Fresh Strawberry Bundt Cake

Savoring Italy

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!

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Bundt Cake

prep Time

15 min


– 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

Cook Time: 1 hr 10 min


White Scribbled Underline

How to Make Fresh Strawberry Cake 1. Grease a 10-cup bundt pan. 2. Beat together the sugar, oil, and margarine until fluffy. 3. Add in the eggs, followed by the vanilla, lemon zest, and juice. 4. Add the dry ingredients, yogurt, and milk to the butter mixture. 5. Gently fold in the fresh strawberries. 6. Turn the batter into the prepared bundt pan and bake until a toothpick inserted in the center comes out clean. 7. Once cooled, drizzle a simple lemon powdered sugar glaze on top if desired.

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.


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