Fresh strawberries and just a hint of lemon make this strawberry Bundt cake the perfect early Summertime treat. Make sure to really get the freshest strawberries you can to really help brighten this cake up and make it amazing.
Make sure that you learn How to Make a Lemon Icing Glaze for this recipe. Or why not try making this Cream Cheese Pound Cake Recipe instead?
Table of Contents
Strawberry Bundt Cake
Strawberries have long been the sign of the oncoming summer; juicy, bursting with fresh summer flavor, and, if you happen to grow your own strawberries, a real treat to discover in the dirt.
While really fresh strawberries are amazing when eaten on their own, there is just something special about using them in a cake as well.
This recipe produces a simple, clean and delicious strawberry cake that has just enough lemon flavor to help provide a little bit of acidic contrast and help bring out all of the summertime flavors as well.
Strawberry Bundt Cake Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• All purpose flour
• Baking powder
• Baking soda
• Light brown sugar
• Granulated white sugar
• Lemon juice
• Lemon zest
• Vanilla extract
• Greek yogurt
• Fresh chopped strawberries
How To Make Strawberry Bundt Cake
• Sift all of your dry ingredients together in a bowl and set aside
• Cream the butter in a mixer until it is light and fluffy
• Mix in all of the sugars, beating until it is again light and fluffy
• Slowly beat the eggs in one by one and then add in the vanilla extract
• Grate the lemon and set the zest aside
• Squeeze out the lemon juice and mix it into the yogurt thoroughly
• Add in 1/3 of the flour mixture and mix in completely
• Follow this is with the yogurt, then more of the flour, and then more yogurt, adding intermittently
• Mix the chopped strawberries with the flour, reserving ½ cup to the side
• Fold the remainder gently into the batter
• Grease and flour a Bundt pan and pour the batter in
• Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in
• Bake in a 250 degree oven for 60 minutes, or until completely baked through
• Let cool, and then glaze with some Lemon Icing Glaze
Do You Have To Use a Bundt Pan For This Recipe?
You would be forgiven if the very first thing you thought upon seeing this recipe was, “oh no; another Bundt cake recipe? I don’t own a Bundt pan…”
While it is true that not everyone happens to have a Bundt pan to hand at all times, they can actually be really useful when making cakes at home.
Though they are a bit cumbersome to try and find a place to store them, they actually help create a really unique and pleasant addition to cakes.
Due to the shape of the Bundt pan and the fact that there is that handy hole in the middle, the cake has the chance to develop a lot more browned and caramelized crust than just a regular cake would get to experience.
This extra browned flavor works really well with the sweetness and summery fruitiness of this recipe, as the darker, more caramel-like flavors contrast beautifully with the sweeter fruits.
Alongside that extra browning, they help make a cake that is incredibly easy to portion up with minimal exposed surface area on the cut slice, making it easy to keep a Bundt cake out on the counter and not have it dry out.
So, while it might be a bit of a bother, use this recipe as an impetus to take the plunge and get yourself a Bundt pan finally.
Do You Need To Use Greek Yogurt For This Recipe?
The addition of yogurt in this recipe isn’t just because it is a bit fancier than milk; it adds a huge amount of flavor, as well as some much-needed complexity and acidity.
By adding in some lemon juice, the yogurt gets even more acidic, leading to a truly delicious and tangy cake.
If you don’t have any yogurt on hand, you could try subbing in some sour cream instead. Make sure that you are tasting your sour cream as you thin it out with lemon juice, though. Sour cream does tend to be a lot more acidic than yogurt, and you do not want your cake turning too acidic!
If you find that the cake is getting just that little bit too acidic, consider adding just a dash more baking soda to this recipe, as that will help to neutralize the acidity in the added lemon juice.
You could also sub a tiny amount of the lemon juice for water instead so as to still thin it out without adding in extra acidity.
Looking for more delicious Bundt Cake recipes? Try these out:
• Banana Pudding Cake With Cream Cheese Glaze
• Pecan Butter Rum Cake Recipe
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Strawberry Bundt Cake
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour 5 minutes
- Karlynn Johnston
- 2 1/4 cups all-purpose flour plus 2 teaspoons for strawberries
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup of butter room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup of fresh lemon juice
- 2 Tablespoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 cup no fat Greek Yogurt
- 1 1/2 cups of fresh chopped strawberries
- Sift your dry ingredients together in a bowl and set aside for the moment.
- Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy.
- Slowly, one by one, beat in the eggs then add in the vanilla extract.
- Grate the entire lemon, which should add up to around 2 tbsp and mix in next.
- Squeeze out ¼ cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
- Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
- Mix the chopped strawberries with flour, reserving 1/2 of a cup to the side. Fold the remainder gently into the batter.
- Grease and flour a bundt pan and pour the batter in. Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in. This way you get strawberries throughout the cake instead of only the top.
- Bake in a 350 degree oven for 50-60 minutes until completely baked through.
- Let it cool then glaze it with some amazing Lemon Icing Glaze.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
would apples be okay diced…
Can almond or gluten free flour be used instead of white flour and stevia or monk fruit instead of sugar?
Nicole Gould says
Does this freeze well?
I have made this cake multiple times, it comes out great every time. The only change I do is add different kinds berries in addition to the strawberries.
Veronique Charron Longtin says
I’ll be giving this recipe a try! Strawberry and lemon is their anything better?!
This is my favourite cake…ever. I made it twice earlier this summer when strawberry season was in full swing and now I am trying it with raspberries. I could eat this everyday for the rest of my life lol.
olio15 I am so glad that you like it!!!
The Kitchen Magpie says
AW Pat you are too sweet!
Sharmila Sutaria says
What size pan should we use for this recipe.
Looking forward to making this one
Pat Faryna Langridge says
Looks delicious. Gonna make one this weekend. Karlynn. You r amazing. Thanks for all the yummy recipes. You should sign up for “Next Great Baker”. You could win it for sure.
Rambling Tart says
Oh this cake looks wonderfully dense and moist and delicious – just my kind of cake. 🙂 It is winter here so the strawberries that arrive at market are sorry at best. But this week I bought some anyways and made smoothies. 🙂 It was worth it. 🙂