Fresh strawberry yogurt bundt cake is a sweet, moist, dense cake that is laced with strawberries and drizzled with a yummy lemon glaze.
This fresh strawberry yogurt bundt cake is one of my fave desserts. It is moist, rich and delicious (no icing needed). It is easy to make ahead, freeze, and pull out for later. It will feed up to 15 folks, as a small slice will suffice for most folks.
Strawberries: Fresh berries are best, but frozen will work (whole or sliced and not in syrup). Just dice berries into small pieces and drain any liquid or juice before tossing in flour (per recipe).
Yogurt: Plain or vanilla work beautifully, and Greek is best.
Glaze: Lemon juice is called for in the recipe, but I’ve used lime juice/zest as well. Either one will work:-)
Grease & sugar the pan. You certainly can grease and flour, but there is an easier way. I spray the pan liberally with Baker’s Joy and then toss SUGAR into the pan and coat well. It is fab, and it adds a yummy sugary crust that you don’t get with flour. #moresugar #sorrynotsorry:-)
Bundt pan: I LOVE this party bundt pan. The perfectly symmetrical lines make cutting even slices of cake, well…..a piece of cake:-). This shape was out of stock for quite some time and just recently appeared back on the scene. If you don’t have a bundt pan, this is the one to get:-)
Cake Lifter: I seriously couldn’t or wouldn’t bake cakes without my cake lifter; it would be a big huge mess. I use my cake lifter mulitple times in one baking session~here’s how.
First, I turn my bundt pan upside down on top of the cake lifter so that the cake will be sitting on it when it releases from the pan. Second, I place the cake lifter (with cake on top) on a large sheet of parchment paper (enough to catch drips from glaze). Third, I glaze the cake and allow it to cool. Finally, when the cake is cooled and glazed, it easily lifts and transfers onto the cake plate~no breaks or tears.
Cake Stands: I am obsessive about cake stands and think they are one of the best investments you can make if you love to entertain. A yummy cake atop a pretty cake stand makes any table look fantastic. This square gilded cake plate is my current obsession. I bought it in two sizes and LOVE how the gold adds a bit of glam to my tabletop decor. I link to it below for those of you who are like I am #cakeplateobsessed:-)
If you make this cake, I so hope you love it and would so enjoy hearing from you. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tb. lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour (remove 1/4 to be used separately)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. plain or vanilla Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 350F.
- Spray large Bundt pan liberally with Baker's Joy; coat with sugar after.
- Sift together the 2 1/4 cups of flour, baking soda and salt.
- Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 Tb. lemon juice.
- Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the remaining 2 Tb. of lemon juice and the powdered sugar.
- Drizzle over the top of the cake.