Fresh Strawberry Yogurt Cake - AE Dairy Recipes

Fresh Strawberry Yogurt Cake

Print recipe as: 3x5 | 4x6 | 8.5x11
One bite of this moist, tender cake made with AE Whole Milk Yogurt and studded with fresh berries, and they're sure to ask for "seconds"!

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cartons AE Sweet Cream or Unsweetened Whole Milk Yogurt
  • 12 oz. fresh strawberries, sliced
  • 1 cup powdered sugar
  • 1 cup AE Whipping Cream, whipped and sweetened to taste


Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 1/4 cups flour, baking soda and salt. Mix in 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 yogurt, mixing just until incorporated.

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 325 degrees. 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 powdered sugar. Drizzle over the top of the cake. Serve with AE Whipped Cream if desired.

Adapted from


Makes 12-14 servings


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