This strawberry yogurt cake is a light vanilla-based cake baked in a Bundt pan and studded with fresh strawberries and a touch of lemon. Bright, seasonal berries and tangy yogurt keep the cake moist while the lemon zest lifts the flavor. This is a perfect spring or summer dessert when strawberries are at their best.
In this recipe, Greek yogurt takes the place of milk to add moisture and a subtle tang without making the cake taste like yogurt. Using yogurt is an easy way to reduce added fat while keeping a tender crumb. The method is straightforward: combine dry ingredients in one bowl and wet ingredients in another, then fold together. A few practical tips appear throughout the recipe to help you bake an even, flavorful cake every time.
Ingredients Needed
Below are the core ingredients and why each one matters for this strawberry yogurt cake.
- All-purpose flour – The structure of the cake. Use plain all-purpose for the best texture.
- Baking soda – A leavening agent that helps the cake rise.
- Salt – Enhances overall flavor and balances sweetness.
- Lemon – Use zest and juice for brightness; avoid the white pith when zesting to prevent bitterness.
- Fresh strawberries – Fresh berries give the best texture and flavor. Avoid frozen strawberries here, which can release too much liquid and make the batter soggy.
- Greek yogurt – Adds moisture and a slight tang. You can use plain, vanilla, or a complementary flavor, but plain or vanilla works best with fresh strawberries.
- See the recipe card below for exact measurements.
How to Make Strawberry Yogurt Cake
Step 1: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan. Sift together 2 1/4 cups of flour, baking soda, and salt. Stir in the lemon zest and set the dry mixture aside.
Step 2: In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon of lemon juice. Alternate adding the dry flour mixture and the 8 oz of yogurt, beginning and ending with the flour, mixing only until just combined to avoid overworking the batter.
Step 3: Toss the diced fresh strawberries with the remaining 1/4 cup of flour to coat them (this helps prevent them from sinking). Gently fold the strawberries into the batter so they are evenly distributed.
Step 4: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Oven times vary, so start checking at 50–55 minutes if your oven runs hot.
Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely. Slice into 15 equal pieces for serving. One slice is considered one serving.
Do I Need to Use a Bundt Pan?
A Bundt pan gives this cake an attractive ring shape and a slightly different crumb because of its surface area. If you don’t have a Bundt pan, you can use a 9×13-inch baking dish or a 9×9-inch pan; baking time will change. If using a shallower pan, check for doneness earlier with a toothpick—about 30–40 minutes—and adjust as needed. For deeper pans, follow the 55–65 minute guideline but test periodically.
Other Recipes You Might Enjoy
- Caramel Pumpkin Poke Cake
- 5 Easy Recipes with Cake Mix and Canned Pumpkin
- Air Fryer Chocolate Cake
- Almond Flour Blueberry Pancakes
- Strawberry Shortcake Lasagna
Tips and troubleshooting: Use fresh, ripe strawberries for best texture. If the strawberries are very juicy, drain excess juice and pat them dry before adding to the batter. Coat berries in a little flour to prevent sinking. Do not overmix the batter once you start combining the flour with wet ingredients—overmixing can make the cake dense.
Notes
MyWW points: Blue 7; Green 7; Purple 7.
Nutrition
- Serving Size: 1 slice
- Calories: 286
- Sugar: 24g
- Sodium: 311mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
If you make this strawberry yogurt cake, please leave a comment and rating to share how it turned out. Tag @recipediariesww on Instagram to show photos if you like.