Fresh Strawberry Bundt Cake Recipe (Video) - A Spicy Perspective (2025)

Fresh Strawberry Bundt Cake Recipes:made with fresh lemon zest and ayogurt cakebatter, this moist and tenderstrawberrycake will make your day. Guaranteed!

Farm Life and Yogurt Cake

This Strawberry Cake is inspired by farm-fresh, hand-picked strawberries. Every time I take the kid’s berry picking, I think to myself, “I could totally do this. I couldfarm… It’s hard work, but peaceful and gratifying.”

Then I imagine buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thoughtalwaysmakes me chuckle!

Of course, I know nothing of farming. I’ve never even had my own garden!

This year is the first year we are going to give it a whirl, that is, be involved in acommunalgarden. I’m hoping to learn a thing or two. I’ll let you know how it goes.

I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’mhonoringthe berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)

Strawberry Cake Recipe For Summer

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 thatweep pink tearsdown 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 ofhomemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer!

How To Make Fresh Strawberry Cake

Ingredients

• SoftenedUnsalted Butter
• Granulated Sugar
• Large Eggs
• Lemon Juice
• Zest of a Lemon
• All-Purpose Flour
• Baking Soda
• Salt
• Greek Yogurt -plain or vanilla
• Fresh Strawberries – for the best flavor and taste
• Powdered Sugar – AKA confectioners’ 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.

Adding Fresh Strawberries

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.

Baking a Strawberry Bundt Cake

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.

Topped with Glaze

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 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! 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 togrease 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

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