Fresh Strawberry Bundt Cake

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 be a hit.

 

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.

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 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

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.

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.