Introduction

This Fresh Strawberry Cake is a delightful, moist treat infused with zesty lemon and bursting with juicy strawberries. Perfect for spring and summer gatherings, its tender crumb and tangy glaze make it a crowd-pleaser that’s easy to bake at home.

Fresh Strawberry Lemon Bundt Cake Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces Greek yogurt, plain or vanilla
12 ounces fresh strawberries, diced
1 cup powdered sugar

Instructions

Step 1: Preheat your oven to 375 degrees F. Grease and flour a 10-inch Bundt pan. In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Stir in the lemon zest and set this mixture aside.
Step 2: In another bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, then mix in 1 tablespoon of the lemon juice.
Step 3: Alternate adding the flour mixture and the Greek yogurt to the butter mixture, beating just until combined after each addition.
Step 4: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent sinking. Gently fold the strawberries into the batter.
Step 5: Pour the batter into the prepared Bundt pan. Place it in the oven and immediately reduce the temperature to 325 degrees F. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan for at least 20 minutes, then turn it out onto a wire rack to cool completely.
Step 7: Whisk together the remaining 2 tablespoons of lemon juice with the powdered sugar until smooth. Drizzle this lemon glaze over the cooled cake before serving.

Tips & Variations

For extra moisture, substitute half of the Greek yogurt with sour cream.
Try using frozen strawberries if fresh ones aren’t available, but thaw and drain them first to avoid excess moisture.
Add a teaspoon of vanilla extract to the batter for added depth of flavor.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds. The lemon glaze may become less glossy but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but make sure to thaw and drain them well to prevent extra moisture from affecting the cake’s texture.

What can I substitute for Greek yogurt?

You can use sour cream or buttermilk as a substitute for Greek yogurt, which will keep the cake moist and tender.

Fresh Strawberry Lemon Bundt Cake Recipe

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★★★★★

4.7 from 667 reviews

This Fresh Strawberry Cake is a moist and flavorful Bundt cake bursting with juicy strawberries and a hint of lemon zest. Made with Greek yogurt for added moisture and a tender crumb, this cake is topped with a tangy lemon glaze that perfectly complements the sweetness of fresh berries. Ideal for spring and summer gatherings, it’s a delightful treat for any strawberry lover.

Author: Zane
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon

Wet Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
8 ounces Greek yogurt, plain or vanilla
3 tablespoons lemon juice, divided

Fruit

12 ounces fresh strawberries, diced

Glaze

1 cup powdered sugar
2 tablespoons lemon juice (from the 3 tablespoons total mentioned above)

Instructions

Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan to prevent sticking and ensure easy removal after baking.
Mix dry ingredients: In a large bowl, sift together 2 1/4 cups of the all-purpose flour, baking soda, salt, and lemon zest. Set this mixture aside for later incorporation into the batter.
Cream butter and sugar: Using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step helps create a tender cake texture.
Add eggs and lemon juice: Beat in the eggs one at a time to fully incorporate them. Then stir in 1 tablespoon of lemon juice to add brightness to the flavor.
Combine dry and wet ingredients: Alternate adding the dry flour mixture and the Greek yogurt to the batter, beginning and ending with the dry ingredients. Mix just until everything is incorporated to avoid overmixing which can make the cake tough.
Prepare strawberries: Toss the diced strawberries with the remaining 1/4 cup of flour. This prevents them from sinking to the bottom of the cake during baking.
Fold strawberries into batter: Gently fold the floured strawberries into the cake batter to evenly distribute the fruit without breaking it up.
Bake the cake: Pour the batter into the prepared Bundt pan. Place it in the oven, then immediately reduce the temperature to 325°F (163°C). Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for at least 20 minutes to set. Then invert it onto a wire rack and let it cool completely before glazing.
Prepare and apply glaze: Whisk together the remaining 2 tablespoons of lemon juice with powdered sugar until smooth. Drizzle the glaze over the cooled cake to add a sweet and tangy finish.

Notes

Ensure strawberries are diced evenly for uniform texture in the cake.
Tossing strawberries with flour prevents them from sinking in the batter.
Use room temperature ingredients to help the batter mix smoothly.
Cooling the cake thoroughly before glazing prevents the glaze from melting.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: Fresh Strawberry Cake, Strawberry Bundt Cake, Lemon Glaze Cake, Spring Dessert, Fruit Cake, Greek Yogurt Cake