Blueberry Pie Bars
Samantha Seneviratne
1955 ratings with an average rating of 4 out of 5 stars
1,955
About 1 hour 10 minutes, plus chilling
Fresh Strawberry Bundt Cake
- Total Time
- About 2 hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- ¾cup/170 grams unsalted butter (1½ sticks), softened, plus more for greasing the pan
- 3cups/385 grams all-purpose flour, plus more for the pan
- 1½teaspoons baking powder
- ½teaspoon baking soda
- 1¼teaspoons kosher salt
- 1¾cups/350 grams granulated sugar
- Zest from 1 lemon (about 1 teaspoon)
- 3large eggs, at room temperature
- 1¼cups/300 milliliters whole-milk yogurt, not Greek
- ¼cup/60 milliliters fresh lemon juice
- 1teaspoon vanilla extract
- 2¾cups fresh strawberries (about 1 pound/410 grams), hulled and chopped into ½-inch pieces
- ¼cup/40 grams strawberries
- 2cups/245 grams confectioners' sugar (unsifted)
- 2 to 3teaspoons fresh lemon juice
For the Cake
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
460 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 79 grams carbohydrates; 2 grams dietary fiber; 53 grams sugars; 6 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- Step 2
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- Step 4
With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don’t worry too much about it.
- Step 5
Add the flour mixture all at once and mix on low until almost completely combined.
- Step 6
Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly ½ cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Step 7
Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- Step 8
When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved ¼ cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Private Notes
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Cooking Notes
Jeannie
I've had greatest success with melting my butter and brushing it into all the bundt pan nooks and crannies before flouring. Cakes release perfectly every time.
Barbara
Try adding a good quality strawberry yogurt, it really helps to intensify the strawberry flavor.
Leslie
This was a big hit! After reading the reviews that said it didn’t have a strong strawberry flavor, I made a couple changes: 1. I decided to add a 1.2 ounce bag of freeze-dried strawberries that I pulverized in my magic bullet. I mixed them in with the dry ingredients. 2. I used a whole milk European-style strawberry yogurt in place of plain yogurt. 3. Since yogurt is very sugary, I reduced the sugar by 1/4 cup, but I’m sure I could’ve easily reduced it by a 1/2 cup. I’ll be making this again.
murielp
This works with a regular sized bundt pan. I used cake flour, 1/4 cup less sugar in the cake and a bit extra yogurt. I also did a 50/50 mix of strawberries and raspberries, skipped the glaze and served with fresh strawberries and whipped cream. A moist and tender cake I will make again..
Rachael
This is delicious with good berries. I can see how grocery store strawberries would be flavorless. I cut the sugar by half and still found it sweet, but delicious, but would not use a single grain more of sugar. I used double the berries and puréed half for a pink, strawberry flavored cake. I subbed flax seed and aquafaba for the eggs and used cashew yogurt, which is a comparable substitute. Will make this again.
ed
Come on, NYT. Who owns a 16-cup bundt pan? A commenter couldn't even find one on Amazon. And a recipe for strawberry cake that's not nearly strawberry-y enough?! I blame myself for not reading the comments before wasting my time and having to doctor this recipe. (I ended up baking 6 cupcakes with the extra batter that wouldn't fit into a standard bundt pan.) The icing is way to sweet.
Kristin C in Jax, FL
Delicious moist cake. I used Liberte Baja strawberry whole milk yogurt to enhance the strawberry flavor as suggested by commenter Barbara. I have a 12 cup bundt pan. The cake volume fit into this size bundt pan without problem.
Janet
Made this last night for a gathering today. Very nice flavor - very lemony and fresh tasting. Unfortunately the strawberries do not add much to the flavor of the cake. I only had Greek full fat yogurt so I cut it by 1/3 and added regular milk to bring it back to volume. I will make this again, but perhaps substitute blueberries or raspberries.
AE
I learned the hard way a while ago that Bundt cakes need to be baked lower in the oven. I just made this and it came out of the pan easily and it tastes of fresh strawberries. I used about 225g of sugar and made half the glaze. It is really good.
Chris
Used Sour Cream instead of Yogurt, and it tasted great.
Ashley
Strawberry purists might not care for the citric notes that lemon adds to this bundt, but it's perfect for summer. A few notes: the glaze was a mess! I'd skip and serve with whipped cream and fresh fruit in the future. Per commenter Jeannie, I also melted my butter and brushed it into every crease of the pan... good call! I ended up adding 10 min. to the bake time and it came out perfect.
Regina
Made this with no changes. Good flavor, texture, could use more strawberry - one commenter added pulverized freeze-dried strawberries - would be excellent. Made a double batch. The cake in the smaller, cheaper Bundt pan (thin-walled) cooked in 70 minutes, came out well. The cake in the better, larger pan (thick-walled, taller) fell apart. 70 minutes were not enough in the better pan but be careful not to burn it. I do recommend decreasing the sugar at least by 1/2 cup. Will make this again.
A. Miller
This is an extraordinarily delicious cake that I will make again. I, too, cut the sugar by 1/4 cup, and did not miss it. I did not have quite enough lemon juice, so I topped off the measure with OJ. Next time I bake this, I will make it a day in advance - it was even better for breakfast this morning!
Heidi Bliss
I accidentally bought Greek yogurt. What are the ramifications of using it vs regular yogurt?
Shannon
Half a recipe makes 15 cupcakes. Baked for 35 min in a steel muffin pan with liners. Modified the half recipe to add 1.2 oz of ground freeze dried strawberries to the flour mixture (no reduction in flour), and a tablespoon of strawberry jam to the yogurt (reduced yogurt accordingly). Batter tasted very strawberry-y. I’m hopeful the cupcakes will likewise when we try them tomorrow.
Chandler
Very fresh and flavorful tasting cake. I followed the advice of other commenters by using a strawberry-flavored yogurt and added a 1 oz. bag of pulverized, freeze-dried strawberries. I thought the cake had a wonderful flavor, but had a rather dense crumb and my glaze turned out nothing like the picture despite following the instructions to a T. My glaze was more like just chunky, sugary strawberries, and was not very pretty.
Sallie
Still pondering this recipe! Followed the directions to the letter—no issues with the “original Bundt pan,” and the cake looked delicious out of the oven. The cake is good and strawberry-tasting, but heavy, almost claggy. Skipped the glaze and served with whipped cream and macerated berries. It’s really good, but I may try something else next time.
Citrus Juice Swap?
Can you swap the lemon juice in the glaze for orange? Or should I stick with lemon?
K Read
Thanks to all the commenters! I used Tillamook strawberry yogurt, a little less sugar, and 1/4 c of strawberry puree instead of the lemon juice. Buttered and floured a 12c Bundt pan very thoroughly and it released beautifully after 70 min bake + 10 min of cooling time. We skipped the glaze and served with fresh berries and whipped cream. The cake was not airy and sugary - I wanted something sweet but still wholesome, delicious, and seasonal. This fit the bill perfectly. Recommend!
Sara T
Is the texture supposed to be that of bread pudding? I was really excited about this one - even used fresh picked Hood strawberries - but it does not feel cake like at all. I baked it for an extra 10 min (80 min total) in a bundt pan and my skewer kept coming out clean, plus the top was becoming quite brown. I can handle if it's supposed to be so dense but it's really not at all what I was hoping for.
Maria
A lot of work for a meh cake. Soggy, flavorless, overly sweet cake. Revolting glaze. Took much longer than 70 minutes in the oven.
Suzanne K.
Absolutely delicious. Used strawberry yogurt and reduced sugar to 1 1/4 cups. Everyone raved. It’s a keeper.
Michele
Used very red strawberries, and it had a very pronounced fresh strawberry taste. Baked in a large deep round pan (not Bundt) and it took quite a bit longer to bake. Even though a toothpick came out clean, after cooling it was apparent that the center was not cooked through, which I assume is why a Bundt is recommended. Took it to a big party, and I bravely ate the center part, which turned out to be very delicious and resembled cheesecake. Some people said it was the best cake they ever had!
Kim Steward
Well, I'm not sure what happened. I followed the directions exactly and am an experienced baker. The cake tested as being done both visually and with a bamboo skewer. I cooked it for 72 minutes. I cooled it as planned and turned it out and it fell into a giant goody mess. I've never seen such a cake failure by myself. I was planning on serving for Father's Day. Thankfully the local bakery had a pie left and we were able to get it in time. This was an utter failure. Wish I could include a photo.
C Hall
I attempted this GF and like others used European strawberry yogurt and pulverized freeze dried strawberries. But i find the texture off and not just bc GF. The strawberries made it too moist. Sadly, not a fan. Perhaps w real flour it would be better
Jackie
Can anyone offer advice for adapting this to high altitude? I'm at 7800 ft, and have never attempted a bundt cake at this altitude before. Thanks!
Carol
Has anyone tried making this with some kind of non-dairy yogurt alternative? Wondering how that would turn out.
Big Lar
Made this and froze it for some company coming. Thawed and we’ve been enjoying it without the glaze. Honestly don’t think it’s needed.
Patty
I mixed this exactly as in the recipe and put the batter in my bundt pan. It came almost to the top of the pan. At 70 minutes it was 195 deg and done. I did not glaze it. It looked beautiful and tasted great! Moist, perfect, strawberryee. The next day I checked the volume of my pan: 8 cups instead of 16 cups. I will make this cake again! Probably in the same 8 cup pan with no reduction in the volume of the batter.
Virginia
Despite thoroughly oiling the Bundt pan and baking for 70 minutes, at which point the tester came out clean, and cooling it on a rack for 15 minutes, the cake literally broke in half when I inverted it to complete the cooling process. The bottom third of the cake clung to the pan. I ended up using the glaze just to patch up the holes and cracks, and then froze it so it would hold together. I found everyone's suggestions very helpful, but I am not sure I would try it again.
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