I saw this post on Facebook from the blog A Spicy Perspective. I can't wait to make this!  The girls and I LOVE strawberries and they are pretty cheap right now.  Sad to say, with my love/hate relationship with baking...I don't own a bundt pan.  Hoping I can borrow one from a friend...and then of course give her a huge, lovely slice of cake.  Looking forward to making this...

Moist yumminess...wonderful light cake...love.

Fresh Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Serves 12+.

recipe from http://aspicyperspective.com/

"Look!  I fixed it!" 

(from the movie My Big Fat Greek Wedding)