Strawberry Bundt Cake
by Sommer Collier — last updated on Nov 17, 2025 This amazing Strawberry Bundt Cake is bursting with fresh strawberries and a hint of bright citrus. This strawberry cake is made with creamy Greek yogurt for a moist, tender crumb and finished with a simple lemon glaze.
Sommer’s Recipe Notes
This delicious bundt cake recipe is proudly inspired by farm-fresh, hand-picked strawberries. Super moist and irresistibly delicious, this fresh strawberry pound cake is the perfect way to celebrate those juicy summer berries! It’s thick, soft, and packed with fresh strawberries that weep pink tears down each tender slice.
The yogurt and lemon create a wonderful tangy balance to its sweetness, and this strawberry 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 Vanilla Ice Cream! The perfect dessert to take to picnics and BBQs this spring and summer!
Why You’ll Love this Strawberry Bundt Cake
- Moist and tender – This strawberry bundt cake is so tender and moist thanks to the Greek yogurt, and the lemon glaze takes it over the top!
- Easy and impressive – This cake may be easy to make, but it is an absolute show-stopper for parties, potlucks, or anywhere strawberry desserts are sure to be loved!
- Simple to make – You only need 15 minutes to prepare the cake batter, and once it bakes, lemon juice and powdered sugar are all that’s needed to make the glaze!
This will easily become one of your favorite bundt cake recipes, and I dare you to stop at one slice!
Ingredients and Tips
- Flour – We used all-purpose flour, but for a gluten-free cake, feel free to use a gluten-free flour substitute.
- Dry ingredients – You’ll need baking soda for the fluffiest cake, and salt to balance the flavors!
- Fruit – Fresh strawberries, fresh squeezed lemon juice and lemon zest make for a vibrant, flavorful cake.
- Softened unsalted butter – Make sure it is room temperature!
- Granulated sugar – Just the right amount to keep things sweet.
- Large eggs – For lift and structure.
- Greek yogurt – Plain or vanilla, either will work!
- Powdered sugar – AKA confectioners’ sugar.
Recipe Variations & Tips
- Berries – Replace strawberries with raspberries, blueberries, or a mix of your favorite berries. You can even use freeze-dried strawberries if you like!
- Citrus – Use orange or lime zest and juice instead of lemon for a different citrus flavor.
- Chocolate – Stir in white or dark chocolate chips for a richer cake.
- Nutty – Add ½ cup of chopped pecans or almonds for extra texture and flavor.
- Glaze – Swap the lemon glaze for a vanilla or cream cheese glaze for a different finish.
- Dairy-Free – Use coconut yogurt or another dairy-free alternative instead of Greek yogurt.
- Lighter – Substitute half of the butter with unsweetened applesauce for a lower-fat option.
- For a pink cake that looks extra festive – Add a drop of red food coloring to the batter!
- Darker cake exterior – The outside of a bundt cake is going to be a bit darker than a layer cake! It cooks more quickly on the exterior than the interior, so make sure that the interior is done before you take it out of the oven.
- No extracts are needed – But if you just can’t help yourself, you can add 1 teaspoon of strawberry extract and/or 1 teaspoon of vanilla extract to the batter.
How To Make Strawberry Bundt Cake
Tips for Success – Allow the cake to cool before applying the glaze! Otherwise, it will just slide right off, and that will make for a very sad day. Make sure you grease and flour the bundt cake well in order for the cake to not get stuck in those nooks and crannies.
Find the full Strawberry Bundt Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Refrigerating – Wrap the cake in plastic wrap or store slices in an airtight container. It will keep for up to 5 days in the fridge.
- Freezing – This strawberry bundt cake recipe is super freezer-friendly! 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.
Fresh Strawberry Cake Recipe
Video
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.
Notes
- Refrigerating – Wrap the cake in plastic wrap or store slices in an airtight container. It will keep for up to 5 days in the fridge.
- Freezing – This strawberry bundt cake recipe is super freezer-friendly! 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.
Nutrition
Frequently Asked Questions
The consistency of the yogurt and the juiciness of the berries greatly determine 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.
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.
This cake is truly beautiful! I can see how moist the yogurt made it and the lemon glaze is the perfect touch to complement the strawberries.
I just saw this on F.B.-looks so awesome! I made a similar blackberry cake this week, so I know this is good! Great…
Denise~
Sometime I have a little trouble with bundt cakes, but not so much with this one. When you take it out of the oven, it shrinks a little and pulls away from the sides. I think heavy greasing and flouring are the key to any bundt cake releasing from the pan–also a good glaze to cover up any cracks never hurts!
This looks fantastic and I think I'm going to make it TODAY.
However, quick question what is the difference between greek yogurt and using just a plain yogurt?
Greek yogurt is simply plain yogurt that has had some of the moisture drained off. Put plain yogurt in a sieve lined with cheesecloth and let it drain for about 4 hours (and up to overnight, depending how thick you want the yogurt to be). Done
what a beautiful cake….I have been wondering what else to do with those strawberries!! I love the picture of the strawberries in the basket, they look like huge berries in a laundry basket!
Cheers
Dennis
Ah! This is so pretty! I even have all the ingredients I need to make this, I just need to pop out and get a new bundt pan (mine stayed behind when I moved.
As for growing your own, good luck! There's nothing more exciting and rewarding than harvesting ruit and veggies that you've grown yourself!
Gorgeous cake, looks so moist and yummy!
OMG OMG I am so making this. Wow. And your pics! I lovey your site—am RSS and adding Twitter now;))).
OMG! Sommer, that cake is giving me the shakes! I love all those strawberry chunks peeking through and the texture is to die for. You really make good cake!
I was just wondering if you have a problem getting cakes out of bundt tins? I always have to wrestle with mine, and they usually come out with at least a small chunk or two still stuck in the tin. Even the nonstick one. Even with copious greasing.
Anyway – my 11 year old boy is leaning towards baking and we've been making cakes almost every other day the last week. I think this one will be next on our list :)
I make this cake a few weeks ago for the first time and it came out perfect. I rubbed veg oil generously inside pan then lightly dusted it with flour. Came out of pan perfectly with no missing chunks, which is rare for me with bundt pans. I am making it again as we speak. Hope u have as much luck as I did. This cake is so moist and wonderful! Definitely worth trying!
I had a problem with bundt cakes sticking in my pan no matter how well I peeped it. My bundt pan was old, so I bought a new pan and the problem was solved!
yummy Strawberries, and happy to see a yogurt cake featured ! In France yougurt cakes are one of the all time comfort foods and many kids have them at their 4pm snack. Making a strawberry shortcake this weekend can't wait !!
I make this EXACT cake with rasberries! Once summer hits, it is my go-to recipe, and I think I have made it more than a dozen times. Such a delicious, moist, satisfying cake. Plus bundt cakes are awesome. :)
can u use gluten free flour for this recipe?
Help! I am making this cake right now and have noticed on the “blog” part of the recipe it states to cook the cake at 325 degrees for 1 hour, but on the little “recipe card” part, it says to cook at 375 degrees for 1 hour. There is a vast difference! What temp did you cook your at, please?
Hi Joni! Sorry for the confusion… The recipe states to preheat the oven to 375, then reduce to 325 when you put the cake in the oven. That helps the crust form quickly, yet allows the cake to bake at a lower temperature.
So pretty! And I bet it tastes just like summer. :)
yes, you’re right it sure does taste like that.