Strawberry Bundt Cake
by Sommer Collier — last updated on Mar 3, 2025 
Strawberry Bundt Cake Recipe – Bursting with fresh strawberries and a hint of bright citrus, this cake is the perfect balance of sweet and tangy. Made with creamy Greek yogurt for a moist, tender crumb and finished with a simple lemon glaze, this cake is as beautiful as it is delicious!
Why We Love Strawberry Bundt Cake
This cake is inspired by farm-fresh, hand-picked strawberries. This super moist Fresh Strawberry Pound Cake is the perfect way to celebrate juicy 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. 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 Vanilla Ice Cream! A perfect dessert to take to picnics and BBQs this spring and summer!
Strawberry Pound Cake Ingredients
- 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 flour substitute
- 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 Strawberry Bundt Cake
- Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). Sift together 2 1/4 cups of flour, baking soda, and salt in a large bowl. 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 of 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 strawberry 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.
See The (Printable) Recipe Card Below For How To Make Fresh Strawberry Bundt Cake. Enjoy!
Recipe 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 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.
- 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!
- No extracts are needed for a fresh strawberry flavor… 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.
Recipe Variations
- 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.
Frequently Asked Questions
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.
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.
Looking for More Cake Recipes? Be Sure to Try:
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Classic Custard Cake
- Lemon Olive Oil Cake
- Blueberry Muffin Cake
- Caribbean Spice Rum Cake
- Gooey Butter Cake with Ground Almonds
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Cinnamon Dulche Latte Cake
- Pecan Upside Down Cake
And More Strawberry Cakes!
- Strawberry Crunch Cake
- Strawberry-Colada Jello Poke Cake
- Homemade Strawberry Layer Cake From Scratch
- Fresh Strawberry Lemonade Cake
Fresh Strawberry Bundt 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.
OMG…I made this and gosh, thought it was made in heaven!!!! I am so making this for Valentine’s Day for my dessert for my special dinner! This is a must try and you will love!
Looks great…. I am definately going to give this a try
I just made this cake today. I had the same problem as Marian. It was more like cookie dough than cake batter. Had I had some buttermilk, I would have added that. All I had was milk so I added about 3/4 to a cup of milk and it was better. I feared the outcome, but the cake is delicious! Can’t wait to try it with other fruits. Thank you for the recipe!
Kimbery~ As far as the batter goes, the only thing I can figure is that the brand of Greek yogurt you bought is denser (with less liquid) than mine. I think you it would have turned out even without the milk, but it sounds like it was great anyway. I’m SO glad!
147 calories for a piece of yummy cake??? I’LL TAKE IT!!! =]
How did you analyze this to get this calorie count? If that is the case I will certainly make this (and probably eat more than I’ll share)!!! Well, regardless I am making it because it looks so good, but I’ll probably eat more than I’ll share :)
ok.. I just made this but my “batter” was almost more like dough!! help!! What did I do wrong!! It filled the bundt almost to the top.. .so I put a pan in the rack below incase I had overflow…
I don’t have an electric mixer so I creamed the sugar/butter and incorp the eggs, flour and yogurt that way too…
Did I mix it too much??
Hi Marian!
Could your bundt pan be smaller than average?
As far as texture, If you are sure you didn’t mis-measure, I’d have to guess your eggs were small or your butter was dry–sometimes butter dries out a bit in the fridge and changes the texture of things. Usually if that is the case, I add a little milk.
Let me know how it turns out!!
Do the left overs need to stay in the refrigerator?
Hi Dana,
It get sit out at room temperature for a couple days, if it’s well covered. Otherwise, refrigerate. :)
Don’t lower your temp to 325. Keep it at 375 for 45min. Don’t worry if the top starts looking dark and the inside is not done… The inside will cook and the cake will not burn. I used to have the same issue of batter overload…. This solved it… Found the tip out from grandmas lemon bunt cake recipe. Happy baking!
I am going to try this one without the 2 cups butter. Instead substitute with 2 cups unsweet applesauce. Much healthier. Hopefully we wont know the difference.
How was this when you made it with applesauce instead of Butter?
I made this today and its absolutely delicious. I added a dash of vanilla. I could eat the whole thing in one sitting.
ANYONE who uses Fiesta Ware…well, I’m an instant fan! And the cake looks divine.
So I made this cake yesterday with a few substitutions: whole wheat pastry flour for white, almost a cup of white sugar (because it was all that I had) and a 1/2 cup brown sugar, about 2 tablespoon of butter and a little less than 3/4 canola oil. It turned out delicious!! Thank you for the recipe.
Thanks for these tips for subs. Will try with the ww flour and canola!
This cake looks absolutely delicious!! I love love strawberries. Is there a way to make it without so much butter?
didnt see your entry till just now, but I already wrote, I believe you can use 2 cups unsweet applesauce instead. Probably will not be able to tell a difference. It will still be very moist.
Do you mean one cup of unsweetened applesauce? I just put it in the over and used one cup as it called for one cup of butter.
Great Summer Dessert
Oh my goodness! This looks amazing!!!!! I think I might send Shane to the store so I can make it now :)