Fresh Strawberry Yogurt Cake (Video)

Fresh Strawberry Yogurt Cake – made with a yogurt cake batter, this moist and tender strawberry cake will make your day. Guaranteed!

Strawberry Cake #ASpicyPerspectiverevised photo 2015

Pin it on Pinterest!Farm Life and Yogurt Cake

This Strawberry Yogurt Cake is inspired by farm-fresh, hand-picked strawberries. Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm… It’s hard work, but peaceful and gratifying.”

Then I imagine us buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thought always makes me chuckle!

Of course, I know nothing of farming. I’ve never even had my own garden!

This year is the first year we are going to give it a whirl, that is, be involved in a communal garden. I’m hoping to learn a thing or two. I’ll let you know how it goes.

I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)

Strawberry Cake #ASpicyPerspective

Yogurt Cake with Fresh Strawberries

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 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!

Strawberry Cake #ASpicyPerspective

How To Make 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.
Yogurt Cake #ASpicyPerspective
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.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Yogurt Cake #ASpicyPerspectiveYogurt Cake #ASpicyPerspective
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.
Yogurt Cake #ASpicyPerspective
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.
Strawberry Cake #ASpicyPerspective

Watch the Video & Check the recipe card for full instructions on how to make this Fresh Strawberry Yogurt Cake.

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Looking for more ways to use those fresh berries? Try some of our favorite recipes:

Fresh Strawberry Yogurt Cake - Our Most Shared Recipe!
4.97 from 27 votes

Fresh Strawberry Yogurt Cake

Prep Time
15 mins
Cook Time
1 hr

Fresh Strawberry Yogurt Cake is made with a yogurt cake batter and is super flavorful. This moist and tender Strawberry Cake will make your day. Guaranteed!

Servings: 16 Servings
Nutrition Facts
Fresh Strawberry Yogurt Cake
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 114
% Daily Value*
Total Fat 12.7g 20%
Saturated Fat 6.7g 34%
Cholesterol 65mg 22%
Sodium 135mg 6%
Total Carbohydrates 49.2g 16%
Dietary Fiber 1g 4%
Sugars 33.6g
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.


  • 1 cup unsalted butter, softened (2 sticks)
  • 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


  1. 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.

  2. 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.

  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.

Recipe Video

Recipe Notes

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 determines 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

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580 comments on “Fresh Strawberry Yogurt Cake (Video)

  1. Lizposted November 21, 2018 at 3:30 pm Reply

    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!

  2. Steve Daireposted October 17, 2018 at 7:53 am Reply

    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.

  3. Emily Neumannposted September 26, 2018 at 10:27 pm Reply

    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!

  4. Diroseposted August 28, 2018 at 10:20 am Reply

    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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  6. Judiposted August 14, 2018 at 9:41 am Reply

    This is soooo good! Very moist and delicious. The lemon flavor pairs well with the strawberries.  Definitely a keeper:)

  7. Pamela Stolarekposted August 7, 2018 at 8:17 am Reply

    I love this cake and so does everyone else, I was wondering if I could use frozen berries in the cake?

  8. Doraposted July 5, 2018 at 4:14 am Reply

    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)

    • Emily Neumannposted September 26, 2018 at 10:28 pm Reply

      We did just that and the result was as delicious as the original. :)

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  10. Deborah Corralposted June 4, 2018 at 7:57 pm Reply

    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.

  11. Katieposted May 19, 2018 at 11:25 pm Reply

    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!

  12. Sairaposted May 19, 2018 at 11:56 am Reply

    Unique cake and awesome writing step by step. As a beginner, I can make it confidently. Thank you so much.

  13. Julieposted May 17, 2018 at 3:00 pm Reply

    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.

  14. Micheleposted May 13, 2018 at 10:02 am Reply

    I absolutely love this recipe. I make it all the time and it’s a favorite at every gathering. Thank you for sharing!!

  15. Sheila Koskiposted April 30, 2018 at 5:18 pm Reply

    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.

  16. Joan Davisposted April 27, 2018 at 4:17 pm Reply

    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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  19. Kylieposted April 25, 2018 at 1:50 pm Reply

    Yumm I love the add of yogurt!

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  28. Laneposted April 19, 2018 at 11:11 am Reply

    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!

  29. Crissyhillposted April 18, 2018 at 8:28 pm Reply

    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.

  30. MommaSaidSoooposted April 3, 2018 at 10:54 pm Reply

    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. 

  31. Gayle Morrisonposted March 31, 2018 at 4:00 pm Reply

    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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  33. Hollandposted February 27, 2018 at 10:04 pm Reply

    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.

    • Sommerposted March 13, 2018 at 8:41 am Reply

      Hi Holland,

      Thanks for taking the time to come back and comment. I’m so very glad you liked it!

  34. Joyposted November 3, 2017 at 8:52 pm Reply

    This isn’t he second time I’ve made this cake…’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!

  35. Maeanna Loweryposted October 1, 2017 at 1:00 pm Reply

    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.

  36. Fabbyposted September 18, 2017 at 11:26 am Reply

    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 !!

  37. Natalie Priddyposted September 16, 2017 at 1:26 am Reply

    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 !

  38. Kristinposted September 10, 2017 at 8:23 pm Reply

    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! 

  39. Brittneyposted August 23, 2017 at 3:20 pm Reply

    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.

  40. Leslie Burghartposted August 10, 2017 at 9:39 am Reply

    Cake was moist and delicious! Thanks for the receive…this one is a keeper.

    • Leslieposted August 23, 2017 at 11:52 am Reply

      Made it first with strawberries and then a second time with blueberries. Both are awesome!!

  41. Pattiposted August 5, 2017 at 5:24 pm Reply

    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.