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.
Made this cake for my son’s birthday. It was a big hit! I cut the sugar back to 1-1/2 cups. Next time, I will use only one stick of butter and use the equivalent amount of applesauce, which I’ve done many times to save on calories and fat (no one can tell the difference). My cake also shrank a little, but it was still delicious! Thanks for the recipe!
Ive made this recipe twice now and every time, the batter bubbles over making a huge mess! The first time I thought it was because I used room temp ingredients. I ended up cutting off the top that crusted over and putting it back in the oven to try to save it. It was actually delicious and I’m so glad I saved it! This time, I put a pan underneath, but it is still making a huge mess! What could it be?! I love this recipe, but don’t like what it does to my oven :))
Suzy, I wonder if your bundt pan is a bit smaller than mine. The one I used is labeled on the bottom 10-15 cup.
This is delicious!!! Thank you! I used & referenced this as my source on a post of my own!
I’ve made your cake 5 times in the last 2 weeks. Everyone LOVES it. The Greek yogurt gives the cake such a wonderful tang that you can’t even get with buttermilk.
The first time I made it was for my mother and the ladies who live together in a board and care home. When I visited the day after I delivered the cake, they couldn’t say enough about it, and requested another. So far I’ve made them three. :) I love making these women smile, and this cake makes it easy!
Thank you!
I made this for Easter and it was super yummy! Extremely moist and just the right amount of sweetness!
The only changes I made was to substitute 1 cup wheat flour and 1 tsp vanilla. Thanks for the great recipe!
I made this tonight and it’s totally delicious! A hit with the whole family! Thanks for sharing! :)
made this cake today. It was absolutely the best strawberry cake I have ever made. very rich and smooth. a keeper for sure.
Would like to hear how it turned out for anyone who used applesause. Also, would like to know if anyone has made and frozen this? I like to make cakes / brownies and cut them and individually freeze. Kids love it in the summer and we are looking for some healthier alternatives.
OMG! Just made this tonight. It is to die for!!!! So moist and the Greek yogurt is delicious with the strawberries. I had extra batter and made an additional 6 cupcakes with it and they are delicious as well!!! YUUUMMM!
So has anyone tried this with applesauce instead of butter?? How did it turn out? I really, really want to make this, but I just cannot do over 400 calories per serving – I know I’ll eat wayyy more than just one piece!! Any other suggestions to make it more healthy would be greatly appreciated :)
I have the same questions….Have you found anything or tried it with applesauce?
I have made it with half butter and half applesauce and it’s delicious!
lovely!!!
You have such great reviews for this amazing, healthy cake. I was wondering if anyone can still make this cake, without an electric mixer. Any suggestions when using my old elbow grease?