Strawberry Bundt Cake Recipe

Here’s another recipe for you get creative in the kitchen with some fresh strawberries. We’ve borrowed the recipe from QLD Strawberries & the lovely Mandy has made it her own with freeze-dry dust magic added.

1 cup Butter, softened
 2 cups Sugar
 3 Large Eggs
 3 tbsp Lemon Juice
 1 Lemon, zested
 2 ½ cups Plain Flour
 ½ tsp Baking Soda
 ½ tsp Salt
 1 cup Plain or Vanilla Greek Yoghurt
 1 ½ cups Fresh Strawberries, diced
 1 cup Icing Sugar
Sprinkling of strawberry dust
Preheat oven to 190°C. Grease and flour a 25cm Bundt pan (10-15 cup pan).
Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and 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 lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan.
Place in the oven and reduce the temperature to 160°C. 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 icing sugar. Drizzle over the top of the cake.

When the urge to bake takes hold, reach for this divine bundt-y-licious recipe. Nothing fancy goes in, but what comes out is amazing


Obviously we topped with LuvaBerry strawberry dust!


Original recipe by Michelle Budge