Introduction

This Fresh Strawberry Cake is a delightful treat bursting with juicy strawberries and a hint of lemon zest. Moist and tender, it’s perfect for spring and summer gatherings or whenever you want a light, fruity dessert.

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, salt, and lemon zest. Set this mixture aside.
Step 2: In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternately add the flour mixture and Greek yogurt, mixing just until combined.
Step 3: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent sinking. Gently fold the strawberries into the batter.
Step 4: 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 in the center comes out clean.
Step 5: Let the cake cool in the pan for at least 20 minutes, then invert onto a wire rack to cool completely. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and powdered sugar, then drizzle the glaze over the top.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the batter.
Use vanilla Greek yogurt if you prefer a sweeter and creamier taste.
Substitute strawberries with raspberries or blueberries for a different berry twist.
Make sure to toss the berries in flour to keep them evenly distributed in the batter.

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. Reheat slices gently in the microwave for about 15 seconds if desired. The glaze may become slightly less glossy after refrigeration but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but make sure to thaw and drain them well to avoid excess moisture, which can affect the cake’s texture.

Can I make this cake without a Bundt pan?

Yes, you can use a similar-sized springform pan or an 9×13 inch baking pan. Adjust the baking time as needed and check for doneness with a toothpick.

Fresh Strawberry Lemon Bundt Cake Recipe

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★★★★★

4.8 from 97 reviews

This Fresh Strawberry Cake is a moist and flavorful dessert perfect for spring and summer. Made with fresh diced strawberries, tangy Greek yogurt, and a hint of lemon zest and juice, this Bundt cake is sweet, tender, and beautifully topped with a lemon glaze. It’s an elegant yet simple cake that highlights the natural sweetness of strawberries, balanced by the brightness of lemon and creaminess from the yogurt.

Author: Lena
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

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

Glaze

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan (10-15 cup capacity) to ensure the cake releases easily 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.
Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
Add Eggs and Lemon Juice: Beat in the eggs one at a time until fully incorporated. Stir in 1 tablespoon of lemon juice to add brightness to the batter.
Combine Wet and Dry Ingredients: Alternate adding the flour mixture and Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated—avoid overmixing to maintain a tender crumb.
Prepare Strawberries: Toss the diced fresh strawberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom of the cake.
Fold in Strawberries: Gently fold the floured strawberries into the batter, taking care not to crush the fruit and to distribute them evenly.
Bake the Cake: Pour the batter into the prepared Bundt pan. Place it in the oven and immediately reduce the temperature to 325°F (163°C). Bake for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Allow the cake to cool in the pan for at least 20 minutes. Then carefully invert onto a wire rack and let it cool completely to room temperature.
Prepare and Add Glaze: Whisk together the remaining 2 tablespoons of lemon juice and powdered sugar until smooth and pourable. Drizzle the glaze evenly over the cooled cake, allowing it to set before serving.

Notes

For best results, use fresh, ripe strawberries for maximum flavor and sweetness.
Make sure the butter is softened to room temperature to achieve a light and fluffy batter.
Sifting the dry ingredients helps to aerate the flour and evenly distribute the baking soda, resulting in a lighter cake texture.
Tossing the strawberries in flour prevents them from sinking during baking.
Allow the cake to cool completely before glazing to avoid melting the glaze.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Fresh Strawberry Cake, Lemon Strawberry Cake, Bundt Cake, Greek Yogurt Cake, Summer Cake, Strawberry Dessert