May 9th, 2014

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake


Happy Mother’s Day to all of you.  If you are looking for a wonderful way to celebrate, this Fresh Strawberry Yogurt Cake is perfect!  The cake is made with Greek yogurt and is incredibly moist plus filled with fresh strawberry flavor!  Top it off with a little drizzle of fresh lemon glaze and you’ve got an irresistible combination.

The day I made this cake I drove my husband crazy – it smelled soooo good when it was baking and he was so anxious to try it;  of course it had to cool and then I had to glaze it  . . . by the time I started to photo it my husband could hardly stand it any longer.  Haha – I caught this great photobomb on my camera!




Seriously – this is good cake!  You could serve it for dessert or add it to your brunch menu.  I promise – you are going to love it.   Keep the recipe on hand for summer barbecues and family reunions – it’s a crowd pleaser!



fresh strawberry yogurt cake




Fresh Strawberry Yogurt Cake


2 1/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
zest of 1 lemon
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 375 degrees F.  Grease and flour a 10 inch bundt pan* (10-15 cup pan) or use  a good baking spray with flour.

Sift together the 2 ¼ cups of flour, baking soda and salt.  Set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 tablespoon of  lemon juice.  Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.  Gently stir in the strawberries.

Pour the batter into the prepared pan. Place in the oven and reduce the temperature to 325 degrees F.  Bake for 60 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. Once cooled whisk together the remaining 2 tablespoons. of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

Note:  I actually used  two six-cup bundt pans and reduced the cooking time by about 15 minutes- read more here.
Recipe adapted slightly from A Spicy Perspective



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5 Responses to “Fresh Strawberry Yogurt Cake”

  1. Looks so good, moist and soft. Such a nice springtime recipe!

  2. That looks delicious!!

  3. Ha Ha. That’s a hilarious picture of my brother. It doesn’t even look like him- he looks about 3x’s his actual size somehow- but his eagerness is very funny. It also really makes me want to try that cake- even more than I already did. Cause you know- everything you make is well– delicious!

  4. This looks delicious! Pinned to the Tickle My Tastebuds board and featuring your post at this weeks party. Can’t wait to see what you share this week!

  5. […] Fresh Strawberry Yogurt Cake from Caramel Potatoes […]


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