Fresh Strawberry Bundt Cake

This Strawberry Cake is motivated by ranch new, hand-picked strawberries. Each time I take the child’s berry picking, I ponder internally, “I could thoroughly do this. I could cultivate… It’s difficult work, however tranquil and satisfying.”

At that point I envision purchasing a huge land parcel and reevaluating our life. I imagine myself in overalls and work boots, driving a tractor. That idea consistently makes me laugh!

Obviously, I remain unaware of cultivating. I’ve never at any point had my own nursery!

Fresh Strawberry Bundt Cake

0 from 0 votes
Recipe by aspicyperspectiveCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time





This Fresh Strawberry Bundt Cake has an easy powdered sugar glaze on top. If you didn’t know already, we also run the website Tastes of Lizzy T.


  • 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


  • Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside
  • In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  • Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
  • Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.


More like this?

Follow us @cafemedi on Pinterest

Leave a Comment