Dessert

Fresh Strawberry Lemon Bundt Cake Recipe

ByRita Bennet February 14, 2026February 14, 2026

Introduction

This Fresh Strawberry Cake is a delightful treat perfect for spring and summer. It features juicy strawberries baked into a moist, lemon-infused cake, topped with a simple lemon glaze that adds a refreshing finish.

A golden brown bundt cake with a thick white glaze dripping down its ridged sides, creating long vertical streaks over the textured surface; the cake sits on a round silver tray, set on a white marbled surface, with a blurred white bowl filled with bright red strawberries in the background to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup capacity). In a large bowl, sift together 2 1/4 cups of the flour, baking soda, salt, and lemon zest. Set this dry mixture aside.

Step 2: In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.
Step 3: Alternate adding the flour mixture and the Greek yogurt to the butter mixture, mixing just until combined each time.
Step 4: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent sinking. Gently fold the strawberries into the batter.

Step 5: Pour the batter into the prepared Bundt pan. Place it in the oven and immediately reduce the temperature to 325 degrees F. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan for at least 20 minutes, then invert onto a wire rack to cool completely.
Step 7: Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar to create a glaze. Drizzle this over the top of the cake before serving.

Tips & Variations

For a more intense strawberry flavor, gently mash a few strawberries and swirl them into the batter before baking.
Swap Greek yogurt for sour cream for a slightly different tang and extra moisture.
If fresh strawberries are not available, frozen diced strawberries can be used; just do not thaw them before folding into the batter to avoid a soggy texture.

Make sure not to overmix the batter once flour is added to keep the cake tender and light.

Storage

Store the cooled cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. The glaze can be reapplied fresh if it softens in the fridge.

How to Serve

A thick slice of bundt cake sits on a slightly worn silver plate, showing a dense, moist inside with bits of red fruit evenly spread throughout the creamy yellow cake. The slice is topped with a shiny white glaze that drips down its rounded edges. Behind it, the rest of the bundt cake, covered with the same glaze, sits on another plate. In the blurred background, a white bowl full of ripe red strawberries and part of a blue and white patterned cloth add color, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this cake?

Yes, you can use frozen strawberries, but fold them into the batter while still frozen to prevent excess moisture and sogginess in the cake.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the cake moist.