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.
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
- 2 cups powdered sugar (sifted)
- 4 Tablespoons melted butter
- 3 Tablespoons Heavy Whipping Cream
- ½ teaspoons vanilla
- Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
- 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.
- Add 2¼ cups of flour, baking soda and salt and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- 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.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
- 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.
- 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.