This Fresh Strawberry Bundt Cake is a soft, moist cake made with ripe strawberries and a hint of lemon. It’s a beautiful way to enjoy seasonal fruit in a simple homemade dessert. The recipe comes together easily and bakes into a cake that looks impressive without being complicated.

Why You’ll Love It

This cake is tender, lightly sweet, and packed with fresh strawberry flavor. The lemon brightens everything, while yogurt keeps the crumb soft and moist. It’s easy enough for everyday baking but special enough for guests.

What You’ll Need (Ingredients)

Unsalted butter – Adds richness and moisture
Granulated sugar – Sweetens and helps create a light texture
Eggs – Provide structure and stability
Fresh lemon juice – Adds brightness and balances sweetness
Lemon zest – Enhances citrus flavor
All-purpose flour – Forms the base of the cake
Baking soda – Helps the cake rise
Salt – Balances flavors
Greek yogurt (plain or vanilla) – Keeps the cake moist and tender
Fresh strawberries (diced) – Provide juicy bursts of fruit
Powdered sugar – Used for the lemon glaze

Tools for This Recipe

Mixing bowls
Whisk
Electric mixer or hand mixer
Rubber spatula
Bundt pan
Cooling rack
Zester and citrus juicer

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter

Preheat the oven and thoroughly grease and flour a bundt pan.
In a bowl, mix most of the flour with baking soda, salt, and lemon zest.
In another bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the lemon juice.
Alternate adding the dry ingredients and yogurt, mixing gently until smooth.
Toss the diced strawberries with the remaining flour and fold them into the batter.

Step Block 2 — Bake & Cool

Spread the batter evenly into the prepared bundt pan.
Bake until a toothpick inserted comes out clean.
Let the cake cool briefly in the pan, then turn it out onto a rack.
Allow the cake to cool completely before glazing.
Mix powdered sugar with lemon juice and drizzle over the cake.

Helpful Tips

Grease every curve of the bundt pan carefully to prevent sticking.
Coating the strawberries in flour helps keep them from sinking.
Let the cake cool fully before adding glaze so it sets nicely.

Substitutions & Variations

Use blueberries or raspberries instead of strawberries.
Swap lemon for orange zest and juice for a softer citrus flavor.
Add chopped nuts for extra texture.
Use dairy-free yogurt if needed.

What to Serve With It

This cake pairs well with coffee, tea, or fruit-based drinks. Serve it at brunch, afternoon gatherings, or as a light dessert after dinner.

Leftovers & Storage

Room temperature: Store covered for up to 2 days
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Wrap tightly and freeze for up to 2 months

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well before using.

How do I know the cake is done?
A toothpick inserted in the center should come out clean.

Can I make this ahead of time?
Yes, the cake can be baked a day in advance and glazed before serving.

What size bundt pan works best?
A standard 10–15 cup bundt pan works well.

Can I skip the glaze?
Yes, the cake is flavorful on its own, but the glaze adds brightness.

Conclusion

This Fresh Strawberry Bundt Cake is a lovely way to enjoy ripe strawberries in a simple homemade dessert. With its soft texture and fresh citrus flavor, it’s a cake you’ll want to bake again and again.

Full Recipe