Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest (from 1 lemon)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vanilla Greek yogurt
- 12 ounces fresh strawberries, chopped (about 2 cups)
- ½ cup powdered sugar (for glaze)
- 3–4 tablespoons milk (for glaze)
- ¼ cup freeze-dried strawberries, powdered (for glaze)
Instructions
- Preheat the oven to 350°F and spray a Bundt pan with cooking spray.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon zest.
- Whisk dry ingredients in a separate bowl.
- Gradually add dry ingredients and yogurt, alternating between them.
- Fold in the chopped strawberries gently.
- Spoon batter into the prepared Bundt pan and level the top.
- Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature before mixing.
Avoid overmixing once strawberries are added to maintain tenderness.
Cool the cake completely before applying the glaze for better presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60