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.
- lemon juice
- baking soda
- sour cream
- 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:
- Chocolate Berry Bundt Cakes
- Caramel Latte Bundt Cake
- Hummingbird Bundt Cake
- Cranberry Pecan Bundt Cake
- Vanilla Cherry Swirl Mini Bundt Cake
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:
- 1 c. (2 sticks) butter, softened
- 1 ½ c. sugar
- 3 eggs
- 2 Tablespoons lemon juice
- 2 ½ c. lour, divided
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ c. plain or vanilla Greek yogurt
- ½ c. sour cream
- 8 oz. fresh strawberries diced
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla
- 1 c. powdered sugar
- Preheat the oven to 375 degrees.
- Spray a Bundt pan with cooking or baking spray and set aside.
- In a large bowl combine 2 ¼ cups of the flour, baking soda, and salt. Set aside.
- In another large bowl cream together the butter and sugar.
- Beat the eggs into the butter mixture one at a time and mix well.
- Add in the lemon juice and stir to combine.
- Add half the flour mixture to the butter mixture and mix well to combine.
- Stir in the yogurt and sour cream and mix well.
- Add the remaining flour mixture and mix until just combined.
- Toss the strawberries with the remaining flour and gently fold into the cake batter.
- Pour the batter into the prepared Bundt pan. Place it in the oven and reduce heat to 325 degrees.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 20 minutes then flip over and cool completely on a wire rack.
- To make the glaze combine the lemon juice, vanilla, and powdered sugar. Drizzle over top of the cake.
- Cut into slices and serve.
Recipe adapted from A Spicy Perspective
Amount Per Serving: Calories: 139Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 39mgSodium: 190mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 2g
More Berry Delicious Recipes:
- Berry and Kiwi Salad with Sweet Balsamic Dressing from Sweet Beginnings
- Berry Falooda from Magical Ingredients
- Blackberry Prosecco Punch from That Recipe
- Breakfast Berry Trifle from Art of Natural Living
- Fresh Strawberry Bundt Cake from Hezzi-D's Books and Cooks