Strawberry Bundt Cake
Fresh Strawberry Bundt Cake Recipe: 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 Pound 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!
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 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 Strawberry Bundt 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 Bundt Cake. 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 strawberry pound 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 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.
Well it’s pretty in theory. Mine came out in a hundred little pieces. But it’s still delicious! Next time I’ll spray a little more PAM in the pan.
Oh no Joanna! Make sure to grease and flour next time.
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I would love it, if you would share this, & any other recipes you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.
I made this cake to take to a 4th of July party. It was to die for. Sending out the link to everybody who asked me for the recipe. Some said it was the best cake they ever had. Most everybody came back for seconds and thirds! Followed your recipe exactly. Thank you!
I have to comment….I’ve been baking this any excuse I get for the past 6 months. It’s my favorite!! I have made it for parties and even for a wedding. It never fails, people rave about it! Thanks for sharing!!
Found this recipe via Pinterest, and it was amazing! Will definitely be making again and experimenting with different fruits and yogurt flavors. Thanks for sharing!!
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Made this this week for my church group, they loved it! Posted it to my blog and linked back to you! Thanks for sharing!
I made this cake and brought it in for my co-workers. They absolutely loved it…some even asked for the recipe. All in all it was a hit.
I tried to make this cake last night. Thought I had read that regular yogurt was successful for someone in the reviews. Well my cake ended up falling flat :( Couldn’t get over how delicious the batter was so I tried it again tonight with blueberries and greek yogurt…..OMG!!! Amazing…I used vanilla and added some pure vanilla extract. I’m glad that last nights disaster didnt discourage me….this cake is AWESOME!!!!
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I made this yesterday as written! It was fantastic….the whole family loved it! Thanks!
i tried this recipe as a cupcake and they turned out great! so moist and delicious. perfect for a summer day picnic!
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This cake looks and sounds wonderful. I am going to find my puring shield for my mixer. I am glad to see you have a Classic. Someone wanted to get rid of my old Kitchen Aid and buy a professional. My 20 year old mixer works just fine. Thank you for the recipe. I have all of the ingredients.
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I made this recipe as cupcakes, they turned out wonderful. I also used this recipe to make white cake/chocolate cake swirled cupcake for my daughter’s fourth bday at school. This is a great alternative if you want cupcakes without icing. I used the Fage greek yogurt which made a really thick batter, so when I made the two batters I made half the recipe in one bowl (One stick butter, 3/4 cup sugar, 2 eggs, 1 1/4 c flour, 1/4 tsp each soda and salt, 4 oz yogurt) and the chocolate half in another bowl (One stick butter, 3/4 cup sugar, 2 eggs, 1 c flour, 1/4 c cocoa, 1/4 tsp each soda and salt, 4 oz yogurt). I’d even add more yogurt next time just to get a good consistancy to swirl the batters. Wonderful!
Thank you so much for sharing this recipe. I just made it today & WOW it’s delicious and beautiful. I followed your directions to the T as you said. I also really appreciated the common mistakes article you posted this really helped out a lot. Especially since I consider myself more of cook then a baker, but after mastering this I think it’s safe to say I am good at Art and Chemistry, lol.
Nicole, I’m so glad to hear it! Baking is a completely different mindset than cooking. :)