature or time? Thanks!
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Just put this cake in the oven….. The batter smells delicious and has a wonderful texture! My first recipe of yours and guaranteed it won’t be my last! Thank you for sharing this beautiful cake!
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I’ve made this a few times now, exactly as the recipe states, and it’s delicious! Could I use the same recipe to make them as cupcAkes? Any changes to time or temp?
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I have made the strawberry yogurt cake twice, and made a third time with blueberries. All I can say is YUM! It’s the next cake for our school bake sale I can’t wait to Make it again. Thank you for the recipe it comes out perfect every time!
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I’ve made his cake before and it was amazing!! I’m wanting to try it again for a baby shower but will need to make it the day before…does it keep well overnight? Should I store it in the refrigerator? What are your tips!
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Can someone please tell me if this cake has to be refrigerated or can you leave it at room temperature?
Hi Maryann! You can leave it out on the counter for up to 3 days, then it needs to go in the fridge. :)
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Absolutely delicious!
Made exactly as written. I will definitely make again!
Just finished making this and it is delicious! I was really worried about the thick consistency of the batter even after reading that it would be ok, but you were right, it turned out fine! The cake is so moist and perfect! I added a tablespoon of butter to the icing because it was super thick and not pourable at all, but otherwise I didn’t change a thing about the recipe. I will definitely be making this again…now time to go get another piece ;)
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Has anybody used 2% Greek Yogurt? That is the one I have at home right now and was wondering if it will make much of a difference.
Can you use frozen strawberries for this recipe?
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How many grams is 1 stick butter. My email was wrong spelled the first time.
Thanks
Charlotte Potgieter
Hi it looks so nice. How many grams is 1stick of butter.
Thanks
Charlotte Potgieter
Hi!! I LOVE THIS RECIPE!!! I’ve made it so many times I can’t even count. Thank you!!! Quick question– have you ever substituted cranberries for the strawberries? Wondering about making it into a Christmas dessert :)
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I made this cake for the very first time yesterday,. I did not deviate from the recipe one iota and the cake was absolutely delicious. This will be added to my list of favorite cakes to make. It’s moist and has such a delicious flavor!!! Everyone else in the house loved it as well.
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entirely defined, keep it up all the time.
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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!”
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!
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.
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This recipe is to die for. I love it. I made some changes I used no lemon juice or lemon zest and instead of the glaze u suggested in I did a rum creme glaze.
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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.
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 :)
How could anyone look at this cake and not want to make it immediately.
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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.
Hi
A quick question can it made in a normal cake tin instead of bundt as I don’t have bundt tin
Thanks
Hi Sukaina, I believe so, but I never make it that way. If you look through the comments, it would appear other people have tried that.
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I was wondering if anyone has tried to make muffins instead of the bundt cake. This would be a great snack at sports tournaments! I also thought about not mixing strawberries into batter, but rather placing them on top after batter is in pan. Maybe that will keep them from sinking so much. Any thoughts?
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Thanks for sharing your thoughts about good clairvoyance. Regards
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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.
Have you ever made this in cupcake form? If so how much would you fill the liners and how long would you bake it? Would you still do the 375 then reduce to 325?
I 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!
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I made this today and I absolutely love it!!! I ran out of white sugar and had no strawberrys…so I used brown sugar cup for cup and used my homegrown frozen raspberries instead!! Goodness knows I have a full freezer of raspberries!!
Turned out very very moist almost two wet to believe that after an hour it was cooked through… But afterwards it cooled and I iced it, the cake was delicious!! Seeing this was my first bundt cake I was surprised at the results!!!
Thank you for your wonderful recipe, definitely will make it again!!!
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Is it ok if I put the usual yogurt instead of Greek yogurt ? And how tsp of vanilla should I put ?
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hi! Looks like i’m a few years late on trying this recipe! :) I got some strawberries and greek yogurt from Costco because for some reason I thought I could ingest 32 oz of greek yogurt??? the costco disease – i have it. Buying random stuff in bulk. anyway, i digress. I made this recipe using FAGE greek yogurt 0% from costco. I also pulsed the strawberries in a food processor so they were tiny pcs…this yielded a pink color through the cake. The batter was thick but the cake baked perfectly after 1 hr and 10 mins.
I learned a trick – instead of greasing and flouring a pan, i use a mix of cinnamon and sugar instead of the flour. (cinnamon doesn’t necessarily go with strawberry but i did it anyway)…
then i took the cake out of the oven…let it sit for a few mins, then emptied it. The cinnamon sugar gives a nice sweet crisp crust on top.
then after cooling i added the icing.
Thanks – perfect recipe.
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Thank you so much for this recipe, it’s one of my favorite desserts now! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie :)
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I stumbled upon this recipe about a week and a half ago through the I Heart Naptime blog (old post), and I used it for a cake bake-off contest with my friends. Though our cake had 2 other flavors along with this one, I have a sneaking suspicion that this strawberry cake is the reason we won the taste category by more than double the points. It was incredible! I’m typically a chocolate only type of girl-I don’t usually even waste my time eating any other flavors of cake, ice cream, desserts in general. However, I have been pretty much dreaming about this cake since I made it, and I am desperate for a reason to make it again (a reason other than ‘I just desperately want it,’ because that would result in my eating the entire thing all by myself which probably isn’t the best plan)!
Wow Ashley, that’s awesome! Thanks for stopping by to share. :)
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Looks amazing. Has anyone tried it with frozen berries? Does it work with frozen strawberries just as well?
Thanks!
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!!!!
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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.
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.
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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! !!!
Could you use splenda in place of the sugar?
Hi Alicia, I don’t ever use Splenda, but you could certainly try it! If you do, let me know how it turns out. :)
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After reading all the comments about the difficulty of this cake sticking to the pan, I did what I’ve found to really work. After greasing the Bundt pan with shortening, I use purchased, plain regular breadcrumbs instead of flour. Since I discovered this method, I’ve never had any problems. Thank you for this cake recipe! So delicious! Have used blueberries, too!
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I’ve been waiting long enough for a good excuse to make this cake and what better excuse than a family barbecue! I will be baking it tomorrow!
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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!
How many cups is 12 oz. of diced strawberries? I buy strawberries from the farmer’s market and they are not in packages with oz. listed on the front. Thanks!
8oz = 1 cup, so therefore 12oz = 1.5 cups.
I have made this cake 4 times and it is delicious but I can’t get it to stop sticking to the bottom of the pan so I have a mess!! I do grease and flower and my bundt pan is not very old. Any other suggestions?
Hmmm… my bundt pan is a Wilton and has a heavy non-stick seal. The main reason why a bundt cake might not come out of the pan (other than not greasing and flouring) is not letting it rest in the pan long enough. Make sure the cake rests AT LEAST 20 minutes before flipping. If you are doing that and are still having a problem, try letting it sit for 30 minutes or so. Also, some people really love Bakers Joy non-stick spray for pans. Hope this helps!!
This is delicious! Mine got darker on the outside than yours which wasn’t as visually appealing. Any suggestions? I tried taking the next one out earlier but it wasn’t done.
Hmmm…. it makes me wonder about your bundt pan. Is it very old?
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!
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!
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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!
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.
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Can I use a different pan, don’t have a bunt pan.
Hi Melissa, you can make it in two loaf pans and bake around the same length of time. Good luck
Just wondering if this cake can be frozen for later eatin’? Thank you looks delicious!
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Tasty – kids loved it! Took way longer than 60 minutes (maybe 75-80?) and stuck to the bottom of the bundt even though it was greased. Should I have kept at at 375 longer? I preheated it until it reached that temp – then changed it to 325 as directed) right as I put it in.
Only changes: I used a 1/4 cup less of sugar and 10 (versus the 12) oz of fresh strawberries.
Also glaze didn’t dry all professional looking like yours!
Any suggestions?? Still delicious!
Where’s the nutritional info?
Can you make this with blueberries instead of strawberries? I wanted to make it for a gathering but I have someone coming that is allergic to strawberries
Absolutely!
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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.
Is there a way to make this with frozen strawberries?
In the oven as I write! Do you think the cake will last 3 days before eating or do you think it is best to freeze? Any thoughts as to if I should keep it in the fridge or not if I don’t freeze? Thanks!
Hi Candice, It should be fine for 3 days in the fridge. Hope you like it!
Have made this recipe several times with raspberries. Love it even better.
I just made this, this morning using blueberries instead… (hubs is allergic to strawberries) and it was AMAZING! I was testing this recipe out for our upcoming vacation to Colorado and it will be perfect! SO glad to have found this recipe! DELICIOUS and EASY for this I-love-to-cook-but-not-that-great-at-it chef. :)
Have you ever made it as cupcakes or put frosting on it? My daughter wants strawberry cupcakes for her birthday.
Can I use another type of cake pan on this ? I don’t have a bundt
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.
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.
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 :)
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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?
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.
Can i use strawberry greek yogurt? And do you think it would work with crushed pineapple added in the batter? Thanks! Sounds amazing!
Hi Cindy, yes to both questions!
This recipe looks so tasty I can’t wait to try it, just one problem: I don’t have a Bundt pan! What size cake tin can i use instead for good results?
I would try two bread pans. :)
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!
Great cake, made it before…this time the top of the cake collapsed….what do you think I did wrong?
Absolutely Delicious. I cut the sugar down to 1cup and cooked for 45 minutes. The whole family loved it. Definitely a keeper.
I tried this with peach instead of strawberries – perfection!
Made this for a family event and everyone loved it! I used coconut oil in place of butter, reduced the sugar to 1 1/2 cups, and replaced half the flour with whole wheat. Even with the healthier changes it was moist and delicious!
I 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!
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I used store-bought strawberries and measured out the recommended 12oz. I would suggest just using the whole 1lb. package though because I found that my cake didn’t contain enough strawberries for my taste. Overall, I was pleased as this cake was very delicious and moist!
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The batter was AMAZING!! I cannot wait to taste the cake…I used fresh blueberries instead of strawberries though.
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?
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 :)
WOW! I am a beginning baker (at the ripe old 40 something age). I followed the recipe to the tee and my pictures matched yours each time!! Thank you so much for sharing the recipe and the pics! My family and I loved it! It turned out GREAT!
I 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!
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This cake was excellent! I used frozen blueberries and the cake was a huge hit! Thank you for sharing!!!!
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.
Does this call for unsalted butter sticks or salted :)
you should always use unsalted when baking :)
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I made this cake today..it tastes delicious but didn’t rise at all?…not sure what I I’d wrong. Any thoughts?
Madeline, you may need to replace your leavening agents. Things like baking soda and baking powder lose their lift power over time.
Made this for the second time. My wife just loves it! Is there an easy way to
Freeze this cake? Great recipe!
Pete, wrap it well with plastic wrap , then foil. :)
A friend of mine made this with strawberries and it was delicious. I made my first one using a pound (after seeding) of fresh apricots and it turned out great! I love the yogurt and lemon in it. I’ve been searching high and low for something to do with fresh apricots, so this is definitely a keeper.
I also want to mention the directions were good. I did mess up and only use 2 and 1/4 c of flour, but it didn’t make any difference. Maybe the apricots are not as juicy – they weren’t overripe. I used a bundt pan and followed the temperature directions as written.
Hi i just wanna ask can i use frozen strawberries instead of frech strawberries?
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I’m looking to do a fresh strawberry cake for a layer on a wedding cake….do you think this recipe will work? It’s going to be the 16″ bottom layer of a 3 tiered wedding cake.
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Absolutely amazing!!! Took it to a BBQ and everyone loved it! I received so many compliments and it was actually very easy to make. I plan on making it again this weekend but with Blueberries (dad’s fav) for Father’s day. Thanks for the great recipe!
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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!
Awesome! Just finished my first piece and getting ready to start on my second.
this is confusing; one place you said to heat over to 325 then later it said 375. This is a huge difference. Please confirm heat temperature before I waste my money.
Thank you
Phyllis – it says in the instructions to preheat your oven to 375 and to turn it down to 325 when you put the cake in.
Phyllis,
Yes as KLEE said, in the instructions I have you preheat the oven to a higher temperature, then lower the heat to help form a good exterior crust without over-baking and drying out the cake. :)
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!
do you have a carb count on this recipe?
Hi Liz,
Here’s a good nutritional facts calendar to plug-in recipes: http://recipes.sparkpeople.com/recipe-calculator.asp
wondering if anyone used rhubarb for this recipe
Just a question–can this cake be frozen for future use????
not working. at all. batter was amazing but it’s not cooking in the oven. I”m using a 10′ Cake tin, it’s not cooking in the centre at all. A crust developed on the cake but the insides are all runny and liquified. I followed the instructions to a tee and i’m very upset about this
HELP!
Not sure why this didn’t work for you! :( I made it a couple days ago for a family get-together and it turned out perfect! Try again, ok? If it turns out the 2nd time, you’ll be glad you tried again. It’s soooo worth it! Good stuff!
Made this today for our Memorial Day meal and it was amazing! It’s a keeper! Thank you for sharing.
Making this now; the batter is thick and delicious. The recipe is easy to follow and fun to make. Thanks for the recipe!
I have this in the oven now. The batter was thick and oh so yummy. It will be out of the oven in half an hour and I am so excited. Having a group of friends over for music and dessert later this evening. I didn’t notice till clean-up that my greek yogurt was fat free :( hope it is not a real problem.
How did it turn out? I was thinking fat free too.
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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!!!
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.
Maybe is my dyxlexia kicking but this instructions are very confusing
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!
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Wow, looks SO GOOD! But how did you get the bottom of you cake so flat?? Mine always puffs up during baking and never looks as pretty when served! :)
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I made this cake last evening, it is superb!
Just wanting to know is ‘all purpose flour’ plain or self raising flour and also is ‘powdered