The Best Strawberry Bundt Cake with Yummy Cream Cheese Frosting
on Feb 03, 2017, Updated Feb 06, 2025
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Looking for the perfect way to showcase sweet, juicy strawberries? This strawberry bundt cake recipe creates a showstopper that pairs fresh berries with rich chocolate cream cheese frosting. I’ve perfected this recipe to create a cake that’s incredibly moist thanks to a secret ingredient – whole milk yogurt!
I’ve combined two classic bundt cake flavors – bright, citrusy lemon and sweet, fresh strawberries – to create this perfect spring and summer dessert. The secret to its incredibly moist texture? A combination of yogurt and fresh lemon juice that makes every bite tender and flavorful.
What started as a classic lemon bundt cake recipe evolved when I decided to fold in fresh strawberries during berry season. After several tests, I discovered that the tartness of lemon perfectly balances the sweet strawberries, while also keeping the cake from being too heavy. The chocolate cream cheese frosting adds an unexpected but delicious finishing touch.
When I first started developing this strawberry bundt cake recipe, I discovered that simply adding fresh strawberries to the batter led to a soggy cake. The game-changing trick? Coating the strawberries in flour before folding them into the batter. This prevents them from sinking and helps distribute the berry flavor throughout every bite. Now, each slice reveals perfect pockets of strawberry surrounded by tender, lemony cake.
Red Berry Yogurt Bundt Cake with Chocolate Cream Cheese Frosting
The combination of butter and yogurt make this cake almost pound cake like rich, yet keep it nice and moist. It’s not a dry cake at all, nor is it hard to make. If you’re looking for a recipe for a special dessert or breakfast or to take to coffee … give this one a try!
I hope you enjoy this recipe that I made in partnership with Nancy’s Yogurt. You know we are big Nancy’s Yogurt fans. Two weeks I bought 4 – 64 ounce tubs of their Organic Whole Milk Plain Yogurt from Azure Standard, and would you believe it’s already gone? My family absolutely devours the yogurt.
You guys probably know that I don’t make desserts that often, but when I do, they have to be rich, delicious, and include some sort of berry and / or chocolate. This cake is spot on and my family loves it.
Red Berry Yogurt Bundt Cake
Ingredients
- 2 1/4 cups all-purpose, unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon
- 1 cup butter, softened
- 3/4 cup sugar, I used organic raw sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1 cup Organic Nancy's Whole Milk plain yogurt
- 2 cups fresh red berries - strawberries, raspberries, currants if you can find them
- 3 tablespoons unbleached flour
- Chocolate Cream Cheese Frosting
- 4 oz Nancy's Organic Cultured Cream Cheese, softened
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 3 tablespoons milk or whipping cream
Instructions
To make the cake
- Preheat oven to 325 and grease and flour a bundt pan.
- Mix the flour, baking soda, salt, and lemon zest together in a large bowl.
- With a stand mixer, cream butter and sugar until it's nice and fluffy. Add the eggs and lemon juice and mix well.
- Gently mix in yogurt.
- Mix the berries with flour so they won't bleed all over your cake and gently fold them into the batter.
- Pour into a prepared bundt pan and bake at 325 for 50-55 minutes, or until a toothpick comes out clean.
- Cool cake in the pan for at least 15 minutes. Then run a knife all along the edges and invert the bundt pan to release the cake.
To make the frosting
- Beat cream cheese until fluffy, then add cocoa powder and powdered sugar. Add in milk or whipping cream until you reach the desired consistency.
- Drizzle over the completely cooled cake. Enjoy!
- Keep this cake refrigerated.
Nutrition
What’s your favorite type of dessert to make?
This cake looks amazing. Berries and chocolate are always a great flavor combo.
My favorite food groups!
This cake looks so yummy. I am watching my sugar content, so I think I would leave off the icing. I love the raspberries in the cake. We get them from our CSA and have elsie in the freezer – I will need to make this!