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Tender Bundt cake stuffed full of fresh strawberries and made with yogurt and sour cream for a tasty dessert that’s great when served alone or topped with whipped cream.

We buy tons of strawberries every week because my son generally eats them everyday for breakfast as well as for one of his other meals. While most of the time we go through them quickly sometimes they start going bad before we can use them all.

That was the case this past week. We over bought and the strawberries were starting to get soft. Instead of throwing them away I decided I could bake with them.

My first thought was to make scones because they are really good in the morning with a cup of coffee but I’ve made a lot of scones lately. What I hadn’t made in a while was a Bundt cake and now seemed like a good time.

This Fresh Strawberry Bundt cake is bursting with fresh strawberry flavor and then is topped off with a tart lemon glaze to help balance out the sweetness.

Ingredients:

butter
sugar
eggs
lemon juice
flour
baking soda
salt
yogurt
sour cream
strawberries
powdered sugar

To make the cake I creamed together the butter and sugar. Then I mixed in the eggs until well combined. Next I whisked in the lemon juice.

In another bowl I combined the flour, baking soda, and salt. I dumped half of the flour mixture into the butter mixture and mixed until well combined.

Then I added the yogurt and stirred. I added the remaining flour mixture along with the sour cream and mixed until combined.

Finally I tossed the strawberries with the remaining flour and folded them into the batter. I poured the batter into a Bundt pan and baked until golden brown.

Once the cake came out I cooled for 15 minutes then flipped onto a plate. I whisked together a quick lemon glaze and drizzled it over top of the cooled cake.

How do I keep the strawberries from sinking to the bottom?

Make sure you toss them with the flour. I know people may want to skip this step but it’s the best way to get the strawberries distributed throughout the cake.

How do I keep my cake from sticking?

I like to use a baking spray that has oil and flour in it. However, your can spray the pan with cooking spray then sprinkle with flour if you don’t have baking spray.

Does the glaze have to be lemon flavored?

No. If you don’t like lemon then you can simply add vanilla extract and a touch of milk to the powdered sugar to make the glaze.

How do I store the cake?

You can put the cake in a cake carrier for up to 4 days. Otherwise you can loosely tent the foil over top of the cake for up to 3 days.

This cake is really moist and tender. The outside has a little bit of a firm texture but the inside is soft. The strawberries give it a nice, fresh flavor.

The lemon glaze adds a bit of tartness which helps to balance out the sweetness of the cake. You can serve the cake as is or add some fresh strawberries on top. Another delicious serving suggestion is topping it with cinnamon whipped cream.

More Bundt Cake Recipes:

If you’ve tried my Fresh Strawberry Bundt Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: