Strawberry Yogurt Bundt Cake With A Vanilla Glaze

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It is strawberry season!! That means I always have a ton of strawberries in my house. Sometimes I buy too many and sometimes I dont buy enough. So when our strawberries get too mushy for my kids to eat – they are perfect to add to recipes. (They are really good in smoothies too!)

But they are even better in a cake! I have a recipe that is dense and moist and is the perfect combination of strawberry and lemon with a thick vanilla glaze.

If you haven’t noticed, I love to bake! (I have some chocolate chip cookies in my oven right now to bring up to my kids school!) After dinner I was literally walking down my street giving out cake to my neighbors. It’s better to share so I can make something else another day.

The secret to making this cake look amazing is using a simple plastic sandwich bag to pipe the glaze onto the cake. Just snip off a small corner and it will be easy to drizzle it over the cake to make a pretty pattern. This is a thick glaze so it will come out slow.

Printable Recipe

Strawberry Yogurt Bundt Cake

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1 Tablespoons lemon juice
• 2 ½  cups all-purpose flour, divided
• ½  teaspoon baking soda
• ½  teaspoon salt
• 1 cup vanilla yogurt
• 12 ounces fresh strawberries, diced

Vanilla Glaze

• 2 cups powdered sugar (sifted)
• 4 Tablespoons melted butter
• 3 Tablespoons Heavy Whipping Cream
• ½  teaspoons vanilla

Instructions:

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
2. With an electric mixer (Kitchen Aid mixer works best),cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.
3. Add 2¼ cups of flour, baking soda and salt and the yogurt, mixing just until incorporated.
4. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
5. Pour the batter into the Bundt pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
7. Mix together the glaze ingredients. (Use a whisk to make sure it’s combined well.) Add the glaze to a small plastic storage bag and snip off the corner. Drizzle the glaze over the cake. This glaze will be a thick glaze. If it’s too thin add a little more powered sugar. 
8. Optional: Garnish with a few large strawberries.

If you dont sift the sugar to get out all the clumps, make sure you use a whisk to mix it really good so there are no lumps.