Fresh Strawberry Bundt Cake

Made with fresh strawberries and a touch of lemon then topped with a creamy strawberry glaze this delicious Strawberry Bundt Cake is the prefect cake enjoying during warm weather months.

Who doesn’t love a great cake made with sweet flavors and a touch of strawberries? Something like this Strawberry Bundt Cake or this Strawberry Vanilla Poke Cake. Or what about this classic homemade Angel Food Cake topped with strawberries. Try something completely different with this No Churn Strawberry Ice Cream. 

How to make a Strawberry Bundt Cake:

Scroll to bottom of page for the full printable recipe!

Ingredients:

For the Cake:

• Fresh Strawberries 
• Lemons
• Vanilla 
• Greek Yogurt 
• Flour
• Baking Powder
• Salt
• Granulated Sugar
• Eggs
• Butter

For the Glaze: 

• Fresh Strawberries
• Butter
• Powdered Sugar

Instructions:

For the Cake:

1. Preheat oven to 325º then wash the strawberries, pat dry with a paper towel then chop them into small pieces.
2. In a small mixing bowl, combine flour, baking powder, and salt, and set aside
3. In a larger mixing bowl, cream butter and sugar together until light
4. Beat in eggs, vanilla, lemon zest, and yogurt
5. Stir in flour mixture until just combined, then fold in strawberries
6. Spread evenly into a greased and floured 12 cup bundt pan
7. Bake in center of oven for 70-80 minutes or until a toothpick inserted into the deepest part comes out clean
8. Remove from oven and let cool ten minutes, loosen edges, and turn onto a wire rack to finish cooling

For the Glaze: 

In a blender or food processor blend the strawberries with half the powdered sugar until the strawberries are largely pureed.

Add the butter, and the reminder of the powdered sugar to the mixture and pause together to form a thickened glaze.

Will the strawberries make the cake soggy?

The strawberries will not make the cake soggy. However, to cut back on the amount of moisture absorbed into the cake be sure to pat the berries completely dry before chopping them and adding them to the cake.

 Subsitutions and Variations: 

Greek Yogurt or Yogurt. While Greek Yogurt is recommended for this recipe because it is thicker and creamier plain yogurt will work as well.

Plain or Flavored Yogurt. You can use plain yogurt with no flavor added or use vanilla flavored.

Top it off. The glaze is optional for this recipe. If you choose to not make the glaze you can used store bought frosting, I recommend strawberry, or dust the top of the cake with confectioner sugar.

Notes and Tips: 

Prevent Sticking: Even though most bundt pan come with a non-stick coating. If you are worried about sticking you can spray the bundt pan with non-stick cooking spray or grease and flour your pan before pouring in the batter.

Storage:

Room Temperature: Store tightly covered in plastic wrap or in a covered cake dish on the countertop for three days. 

Refrigerator: Keep cake in an air tight container or tightly wrapped in plastic wrap in the fridge for 5-7 days. 

Freezer: You can freeze leftovers of this cake by slicing it into even pieces. Wrap each piece in plastic wrap then place in a freezer safe bag. To thaw remove from freezer and sit on the counter. 

I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!

Happy Baking Y’all!

Susanne 

Print

Fresh Strawberry Bundt Cake

Made with fresh strawberries and a touch of lemon this delicious Strawberry Bundt Cake is the prefect cake enjoying during warm weather months.

Course Dessert

Cuisine American

Keyword Fresh Strawberry Bundt Cake, Homemade Desserts

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Servings 12 servings

Calories 366 kcal

Ingredients

For the Cake

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup butter softened
• 1 ½ cups granulated sugar
• 3 eggs
• ½ teaspoon vanilla
• 1 tablespoon lemon zest
• 1 cup plain Greek yogurt
• 2 cups strawberries finely chopped

For the Glaze:

• ¼ cup strawberries chopped
• 1 Tablespoon butter melted
• 1 cup powdered sugar

Instructions

For the Cake:

1. Preheat oven to 325º
2. In a small mixing bowl, combine flour, baking powder, and salt, and set aside
3. In a larger mixing bowl, cream butter and sugar together until light
4. Beat in eggs, vanilla, lemon zest, and Greek yogurt
5. Stir in flour mixture until just combined, then fold in strawberries
6. Spread evenly into a greased and floured 12 cup bundt pan
7. Bake in center of oven for 70-80 minutes or until a toothpick inserted into the deepest part comes out clean
8. Remove from oven and let cool ten minutes, loosen edges, and turn onto a wire rack to finish cooling

For the Glaze:

1. When cake is cool, blend strawberries with half the powdered sugar until the strawberries are largely pureed.

2. Add butter, and the rest of the powdered sugar together to form a thick, but drizzleable glaze, and pour over cake.

Recipe Notes

1. Even though most bundt pans come with a non-stick coating. If you are worried about sticking you can spray the bundt pan with non-stick cooking spray or grease and flour your pan before pouring in the batter.
2. The strawberries will not make the cake soggy. However, to cut back on the amount of moisture absorbed into the cake be sure to pat the berries completely dry before chopping them and adding them to the cake.
3. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Fresh Strawberry Bundt Cake

Amount Per Serving (1 serving)

Calories 366 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 75mg25%

Sodium 122mg5%

Potassium 144mg4%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 37g41%

Protein 6g12%

Vitamin A 447IU9%

Vitamin C 17mg21%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.