Strawberry Bundt Cake
Strawberry Bundt Cake Recipe – Bursting with fresh strawberries and a hint of bright citrus, this cake is the perfect balance of sweet and tangy. Made with creamy Greek yogurt for a moist, tender crumb and finished with a simple lemon glaze, this cake is as beautiful as it is delicious!
Why We Love Strawberry Bundt Cake
This 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 with 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 Vanilla 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 flour substitute
- 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). Sift together 2 1/4 cups of flour, baking soda, and salt in a large bowl. 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 of 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 strawberry 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.
See The (Printable) Recipe Card Below For How To Make Fresh Strawberry Bundt Cake. Enjoy!
Recipe 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 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.
- 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!
- No extracts are needed for a fresh strawberry flavor… 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.
Recipe Variations
- 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.
Frequently Asked Questions
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.
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.
Looking for More Cake Recipes? Be Sure to Try:
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Classic Custard Cake
- Caribbean Spice Rum Cake
- Gooey Butter Cake with Ground Almonds
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Cinnamon Dulche Latte Cake
And More Strawberry Cakes!
- Strawberry Crunch Cake
- Strawberry-Colada Jello Poke Cake
- Homemade Strawberry Layer Cake From Scratch
- Fresh Strawberry Lemonade Cake
Fresh Strawberry Bundt 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.
Making this for Mom’s 86th BDay tomorrow. She simply LOVES strawberries, but not cakes that are too sweet. This one looks like the perfect compromise. Can’t wait to see how she likes it. It looks gorgeous in the pics and easy peasy to make. Will try to upload pic after it’s completed.
I have made this recipe three times so far and it is just amazing, thank you!!
Delicious recipe! I substituted 1 1/2 cups of fresh blueberries instead of strawberries. Lemon blueberry was a big hit!
Made and took this to a dinner party and it got rave reviews from everyone! One of the best cakes I have ever made. More dense like a pound cake and moist and refreshing with the strawberries! Have made it several times now and always get requests for the recipe.
This was really moist and light. It could be a little sweeter, but I would definitely make it again. Make sure you turn the temperature down when you put it in to bake, as directed.
This recipe was excellent!
I made it for a dinner party of 8 and they loved it. Can’t wait to make it again for a party next week.👩🍳
So moist for a poundcake. I had tried another recipe previously that called for cake flour, although it was way too dry.
Best Bundt cake recipe ever. it’s so moist. I’ve made this a couple times now I just swap out the berries each time. this recipe will definitely stay on my dessert rotation. Thanks for the recipe!
i made this for Valentine’s Day and took it to my office. Everyone raved about the cake. I like the combination of lemon and strawberries. The cake was moist and stayed fresh for a couple of days. I’m making it again for Mother’s day.
This cake is so good but every time I make it I’m astounded at how short it stands? I thought about increasing ingredients by 50% but I know sometimes that makes things weird. Curious why there is no baking powder for this one? Wondering if that’s why it doesn’t have the height I’m looking for?
I’d like to make mini bundt cakes. How many would this recipe make and approximately how long should I bake them for?
Hi Judy,
It’s really hard to say, because there are so many types/sizes of mini pans. Fill the pans about 2/3 full and test the first batch after 15 minutes. Hope this helps!
Can you use cake flour instead of all purpose flour for the cake batter?
Hi Michell,
Sure you can! Generally, you add 2 tablespoons of extra cake flour for each cup of AP flour.
I have a question. I’ve made this cake many times and it always comes out perfect! I absolutely love this cake. Sometimes I use blueberries. I am wondering if I could use cranberries instead for Thanksgiving or Christmas time. Would they not soften enough or be too tart?
Hi Lorraine,
I’m so glad you like it! On the fresh cranberries… Hmmmmmmm.
I think it would be safer to reconstitute dried (sweetened) cranberries and add them instead. You can do this in boiling-hot tap water, or even hot cranberry juice. Let them soak at least 15 minutes, then drain and dry. If you try it, please let me know how it turns out!!