Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm…it’s hard work, but peaceful and gratifying.” Then I imagine us buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thought always makes me chuckle! Of course, I know nothing of farming. I’ve never even had my own garden! This year is the first year we are going to give it a whirl–that is, be involved in a communal garden. I’m hoping to learn a thing or two. I’ll let you know how it goes!
I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)
This super moist cake is the perfect way to CELEBRATE juicy berries! It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. The yogurt and lemon create a wonderful tangy balance to it’s sweetness. This cake slices well, and doesn’t dry out quickly. It is wonderfully delicious on it’s own–but is also marvelous with a scoop of homemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer!
To prepare Fresh Strawberry Yogurt Cake:
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan
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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Recipe: Fresh Strawberry Yogurt Cake
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tb. lemon juice, divided
- Zest of 1 lemon
- 2 ½ cups all-purpose flour, divided
- ½ tsp. baking soda
- ½ tsp. salt
- 8 oz. plain or vanilla, Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
Instructions
- Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- 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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I’ve had a few questions over the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake–don’t worry about the thickness.
For help with common baking dilemmas, click here.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
So pretty! And I bet it tastes just like summer.
I make this EXACT cake with rasberries! Once summer hits, it is my go-to recipe, and I think I have made it more than a dozen times. Such a delicious, moist, satisfying cake. Plus bundt cakes are awesome.
yummy Strawberries, and happy to see a yogurt cake featured ! In France yougurt cakes are one of the all time comfort foods and many kids have them at their 4pm snack. Making a strawberry shortcake this weekend can't wait !!
OMG! Sommer, that cake is giving me the shakes! I love all those strawberry chunks peeking through and the texture is to die for. You really make good cake!
I was just wondering if you have a problem getting cakes out of bundt tins? I always have to wrestle with mine, and they usually come out with at least a small chunk or two still stuck in the tin. Even the nonstick one. Even with copious greasing.
Anyway – my 11 year old boy is leaning towards baking and we've been making cakes almost every other day the last week. I think this one will be next on our list
OMG OMG I am so making this. Wow. And your pics! I lovey your site—am RSS and adding Twitter now;))).
Gorgeous cake, looks so moist and yummy!
Ah! This is so pretty! I even have all the ingredients I need to make this, I just need to pop out and get a new bundt pan (mine stayed behind when I moved.
As for growing your own, good luck! There's nothing more exciting and rewarding than harvesting ruit and veggies that you've grown yourself!
what a beautiful cake….I have been wondering what else to do with those strawberries!! I love the picture of the strawberries in the basket, they look like huge berries in a laundry basket!
Cheers
Dennis
This looks fantastic and I think I'm going to make it TODAY.
However, quick question what is the difference between greek yogurt and using just a plain yogurt?
Denise~
Sometime I have a little trouble with bundt cakes, but not so much with this one. When you take it out of the oven, it shrinks a little and pulls away from the sides. I think heavy greasing and flouring are the key to any bundt cake releasing from the pan–also a good glaze to cover up any cracks never hurts!
I just saw this on F.B.-looks so awesome! I made a similar blackberry cake this week, so I know this is good! Great…
This cake is truly beautiful! I can see how moist the yogurt made it and the lemon glaze is the perfect touch to complement the strawberries.
I found your site this morning and I really like your cake recipe, it looks yummy. Thought you might want to jump over and see mine.
http://www.marysbites.com
A georgous & refreshing Bundt cake!!
STUNNING FOOD!
OH My…this cake looks wonderfully yummy=} You can tell by your pictures how moist it is, it looks so good!
Beautiful Sommer! I love yogurt cakes and we are also enjoying berries from a farm down the street – will have to try this!
What a lovely cake! If I didn't start my crust for my strawberry tart for my party tonight, I would have made this one! too gorgeous!
I can't wait to hear more about your communal garden. This cake looks so delicious. I like the use of Greek yogurt in this recipe.
Dear Sommer – What a great idea to be part of a communal garden. Your cake is wonderful tribute to the season! I couldn't believe how wonderfully moist it looked. What a great list of ingredients too…
I plan to make it for the summer so I'll keep you posted. THANKS for the inspiration
Ciao, Devaki @ weavethousandflavors
that looks so refreshing and delicious !! i want some now!
I just made strawberry tea bread a couple of days ago, but it's all gone, so will bake this cake tomorrow. Also, LOVE your Fiesta.
You can see how moist it is from your pictures. It looks so good! Great summer breakfast treat.
Very, VERY tempting. Kids are out of school next week for half-term and I think perhaps a trip our local pick-your-own berry farm is in our future…
I was going t make a strawberry layer cake but this one looks so good I may use this!
yum, yum, and yum
can't wait to try it
What a cake! It is mouthwatering. I love that strawberry season finally is here.. Ahh.
beautiful cake, love all the strawberry bits peeking out…yum, I always think I can farm also, then hubby it like "ya whatever"..
sweetlife
This would be lovely to bring to a pot luck–so beautifyl!
Those berries are gorgeous! What a great way to use them.
I had to stop back here and thank you for this wonderful recipe. I made this cake over the weekend, and everyone absolutely RAVED about it! It was so moist and tender – just perfect.
Just made this cake (2 actually, my hubs had a meeting), it's awesome
When I tried the batter (yep, I'm a bowl-licker) it seemed like it would be too sweet, but surprisingly not (I think I'm also getting used to German cake, which isn't sweetened as much as back home). Wasn't able to properly cream the eggs (no mixer, just elbow grease), and made it in a 10" cake pan, so after 1 1/2 hours it wasn't QUITE cooked enough (I think it was the oven), but plenty of people still came back for seconds!
Made one small adjustment that worked beautifully – replace 1/3 of the strawberries with fresh rhubarb – aweomse!
Thanks for the great recipe!!
Oh, I'm so happy to hear some of you have actually made this cake and enjoyed it as much as I do!!! Thanks Amy and Shea for giving it a try!
Shea- I'm sure the pan did have an effect on the cook time, but I'm glad it turned out in the end!
That looks divine, I just recently discovered using yogurt in things. I will try this recipe soon.
wow a yummy cake.
I made long time ago a strawberry cake,but this looks great.
Regards
olga.
Yogurt is such a surprise ingredient when it comes to cooking. Yesterday I added some to my regular pancake mix and ate the most drop-dead fabulous pancakes ever. Next on the list? This delectable cake. x
Oh my….this just looks incredible! I’m not much of a baker…but this I’m totally going to give a go at!
Thanks for sharing!
Oh my goodness! This looks amazing!!!!! I think I might send Shane to the store so I can make it now
Great Summer Dessert
This cake looks absolutely delicious!! I love love strawberries. Is there a way to make it without so much butter?
didnt see your entry till just now, but I already wrote, I believe you can use 2 cups unsweet applesauce instead. Probably will not be able to tell a difference. It will still be very moist.
So I made this cake yesterday with a few substitutions: whole wheat pastry flour for white, almost a cup of white sugar (because it was all that I had) and a 1/2 cup brown sugar, about 2 tablespoon of butter and a little less than 3/4 canola oil. It turned out delicious!! Thank you for the recipe.
Thanks for these tips for subs. Will try with the ww flour and canola!
ANYONE who uses Fiesta Ware…well, I’m an instant fan! And the cake looks divine.
I made this today and its absolutely delicious. I added a dash of vanilla. I could eat the whole thing in one sitting.
I am going to try this one without the 2 cups butter. Instead substitute with 2 cups unsweet applesauce. Much healthier. Hopefully we wont know the difference.
How was this when you made it with applesauce instead of Butter?
ok.. I just made this but my “batter” was almost more like dough!! help!! What did I do wrong!! It filled the bundt almost to the top.. .so I put a pan in the rack below incase I had overflow…
I don’t have an electric mixer so I creamed the sugar/butter and incorp the eggs, flour and yogurt that way too…
Did I mix it too much??
Hi Marian!
Could your bundt pan be smaller than average?
As far as texture, If you are sure you didn’t mis-measure, I’d have to guess your eggs were small or your butter was dry–sometimes butter dries out a bit in the fridge and changes the texture of things. Usually if that is the case, I add a little milk.
Let me know how it turns out!!
147 calories for a piece of yummy cake??? I’LL TAKE IT!!! =]
How did you analyze this to get this calorie count? If that is the case I will certainly make this (and probably eat more than I’ll share)!!! Well, regardless I am making it because it looks so good, but I’ll probably eat more than I’ll share
I just made this cake today. I had the same problem as Marian. It was more like cookie dough than cake batter. Had I had some buttermilk, I would have added that. All I had was milk so I added about 3/4 to a cup of milk and it was better. I feared the outcome, but the cake is delicious! Can’t wait to try it with other fruits. Thank you for the recipe!
Kimbery~ As far as the batter goes, the only thing I can figure is that the brand of Greek yogurt you bought is denser (with less liquid) than mine. I think you it would have turned out even without the milk, but it sounds like it was great anyway. I’m SO glad!
Looks great…. I am definately going to give this a try
OMG…I made this and gosh, thought it was made in heaven!!!! I am so making this for Valentine’s Day for my dessert for my special dinner! This is a must try and you will love!
This is wonderful! I substituted Splenda for the sugar and added 1 cup powdered milk and 1 tsp. soda. I used vanilla yogurt instead of the greek yogurt. I definitely will make it again!
Hey I really would love to try this recipie. If it’s alright, I’m going to print it off. Thank you so much!
Getting ready to make this cake to take to work for Valentine’s Day! Can’t wait to try it! Should I keep it in the fridge tonight and glaze in the morning? Nothing like waiting until the last minute to ask for advice!
Wow made this delicious cake for my co-workers for Valentines day It was fantastic. Of course a small part had to stick to the pan, lol, as is customary for my bundt cakes. This will definitely be a go to recipe for me. Thanks for sharing. Love your site by the way!
This was delicious! It had that perfect pound cake crust (and it stayed wonderfully crunchy even after it had been kept a day or two). Thanks for the recipe!
I just baked it. Didnt have a bundt pan, so used an angel food cake pan instead.
My husband couldnt stop eating it 
Thanks!!!
I was searching for a dessert to take to a friends tonight, this looks AMAZING! Just wondering if I could pull it off with orange rind and juice (squeezed) rather than lemon? No lemons on hand…. anyone have any thoughts?
That sounds really good! I say go for it.
I’m enjoying a piece of this wonderful cake right now, warm from the oven–delicious! I used DiabetiSweet sugar substitute and it still came out just like in your picture. Thanks so much for sharing this recipe!
This cake is FANTASTIC! My kids and I made it for my husband for a surprise tonight and the whole family loved it. The only difference is I used frozen strawberries because it was all I had on hand. Can’t wait to try it in the summer w/ fresh berries!
My kids and I made this for my Mom’s birthday dinner today – amazing! So moist, and the flavour was fantastic!! Thank you!
Made this, family loved it! I think this batter would also make excellent muffins! Going to try it with splenda for the sugar and almond flour, (no icing) for a low-carb treat as well. Thanks for sharing.
Made this tonight. Oh my goodness, it’s great. Made it in 13×9 glass pan, same temp for 40 minutes. Wow. It’s a keeper.
You have such great reviews for this amazing, healthy cake. I was wondering if anyone can still make this cake, without an electric mixer. Any suggestions when using my old elbow grease?
lovely!!!
So has anyone tried this with applesauce instead of butter?? How did it turn out? I really, really want to make this, but I just cannot do over 400 calories per serving – I know I’ll eat wayyy more than just one piece!! Any other suggestions to make it more healthy would be greatly appreciated
I have the same questions….Have you found anything or tried it with applesauce?
OMG! Just made this tonight. It is to die for!!!! So moist and the Greek yogurt is delicious with the strawberries. I had extra batter and made an additional 6 cupcakes with it and they are delicious as well!!! YUUUMMM!
Would like to hear how it turned out for anyone who used applesause. Also, would like to know if anyone has made and frozen this? I like to make cakes / brownies and cut them and individually freeze. Kids love it in the summer and we are looking for some healthier alternatives.
made this cake today. It was absolutely the best strawberry cake I have ever made. very rich and smooth. a keeper for sure.
I made this tonight and it’s totally delicious! A hit with the whole family! Thanks for sharing!
I made this for Easter and it was super yummy! Extremely moist and just the right amount of sweetness!
The only changes I made was to substitute 1 cup wheat flour and 1 tsp vanilla. Thanks for the great recipe!
I’ve made your cake 5 times in the last 2 weeks. Everyone LOVES it. The Greek yogurt gives the cake such a wonderful tang that you can’t even get with buttermilk.
The first time I made it was for my mother and the ladies who live together in a board and care home. When I visited the day after I delivered the cake, they couldn’t say enough about it, and requested another. So far I’ve made them three.
I love making these women smile, and this cake makes it easy!
Thank you!
This is delicious!!! Thank you! I used & referenced this as my source on a post of my own!
Ive made this recipe twice now and every time, the batter bubbles over making a huge mess! The first time I thought it was because I used room temp ingredients. I ended up cutting off the top that crusted over and putting it back in the oven to try to save it. It was actually delicious and I’m so glad I saved it! This time, I put a pan underneath, but it is still making a huge mess! What could it be?! I love this recipe, but don’t like what it does to my oven
)
Suzy, I wonder if your bundt pan is a bit smaller than mine. The one I used is labeled on the bottom 10-15 cup.
Made this cake for my son’s birthday. It was a big hit! I cut the sugar back to 1-1/2 cups. Next time, I will use only one stick of butter and use the equivalent amount of applesauce, which I’ve done many times to save on calories and fat (no one can tell the difference). My cake also shrank a little, but it was still delicious! Thanks for the recipe!
I will definitely make this cake again. However, next time I will use fresh picked strawberries, vanilla (instead of plain) yogurt and skip the lemon glaze. I’m sure that’s what the recipe intended, but now I know to not to cut corners;) The cake was very tart and it took 1.5 hours to bake.
Does this cake have to be kept in the fridge….can’t wait to make it.
Hi I am just stopping in to let you know that I made this strawberry cake. It is wonderful. I saw it on pinterest and finally had a reason to make a cake. Thank you so much for this recipe. Your pictures are beautiful. If you can stop over to the wednesdaybaker.blogspot.com and see for yourself. Thank you andi This is a keeper for sure……………………………
Thanks for sharing this delicious recipe! I made it this weekend and while it totally fell apart when I turned the pan over, it still tastes great! I posted the link for this post on my blog.
Made your cake last night and brought to work for administrative professional day-it was a huge hit! Gone by mid morning
I didnt have enough strawberries so I subsituted frozen blueberry, rasberry, blackberry combo. Cooked extra 20 minutes and was perfection. Whipped it up so fast. I already have requests to bring again 
I made this cake today. It is fantastic! Sharing it at my Scentsy open house tomorrow. I know it will be a hit!!! It’s definitely doing in my recipe box! Thanks
I made this cake tonight. It was FANTASTIC! Thanks for posting the recipe!
It’s baking in the oven right now!!! Can’t wait to taste it.
Wow! It’s really good. Not too sweet, which is just that way my honey likes his cakes.
I found this gorgeous cake on Pinterest and am featuring it today for a terrific Mother’s Day cake. Thanks for the inspiration!
I made this on Sunday and it turned out GREAT! My whole family really liked it. It was deliciously dense and moist. I will definitely be making it again!
I made this cake and it turned out AMAZING, then making it again it turned out really bad?! So I was re reading to see what I had done different and the first time I had accidentally used baking powder and the second time followed the recipe and used soda and it turned out not very good. Since the powder made it rise…did anyone else have this?
Anyways, it will forever be a staple in my house because it is one of the best cakes I’ve had (and Im normally a chocolate girl!) but I will stick to using baking powder!
I made this today (just pulled it out of the oven) substituting applesauce for 1/2 of the butter, and using cake flour & white wheat flour (I used just shy of half wheat flour). I tried some of the bits that stuck to the pan and it is delicious! Can’t wait to try it with the glaze! I did have to add about 10 min to the cooking time and some places still look very wet like it could’ve gone a little longer (might just be moisture from the strawberries or my oven). I’ve seen quite a few people ask about using applesauce so I just wanted to share my experience. Definitely recommend trying it!
I didn’t have any strawberries but had blueberries and blackberries. Turned out amazing! Thank you for sharing and I can’t wait to try with strawberries next.
Wonderful recipe! Used this for my daughter’s first birthday- as cupcakes! I substituted 1/2 of the butter for apple sauce and used slightly less sugar and they were delicious. Thank you.
I just finished making the cake and it is to die for. I highly recommend this recipe. Mine looked just like the picture and super moist. I will probably make it again next weekend for a few guest that will be visiting from out of town.
This cake was divine…I just finished making it. I left out the lemon zest and added a splash of almond extract…delish. Thanks for sharing!!!
I have made this cake twice since Wed! Wed I brought it into work for a birthday – and it was gone by 9 am. That was a record. Then I baked it for Mother’s day (along with 2 other cakes) and this didn’t have one crumb left over. It was a huge hit! Thanks for this!
Made this and loved it, Sommer! Thanks so much for the wonderful recipe.