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This strawberry bundt cake has a subtle lemon flavor and lots of strawberry goodness. The glaze on top gives it a punch of more lemon flavor.
Why You’ll Love This Recipe!
I never thought I would say it but I have too many strawberries! Our strawberry patch has been overproducing this year and I couldn’t be happier. It’s given me so many reasons to make some of my favorite strawberry desserts.
This strawberry bundt cake is one of my favorites. It is full of delicious strawberry flavor and lemon flavor. Sour cream is the secret ingredient in this cake that helps make it so moist and delicious.
It is the perfect addition to any summer celebration.
Ingredients Needed
- Strawberries
- All Purpose Flour. I prefer unbleached flour
- Sugar, granulated sugar and powdered sugar
- Sour Cream or plain Greek Yogurt
- Butter, salted
- Eggs
- Lemons, zest and juice
- Baking Soda
- Salt
How to Make Strawberry Bundt Cake
- Grease and flour a 10 inch bundt pan with a baking spray (see tips below).
- Mix together flour, baking soda and salt in a bowl and set aside.
- Cream together butter and sugar until light and fluffy with the paddle attachment in the bowl of a stand mixer. You can also use an electric hand mixer.
- Beat in eggs, one at a time. Add in 2 Tbsp lemon juice and lemon zest.
- Alternate mixing in flour mixture and sour cream into butter and sugar mixture until incorporated.
- Coat strawberries in flour and gently fold into batter.
- Pour cake batter into prepared bundt pan.
- Bake at 325 degrees F for 60-70 minutes or until a toothpick comes out clean.
- Let cake cool for 30 minutes and then remove from pan and allow to cool on a baking rack. Allow to cool completely before glazing.
- Mix together powdered sugar and enough lemon juice to get a good glazing consistency.
- Drizzle the glaze over strawberry cake with a spoon or use a piping bag to pipe it on.
Tips and Tricks
- The trick to working with a bundt pan and getting your cake out all in one piece is to be sure and spray it with a non stick cooking spray very liberally and flour or you can use my favorite spray which is Baker’s Joy, it has grease and flour already in it.
- Before adding your diced strawberries to the cake batter give them a light coating of flour. This will help the strawberries from sinking to the bottom of the batter and your strawberries will be more evenly distributed through the cake.
- Always allow your cake to cool in the pan after baking to make it easier to remove. I run a sharp knife around the top of the cake to help it come out easier too.
- If you don’t want the lemon flavor, substitute milk for the lemon juice in the glaze.
Frequently Asked Questions
I don’t have a bundt pan, what else can I use?
You can also use 2 9 x 5 inch loaf pans or a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups) or a 9×2.5 inch springform pan (10 cups).
Can I use frozen strawberries instead of fresh?
I have only ever used fresh strawberries in this recipe if you decide to try using frozen strawberries be sure and drain them first.
How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for 2-3 days. Cake can also be wrapped air tight and then frozen for up to 3 months. I like to freeze individual cake slices wrapped in plastic wrap and then in foil.
Check out more of my favorite strawberry recipes:
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Strawberry Bundt Cake
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 4 Tbsp lemon juice divided
- zest of 1 lemon
- 2 1/2 cups flour divided
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups strawberries diced
- 1 cup powdered sugar
- lemon juice
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan
- Mix together 2 1/4 cups flour, baking soda and salt, set aside.
- Cream together butter and sugar until light and fluffy
- Beat in eggs, one at a time. Add in 2 Tbsp lemon juice and lemon zest
- Alternate mixing in flour mixture and sour cream or yogurt into butter and sugar mixture until incorporated.
- Coat strawberries in remaining flour and gently fold into batter.
- Pour into prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Let cake cool for 30 minutes and then remove from pan and allow to cool on a baking rack. Allow to cool completely before glazing.
- Mix together powdered sugar and enough lemon juice to get a good glazing consistency. use a fork or spoon to drizzle glaze over cake or use a piping bag to pipe it on.
Tips & Notes:
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Nutrition Facts:
Tracy says
I made this cake, everyone loved it! I made it with a vanilla glaze instead of lemon. I will be making this again.