I combined creamy Greek yogurt, bright citrus, and heaps of fresh strawberries into a Strawberry Yogurt Cake that looks simple yet hides a surprising twist you’ll want to uncover.

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I wanted a cake that surprised me, and this Strawberry Bundt Cake did just that. Bursting with fresh strawberries and a bright citrus whisper, the texture is tender and a little bit unexpected thanks to plain Greek yogurt folded in for creaminess.

It looks almost too pretty to cut but then you do anyway, and every bite is that sweet tang that makes you pause. I keep calling it my little Strawberry Yogurt Cake experiment, its become a go to when I want something bold, yet simple—definitely a standout on any list of Bundt Cakes Recipes.

Ingredients

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All purpose flour: gives structure, mostly carbs and some protein, can make cake dense.
Granulated sugar: sweetener, adds moisture and a tender crumb, mostly empty calories though.
Unsalted butter: fat for richness and flavor, adds mouthfeel and browning, provides calories.
Greek yogurt: tangy, adds protein and moisture, keeps cake soft without too much fat.
Fresh strawberries: bright sweetness and juice, provide vitamin C, natural color and soft bits.
Lemon zest: aromatic citrus lift, tiny vitamin C, cuts sweetness and gives fresh brightness.
Powdered sugar (glaze): makes a sweet shiny finish, mostly sugar so adds quick carbs.

Ingredient Quantities

2 1/2 cups (315 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter, softened

3 large eggs

1 cup (240 g) plain Greek yogurt

1/4 cup (60 ml) whole milk

2 teaspoons vanilla extract

Zest of 1 lemon (about 1 tablespoon)

1 1/2 cups (about 225 g) fresh strawberries hulled and roughly chopped

1 tablespoon all purpose flour (to toss with berries)

1 1/2 cups (180 g) powdered sugar

2 to 3 tablespoons fresh lemon juice

1 to 2 teaspoons milk or water (to thin glaze if needed)

Butter or nonstick spray for the bundt pan

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 10 or 12 cup bundt pan well with butter or nonstick spray, tapping out any excess.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl.

4. Add 3 large eggs one at a time, beating briefly after each addition, then mix in 2 teaspoons vanilla extract and the zest of 1 lemon.

5. Stir in 1 cup plain Greek yogurt and 1/4 cup whole milk until combined, then fold in the dry ingredients just until no big streaks of flour remain; don’t over mix or the cake gets tough.

6. Toss 1 1/2 cups chopped fresh strawberries with 1 tablespoon flour to keep them from sinking, then gently fold the berries into the batter.

7. Scrape batter into the prepared bundt pan, smoothing the top, and bake 45 to 55 minutes until a toothpick inserted comes out with a few moist crumbs but no raw batter; ovens vary so start checking at 4
5.

8. Let the cake cool in the pan on a wire rack for about 10 to 15 minutes, then invert onto the rack to cool completely before glazing, it’s easier to glaze when cake is fully cool.

9. Make the lemon glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tablespoons fresh lemon juice; if too thick add 1 to 2 teaspoons milk or water a little at a time until pourable. Drizzle over the cooled cake and let set a few minutes before slicing.

Equipment Needed

1. 10 or 12 cup bundt pan (well greased)
2. Large mixing bowl (for creaming butter, sugar and holding batter)
3. Medium bowl (for whisking dry ingredients and tossing the strawberries)
4. Electric mixer or a sturdy hand whisk (hand mixer saves time but a whisk works)
5. Rubber spatula (for scraping the bowl and folding without over mixing)
6. Measuring cups and spoons (or a kitchen scale if you prefer grams)
7. Microplane or zester and a small knife plus cutting board (for lemon zest and chopping strawberries)
8. Whisk or fork (for making the lemon glaze)
9. Wire cooling rack and a toothpick or cake tester (to check doneness)

FAQ

Q: How do I stop the strawberries from sinking to the bottom? A: Toss the chopped berries with the 1 tablespoon flour before folding them in, fold very gently so you dont overmix, and chop them a bit bigger instead of tiny bits. That flour helps them suspend in the batter.

Q: My bundt cake sticks to the pan, what should I do? A: Grease the pan well with butter or nonstick spray and flour it, or use a baking spray with flour. Let the cake cool in the pan 10 to 15 minutes, then invert onto a rack and give the pan a gentle tap or run a thin knife around the edges if needed.

Q: Can I use frozen strawberries instead of fresh? A: Yes, you can. Keep them frozen and toss them with flour before adding so they dont bleed too much. Baking time may be a few minutes longer and the cake will be a touch more moist, so watch doneness.

Q: How do I know when the cake is done? A: Bake at 350 F for about 45 to 55 minutes, or until a toothpick in the center comes out with a few moist crumbs but not raw batter. The top will spring back slightly and the edges may pull away from the pan.

Q: How do I get the lemon glaze the right consistency? A: Stir the powdered sugar with 2 to 3 tablespoons lemon juice, then add 1 teaspoon milk or water at a time to thin until it pours slowly. If its too thin, add more powdered sugar; too thick, add a tiny bit more liquid.

Q: What is the best way to store or freeze the cake? A: Store at room temp in an airtight container for 2 to 3 days, or refrigerate up to 5 days. For freezing, wrap the unglazed cake tightly and freeze up to 2 months, thaw overnight in the fridge and add glaze before serving.

Strawberry Bundt Cake Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter, tender crumb (measure by weight, about 315 g), or use a 1-to-1 gluten free flour blend by weight if you need GF — expect a slightly different texture.
Granulated sugar: use light brown sugar 1:1 for a bit more moisture and caramel flavor, or swap to honey/maple syrup (use about 3/4 cup syrup per 1 cup sugar and reduce total liquid by ~3 tbsp, bake 25F lower).
Unsalted butter: replace with neutral oil (canola, vegetable) using about 3/4 the butter volume (so ~6 tbsp oil for 1/2 cup butter), or melted coconut oil for a touch of coconut flavor.
Plain Greek yogurt: swap for sour cream in equal amounts for same tang and richness, or use buttermilk (1 cup) — batter may be slightly thinner so don’t worry if it’s looser.

Pro Tips

1. Let your eggs, yogurt and butter sit out till they’re room temp — it mixes way easier and your cake will be lighter. If you throw cold ingredients together you’ll end up overworking the batter to get it smooth.

2. Be gentle when you fold the flour in, stop when you still see a few streaks. Overmixing makes the crumb tough, and yep you’ll notice it even if it looked fine in the bowl.

3. Keep the berries fairly dry and toss them in a little flour right before folding, that helps stop them from sinking and from turning the batter pink. Also don’t chop them too small or they’ll bleed more juice into the cake.

4. For perfect release grease the pan with melted butter then dust lightly with flour or superfine sugar, get into all the nooks with a pastry brush or paper towel. Let the cake cool in the pan 10 to 15 minutes, then invert carefully, if it sticks give it a gentle tap or run a thin knife around the edges.

5. Make the glaze just before using it, add lemon juice slowly till it’s pourable, and if it seems too thin let it sit a minute to thicken. Only glaze when the cake is completely cool or the glaze will slide off and look messy.

Strawberry Bundt Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I combined creamy Greek yogurt, bright citrus, and heaps of fresh strawberries into a Strawberry Yogurt Cake that looks simple yet hides a surprising twist you'll want to uncover.

Servings

servings

Calories

374

kcal

Equipment: 1. 10 or 12 cup bundt pan (well greased)
2. Large mixing bowl (for creaming butter, sugar and holding batter)
3. Medium bowl (for whisking dry ingredients and tossing the strawberries)
4. Electric mixer or a sturdy hand whisk (hand mixer saves time but a whisk works)
5. Rubber spatula (for scraping the bowl and folding without over mixing)
6. Measuring cups and spoons (or a kitchen scale if you prefer grams)
7. Microplane or zester and a small knife plus cutting board (for lemon zest and chopping strawberries)
8. Whisk or fork (for making the lemon glaze)
9. Wire cooling rack and a toothpick or cake tester (to check doneness)

Ingredients

2 1/2 cups (315 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter, softened
3 large eggs
1 cup (240 g) plain Greek yogurt
1/4 cup (60 ml) whole milk
2 teaspoons vanilla extract
Zest of 1 lemon (about 1 tablespoon)
1 1/2 cups (about 225 g) fresh strawberries hulled and roughly chopped
1 tablespoon all purpose flour (to toss with berries)
1 1/2 cups (180 g) powdered sugar
2 to 3 tablespoons fresh lemon juice
1 to 2 teaspoons milk or water (to thin glaze if needed)
Butter or nonstick spray for the bundt pan

Directions

Preheat oven to 350°F (175°C) and grease a 10 or 12 cup bundt pan well with butter or nonstick spray, tapping out any excess.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl.
Add 3 large eggs one at a time, beating briefly after each addition, then mix in 2 teaspoons vanilla extract and the zest of 1 lemon.
Stir in 1 cup plain Greek yogurt and 1/4 cup whole milk until combined, then fold in the dry ingredients just until no big streaks of flour remain; don't over mix or the cake gets tough.
Toss 1 1/2 cups chopped fresh strawberries with 1 tablespoon flour to keep them from sinking, then gently fold the berries into the batter.
Scrape batter into the prepared bundt pan, smoothing the top, and bake 45 to 55 minutes until a toothpick inserted comes out with a few moist crumbs but no raw batter; ovens vary so start checking at 4
Let the cake cool in the pan on a wire rack for about 10 to 15 minutes, then invert onto the rack to cool completely before glazing, it's easier to glaze when cake is fully cool.
Make the lemon glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tablespoons fresh lemon juice; if too thick add 1 to 2 teaspoons milk or water a little at a time until pourable. Drizzle over the cooled cake and let set a few minutes before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.