Fresh Strawberry Cake Recipe
revised photo 2015
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.)
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
Adding Fresh Strawberries
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.
Baking a Strawberry Cake
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 Cake. Enjoy!
Fresh Strawberry Yogurt Cake Q&A
Can I freeze this cake?
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?
I’ve had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries greatly determines the consistency of the batter.
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.
If your bundt cakes continue to stick to the pan, it’s probably time to invest in a new bundt pan.
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Looking for more ways to use those fresh berries? Try some of our favorite recipes:
- Fresh Strawberry Bars
- Fresh Strawberry Pie
- Strawberry Pistachio Crumble
- Strawberry Bruschetta
- Strawberry Tart from The Spruce Eats
Fresh Strawberry Cake Recipe
- 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.
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