Imagine sinking your fork into a moist, tender cake bursting with vibrant strawberry flavor and a delicate yogurt richness that melts in your mouth. This Fresh Strawberry Yogurt Bundt Cake isn't just a dessert—it's a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside to ensure even ingredient distribution.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and plain yogurt until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Carefully fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving. Slice and enjoy the fresh, moist strawberry cake.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and yogurt are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain the cake's light and fluffy consistency. Overmixing can lead to a dense, tough cake.
- Strawberry Distribution: Toss chopped strawberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Grease Like a Pro: Use a pastry brush to ensure every nook and cranny of the bundt pan is greased and floured to prevent sticking.
- Cool Completely: Allow the cake to cool in the pan for 10 minutes, then on a wire rack to prevent moisture buildup and maintain the perfect texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
