Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm…yeah 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. 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. What I’ve discovered is that 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. Either way, it is a great cake–don’t worry about the thickness.
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.
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!!! =]
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!!!