A freshly baked strawberry bundt cake is an impressive dessert that is perfect for any occasion and easy to throw together. Made with juicy strawberries and a few basic ingredients, this cake looks amazing and tastes heavenly. Whether you’re hosting a party or simply craving something sweet, a slice of this scrumptious cake is sure to satisfy your taste buds.
You don’t have to fuss with making a layers to have a delicious cake. Bundt cakes are so much easier to make and you have lots of frosting options from a glaze to a more traditional cream cheese frosting. If bundt cakes aren’t your thing, I have 10 strawberry cakes you could try including a cake topped with strawberry mousse.
This strawberry bundt cake checks all the boxes, it’s super moist from fresh strawberries and yogurt. Freeze dried strawberries give the glaze an intense strawberry flavor without adding too much sweetness, making it sweet enough for dessert but perfect for brunch or an afternoon pick me up.
Layer cakes are just not my thing, I love all the frosting, but I prefer making cakes in a single layer like with a strawberry shortcake or a strawberry poke cake. They are less hassle and you still get a moist cake with frosting that everyone loves. Or even easier than a bundt cake, is a batch of strawberry cookies.
A bundt cake is perfect for using fresh strawberries. The batter itself is strong enough to hold the berries and the strawberry flavor really shines with only two cups of chopped strawberries.
We are lucky enough to live in an area where they grow strawberries, but they’re only around for a couple of months. However, you can make a strawberry vanilla cake in the middle of winter when it’s not even close to strawberry season because you only need 12 ounces of strawberries. Or go with bananas and make a hummingbird cake.
You will love this Strawberry Yogurt Cake
- Bursting with juicy berries
- Versatile dessert option
- You can control the sweetness
- Always moist and tender
- Great for brunch or dessert
- Looks impressive
What is a bundt cake
A bundt cake is a cake made in a specific type of pan. They are ring shaped and can be decorative or plain. They generally have a fluted edge of some type with a hole in the center. The hole helps the cakes cook more evenly.
What makes a bundt cake different from a regular cake
Other than the shape, bundt cakes are not made in layers so there will be less frosting. Many have no frosting but are just dusted with powdered sugar. Toppings can be a simple glaze or a more traditional cream cheese frosting.
A bundt cake can be easily sliced to feed a crowd, making it a great choice for a large gathering or potluck.
Strawberry Bundt Cake ingredients
Fresh Strawberries – you will need 2 cups of fresh strawberries which is about 12 ounces. Frozen strawberries will not work for this cake, they have too much moisture. If you only have frozen, make a strawberry poke cake instead.
Vanilla yogurt – you will need to use a greek yogurt, you can use plain instead of vanilla but a non-greek yogurt will have too much liquid. My favorite is Siggi’s.
Lemon – you will use the zest from one lemon.
Wet ingredients – butter, eggs, and vanilla.
Dry ingredients – flour, sugar, baking powder, baking soda and salt.
Glaze – powdered sugar, milk and freeze dried strawberries. If you haven’t used freeze dried strawberries you are going to love the intense strawberry flavor they add. You can find them where the raisins are in the grocery store.
Pro tip: If you’ve forgotten to get the butter out to soften it, try this trick. Place a large glass measuring cup or glass bowl filled with water in the microwave and cook on high for 4 minutes. Dump out the water and immediately place it over the sticks of butter for a couple of minutes. Check it to make sure it doesn’t get too soft.
Strawberry Bundt Cake Recipe Substitutions
- you can use sour cream instead of greek yogurt.
- you can top with a simple powdered sugar glaze, add some lemon zest and juice.
- try adding a cream cheese frosting instead of a glaze, like the one on this strawberry layer cake.
How to make Bundt Strawberry Cake
Step 1: prepare the pan
Even if you have a non-stick bundt pan, you still want to spray it with cooking spray, you don’t want your beautiful cake to stick!
Step 2: chop
Dice the strawberries so they are in small chunks.
Step 3: cream
Cream the butter with an electric mixer until it’s light and fluffy.
Step 4: make the batter
Add the eggs until mixed and then add the flour, alternating it with the yogurt, starting and ending with the flour.
Step 5: fold
Gently fold in the strawberries and add it to the bundt pan.
Step 6: bake
Bake for 45 minutes, then let it cook for 10 minutes before inverting it.
Step 7: glaze
Grind up the freeze dried strawberries and add it to powdered sugar adding enough milk until it is the consistency you want. Wait until the cake has cooled before adding the glaze or frosting.
Strawberry Yogurt Cake Recipe tips
- Don’t use cold ingredients, put the butter, eggs and yogurt on the counter about an hour before you start the cake.
- Keep your strawberries fresh before using them unless you are making the cake the same day that you have purchased the strawberries. Here are my tips for how to keep strawberries fresh for two weeks.
- Once you add the flour, don’t over-mix.
- Test the cake in the center, not right next to the edge, a toothpick should come out clean and it should be firm to the touch.
How to serve Fresh Strawberry Bundt Cake
It’s so easy to slice a strawberry bundt cake, whether you want thin or thick slices, it will hold its shape. You can serve it with just powdered sugar sprinkled on top or add a glaze or a frosting or just cut up strawberries.
If serving for a breakfast meeting or brunch, you won’t need to add anything on top. If you want to serve it as a dessert then the glaze or frosting will add just enough extra sweetness.
How to store Strawberry Bundt Cake
Store a bundt cake in an airtight container or covered in plastic wrap at room temperature for a day or two. After that it will get stale. You can also refrigerate it as long as it is in an airtight container where it will stay fresh for 3-4 days.
It freezes well, even after it has been frosted. You can freeze the entire cake or if you don’t have the freezer space slice it and place parchment paper between the slices before freezing so that it is easier to separate when removing. It should stay fresh in the freezer for about 3 months.
Bundt Strawberry Cake FAQs
If you have greased and floured the bundt pan first, it will be easy to get the cake out of the pan. Let it cool for 10 minutes to allow it to set. Place a plate over the cake and invert it while the cake is still warm.
You need to let the cake set after removing it from the oven for about 10 minutes before inverting it but the cake should still be warm.
Even if you have a non-stick bundt pan, you should still grease and flour the pan before adding the batter.
More strawberry favorites
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Strawberry Yogurt Cake Recipe
Ingredients
- 1 cup butter softened
- 1 ½ cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon lemon zest 1 lemon
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vanilla Greek yogurt
- 12 ounces strawberries 2 cups chopped
GLAZE
- ½ cup powdered sugar
- 3-4 tablespoons milk
- ¼ cup freeze-dried strawberries powdered
Instructions
- Preheat the oven to 350º. Spray a bundt pan with cooking spray.
- Cream the butter and sugar in the bowl of an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating after each addition. Add vanilla and lemon zest and beat to combine.
- In a separate bowl, whisk together the flour, baking powder, soda and salt. Add a ⅓ to the butter mixture, alternating with yogurt, starting and ending with the flour mixture. Mix until combined and smooth.
- Gently fold in the strawberries and spoon the batter into the bundt pan, leveling off the surface so that it is even.
- Bake for 45-50 minutes until the top is golden brown and a toothpick comes out clean. It should be firm to the touch.
- Let cool for 10 minutes and then invert onto a wire rack.
GLAZE:
- Place the freeze dried strawberries in a food processor and process until they are powder. In the alternative, you can place in a ziplock bag and crush with a rolling pin.
- Whisk together the powdered sugar, powdered strawberries and milk or cream until you have the consistency you want. Drizzle over the cooled cake.
Barbara’s Tips + Notes
- Frozen strawberries will not work for this recipe, they will add too much liquid.
- You need to use a Greek yogurt which is thicker than non-Greek. You can substitute sour cream.
- Make sure to zest the lemon before cutting.
- This also tastes great with a cream cheese frosting or for a less sweet version, just sprinkle with powdered sugar.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
I can’t wait to make this cake 🍰 Thank you for the recipe;)
It’s such an easy no fail cake, I make it all the time when strawberries are in season.
Recipe left off lemon juice.
I’m sorry, it doesn’t actually need the lemon juice, just the zest. I’ve made that more clear in the post. Thanks