Fresh Strawberry Bundt Cake Recipe (2024)

I've had greatest success with melting my butter and brushing it into all the bundt pan nooks and crannies before flouring. Cakes release perfectly every time.

Try adding a good quality strawberry yogurt, it really helps to intensify the strawberry flavor.

This was a big hit! After reading the reviews that said it didn’t have a strong strawberry flavor, I made a couple changes: 1. I decided to add a 1.2 ounce bag of freeze-dried strawberries that I pulverized in my magic bullet. I mixed them in with the dry ingredients. 2. I used a whole milk European-style strawberry yogurt in place of plain yogurt. 3. Since yogurt is very sugary, I reduced the sugar by 1/4 cup, but I’m sure I could’ve easily reduced it by a 1/2 cup. I’ll be making this again.

This works with a regular sized bundt pan. I used cake flour, 1/4 cup less sugar in the cake and a bit extra yogurt. I also did a 50/50 mix of strawberries and raspberries, skipped the glaze and served with fresh strawberries and whipped cream. A moist and tender cake I will make again..

This is delicious with good berries. I can see how grocery store strawberries would be flavorless. I cut the sugar by half and still found it sweet, but delicious, but would not use a single grain more of sugar. I used double the berries and puréed half for a pink, strawberry flavored cake. I subbed flax seed and aquafaba for the eggs and used cashew yogurt, which is a comparable substitute. Will make this again.

Come on, NYT. Who owns a 16-cup bundt pan? A commenter couldn't even find one on Amazon. And a recipe for strawberry cake that's not nearly strawberry-y enough?! I blame myself for not reading the comments before wasting my time and having to doctor this recipe. (I ended up baking 6 cupcakes with the extra batter that wouldn't fit into a standard bundt pan.) The icing is way to sweet.

Made this last night for a gathering today. Very nice flavor - very lemony and fresh tasting. Unfortunately the strawberries do not add much to the flavor of the cake. I only had Greek full fat yogurt so I cut it by 1/3 and added regular milk to bring it back to volume. I will make this again, but perhaps substitute blueberries or raspberries.

Delicious moist cake. I used Liberte Baja strawberry whole milk yogurt to enhance the strawberry flavor as suggested by commenter Barbara. I have a 12 cup bundt pan. The cake volume fit into this size bundt pan without problem.

I learned the hard way a while ago that Bundt cakes need to be baked lower in the oven. I just made this and it came out of the pan easily and it tastes of fresh strawberries. I used about 225g of sugar and made half the glaze. It is really good.

Used Sour Cream instead of Yogurt, and it tasted great.

Strawberry purists might not care for the citric notes that lemon adds to this bundt, but it's perfect for summer. A few notes: the glaze was a mess! I'd skip and serve with whipped cream and fresh fruit in the future. Per commenter Jeannie, I also melted my butter and brushed it into every crease of the pan... good call! I ended up adding 10 min. to the bake time and it came out perfect.

Made this with no changes. Good flavor, texture, could use more strawberry - one commenter added pulverized freeze-dried strawberries - would be excellent. Made a double batch. The cake in the smaller, cheaper Bundt pan (thin-walled) cooked in 70 minutes, came out well. The cake in the better, larger pan (thick-walled, taller) fell apart. 70 minutes were not enough in the better pan but be careful not to burn it. I do recommend decreasing the sugar at least by 1/2 cup. Will make this again.

This is an extraordinarily delicious cake that I will make again. I, too, cut the sugar by 1/4 cup, and did not miss it. I did not have quite enough lemon juice, so I topped off the measure with OJ. Next time I bake this, I will make it a day in advance - it was even better for breakfast this morning!

I accidentally bought Greek yogurt. What are the ramifications of using it vs regular yogurt?

Half a recipe makes 15 cupcakes. Baked for 35 min in a steel muffin pan with liners. Modified the half recipe to add 1.2 oz of ground freeze dried strawberries to the flour mixture (no reduction in flour), and a tablespoon of strawberry jam to the yogurt (reduced yogurt accordingly). Batter tasted very strawberry-y. I’m hopeful the cupcakes will likewise when we try them tomorrow.

We really enjoyed this cake! Easy to put together, moist and flavorful. Based on other reviews I decided to hull 1lb of strawberries and then take an immersion blender to them a few times. Added the puree instead of chopped strawberries. In addition, subbed strawberry extract for the vanilla and strawberry full fat yogurt (noosa) instead of plain. These changes gave it a delicious strawberry flavor with a hint of lemon. Will definitely make again.

The cake slipped right out of the pan. It’s really light and fluffy, but I had to put way more than 4 teaspoons of lemon in the glaze because it was really thick and way too sweet.

This is a great recipe. I have made it as a layer cake wi the cream cheese icing and it was delicious!

I am seeing a lot of comments about people adding/reducing some things in the cake, but I found it to be perfect. Cake was super moist with hits of strawberry with each bite. The icing was very sweet but I only drizzled enough to cover the top and have enough to drip over. Each person took a bite followed by a “wow”. Will definitely make it again with strawberry yogurt and/or strawberry milk to see if it’s any better

This is about the 4th time I've made this cake and I've always been disappointed with the glaze (especially comparing it to the NYT photo) so I made the glaze ahead and refrigerated it for a couple hours and bring it to near room temperature before glazing the cake... makes a big difference.

Delicious! For my husband's birthday, I made this cake with fresh strawberries from the garden. It was a hit at the party! The yogurt gives a mild sour taste that works great with the sweet ingredients. The glaze was a bit too runny, and I added an extra full cup of powdered sugar to thicken it up.

No kidding. But I don’t have a ‘mixer’ with a ‘paddle stand attachment. COME ON

I made a few changes for high altitude (~5,000 ft): reduced sugar to 1.25 cups, increased flour to 395 grams, pureed the fresh strawberries for extra moisture. I added 3 small packets of sweetened, freeze-dried strawberries, pulverized into powder & whisked into the dry ingredients. Baked in a 10-cup bundt pan for 55min and made 8 cupcakes with the extra batter (25min). Next time I'd do 6 cupcakes & bake the fuller bundt pan a full hour. The bundt didn't collapse & flavor was delicious!

THIS cake is amazing, more work than usual, mostly cutting up all the berries, and i used sourcream instead of yogurt, as usually but lite/low fat, but crumb fine, and very tender! gave 9/10 away to colleagues at the KenCen where i volunteer, and 4got to take a foto, but will try next time! should have begun with less juice 4 glaze as the berry juice gave extra liquid so too much dripping, but still delish, thx 4 sharing:): kelli

Like others I found that this cake lacked strawberry flavors, despite using strawberry yogurt and very fresh, hand-picked, and highly flavorful strawberries. I also made the glaze as directed. But most bites did not include any flavor of strawberries. It might be more accurate to call it a cake with strawberries rather than a strawberry cake.

Use strawberry yogurt

Lovely cake. I used farmer's market strawberries and one small strawberry yogurt along with plain full-fat yogurt (both Siggi's). Cut the sugar to 300 grams to compensate for the one flavored yogurt. For the glaze, I pureed the strawberries with the lemon juice. I didn't add the full amount of powdered sugar, because i thought was sweet enough; the glaze had beautiful color but was translucent rather than opaque as in pic. No matter, was declared delicious by one and all, ages 7 to 75!

This cake was delicious snd very moist.

I made this last night, glazed this morning, and it turned out delicious. I didn’t add any extra strawberry concoction as others did because I thought there were plenty of fresh berries that would come through in the cake and glaze-and they did! Also, the cake had a moist and delicate crumb w that yogurt. Will make this again, as the pink glaze is a show stopper. Just be sure to mash the berries to almost a pulp for the glaze and get it dispersed so as not to look too goopy on cake.

Call me crazy (I've been called worse) but I find that every times cake recipe can use an extra half teaspoon of salt to bring out the sweetness.