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
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.
How would this do to use Splenda and Almond Flour doing all to make as diet friendly, if there’s such a thing. Just bought 2 flats of strawberries yesterday and started a diet last month losing 11 lbs. don’t want to find it back. As a lot of us know that is so easy to do. This looks and sounds so yummy!!
Hi Terry,
You can use any 1-to-1 ratio sugar substitute in this recipe. However, pure almond flour is not a great idea. The cake will have a strange dense crumbly texture. I’m not sure if you are trying to follow a gluten-free or paleo diet, but there are some really good diet-friendly baking mixes out there that can be used in place of all-purpose flour. Check out the options from Bob’s Red Mill and King Authur, that best suit your diet. :)
My husband, who loves strawberries, told me this is the best cake he has ever had! It is delicious! Easy, Peasy! I have made it 3 times and I want to try blueberries next time! Think it would be luscious with the lemon!! Ty for the recipe! A “Keeper”!
Laura, I just made it with blueberries yesterday and it was delicious! I want to try blackberries sometime too.
Love this Fresh Strawberry Bundt Cake Recipe, this one seems super delicious . Will love to try this one . Thanks for sharing this one with us .
Is the yogurt measurement fluid oz or weight?
Hi Eric,
You can use a standard measuring cup for the yogurt, not a liquid cup.
Yummy……looks so delicious and moist. I can’t wait to give it a try. Perfect cake for Sunday brunch. Thanks for sharing this amazing recipe with us.
This cake is AMAZING! I usually sub blueberries in instead of strawberries but everyone who has tried this begs me to make it again. Thank you so much for sharing this recipe with us!
I halved the recipe and baked it in a 10 inch round pan. Took more than 75 min and still couldn’t achieve that texture in the middle. Sides got baked fine but the middle part was a problem. Please guide. I don’t have a bundt pan
It’s a clearly stated BUNDT pan cake. That means you use a Bundy pan.😂
I have made this cake 4 times now, such a crowd pleaser!! Perfect summer cake. Instructions are so easy to follow. I did want to try to make this into cupcakes. Any tips on baking time and using paper cups vs silicone ones? Thanks!
Hey I really would love to try this recipe. If it’s alright, I’m going to print it off. Thank you so much!
This cake is delicious! No frosting needed!
It used one 9in round pan. I omitted 1/4 cup of the flour.
used 1 cup almond flour with 1 1/4 cup all purpose flour
sprinkled in pumpkin pie spice and add a teaspoon of vanilla.
Next time I will try strawberry yogurt to see if it gives the cake more strawberry flavor.
So Yummy cake, the perfect cake for Sunday brunch. I must try it.
Thanks for the share.
I made this and followed the recipe to the letter. It tasted ok, but had a heavy pound cake like texture. Just was way to heavy. Heavy to the point of being doughy. Will not make again
Can you use frozen berries in this recipe?
Hi Janice,
Yes, you can! :)