Fresh Strawberry Yogurt Bundt Cake Recipe

by Dorothy Reinhold on August 9, 2011

Print This Post Print This Post Fresh Strawberry Yogurt Bundt Cake

Delicate and delicious, sturdy and substantial — can a cake be all of these things at once?

This one can. Mostly delicious, though, with strawberries at the peak of their season studding a fragrant cake made tender with yogurt.

The less said about this one, the better, so you have more time to scamper into the kitchen and make it.

Fresh Strawberry Yogurt Bundt Cake

Eat with your eyes!

I wrote a Malibu Taste column about this cake here at Malibu Patch, so you can read more about it there if you like.

But really, go turn the oven on and let’s get in the kitchen. Time’s a’ wastin.’

Recipe: Fresh Strawberry Yogurt Bundt Cake

Summary: A delicious, addictive, fresh strawberry Bundt cake with Greek yogurt, topped with a lemon glaze to keep it moist.


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, at room temperature*(see note above about butter)
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 8 ounces plain or vanilla Greek yogurt
  • 12 ounces fresh strawberries, diced


  • 1 1/4 cups powdered sugar
  • 1-2 tablespoons lemon juice


  1. Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
  2. In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
  3. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
  4. Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  5. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.
  6. Makes 12-16 slices.

Quick notes

If I have them, I use Meyer lemons for the juice and the zest, for an extra special flavor. If not, ordinary lemons are fine. If you use unsalted butter, add another ½ teaspoon salt to the recipe.


Adapted from a recipe at

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

I’ll save a piece for you.

Fresh Strawberry Yogurt Bundt Cake

{ 13 comments… read them below or add one }

دانلود قسمت سوم سریال ریکاوری July 29, 2019 at 6:10 am

WOW just what I was looking for. Came here by searching for fresh
strawberry cake


Sharon Williams June 15, 2014 at 9:05 pm

I tried this recipe tonight using strawberry yogurt and it was so easy to make. Love it! Thanks for posting the recipe.


Dorothy Reinhold June 15, 2014 at 9:22 pm

So glad you liked it! Great to hear!


Aujourd'hui, j'ai testé May 29, 2014 at 11:22 am


I made it for my mom’s birthday… I used a circular pan and regular yoghurt, I replaced half the strawberries with rhubarb and it was absolutely delicious, thank you so much!


Dorothy Reinhold May 29, 2014 at 5:04 pm

Wonderful! Your birthday brunch is so elegant and beautiful, and I’m glad you tweaked this to suit you. I would love to taste it with strawberry and rhubarb…inspired!


Jasmine September 5, 2013 at 7:57 am

Is it ok to use regular, plain whole milk yogurt instead of Greek?


Dorothy Reinhold September 5, 2013 at 8:21 am

Regular yogurt has a more liquid and looser consistency, so if you want to use that, drain it for a couple of hours or overnight before using it. Simply stretch cheesecloth over a bowl or measuring cup, dump the yogurt in there, and the excess water/whey will drip down. Use the thickened yogurt in the cake.


Bob Warynka June 11, 2013 at 1:19 pm

2 sticks of butter, are you trying to kill us?


Dorothy Reinhold June 11, 2013 at 2:08 pm

Ha! Most cakes call for that much IF NOT MORE butter! If you have a butter issue, you’ll want to choose another cake. But I will point out that this serves 16, so that is 1 tablespoon of butter per serving. Not too shabby, in my opinion, when it comes to a delicious dessert. Happy baking!


Kara February 11, 2012 at 4:22 pm

This cake is delicious. I made for a coworker’s birthday and it was gone in an instant. My husband asks for it all the time. Thank you for the amazing recipe!


Dorothy February 12, 2012 at 5:27 pm

Thanks for reporting back, and I am so happy you had such success with it! Yipee!


Tammy November 4, 2011 at 10:20 pm

this strawberry yogurt cake is very good.


Dorothy November 5, 2011 at 6:59 am



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