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.
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.
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!
- 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.
STEP 1: Combine butter and sugar in a mixing bowl and beat until light and fluffy.
STEP 2: Add eggs, one at a time, to the creamed butter and sugar. Beating between each addition.
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.
STEP 4: Add the fresh strawberries and fold them in with a spatula.
STEP 5: Pour the batter into your prepared bundt pan. Bake!
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.
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.
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.
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.
More strawberry recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Strawberry Yogurt Cake
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 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
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 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
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.