If there’s one dessert I can’t resist when warm weather rolls around, it’s a Strawberry Peach Cake. This sunny, fruit-packed treat brings together the best of summer’s bounty in a moist, tender crumb that’s bursting with flavor. Every bite is a celebration of juicy peaches and sweet strawberries, nestled in a buttery cake that’s as perfect for picnics as it is for a cozy afternoon at home. Whether you’re looking to impress guests or just spoil yourself, this Strawberry Peach Cake is pure, simple joy on a plate.
Ingredients You’ll Need
The beauty of this Strawberry Peach Cake is in its simplicity—every ingredient plays a starring role, from the creamy butter to the vibrant fresh fruit. Let’s break down what you’ll need, and why each piece matters for the most delicious results.
- All-purpose flour: This forms the base of your cake, giving it the structure and soft crumb you crave in every slice.
- Baking powder: A must for rise and fluffiness—don’t skip it or your cake may turn out dense!
- Salt: Just a pinch brings out the natural sweetness of your fruit and balances the flavors.
- Unsalted butter (softened): Butter adds richness and moisture, making the cake irresistible. Let it come to room temperature for best results.
- Granulated sugar: This sweetens the cake and helps cream the butter into a light, fluffy base.
- Large eggs: Eggs bind everything together and add tenderness to your crumb.
- Vanilla extract: A splash of vanilla deepens the flavor and brings out the fruitiness of the peaches and strawberries.
- Sour cream or plain Greek yogurt: This secret ingredient keeps the cake moist and adds a gentle tang that complements the fruit.
- Fresh peaches (peeled and diced): Nothing says summer like ripe peaches—choose ones that yield slightly when pressed for the juiciest bite.
- Fresh strawberries (hulled and sliced): Their sweet-tart pop is the perfect partner for peaches in this cake.
- All-purpose flour (for tossing fruit): Tossing the fruit with flour helps prevent it from sinking, ensuring even distribution throughout the cake.
- Powdered sugar (for dusting, optional): A light dusting adds a pretty finish and a subtle sweetness that’s hard to resist.
How to Make Strawberry Peach Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This ensures your Strawberry Peach Cake releases easily and bakes evenly. If you want an extra insurance policy, line the bottom with parchment paper for flawless removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step guarantees that your leavening is evenly distributed, giving your cake a uniform rise and tender crumb.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes 2-3 minutes. Creaming creates air bubbles that help your cake rise and give it that irresistible soft texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which will boost the natural fruitiness of your Strawberry Peach Cake.
Step 5: Incorporate the Sour Cream
Add the sour cream (or Greek yogurt) and mix until smooth. This is what keeps your cake moist and tender even after a couple days—if it lasts that long!
Step 6: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Overmixing can make the cake tough, so stop as soon as you no longer see streaks of flour.
Step 7: Prepare and Add the Fruit
In a separate bowl, toss your diced peaches and sliced strawberries with a tablespoon of flour. This simple trick keeps the fruit suspended in the batter, so every slice of Strawberry Peach Cake is full of juicy bits of fruit. Gently fold the floured fruit into the batter.
Step 8: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and your kitchen will smell like summer itself. Let it cool completely before removing from the pan.
Step 9: Finish and Serve
If you like, dust the cooled cake with powdered sugar for a pretty, bakery-style finish. Now comes the best part—serve and savor every fruity, buttery bite!
How to Serve Strawberry Peach Cake
Garnishes
This cake is lovely on its own, but a cloud of whipped cream or a scoop of vanilla ice cream takes it to another level. For a fresh touch, sprinkle a few extra slices of strawberries and peaches on top, along with a light dusting of powdered sugar. Mint leaves add a beautiful pop of color and a hint of freshness.
Side Dishes
Pair your Strawberry Peach Cake with a bowl of fresh berries or a fruit salad for a light and colorful dessert spread. For a special brunch, serve it alongside creamy Greek yogurt and a drizzle of honey, or add a cup of herbal tea or iced coffee for a refreshing contrast.
Creative Ways to Present
Give your Strawberry Peach Cake a twist by baking it in individual ramekins for adorable mini cakes or layering slices with whipped cream in mason jars for a picnic-perfect trifle. You can even cut the cooled cake into cubes and skewer with fruit for a fun dessert kabob—kids will love it!
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Peach Cake will keep beautifully at room temperature, covered tightly, for up to two days. For longer storage, place in the refrigerator—just be sure to wrap it well to keep it moist and fresh.
Freezing
If you’d like to freeze the cake, wrap slices (or the entire cake) tightly in plastic wrap, then aluminum foil. Store in the freezer for up to three months. Thaw overnight in the fridge, and it’ll taste just as wonderful as the day you baked it.
Reheating
To bring back that “just-baked” warmth, place a slice of Strawberry Peach Cake in the microwave for 10–15 seconds, or warm it in a low oven. Top with fresh fruit or ice cream, and it’s as delightful as ever.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! If fresh peaches and strawberries aren’t in season, simply use frozen ones—just be sure to thaw and drain them thoroughly so the cake doesn’t get soggy. This makes Strawberry Peach Cake a year-round treat!
What size cake pan works best?
A 9-inch round cake pan is ideal and will give you a beautiful, evenly baked cake. You can also use an 8-inch pan for a slightly taller cake, just keep an eye on the baking time and check for doneness with a toothpick.
How do I prevent the fruit from sinking?
Tossing the diced peaches and sliced strawberries with a tablespoon of flour before folding them into the batter is the secret. This helps suspend the fruit throughout the cake so every bite is full of flavor and color.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. The texture might be a touch different, but you’ll still get all the juicy, fruity goodness of a classic Strawberry Peach Cake.
Is it okay to double the recipe?
You sure can! If you’re feeding a crowd, double the ingredients and bake in a 9×13-inch pan. Baking time may need a little adjusting, so start checking for doneness around 40 minutes and continue as needed.
Final Thoughts
There’s something magical about baking a Strawberry Peach Cake—the aroma, the vibrant colors, and that first bite bursting with fruit. I hope you’ll give this recipe a try and make it a new favorite in your home. Gather your loved ones, slice up this sunny cake, and enjoy every sweet, summery bite!
Print
Strawberry Peach Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Peach Cake is a deliciously moist and fruity dessert that combines the sweet flavors of fresh strawberries and peaches into a tender, buttery cake. Perfect for summer gatherings, it’s easy to make and beautifully topped with a dusting of powdered sugar. The cake features a soft crumb with bursts of juicy fruit in every bite, making it a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing fruit)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Fruit
- 1 cup fresh peaches (peeled and diced)
- 1 cup fresh strawberries (hulled and sliced)
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract evenly.
- Incorporate Sour Cream: Stir in the sour cream or plain Greek yogurt until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, gently mixing until just combined to avoid overmixing.
- Prepare the Fruit: In a separate bowl, toss the diced peaches and sliced strawberries with 1 tablespoon of flour. This helps prevent the fruit from sinking during baking.
- Fold in Fruit: Gently fold the floured fruit into the batter, ensuring even distribution throughout.
- Transfer Batter to Pan: Pour the prepared batter into the greased cake pan and spread evenly with a spatula.
- Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to maintain temperature.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar if desired before slicing and serving.
Notes
- Frozen fruit can be used if fresh strawberries and peaches are not available; make sure to thaw and drain excess liquid before adding.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- For a tangier flavor, substitute sour cream with plain Greek yogurt, which adds moisture and richness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
