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    Home » Cakes

    Strawberry Yogurt Cake

    Published: May 12, 2022 · Modified: Nov 10, 2024 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    I've been making this strawberry yogurt cake for years, even before I was gluten free. My family calls this "happy cake" because they always smile when they're eating it.  It's a delicious, soft cake that stays really moist thanks to the addition of vanilla yogurt.  The flavors of lemon and strawberry blend perfectly.  This bundt cake is perfect for spring or even for a potluck.

    Strawberry yogurt cake topped with icing on a pink table.

    If you love strawberries as much as we do, you should also check out my gluten free strawberry cake made from fresh strawberry puree or this delicious strawberry crumb cake that's perfect with a cup of coffee or tea.

    Jump to:
    • Why you'll love this recipe
    • Ingredients Notes
    • Substitutions & Variations
    • How to Make a Yogurt Bundt Cake
    • Recipe FAQs
    • More strawberry recipes to consider:
    • Recipe

    Why you'll love this recipe

    • It's so moist thanks to the addition of yogurt.
    • Since it's made in a bundt pan, there is no frosting work to be done.
    • It's a perfect stage for fresh strawberries.
    • It's gluten free and dairy free!

    Ingredients Notes

    Ingredients for gluten free strawberry lemon yogurt cake on a white table.
    • Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes.  You can use the flour blend of your choice just make sure it has xanthan gum.  Different flour blends may produce different results.  For the best outcome, weigh your flour.
    • Baking Powder - Helps expand the air bubbles created from the butter, sugar and eggs.  This keeps the cake light.
    • Salt - Just a little to round out all the sweetness.
    • Butter - I used Country Crock Plant Butter for this recipe.  f you're not dairy free, you can use the same measure of regular butter.
    • Oil - I use olive oil in most of my baking, but you can use any light flavored cooking oil.
    • Sugar - This recipe uses plain white sugar.
    • Eggs - Large sized eggs help provide structure and lift to make the cake like and fluffy.
    • Lemon - This recipe needs both the juice and the zest of one lemon.
    • Yogurt - I used vanilla flavored dairy free yogurt in this recipe.  If you're not dairy free, I would suggest substituting Greek yogurt.
    • Strawberries - Fresh strawberries are perfect in this cake.  I have also tried it with fresh blueberries and it was delicious!

    Substitutions & Variations

    • Not Dairy Free - use dairy butter and greek yogurt in the same measure.
    • No strawberries - I've also made this cake with blueberries and it was fantastic!

    How to Make a Yogurt Bundt Cake

    Before mixing your cake batter, grease and flour your cake pan.  Take extra care to ensure the cake comes out easily.

    For the best result, I'd suggest using an electric mixer for this recipe.  One of the keys to a light, fluffy cake is beating enough air into the batter.  This is hard to do when mixing by hand.

    Butter and sugar creamed in a metal bowl.

    STEP 1: Combine butter and sugar in a mixing bowl and beat until light and fluffy.

    Eggs, butter and sugar beaten together in a metal bowl.

    STEP 2: Add eggs, one at a time, to the creamed butter and sugar. Beating between each addition.

    Mixed caked batter in a metal bowl.

    STEP 3: Combine the gluten free flour, baking powder, salt and lemon zest together. With the mixer on the lowest speed, add half of the flour mixture followed by half of the yogurt and lemon juice. Repeat with the remaining ingredients.

    Strawberries being mixed into cake batter in a metal bowl.

    STEP 4: Add the fresh strawberries and fold them in with a spatula.

    STEP 5: Pour the batter into your prepared bundt pan. Bake!

    Unbaked cake batter in a bundt pan.

    Recipe FAQs

    What does adding yogurt to a cake do?

    Yogurt is a great replacement for something like milk in a cake. It makes the cake a bit richer, plus the acidity adds a little more robust flavor.

    What can I use in place of yogurt in this recipe?

    If you don’t have dairy free yogurt, you can replace it with dairy free sour cream or with soured dairy free milk (milk mixed with lemon juice or vinegar).

    If you’re not dairy free, use Greek yogurt, sour cream or buttermilk.

    How to store leftover yogurt cake

    Keep this cake in an airtight container.  The cake should be refrigerated and will be good for 3-4 days.

    This cake will become a little more moist as it sits due to the fresh strawberries.

    Can I use frozen berries in this cake?

    I have never actually tried this cake with frozen berries. I suspect they will be a little too wet. I have switched out strawberries for blueberries, blackberries or raspberries when they are in season. Any other fresh berry works well as a substitute.
    Close up of slices strawberry yogurt cake.

    More strawberry recipes to consider:

    • A freshly baked strawberry apple pie on a white table.
      Strawberry Apple Pie
    • Squares of strawberry banana upside down cake on a wooden cutting board.
      Gluten Free Strawberry Banana Upside Down Cake
    • Two strawberry waffles topped with syrup and slices of fresh strawberries.
      Gluten Free Strawberry Waffles
    • Gluten free strawberry muffin on a white plate sitting on a wooden table.
      Gluten Free Strawberry Muffins

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A strawberry yogurt cake topped with icing sitting on a pink table.

    Strawberry Yogurt Cake

    Lemon and strawberries are a perfect pairing in this moist gluten free yogurt bundt cake. It's a great dessert for spring!
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 55 minutes minutes
    15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 12
    Calories: 368kcal
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    Ingredients

    For the cake

    • ¼ Cup Olive Oil
    • ½ Cup Vegan Butter room temperature
    • 1 ¾ Cup Sugar
    • 4 Eggs room temperature
    • 2 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 2 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 Tablespoon Lemon Zest from 1 lemon
    • 5 ounce Dairy Free Yogurt room temperature
    • 1 Tablespoon Lemon Juice
    • 12 ounces Fresh Strawberries quartered and sliced
    • ¼ Cup Gluten Free 1-to-1 Flour Blend

    For the icing

    • 1 Cup Powdered Sugar sifted
    • 1 ½ Tablespoon Lemon Juice

    Instructions

    For the cake

    • Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan. You can also use two 9x5 loaf pans.
    • Combine the chopped strawberries with ¼ cup of flour. Toss them together to coat the berries.
      12 ounces Fresh Strawberries, ¼ Cup Gluten Free 1-to-1 Flour Blend
    • Combine oil, butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.
      ¼ Cup Olive Oil, ½ Cup Vegan Butter, 1 ¾ Cup Sugar
    • Add the eggs one at a time, beating about 60 seconds between each addition. Scrape down the bowl.
      4 Eggs
    • Combine the flour, baking powder, salt and lemon zest in a bowl. Whisk them together.
      2 ¼ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 Tablespoon Lemon Zest
    • Stir the lemon juice into the yogurt.
      5 ounce Dairy Free Yogurt, 1 Tablespoon Lemon Juice
    • Turn your mixer to the lowest speed. Add half of the flour, followed by half of the yogurt. Repeat with the remaining flour and yogurt. Scrape down the bowl to ensure all of the batter is evenly mixed.
    • Remove the bowl from the mixer. Fold the strawberries into the batter with a spatula.
    • Pour the batter into the prepared bundt pan.
    • Bake in the preheated oven for 55 minutes. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.

    For the icing

    • While the cake is cooling, prepare the icing.
    • Combine the powdered sugar and lemon juice in a small bowl. Mix together until smooth. Drizzle over the cooled cake.
      1 Cup Powdered Sugar, 1 ½ Tablespoon Lemon Juice

    Notes

    Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
    Not Dairy Free: If you're not dairy free, you can replace the dairy free yogurt with Greek yogurt.
    Calories: 368kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 252mg | Potassium: 71mg | Fiber: 3g | Sugar: 42g | Vitamin A: 443IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    A photo of Tiffany Welsh.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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