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!
Why We Love This Strawberry Bundt Cake Recipe
This Strawberry Cake is inspired by farm-fresh, hand-picked 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 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!
Ingredients You Need
- Softened Unsalted Butter – make sure it is room temperature!
- Granulated Sugar – to keep things sweet
- Large Eggs – for lift and structure
- Lemon Juice – fresh is best
- Zest of a Lemon – for a lemony flavor
- All-Purpose Flour – for a gluten-free cake, use a gluten-free replacement flour
- Baking Soda – to make a fluffy cake
- Salt – to balance the flavors
- Greek Yogurt –plain or vanilla
- Fresh Strawberries – for the best flavor and taste
- Powdered Sugar – AKA confectioners’ sugar
How To Make Fresh Strawberry Cake
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.
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.
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.
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.
Tips & Tricks
- For a pink cake that looks extra festive, add a drop of red food coloring to the batter!
- The outside of a bundt cake is going to be a bit darker than a normal 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.
- Allow the cake to cool before applying the glaze! Otherwise, it will just slide right off.
- Don’t let the cake get stuck in the pan! You have to grease and flour the bundt cake well in order for the cake to not get stuck in those nooks and crannies!
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! 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.
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
Looking for More Cake Recipes? Be Sure to Also Try:
- 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.
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I am going to make this cake for a party tonight. It looks so delicious!! I was just wondering, though, do you bake at 325 or 375? It says both in the description. Also, what kind of butter did you use? Regular or unsalted? And do the ingredients need to be at room temperature?
hi sarah,
this isnt my blog but i have made this cake and its delish!!!! you start with the oven at 375 then turn it down to 325 when you put the cake in. good luck!
sarah, i have been on a bundt making frenzt this month so in my experience i would say to let all ingredients (except eggs) sit at room temperature. it’s easier to cream the butter when it’s softer. happy baking!
Do you know if this works with soy yogurt? I am lactose intolerant and often unable to fet lactose free yogur other than soy in our small town.
Hi Monna, You know, I’ve never tried that, but I bet it would. Have you baked with soy yogurt before? That would be your best indication.
I made this for Easter using coconut milk yogurt, vegan butter and egg substitute. It was great. A huge hit.
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This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!
This recipe lends itself to so many options! Made it tonight with diced apples and 1 tsp of pie spice. Delicious!
I made this tonight with 3 apples (diced) and a tsp of apple pie spice.. Delicious!. Great base recipe with so many possibilities! Thank you!
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Might try this recipe this weekend! Also, love the Fiesta Ware colors!
Does it have to be greek yogurt or could I use just Yoplait strawberry yogurt? Thanks
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Do I have to add the lemon zest?
I made this for potluck at work and it was quite delicious, although I found the consistency a little wet on top where the strawberries were. I think cutting down on the berries might help a little. I will definately make again! love the citrus kick!
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this was a fantastic cake.
I belong to a fruit and veggie co-op and I had bought 16 lbs of strawberries and was looking for a way to use up what I had left when I came across this on Pintrest.
the only changes I made to the recipe is i used GF flour and xathum, other than that I stayed true to what you wrote and let me say this is a super moist and flavorful cake.
I will be making this again, for sure.
Thanks for sharing
Can you tell me which GF flour you used, and how much xanthum? Thanks!
I stumbled upon this recipe on Pinterest about a year ago, and it has become a favorite in my household! Thanks for a great recipe!
I am so excited to make this. I saw in the comments that many people made cupcakes instead of the bundt cake. What temperature and approximately how long did you bake for the cupcakes?