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.
I made this yesterday – didn’t have a bundt cake pan, so I made them into muffins. They were a huge hit – delicious, so moist and tasty! Thanks for sharing!
Excellent recipe! I followed it to a tee, and it came out perfectly! I did use crisco to grease the pan and had no problems with it coming out! A big hit! Thanks
What a wonderful cake for summer. It appears others agree with me as well. It appears that the batter only comes about halfway in your pan. My bundt pan is an 8″…should I not use all the batter so that it doesn’t go over the top.
Hi Karen, I would put it in two pans so it doesn’t spill over the top.
Hi, this cake looks incredible! Just a quick question? There really isn’t any baking powder in this recipe? It’s really baking soda being used here?
Thanks! I think I’m making it this weekend with blackberries!
Just made this and it is so moist and delicious! THANK YOU for sharing!
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I made this cake exactly as the recipe says and it was DELICIOUS! My co-workers (who I bake for often) said “This is the best you have EVER made.” My husband rarely eats sweets and he ate several pieces after I forced him to try it. I think this recipe would also work great as a plain lemon cake, or raspberries instead of strawberries. Thanks for a great recipe!
I hate to ask but I can have anything I want as long as I can break down carbohydrates,sodium fat etc. do you know what they are or where I can find it or I can add up all these ingredients . myself and divide by 12 lol Can’t wait to make it! Thanks for sharing on YOUR WALL
Hey Eunice,
Here is a recipe nutritional fact calculator you can use: http://caloriecount.about.com/cc/recipe_analysis.php
I usually cut this into more than 12 pieces–I just find that 12 is the standard # of servings for a bundt cake.
If you cut it into 16 pieces it’s around 358 calories per serving. If you substitute one of the sticks of butter for apple sauce, it cuts out 50 calories and HALF the fat. …I like the buttery flavor though.
I pinned this quite some time ago and finally made it today for a Memorial Day picnic…it was awesome! Thanks for sharing!
I have been looking for a strawberry bundt cake recipe for a long time. I’m so making this next time I get strawberries. Thanks so much!
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This was AWESOME. The flavor was to so good think I could have eaten the entire thing myself. Thanks for sharing.
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Made this and loved it, Sommer! Thanks so much for the wonderful recipe.
I have made this cake twice since Wed! Wed I brought it into work for a birthday – and it was gone by 9 am. That was a record. Then I baked it for Mother’s day (along with 2 other cakes) and this didn’t have one crumb left over. It was a huge hit! Thanks for this!
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This cake was divine…I just finished making it. I left out the lemon zest and added a splash of almond extract…delish. Thanks for sharing!!!