Strawberry Bundt Cake Recipe

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.

Ingredients

Ingredients

Frosting

Instructions

Directions

Frosting