If you love strawberry cake, look no further than this delicious Yogurt Strawberry Bundt Cake – made with whole grain flour, yogurt and topped with a pretty strawberry glaze.
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!
Did you know that February 27th is National Strawberry Day!?
While there may be a “national” day for everything, I had to jump on this particular holiday and share a strawberry cake to celebrate.
Strawberries are without a doubt one of my favorite foods.
And Bundt cakes are one of my favorite things to bake. They’re just so pretty!
Yogurt Strawberry Bundt Cake for any Occasion
Does one really need an occasion to bake a bundt cake?
No, of course not.
I remember before FMK became my full-time job, I was baking up a storm any chance I could! I just loved baking as a way to reduce stress, when I was bored, for friends, or just because.
But if you are thinking of a special occasion coming up, I hope you think of baking this yogurt strawberry bundt cake!
It’s delightfully moist with bits of strawberry bites 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.
Ingredients Needed for the Cake
- 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. Salt balances the flavor.
- unsalted butter & olive oil (or another light oil) – I like to use a little butter in this cake for flavor, and then oil as well.
- 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 sugar, the inside of the cake will be darker.
- large eggs – three eggs here to help 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 needed.
- milk of choice – just a bit is needed to thin out the batter.
- fresh strawberries – obviously! We’re making a strawberry 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.
California Giant Berries
I’m excited to kick off another year of working with California Giant Berry Farms! I’ve loved 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 last year during a farm tour!
How to Make a Strawberry Cake in a Bundt Pan
Before getting started, gather all of your ingredients, bundt pan and start preheating the oven.
Step 1 – Dry ingredients
You’ll first want to mix together the dry ingredients – flour, baking powder, baking soda and salt.
You can 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, 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.
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 strawberries, making sure they’re well combined.
Step 4 – Transfer batter to bundt pan & bake
Spread the batter into the 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.
And now it’s time to 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.
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.
Cooling the Cake –Let the cake cool in the pan for about 10 minutes, then use an off-set spatula around the edges to gently move the cake away from the pan. Take a cooling 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.
To make the strawberry glaze, blend 1/4 cup fresh strawberries with confectioners sugar (powdered sugar) and 2 tsp lemon juice. This ratio will make a somewhat thick glaze, but feel free to use less powdered sugar if you want a thinner glaze.
Pretty in pink!
Questions about this strawberry cake…
- 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.
- 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.
I hope you enjoy this yogurt strawberry cake! Mr. FMK took a couple bites and said, “This is *pretty* good.” And immediately went back for slice #2, if that tells you anything. 😀
If you make this 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
note: you’ll need one pint of strawberries for this recipe.
- 2 3/4 cups whole wheat pastry flour (plus a little more for strawberries)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- zest of 1 lemon
- 1/4 cup butter, softened
- 1/2 cup avocado oil (or another light oil)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1 cup greek or skyr yogurt
- 1/2 cup milk of choice
- 2 cups diced strawberries
- 1/4 cup quartered strawberries
- 2 cups powdered sugar
- 2 tsp lemon juice
- Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with butter or spray with oil; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the cake has cooled 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.
- Allow glaze to set for before slicing and serving. Enjoy!
This cake adapted from my Blueberry Yogurt Cake.
This cake may work with a dairy-free based greek yogurt, but I have not tested this yet.
Total time includes 1 hour of cooling.
Cake will keep covered at room temperature, best enjoyed within 2-3 days.