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.Â
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.
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!Â
Have you ever made with frozen berries?? I’d love to bake it this weekend with my frozen berries!Â
EmilyÂ
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!Â
Hi! Can I use 0% Fat greek yoghurt? Or does it have to be higher fat type of yoghurt. Thanks!Â
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 panÂ
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. Â
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!