Strawberry Bundt Cake

This post may contain affiliate links. See my privacy policy for details.

Fresh strawberries and just a hint of lemon make this strawberry Bundt cake the perfect early Summertime treat. Make sure to really get the freshest strawberries you can to really help brighten this cake up and make it amazing.

Make sure that you learn How to Make a Lemon Icing Glaze for this recipe. Or why not try making this Cream Cheese Pound Cake Recipe instead?

Strawberry Bundt Cake

Strawberries have long been the sign of the oncoming summer; juicy, bursting with fresh summer flavor, and, if you happen to grow your own strawberries, a real treat to discover in the dirt.

While really fresh strawberries are amazing when eaten on their own, there is just something special about using them in a cake as well.

This recipe produces a simple, clean and delicious strawberry cake that has just enough lemon flavor to help provide a little bit of acidic contrast and help bring out all of the summertime flavors as well.

Strawberry Bundt Cake Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• All purpose flour

• Salt

• Baking powder

• Baking soda

• Butter

• Light brown sugar

• Granulated white sugar

• Eggs

• Lemon juice

• Lemon zest

• Vanilla extract

• Greek yogurt

• Fresh chopped strawberries

How To Make Strawberry Bundt Cake

• Sift all of your dry ingredients together in a bowl and set aside

• Cream the butter in a mixer until it is light and fluffy

• Mix in all of the sugars, beating until it is again light and fluffy

• Slowly beat the eggs in one by one and then add in the vanilla extract

• Grate the lemon and set the zest aside

• Squeeze out the lemon juice and mix it into the yogurt thoroughly

• Add in 1/3 of the flour mixture and mix in completely

• Follow this is with the yogurt, then more of the flour, and then more yogurt, adding intermittently

• Mix the chopped strawberries with the flour, reserving ½ cup to the side

• Fold the remainder gently into the batter

• Grease and flour a Bundt pan and pour the batter in

• Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in

• Bake in a 250 degree oven for 60 minutes, or until completely baked through

• Let cool, and then glaze with some Lemon Icing Glaze

Do You Have To Use a Bundt Pan For This Recipe?

You would be forgiven if the very first thing you thought upon seeing this recipe was, “oh no; another Bundt cake recipe? I don’t own a Bundt pan…”

While it is true that not everyone happens to have a Bundt pan to hand at all times, they can actually be really useful when making cakes at home.

Though they are a bit cumbersome to try and find a place to store them, they actually help create a really unique and pleasant addition to cakes.

Due to the shape of the Bundt pan and the fact that there is that handy hole in the middle, the cake has the chance to develop a lot more browned and caramelized crust than just a regular cake would get to experience.

This extra browned flavor works really well with the sweetness and summery fruitiness of this recipe, as the darker, more caramel-like flavors contrast beautifully with the sweeter fruits.

Alongside that extra browning, they help make a cake that is incredibly easy to portion up with minimal exposed surface area on the cut slice, making it easy to keep a Bundt cake out on the counter and not have it dry out.

So, while it might be a bit of a bother, use this recipe as an impetus to take the plunge and get yourself a Bundt pan finally.

Do You Need To Use Greek Yogurt For This Recipe?

The addition of yogurt in this recipe isn’t just because it is a bit fancier than milk; it adds a huge amount of flavor, as well as some much-needed complexity and acidity.

By adding in some lemon juice, the yogurt gets even more acidic, leading to a truly delicious and tangy cake.

If you don’t have any yogurt on hand, you could try subbing in some sour cream instead. Make sure that you are tasting your sour cream as you thin it out with lemon juice, though. Sour cream does tend to be a lot more acidic than yogurt, and you do not want your cake turning too acidic!

If you find that the cake is getting just that little bit too acidic, consider adding just a dash more baking soda to this recipe, as that will help to neutralize the acidity in the added lemon juice.

You could also sub a tiny amount of the lemon juice for water instead so as to still thin it out without adding in extra acidity.

Looking for more delicious Bundt Cake recipes? Try these out:

• Banana Pudding Cake With Cream Cheese Glaze

• Pecan Butter Rum Cake Recipe

• Gumdrop Cake

PIN this recipe to your DESSERT BOARDS and Remember to FOLLOW ME ON PINTEREST!