This Fresh Strawberry Bundt Cake is moist and bursting with lemon flavor. It’s irresistible and so easy to put together. The perfect spring cake and also wonderful to enjoy for holiday parties!
Easy Strawberry Cake (From Scratch!)
Originally published October 10, 2018 and slightly updated April 29, 2020. This is a favorite Bundt cake and you can substitute flax eggs for the eggs to make it totally dairy-free/vegan!
It’s finally time for braising and slow cooking soups and stews. I obviously didn’t get the memo that it’s fall and am finally posting this fresh strawberry bundt cake recipe. It is something I have been meaning to post since May (gasp!).
If you want to see what I’m doing more frequently, check out my Instagram stories. I promise there will be more fresh ideas happening there! And collecting cookbooks and food magazines. The piles are growing and my husband’s patience is diminishing. Seriously, how many cookbooks does a woman need?
Do you really want me to answer that question? I say, as many as that woman wants! It’s truly my only bad habit. If I had vast amounts of extra time, I would challenge myself to post something from a different book every week. But that would take that vast amount of extra time I just mentioned and more organization on my end.
Maybe I could get an assistant who would edit my photos and put together the recipe to share with all of you and I could make that project happen. The chances of that coming to fruition are pretty slim to none, so bear with me while I catch you up on what I’ve been baking, cooking and eating.
We are in the middle of a delicious strawberry season, and maybe you even have bags of strawberries in your freezer like I do. We start to get fresh strawberries at our markets in January (well, this is Florida, and berry season starts early). So if we look at it from that perspective, I’m giving inspiration to my berry loving Florida friends to make this strawberry bundt cake in a couple of months when you start to find fresh strawberries again.
What’s Needed for Strawberry Bundt Cake?
To make this easy strawberry cake from scratch, you’ll need:
- Granulated sugar
- Canola oil
- Vanilla extract
- Lemon zest and juice
- All-purpose flour
- Whole wheat pastry flour
- Baking powder
- Baking soda
- Fresh strawberries
How to Make Fresh Strawberry Cake
This strawberry bundt cake comes together quickly and is a great centerpiece for weekend brunches and spring holidays! Here’s how to make this easy strawberry cake recipe:
- Grease a 10-cup bundt pan.
- Beat together the sugar, oil, and margarine until fluffy.
- Add in the eggs, followed by the vanilla, lemon zest, and juice.
- Add the dry ingredients, yogurt, and milk to the butter mixture.
- Gently fold in the fresh strawberries.
- Turn the batter into the prepared bundt pan and bake until a toothpick inserted in the center comes out clean.
- Once cooled, drizzle a simple lemon powdered sugar glaze on top if desired.
Can I Use Frozen Strawberries?
Yes, you can make this strawberry bundt cake recipe with fresh or frozen berries. Frozen berries may be added straight to the batter, no need to thaw.
Tips for Making Strawberry Bundt Cake
For best results, make sure your ingredients are all at room temperature before making the cake batter.
If you can’t find strawberries right now and aren’t into frozen berries, feel free to substitute the berries with plums diced up in small pieces. Just remember to toss them in a little bit of flour so they don’t stick to the bottom of the pan.
Note that this fresh strawberry cake freezes well (you can freeze it whole or freeze individual slices). I recommend freezing the cake without the glaze on top.
More Strawberry Dessert Recipes:
- Strawberry Sponge Cake
- Strawberry Crumble Bars
- Strawberry Crostata
- Vegan Strawberry Banana Bread
- Strawberry and Amaretti Cookie Trifle
Originally published April 29, 2020 and slightly updated May 14, 2021.
Fresh Strawberry Bundt Cake
- 1 1/2 cups granulated sugar
- 1/3 cup canola oil
- 6 tablespoons margarine , softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 3 Tablespoons fresh lemon juice , divided
- 2 cups all-purpose flour plus 2 Tablespoons flour
- 3/4 cup whole-wheat pastry flour (or use all white)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk yogurt (or regular yogurt)
- 2 Tablespoons almond milk (or regular milk)
- 12 ounces fresh strawberries , hulled and diced
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
- In a large bowl, combine flours, baking powder, soda, and salt; set aside. Combine yogurt and coconut milk (or regular milk). Add flour mixture and yogurt mixture alternately to margarine mixture, beginning and ending with flour mixture. Toss the strawberries in the remaining 2 Tablespoons flour. Gently fold in the strawberries.
- Spoon batter into prepared bundt pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
- Remove from pan; cool on wire rack. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. If you need your glaze to be thicker, add more powdered sugar. If you like it thinner, adjust with more lemon juice. Drizzle on the glaze. Enjoy!