Make this gorgeous strawberry bundt cake and watch it disappear! We use vanilla-flavored yogurt to give this cake a super moist texture, while fresh strawberries keep it vibrant and loaded with summer strawberry flavor. Kids and adults have gobbled this cake and hurried back for seconds every single time. Put this yummy cake on your dessert rotation and you won’t be sorry!
Don’t y’all love a cake that can work for multiple occasions? This strawberry bundt cake is so perfect for a spring bridal shower, an anytime baby shower, a small wedding, or just Sunday supper. It’s pretty and tasty — and what’s not to love about strawberries?
Testing notes for strawberry bundt cake
- We chose vanilla-flavored Greek yogurt for this recipe because it gives cakes such a lovely, moist, and tender texture. However, you can use sour cream without any changes if you prefer.
- In the frosting, you can omit the freeze-dried strawberries if you’d like a simple vanilla glaze.
If you’d like to try an easier cake, make our Strawberry Jello Cake. And for a real showstopper, try our Fresh Strawberry Layer Cake — that one’s a little more work, but it’s so worth it!
I hope you make this recipe. I think you’ll love it!
How to make a strawberry bundt cake
You’ll get the best results using a stand mixer for this strawberry bundt cake, but if you don’t have one, then a hand mixer will work; it will just take a little more elbow grease.
- Cream butter and sugar.
- Add eggs, then lemon juice and yogurt.
- Whisk flour and lemon zest.
- Add flour to wet ingredients.
- Coat strawberries with flour then mix into the batter.
- Spoon batter into prepared bundt pan and bake.
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Strawberry Bundt Cake Recipe
Ingredients
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon juice
- 5.3 ounces vanilla greek yogurt
- 2 ¼ cup all purpose flour + 2 tablespoons reserved
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 heaping tablespoon lemon zest
- 1 ½ cups fresh strawberries, chopped
Frosting
- ½ cup powdered sugar
- 2 tablespoons freeze dried strawberries
- 2 teaspoons meringue powder
- ½ teaspoon vanilla extract
- 3-5 tablespoons heavy cream
Instructions
Directions
- Preheat the oven to 325 degrees and generously grease a bundt pan, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter, room temperature and 1 cup granulated sugar until it is light, fluffy, and there are no lumps.
- With the mixer on low speed, add 3 large eggs, room temperature at a time. Allow each egg to mix fully before adding the next egg. Scrape down the edges as needed.
- Once the eggs are fully combined, slowly mix in 1 tablespoon lemon juice and 5.3 ounces vanilla greek yogurt until fully incorporated. The mixture gets a little lumpy from the lemon juice which is normal.
- In a separate medium bowl, whisk together the 2 1/4 cup all purpose flour + 2 tablespoons reserved, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1 heaping tablespoon lemon zest.
- With the mixer on low, add the dry ingredients to the wet ingredients one cup at a time and mix until just combined. Do not over mix. It is ok if a few streaks of flour are stil showing. This will get mixed when you add the strawberries.
- In a small bowl toss 1 1/2 cups fresh strawberries, chopped and reserved two tablespoons of flour until all of the strawberries are coated. Add the strawberries to the batter and gently fold them in. This batter is thick.
- Spoon the batter into the prepared bundt pan making sure that there is an even amount of batter all the way around.
- Place the pan in the center of your preheated oven and bake for 50-60 minutes or until a tester comes out clean.
- Place the pan on a cooling rack and let it rest for 20 minutes. After 20 minutes, invert the pan onto the cooling rack to remove it from the pan and let the cake cool to room temperature.
Frosting
- In a food processor, pulse 2 tablespoons freeze dried strawberries to make a powder. You can also smash the freeze dried strawberries in a ziploc bag to make a powder. It is ok if there are some small pieces of the strawberries.
- In a small bowl, whisk together 1/2 cup powdered sugar, 2 tablespoons freeze dried strawberries, 2 teaspoons meringue powder, 1/2 teaspoon vanilla extract, and 3-5 tablespoons heavy cream. Start with 3 tablespoons of heavy cream and add more until you reach your desired thickness for the icing. If your icing becomes too thin, just add more powdered sugar a little at a time.
- Pour the icing over the cooled bundt cake. Garnish with fresh strawberries or freeze dried strawberries.
