Fresh Strawberry Bundt Cake Recipe

Why You’ll Love This Recipe

This Fresh Strawberry Bundt Cake is a showstopper for any event, with its vibrant color and delightful flavors. The blend of sweet strawberries, tangy lemon, and creamy yogurt creates a perfect balance. The cake is not only moist but also incredibly flavorful, with a subtle citrus kick from the lemon zest and glaze. Whether you’re serving it at a family gathering, a picnic, or simply enjoying a slice with a cup of tea, this cake is sure to be a hit!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 3 large eggs

• 3 tablespoons lemon juice, divided

• Zest of 1 lemon

• 2 ½ cups all-purpose flour, divided

• ½ teaspoon baking soda

• ½ teaspoon salt

• 8 ounces Greek yogurt, plain or vanilla

• 12 ounces fresh strawberries, diced

• 1 cup powdered sugar

Directions

1. Preheat the oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan (10-15 cup capacity).

2. In a large bowl, sift together 2 ¼ cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.

3. In a separate bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-5 minutes.

4. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.

5. Alternate mixing in the flour mixture and the Greek yogurt, just until combined.

6. Toss the diced strawberries with the remaining ¼ cup of flour, then gently fold them into the batter.

7. Pour the batter into the prepared Bundt pan. Reduce the oven temperature to 325°F (165°C) and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Let the cake cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely.

9. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and powdered sugar, then drizzle the glaze over the top of the cake.

Servings and Timing

• Servings: 16 slices

• Prep time: 15 minutes

• Cook time: 1 hour

• Cooling time: 20 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Berry Mix: Feel free to swap out strawberries for raspberries or blueberries, or even a mix of all three for a berry-packed cake.

• Nuts: Add chopped nuts such as walnuts or almonds to the batter for a bit of crunch and flavor.

• Yogurt Alternatives: If you prefer, you can use sour cream instead of Greek yogurt for a slightly different texture and flavor.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it for up to 1 week.

• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.

• Reheating: To enjoy it warm, simply microwave individual slices for 10-15 seconds or warm the whole cake in a 325°F oven for about 10-15 minutes.

FAQs

How can I prevent the strawberries from sinking to the bottom of the cake?

Toss the strawberries in a bit of flour before adding them to the batter. This helps them stay suspended in the cake.

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are best for this recipe, but if you only have frozen, make sure to thaw them and pat them dry before using them.

Can I use a different kind of yogurt?

Yes, you can use plain or vanilla yogurt in place of Greek yogurt. However, Greek yogurt provides a creamier texture and richness.

What size Bundt pan should I use?

A 10-inch Bundt pan with a 10-15 cup capacity works best for this recipe. If your pan is larger or smaller, adjust the baking time accordingly.

Can I make this cake ahead of time?

Yes, you can bake the cake a day or two ahead of time. Just store it in an airtight container until you're ready to serve.

How do I make the glaze thinner or thicker?

If you prefer a thinner glaze, add a little more lemon juice. To thicken it, add a bit more powdered sugar until you reach your desired consistency.

Can I substitute the lemon juice for another citrus?

Yes, you can use orange or lime juice for a different citrus twist on the glaze, although it will slightly change the flavor profile.

Is there a way to make the cake more flavorful?

You can increase the lemon zest and juice for a stronger citrus flavor or add a bit of vanilla extract to enhance the cake's sweetness.

Can I make this cake without a Bundt pan?

Yes, you can bake the cake in a 9x13-inch baking dish or a round cake pan. Be sure to adjust the baking time as needed.

Why is my cake dense?

If the batter was overmixed, or if you used a very thick yogurt, the cake could turn out denser. Just be careful to mix gently when incorporating the ingredients.

Conclusion

This Fresh Strawberry Bundt Cake is a light, flavorful dessert that brings together the sweetness of strawberries with the refreshing zing of lemon. With its tender crumb and delightful glaze, it’s perfect for any occasion. Whether served at a gathering or enjoyed on a cozy afternoon, this cake is sure to impress and become a favorite in your recipe collection!