Looking for the BEST strawberry cake recipe? TThis Fresh Strawberry Bundt Cake is super soft and bursting with lemon flavor. It's delicious and so easy to put together. So wonderful to enjoy for breakfast, or a coffee break.
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Servings
1 loaf
Type
dessert, cake
prep Time
10 min
– 1 ½ cups granulated sugar – ⅓ cup canola oil – 6 tablespoons margarine , softened – 2 large eggs – ½ teaspoon vanilla extract – 2 teaspoons grated lemon rind – 3 Tablespoons fresh lemon juice , divided – 2 cups all-purpose flour plus 2 Tablespoons flour – ¾ cup whole-wheat pastry flour (or use all-purpose) – 2 teaspoons baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – 1 cup coconut milk yogurt (or regular yogurt) – 2 Tablespoons almond milk (or regular milk) – 12 ounces fresh strawberries , hulled and diced
Make thiis strawberry cake your own – Use orange juice instead of lemon juice. – You could use milk, cream or buttermilk in place of the dairy-free yogurt. – – Use your favorite oil for the recipe. You could use coconut oil, or use vegetable oil. – Instead of the icing, do a simple dusting of confectioner's sugar on top.
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
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