Why You’ll Love Fresh Strawberry Cake Recipe
This cake is wonderfully moist thanks to the Greek yogurt, with a tender crumb that stays soft and flavorful. The fresh strawberries add bursts of sweetness throughout, while the lemon juice and zest bring a fresh, vibrant balance to the richness of the butter. It is also a great make-ahead dessert since the flavor develops beautifully as it rests. Whether you are baking for a spring gathering, summer party, brunch, or family dessert, this cake is always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
Preheat your oven to 375 degrees F and grease and flour a 10-inch Bundt pan. In a large bowl, sift together 2 1/4 cups of the flour, baking soda, and salt. Stir in the lemon zest and set the mixture aside.
In another large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1 tablespoon of the lemon juice.
Add the dry ingredients and the Greek yogurt to the butter mixture in alternating additions, mixing just until everything is combined. Be careful not to overmix the batter.
In a small bowl, toss the diced strawberries with the remaining 1/4 cup of flour. Fold the strawberries gently into the batter so they are evenly distributed.
Pour the batter into the prepared Bundt pan. Place the cake in the oven, then reduce the oven temperature to 325 degrees F. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes. Carefully turn it out onto a wire rack and let it cool completely. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar to make the glaze. Drizzle the glaze over the top of the cake before serving.
Servings and timing
This recipe makes 16 servings.
Preparation and baking time is about 1 hour and 15 minutes total. That includes mixing the batter, baking the cake, and the initial cooling time before removing it from the pan.
Variations
You can switch up this strawberry cake in several easy ways. Try using vanilla Greek yogurt for a slightly sweeter flavor or plain Greek yogurt for a more tangy finish. A handful of white chocolate chips can be folded into the batter for extra richness. For a different berry twist, replace part of the strawberries with raspberries or blueberries. You can also add a little vanilla extract or almond extract to deepen the flavor. If you want a more dramatic presentation, serve the cake with fresh sliced strawberries and whipped cream.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for a bit before serving so the texture softens. For longer storage, wrap individual slices or the whole cake tightly and freeze for up to 2 months.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds. This helps bring back the soft, buttery texture without drying out the cake.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe because they hold their texture better and add less excess moisture. If you use frozen strawberries, thaw and drain them well first.
Why do I need to toss the strawberries in flour?
Coating the strawberries in flour helps prevent them from sinking to the bottom of the cake as it bakes.
Can I make this cake without a Bundt pan?
Yes, but the baking time may vary depending on the pan you use. A tube pan works well, and loaf or round pans may need adjustment.
What type of Greek yogurt should I use?
Either plain or vanilla Greek yogurt works nicely. Plain gives a more balanced tang, while vanilla adds a little extra sweetness.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
Can I make this cake ahead of time?
Yes, this cake is an excellent make-ahead dessert. Bake it a day in advance and glaze it once it has fully cooled.
What does the lemon add to the recipe?
The lemon juice and zest brighten the flavor and balance the sweetness of the cake and strawberries.
Can I skip the glaze?
Yes, the cake is still delicious without the glaze, but the lemon glaze adds a nice finishing touch and extra flavor.
How should I dice the strawberries?
Cut them into small, even pieces so they distribute better throughout the batter and bake more evenly.
Can I freeze this cake after glazing?
Yes, although the glaze may look slightly different after thawing. For the best appearance, you can freeze the cake unglazed and add the glaze after thawing.
Conclusion
This fresh strawberry cake is a lovely dessert that combines sweet berries, rich butter, creamy yogurt, and bright lemon into one beautiful Bundt cake. It is simple to prepare, full of fresh flavor, and perfect for sharing. Whether you serve it for a celebration or as an everyday dessert, this cake is sure to become a favorite in your recipe collection.
