If you love strawberry cake, look no further than this delicious Strawberry Bundt Cake – made with whole grain flour, yogurt and topped with a pretty strawberry glaze.
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This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
A Strawberry Bundt Cake for any Occasion
Does one really need an occasion to bake a bundt cake?
No, of course not.
But if you are thinking of a special occasion coming up, I hope you think of baking this yogurt strawberry cake!
It’s delightfully moist with bits of strawberry baked in throughout the cake, has just the right amount of sweetness, and then of course we top it off with a pretty pink strawberry glaze for maximum strawberry flavor.
Cake Ingredients
- whole wheat pastry flour – using this flour will lend itself to a much softer cake, compared to using a whole wheat flour. You may also use half whole wheat, half all-purpose.
- baking powder, baking soda and salt – We’ll need a little lift from both baking powder and soda. Then using salt enhances all of the flavors.
- unsalted butter & olive oil – I like to use a little butter in this cake for flavor, and then oil for moisture as well. Feel free to use avocado oil or another light neutral oil.
- granulated sugar – keep in mind using a white granulated sugar will keep this cake lighter in color. If opting to use coconut sugar or another darker granulated sugar, the inside of the cake will be darker.
- eggs – three large eggs to help provide structure and hold it all together.
- Greek yogurt or skry – I love baking with yogurt. This will keep the cake moist and helps replace some of the oil typically used in cakes. Sour cream is another equal substitute.
- milk of choice – just a bit is needed to thin out the batter. Use something like cashew milk, almond milk, oat milk or conventional cow’s milk.
- fresh strawberries – Make sure to use fresh berries here for best results. I do not recommend frozen berries here as the cake will not bake properly and be much too moist.
- vanilla extract – For just a hint of vanilla essence baked into the cake.
- powdered sugar – for the glaze, of course. You can skip this if you’re looking to reduce the overall sugar amount but the strawberry glaze is a gorgeous finish to this cake.
Recommended Tools
How to Make Strawberry Cake in a Bundt Pan
Before getting started, gather all of your ingredients, bundt cake pan and start preheating the oven.
Below is the recipe outlined step-by-step, with all of the details on ingredients, amounts and directions in the recipe card below.
Step 1 – Dry ingredients
You’ll first want to mix together the dry ingredients – in a medium bowl combine flour, baking powder, baking soda and salt. This ensures everything is well combined before adding into the wet ingredients.
You should also toss the diced strawberries in flour to set aside for later. This helps to combine into the batter better and absorb excess moisture.
Step 2 – Wet Ingredients
In a large bowl with an electric mixer (use a handheld mixer or paddle attachment of stand mixer), beat together the butter, oil and sugar until smooth.
Then add eggs, mixing on low-medium speed until thoroughly combined. Make sure to scrape down the sides of the bowl as needed throughout this step. And be careful not to over-mix the eggs or you’ll whip too much air into them.
Step 3 – Combine + Add Strawberries
Next begin adding about half of the flour mixture with half of the yogurt. Mix on low speed then add the remaining flour, yogurt, and also add the milk. Mix on low speed until just combined– you can still have flour bits remaining here.
Then fold in the chopped strawberries, making sure evenly combined into the batter.
Step 4 – Transfer batter to bundt pan & bake
Pour the cake batter into the prepared bundt pan, being mindful that not all of the strawberries are at the bottom of the pan. If they’re sitting at the bottom because they haven’t been combined well, you may have trouble releasing the cake from the pan.
Bake the strawberry bundt cake for about 45-50 minutes.
NOTE: The batter will rise a bit – this is fine. Cover the top with foil at the 30 minute mark to prevent too much browning.
Strawberry Glaze
To make the strawberry glaze, use a small blender or food processor to combine fresh quartered strawberries and two teaspoons of lemon juice with two cups confectioners’ sugar, blending until smooth.
Then place a plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion. If you’d like, feel free to scrape excess glaze off plate and go over a second time.
Baking Tips
Using a Bundt Pan – Be sure to grease the bundt pan well and make sure there is no leftover crumb residue hiding in the nooks and crannies of the cake mold.
Baking with Strawberries – strawberries are a very moist fruit that will create little soft moist spots in the cake. Make sure to also toss the strawberries in a little flour before adding to the batter. AND make sure you don’t have a ton of strawberries at the bottom of the cake pan, or you make have a hard time getting those spots to release from the bundt pan.
Room temperature Ingredients – Try to make sure your yogurt, eggs and milk have sat out for 30 minutes to allow them to get to room temperature for easier mixing.
Cooling the Cake –Let the cake cool in the pan for about 10 minutes, then use an off-set spatula (or butter knife) around the edges to gently move the cake away from the pan. Take a wire rack and place on top of the pan, then gently flip. Tap the sides of the pan a bit if the cake doesn’t release.
Glazing the Cake – Make sure the cake is completely cool so the glaze doesn’t melt into the cake.
FAQs
Do I have to use Greek yogurt or skyr?
This recipe was only tested using a dairy yogurt, so I can’t give another alternative that I feel confident will give the best results. A dairy-free greek style (thick) yogurt would likely work, but I can’t say for sure. Sour cream is another equal substitute for Greek yogurt.
Can I use a different flour?
The best flour to use is the whole wheat pastry flour. However, this cake is adapted from my blueberry yogurt cake, which uses a 1:1 gluten-free baking flour. That will likely work here as well.
Can I use maple syrup instead of granulated sugar?
Unfortunately this recipe was not tested with a liquid sweetener, so subbing honey or maple syrup would affect the other ingredient ratios. I do not recommend this.
Do I have to use a bundt pan?
I have not tested this cake recipe in another pan yet. But if you choose to use another pan, a 9×13 would probably be your best option. Bake at 350ºF and watch after about 15 minutes.
More Strawberry Desserts
If you make this strawberry cake recipe, be sure to leave a comment and review on the blog! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
Strawberry Bundt Cake
Ingredients
Dry Ingredients
- 2 ¾ cups whole wheat pastry flour, plus a little more for strawberries
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- zest of 1 lemon
Wet Ingredients
- ¼ cup unsalted butter, softened
- ½ cup avocado oil, or another light oil
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 cup Greek or Skyr yogurt
- ½ cup milk of choice
- 2 cups diced strawberries
Strawberry Glaze
- ¼ cup quartered strawberries
- 2 cups powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with butter or spray with oil; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest & serve: Allow glaze to set for before slicing and serving. Enjoy!
Recipe Notes:
Nutrition Information
This post was originally published in 2020 and sponsored by California Giant Berry Farms. We have continued are partnership over the years and I have loved working with them! I’ve very much enjoyed getting to know the brand and not only sharing more berry recipes with you, but introducing you to what makes California Giant such an awesome source for all things berries.
California Giant takes great pride in their berry farmers, some I even got to meet during a farm tour!
See how California Giant is taking steps towards sustainability with a TRUE Zero Waste Certification, and be sure to check out all the details of my farm tour post here.
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