Food You Can Eat: Strawberry Bundt Cake

Why yes, this is yet another Bundt cake recipe (pauses whilst the DeadSplinterati roll their eyes). This one is modified from a New York Times recipe.

Preheat your oven to 325 degrees and grease and flour your Bundt pan, getting all the nooks and crannies.

Hull and chop 1 pound (3 and ¾ cups) of fresh strawberries into ½ inch-ish pieces. Set aside.

Mix 3 cups flour, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 and 1/4 teaspoons salt. (I have no idea why one needs both the baking powder and the baking soda; I just do what I’m told. Butcher will know why this is a thing.)

In another bowl, mix together 1 and 1/2 sticks of unsalted butter and 1 and 3/4 cups of sugar to combine. Add in the zest of a large lemon and mix for 5 minutes until creamy. Add 3 large eggs, one at a time, 1 and ¼ cups whole milk yogurt (not Greek), ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract.

Dump in the flour mixture, beating until smooth.

Here is the part where I learned a new thing about ensuring even fruit distribution with a cake. Scoop out ½ to ¾ cup of the batter and dollop it into the Bundt pan, smoothing it out when finished. This keeps your fruit from sinking, who knew?

Now fold the chopped strawberries into the remaining cake batter, (use a spoon not a mixer), reserving a ¼ cup for the glaze and a few more to decorate the top of the cake.

Pour/spoon the batter into the Bundt pan and bake for 70 minutes –a skewer should come out clean. Cool for about 15 minutes, then flip onto a serving.

Meanwhile, as the cake continues to cool, make a glaze by mixing 2 cups of confectioners’ sugar, 1 tablespoon lemon juice, ¼ of the reserved strawberries. Spoon the glaze over the fully cooled cake. This will involve scooping up the run-off glaze and spooning it over again. If you wish, you can first poke holes into the top of the cake to allow some of the glaze to drizzle in.

Finish with the remaining bit of strawberries reserved for decoration.

I suspect that frozen strawberries could be used, as long as they are fully defrosted and drained of excess water. I also suspect that peaches or cherries could be used instead.

About Elliecoo 524 Articles
Four dogs, one partner. The dogs win.


  1. As John Keats wrote in Endymion,


    A thing of beauty is a joy for ever:
    Its loveliness increases; it will never
    Pass into nothingness; but still will keep [& etc.]
    Such is the case with a good Strawberry Bundt Cake.
    That’s interesting and good to know about making a small batter layer before loading in a filling, so it doesn’t sit at the bottom. I’ve never done this with my Bundt cakes but usually there’s no filling at all, and if there is something, like the revered Pineapple Upside-Down Cake, it goes on the bottom intentionally. This opens a world of possibilities, especially now that the weather is getting cooler.
    The fun thing about Bundt cakes (everything’s fun about them, to my mind) is the flipping process. I usually involve The Kitchen Elf for this. Place the serving plate upside down over the Bundt pan. Hold it in your own two hands. Now, working as a duo, have the Elf lift the Bundt pan and rotate vertically 180 degrees onto your plate, which you have kept pressed against Bundt pan. It adds a little theatricality if you have guests over. It’s not quite pulling a rabbit out of a hat but it amuses.

  2. Mm. I’d eat this. Reminds me of strawberry muffins I used to get at the best muffin place ever before they closed (for health code violations…).

    The baking powder and soda together have to do with the pH of the recipe. Baking soda needs to mix with an acid to get the appropriate rise. Baking powder is just baking soda premixed with an acid, and the reaction is triggered when it gets wet. So probably this is a recipe that’s only slightly acidic.

Leave a Reply