This Strawberry Bundt Cake Recipe with Lemon Glaze is utterly delicious with fresh strawberries and lemon. The tender and moist texture from Greek yogurt makes it irresistible and perfect for the season.
Inspired by a season of sunshine, longer days, and weekend brunches, this Strawberry Bundt Cake is perfect for teatime treats and summer occasions. From Mother’s Day to the 4th of July.
If you love fresh strawberries, this cake with the taste of summer days is for you.
I must thank a dear childhood friend for the inspiration behind this post. Alicia lives in Alabama and while we don’t often see each other, texting keeps us connected.
Recently chatting about bundt cake ideas and summer… she mentioned her mother’s famed Lemon Poppyseed cake. And then she said… “well, and strawberry cake, of course.”
What I Love About Strawberry Bundt Cake
This moist and super delicious Strawbery Bundt Cake is sweet with fresh strawberries, bright with lemon juice and zest, and tender with Greek yogurt.
And if that isn’t delicious enough, a sweet Lemon Glaze is drizzled over the top, pooling down the crevices of the Bundt cake, creating a perfect finish to a delightfully yummy cake.
Ingredients in this Strawberry Bundt Cake
Gather these easy ingredients to make your own summer-perfect Strawberry Cake.
- All-purpose flour
- Baking powder and baking soda
- Unsalted butter
- Granulated sugar and confectioners’ sugar for the glaze
- Lemon, both zest and juice
- Large eggs at room temperature
- Greek yogurt
- Vanilla extract
- Fresh strawberries
How To Make Strawberry Bundt Cake
Begin with the Bundt pan. While I adore the Blossom Bundt pan I used in the Lemon Pound Cake recipe, I prefer the classic Bundt pan for this strawberry cake.
Preheat the oven to 375 degrees F and generously grease a 10 inch Bundt pan.
In a medium bowl, whisk 2 3/4 cup flour, baking soda, baking powder, and salt; set aside. Reserve the remaining 1/4 cup flour to toss with the chopped strawberries.
Chop the Strawberries:
Chop the strawberries finely and toss with the remaining 1/4 cup of flour. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Cream the Butter:
In the bowl of a stand mixer, mix the butter and sugar until combined. Add the lemon zest, and cream the mixture until light and fluffy, using the paddle attachment; about 5 minutes.
While the mixer is still running, add the eggs, one at a time, mixing thoroughly until each egg is incorporated before adding the next. Then mix in the yogurt, lemon juice, and vanilla. Beat until fully incorporated, scraping the sides of the bowl as necessary.
Add the flour mixture and beat on low until fully combined.
Fold in the Strawberries:
Remove the bowl from the mixer and scoop out about 1/2 cup of the batter. Spoon the 1/2 cup of batter into the prepared Bundt pan and smooth in the bottom. This helps to prevent the strawberries from sinking to the bottom of the pan.
Gently fold the flour-tossed strawberries into the remaining batter. Then transfer the batter into the Bundt pan. Give it a few firm taps on the counter to remove any air bubbles and smooth the top with a spatula.
Baking a Strawberry Cake
Lower the oven temperature to 325 degrees F and bake the cake for 60 to 70 minutes. Or until golden in color and a toothpick inserted in the center comes out mostly clean.
Topping with Lemon Glaze
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Once cool, whisk together confectioners’ sugar and lemon juice until a thick but still pourable glaze forms.
Drizzle over the cake top and let firm before serving.
More Strawberry Recipes You’ll Love
- Strawberry Crisp: Fresh, Juicy and Delicious
- 2 Minute Strawberry Mug Cake
- Buttermilk Strawberry Scones
- Easy Strawberry Ricotta Cake Recipe
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- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- Zest from 1 lemon (about 1 teaspoon)
- 3 large eggs, at room temperature
- 8 ounces Greek yogurt
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 12 ounces fresh strawberries, hulled and chopped finely
- 2 cups confectioners' sugar
- 2-3 teaspoons fresh lemon juice
- Make the cake: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Generously grease a 10-inch to 12-inch Bundt pan. Be sure to coat all the cracks and crevices.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Remove a quarter cup of the flour mixture and toss with the chopped strawberries. Set both aside.
- In the bowl of a stand mixer, mix the butter and sugar until combined. Add the lemon zest, and cream the mixture until light and fluffy, using the paddle attachment; about 5 minutes.
- While the mixer is still running, add the eggs, one at a time, mixing thoroughly until each egg is incorporated before adding the next. Mix in the yogurt, lemon juice, and vanilla until fully incorporated, scraping the sides of the bowl as necessary.
- Add the flour and mix on low until completely combined.
- Remove the bowl from the mixer. Using a spatula, fold in any remaining flour. Scoop out 1/2 cup of batter and drop by spoonfuls into the bottom of the prepared Bundt pan. This will help prevent the strawberries from sinking to the bottom. Gently fold in the flour tossed chopped strawberries to the remaining batter until evenly distributed.
- Spoon the batter evenly into the pan, give it a couple of firm taps on the countertop to remove air bubbles, and smooth the top with a spatula.
- Reduce the oven temperature to 325 degrees F. Bake until golden brown and a skewer inserted into the center comes out mostly clean; about 60 to 70 minutes. Cool cake in the pan for 15 minutes before turning it out onto a rack to cool completely.
- Once cooked, make the glaze. Stir together the confectioners' sugar and 2 teaspoons of fresh lemon juice. Add additional lemon juice or confectioners' sugar to achieve desired consistency. The glaze should be thick but pourable. Once the glaze has dried, slice and serve.
Cover loosely with plastic wrap and refrigerate for up to several days. For longer storage, cover securely and freeze for up to 3 months.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 239mgCarbohydrates: 60gFiber: 1gSugar: 40gProtein: 5g