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4.0 from 3 votes

Strawberry Bundt Cake

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 55 mins
Servings: 12 -16
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with butter or spray with oil; set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Rest & serve: Allow glaze to set for before slicing and serving. Enjoy!

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.