Strawberry Bundt Cake
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Strawberry Bundt Cake
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If you love strawberry cake, look no further than this delicious Yogurt Strawberry Bundt Cake – made with whole grain flour, yogurt and topped with a pretty strawberry glaze. Perfect for any occasion!
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Ingredients
dry ingredients
- 2 & 3/4 cups whole wheat pastry flour plus a little more for strawberries
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Zest of 1 lemon
wet ingredients
- 1/4 cup unsalted butter softened
- 1/2 cup avocado oil or another light oil
- 1 & 1/2 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup greek or skyr yogurt
- 1/2 cup milk of choice
- 2 cups diced strawberries
strawberry glaze
- 1/4 cup quartered strawberries
- 2 cups powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with butter or spray with oil; set aside.
- Combine dry ingredients: In a medium bowl combine dry ingredients – flour, baking soda, baking powder, salt and lemon zest; set aside. In a separate medium bowl, add diced strawberries and toss lightly with flour (about 2 tablespoons); set aside for later.
- Mix wet ingredients: In large bowl using handheld mixer or paddle attachment, beat butter with oil and sugar on medium speed for about 1 minute, scraping down sides of bowl as needed. Add in vanilla then eggs one at a time, mixing on low-medium speed until well combined. Scrape down sides of the bowl and make sure everything is evenly combined.
- Combine: With mixer on low speed, slowly start to add about 1 cup of the dry ingredients and 1/2 cup of the yogurt. Mix on low speed until just about combined then add remaining flour, yogurt and milk mixing on low a couple rotations through. Lastly fold in strawberries (without over-mixing.) Batter will fairly thick.
- Bake: Transfer batter to greased bundt pan; bake for 35-40 minutes or until inserted toothpick comes out clean. Check the cake after 30 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.
- Cool: Allow cake to cool in pan for 10 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes. TIP: gently move edges of cake away from pan using toothpick or offset spatula before flipping. Cake should be completely cooled before glazing.
- Make the strawberry glaze: in a small blender combine fresh strawberries and 2 teaspoons of lemon juice with 2 cups powdered sugar; blend until smooth. (Use about 1 1/2 cups of powdered sugar if you want a thinner glaze.) Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.
- Rest & serve: Allow glaze to set for before slicing and serving. Enjoy!
Equipments used:
Notes
- 1 pint of strawberries total is needed, between in the cake and for the glaze.
- This cake may work with a dairy-free based greek yogurt, but I have not tested this yet.
- Total time includes 1 hour of cooling.
- Cake will keep covered at room temperature, best enjoyed within 2-3 days.
- Adapted from my Blueberry Yogurt Cake.
- This post was originally published February 2020, same recipe but updated with more notes and tips, February 2023.
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Overall Rating
4.0
3 reviews
Good
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