It’s peak strawberry season, and I can’t get enough fresh strawberries! I’ve made and remade this fresh strawberry Bundt cake recipe half a dozen times over the past few weeks. I’ve tested and retested until the recipe is absolutely perfect!
I recommend fresh strawberry Bundt cake for Easter, Mother’s Day, Father’s Day, birthdays, or any occasion. I love making homemade Bundt cakes, because they’re so easy to slice and serve. This cake is light and moist, with tons of fresh strawberry flavor. A hint of lemon makes it taste even fresher. This cake is a little lower in calories, because it has a simple glaze instead of a heavier buttery frosting. It’s perfect for when you want an indulgent treat but don’t want to completely blow your calorie budget.
This fresh strawberry Bundt cake is simple to make. When baking any type of cake, it’s best to start with room temperature ingredients. Allow an hour or two for your butter, yogurt, and eggs to come to room temperature. If you’re in a hurry you can skip this step, but it will affect the texture of the batter. I like to measure out all the ingredients first, so I have them ready to go:
After you’ve assembled the ingredients, spray a 10-inch Bundt pan with nonstick spray. I like to use a baking spray like Baker’s Joy. Preheat the oven to 325 degrees, with a rack in the center of the oven.
One trick for making this cake is to toss the diced strawberries with some of the flour used in the recipe. Toss the diced strawberries with 1/4 cup of the flour in a small bowl. Tossing the fruit pieces with flour helps keep them from sinking to the bottom of the pan, where they might stick and burn.
After you’ve mixed together the diced strawberries and flour, mix the remaining flour, baking soda, salt and lemon zest in a separate bowl. Combine the dry ingredients with a whisk.
Next, using a stand mixer, cream the butter and sugar until fluffy. If you don’t have a stand mixer, an electric hand mixer will work just fine. Add the eggs one at a time, beating well after each one. Add the lemon juice.
Next, add 1/3 of the Greek yogurt, then 1/3 of the dry ingredients, and repeat this process three times, mixing well after each addition. During this process, I usually have to scrape the sides of the mixing bowl several times with a spatula to make sure all the ingredients are well incorporated.
Finally, fold the flour-covered strawberries and any remaining flour into the batter by hand using a spatula, until the strawberry chunks are well distributed.
Transfer the finished batter to the prepared Bundt pan:
Bake your fresh strawberry Bundt cake for 55-60 minutes. You can tell it’s done if the cake springs back when you lightly touch the top with your finger. It will also pull away slightly from the sides of the Bundt pan. If your oven runs hot, like mine does, check your cake after 50 minutes.
Let the cake cool in the pan for 10-20 minutes. Place a cooling rack on top of the pan, then carefully flip the pan and the rack over. Your cake should come out onto the rack.
Sometimes getting a Bundt cake out of the pan can be a little tricky! If you’ve never done it before, or if you think your cake is stuck to the pan, read this helpful article:
Let your cake cool fully on the rack. While it’s cooling, make the lemon glaze by mixing the remaining lemon juice with the powdered sugar. Mix well with a fork or whisk until there are no lumps.
Drizzle the lemon glaze over the cooled cake. Now your cake is ready to slice and serve! I like to serve this cake with additional sliced strawberries, blueberries, blackberries, or whipped cream.
I hope you love this fresh strawberry Bundt cake recipe! If you try it, be sure to leave a rating and comment.
If you like this recipe, you might want to check out some of these other delicious recipes:
Fresh Strawberry Bundt Cake
- Nonstick spray baking spray like Baker’s Joy preferred
- 1 cup 227g salted butter, softened (see recipe notes to substitute unsalted butter)
- 2 cups 400g granulated white sugar
- 3 large eggs
- 3 tablespoons 45ml lemon juice, divided
- Finely grated zest of one lemon
- 2 ½ cups 312g all-purpose flour, divided
- ½ teaspoon 3g baking soda
- ¼ teaspoon 1.5g table salt
- 1 cup 245g plain Greek yogurt (Fage brand preferred)
- 12 oz. 340g fresh strawberries, washed, hulled, and diced into ¼ inch dice (about 2 cups diced strawberries)
- 1-2 cups 120-240g powdered sugar
- Allow all the ingredients to come to room temperature.
- Grease and flour a Bundt pan, and preheat oven to 325 degrees F (163 degrees C).
- In a medium bowl, whisk together 2 ¼ cups flour with the baking soda, salt, and lemon zest, and set aside.
- In a stand mixer using a whisk or paddle attachment, beat together the butter and sugar for about 3 minutes until fluffy.
- Add the eggs one at a time, and beat after each one. Add 1 tablespoon lemon juice and beat to combine.
- Add 1/3 of the yogurt and mix to combine. Add 1/3 of the dry ingredients and mix to combine. Repeat until you have mixed in all the yogurt and dry ingredients. Scrape down the sides of the bowl with a rubber spatula as needed.
- Combine the diced strawberries with the remaining 1/4 cup flour, and toss with a fork to combine.
- Fold the strawberries and remaining flour into the batter using a
- Transfer the batter to the prepared Bundt pan.
- Bake at 325 degrees F for 55-60 minutes, until the cake springs back when pressed lightly with a finger, and a toothpick or wooden skewer inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Place a wire cooling rack on top of the Bundt pan. Invert the pan and the rack together and remove the Bundt pan. Let the cake cool.
- Meanwhile, make the lemon glaze by combining the powdered sugar and lemon juice. Use 1-2 cups powdered sugar, depending on how thick you want the glaze.
- Drizzle the lemon glaze over the cooled cake. Serve your strawberry Bundt cake by itself, or with whipped cream, ice cream, or fresh fruit.