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.Â
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.
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I have been looking forward to baking this cake for months now, and finally stumbled upon an abundance of strawberries. I really enjoyed making the cake, however thwart all change when it took 2k hours to fully cook! I’m not sure if it was because I used silicon bakeware or my strawberries were too juicy, but my cake is.sooooooo gushy and frankly discussing. I’ve only messed up one cake my entire baking career (an angel food I tested the doneness with a knife)! What did I do wrong? And I have aready decided to get rid of my silicone pan.
Hi Dominique, So sorry it didn’t turn out! It’s hard to say what happened without seeing it, but I’m not crazy about silicone bakeware either. The sides never develop a “crust” giving baked goods stability. That’s ok for small things like muffins, but I’d have to guess you are right about the pan being the culprit.
Same thing happened to me but I have a regular bundt pan. The base of the cake turned out beautiful but the top turned out like mush. I followed the recipe to the letter. Is there a way to fix it? Do I need to cook it longer? This is the first person who seems to have had the same problem. Suggestions??
I would really like to make this for my friend’s birthday and since I dont have a bundt pan I was wondering how essential it is ?
I have this cake in the oven now and an hour has gone by and it’s still a long way from being done. It seems maybe 325 degrees is a little low.?
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I made this cake last week and it was amazing!! I want to make it for a work function soon, but one of my coworkers has a milk allergy. Any ideas how soy yogurt would work/taste as a substitute for greek yogurt?
Just made this cake and it was a huge hit!!!! Thank goodness for pinterest who brought me to your website. For anyone reading comments, this is a definite must!
This is the second time I will be making this cake. It is so delicious; even better when it has been refrigerated. Definitely a keeper in our house!
This cake is my new all time favorite! I have made it quite a few times now and I am making it again next week for our Mommy morning coffee at my house on the first day of school. I have added other berries as well, my favorite is strawberry, blueberry, and blackberry. :) Might add peach this time since I just got some wonderful peaches.
I was wondering how the cake would turn out if I use sour cream instead of greek yogurt? Any idea? I want to make this cake tomorrow.
I think that would work, Charlotte. Let me know how it turns out. :)
Sommer, baked this wonderful cake for our office luncheon yesterday and took a chance and used light sour cream in place of the greek yogurt (trying to use what I had on hand) and it was a hit-everyone loved it and turned out absolutely prefect. Next time I will cut down on the sugar as previous post did (Julia). Thank you for the recipe!
Cut the sugar in half, and it was just perfect! Thank you for the recipe!
Thank you for the tip, Julia; I am going to do just that!
This looks absolutely fabulous and I can hardly wait to make this soon!
What is the best way to store/travel with this cake? Does it need to be refrigerated or can it be left out if covered?
I just carried one on a plane in one of those plastic cake carriers! This cake can be left out on at room temperature for a couple days before it needs to go in the fridge.
What is the best way to store this cake? Does it need to be refrigerated or can it be left out if covered?
Does anyone know if you HAVE to use greek yogurt? Or if you can just use regular?
Hey Kate,
You don’t HAVE to use Greek yogurt, but drain the regular yogurt thoroughly to eliminate the extra moisture. :)
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