It’s peak strawberry season, and I can’t get enough of fresh berries. I’ve made this fresh strawberry Bundt cake many times and refined the recipe until it’s consistently excellent.
This fresh strawberry Bundt cake is perfect for Easter, Mother’s Day, birthdays, or any celebration. Bundt cakes are easy to slice and serve, and this version is light, moist, and packed with fresh strawberry flavor. A touch of lemon brightens the taste, and a simple glaze keeps the cake slightly lighter than a heavy frosting—ideal when you want a special treat without going overboard.
The cake is straightforward to make. For best results, start with room-temperature ingredients—give butter, yogurt, and eggs an hour or two to warm to room temperature. If you’re short on time you can skip this step, but the batter may not come together as smoothly. I like to measure and prepare all ingredients before I start:
Prep a 10-inch Bundt pan by spraying it with nonstick baking spray. Preheat your oven to 325°F (163°C) and position the rack in the center.
One helpful trick: toss the diced strawberries with 1/4 cup of the flour from the recipe. Coating the fruit with flour prevents the pieces from sinking to the bottom and reduces the chance they’ll stick or burn during baking.
Whisk together the remaining flour, baking soda, salt, and lemon zest in a medium bowl and set aside.
Using a stand mixer (or a hand mixer), cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in 1 tablespoon of lemon juice.
Alternate adding the Greek yogurt and the dry ingredients: add one-third of the yogurt, then one-third of the dry mix, repeating until everything is incorporated. Scrape down the sides of the bowl with a spatula as needed so the batter mixes evenly.
Gently fold the flour-coated strawberries into the batter by hand until the pieces are evenly distributed. Transfer the batter to the prepared Bundt pan and smooth the top.
Bake for 55–60 minutes. The cake is done when it springs back slightly to the touch and a toothpick inserted into the center comes out clean. If your oven runs hot, begin checking at 50 minutes to avoid overbaking.
Allow the cake to cool in the pan for 10–20 minutes. Place a cooling rack on top of the pan, then carefully invert the pan and rack together to release the cake. Let it cool completely on the rack before glazing.
If you’re unsure about releasing a Bundt cake from the pan, there are many simple methods to help; letting the cake rest and using a thin spatula to loosen the edges usually works well.
How to remove the cake from a Bundt pan
While the cake cools, whisk together powdered sugar and the remaining lemon juice to make a lemon glaze. Use about 1–2 cups powdered sugar depending on how thick you prefer the glaze. Stir until smooth and lump-free.
Drizzle the glaze over the cooled cake. Serve slices plain or with extra sliced strawberries, berries, or whipped cream for a special presentation.
I hope you enjoy this fresh strawberry Bundt cake. If you try it, please leave a rating and a comment to share how it turned out.
Fresh Strawberry Bundt Cake
Marsha Maxwell
Equipment
- 10-inch Bundt pan (well-greased)
- Stand mixer or electric hand mixer
- Mixing bowls and spatula
- Wire cooling rack
Ingredients
- Nonstick spray (baking spray like Baker’s Joy preferred)
- 1 cup (227 g) salted butter, softened (or use unsalted and increase salt to 1/2 tsp)
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 3 tbsp (45 ml) lemon juice, divided
- Finely grated zest of 1 lemon
- 2 1/2 cups (312 g) all-purpose flour, divided
- 1/2 tsp (3 g) baking soda
- 1/4 tsp (1.5 g) table salt
- 1 cup (245 g) plain Greek yogurt
- 12 oz. (340 g) fresh strawberries, hulled and diced (about 2 cups)
- 1–2 cups (120–240 g) powdered sugar for glaze
Instructions
- Bring all ingredients to room temperature.
- Grease and flour a 10-inch Bundt pan and preheat the oven to 325°F (163°C).
- In a medium bowl, whisk together 2 1/4 cups flour, baking soda, salt, and lemon zest.
- Cream butter and sugar in a mixer for about 3 minutes until fluffy. Add eggs one at a time, then 1 tbsp lemon juice.
- Alternate adding yogurt and dry ingredients: add one-third of the yogurt, then one-third of the dry mix, repeating until combined. Scrape the bowl as needed.
- Toss the diced strawberries with the remaining 1/4 cup flour to coat.
- Fold the strawberries and any remaining flour into the batter by hand.
- Transfer batter to the prepared Bundt pan and smooth the top.
- Bake 55–60 minutes, or until the cake springs back and a toothpick comes out clean. Check at 50 minutes if your oven runs hot.
- Let cool in the pan for 10 minutes. Invert onto a wire rack and cool completely.
- Whisk powdered sugar with remaining lemon juice to make a glaze (use 1–2 cups powdered sugar for desired thickness).
- Drizzle glaze over the cooled cake and serve plain or with fresh fruit or whipped cream.
Notes
To use unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
Nutrition (per slice)
Calories: 327 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 8 g | Sugar: 33 g | Sodium: 184 mg
Disclosures: The author was not compensated for this content. The post may contain affiliate links; purchases made through those links may provide a small commission to help support recipe publishing.