If you’re searching for a dessert that truly captures the best of summer, look no further than this Strawberry Peach Cake. Bursting with juicy fruit and complemented by a soft, tender crumb, this cake brings together everything we love about peak-season strawberries and peaches in one irresistible treat. It’s a beautiful centerpiece for brunch, an afternoon snack, or a laid-back family dinner. Simple and effortlessly charming, it’s the kind of recipe you’ll want to make all season long.
Ingredients You’ll Need
The magic of this Strawberry Peach Cake starts with a handful of simple, well-chosen ingredients you probably already have in your kitchen. Each one plays a starring role: some keep the cake moist, others add flavor, and, of course, the fresh fruit steals the show with its sweetness and color.
- All-purpose flour: This creates the foundation for the cake’s structure, ensuring it’s sturdy enough for all the juicy fruit.
- Baking powder: Adds just the right amount of rise for a light, tender crumb.
- Baking soda: Works with the sour cream for extra fluffiness and balance.
- Salt: A pinch of salt brightens and balances the sweetness.
- Unsalted butter (softened): Adds richness while keeping the crumb delicate and moist.
- Granulated sugar: Sweetens the cake and helps achieve that classic golden crust.
- Large eggs: Bind the batter and provide moisture for that perfect cake texture.
- Vanilla extract: Gives depth and a warm, aromatic note that rounds out the fruit flavors.
- Sour cream: Guarantees an ultra-tender interior and subtle tang that pairs beautifully with the fruit.
- Fresh strawberries (hulled and sliced): Bring bright color and a burst of sweet, juicy flavor in every bite.
- Fresh peaches (peeled and sliced): Add a floral, sunny sweetness that plays perfectly with the strawberries.
- All-purpose flour (for coating fruit): Prevents the sliced fruit from sinking to the bottom as it bakes.
- Powdered sugar for dusting (optional): A snowy finish makes the cake look extra inviting and special.
How to Make Strawberry Peach Cake
Step 1: Prep the Pan and Oven
Begin your baking adventure by preheating your oven to 350°F (175°C). Generously grease a 9-inch round cake pan with butter or nonstick spray. This ensures that your beautiful Strawberry Peach Cake pops out effortlessly after baking, so you don’t miss a single crumb.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only helps distribute the leaveners evenly but also breaks up any clumps and makes for a perfectly even rise in the final cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This step creates little air pockets, setting you up for an incredibly light and tender cake. Don’t rush—this is where texture magic happens!
Step 4: Add Eggs, Vanilla, and Sour Cream
Add your eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until everything is well combined. The sour cream is what gives this Strawberry Peach Cake its lush, slightly tangy character.
Step 5: Combine the Wet and Dry
Gradually add the dry ingredients to your wet mixture, folding gently until you see no more streaks of flour. Take care not to over-mix; just a few quick strokes preserve that plush crumb we’re after.
Step 6: Coat and Fold in the Fruit
Toss your sliced strawberries and peaches with a tablespoon of flour—this tiny step ensures they stay suspended in the batter rather than sinking to the bottom. Gently fold the coated fruit into the batter using a spatula, and marvel at how gorgeous it already looks!
Step 7: Bake
Pour the batter evenly into your prepared cake pan. Smooth out the top, then slide it into the oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean. The kitchen will fill with the irresistible scent of strawberries, peaches, and vanilla.
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cool, dust with powdered sugar for an extra touch of charm—or leave it plain for a rustic, fruit-forward look.
How to Serve Strawberry Peach Cake
Garnishes
This Strawberry Peach Cake really shines when finished with a simple dusting of powdered sugar. Or, take it up a notch with a dollop of freshly whipped cream and a sprinkling of sliced almonds for added texture and flair. A few extra slices of strawberries and peaches on top give a preview of the goodness within.
Side Dishes
Pair your cake with a scoop of vanilla ice cream or a creamy Greek yogurt for a dreamy dessert plate. If you’re serving it as part of a brunch menu, it’s gorgeous next to a platter of fresh fruit or a chilled glass of sweet iced tea.
Creative Ways to Present
I love serving Strawberry Peach Cake as individual wedges, but you can also bake the batter in muffin tins for adorable, grab-and-go cakes. For a picnic, slice into squares and wrap in parchment for a rustic, hand-held treat everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, wrap the Strawberry Peach Cake tightly in plastic wrap or store in an airtight container. It will stay moist and flavorful on the counter for up to two days, or you can pop it in the fridge to keep it fresh a little longer.
Freezing
This cake freezes beautifully. Once completely cooled, wrap individual slices (or the entire cake) in a layer of plastic wrap and then foil. Freeze for up to two months. When you’re ready for a taste of summer, just thaw at room temperature for several hours—no one will know it wasn’t just baked.
Reheating
To recapture that “just baked” texture, warm slices in a low oven (about 300°F) for 5 to 10 minutes. This brings back the cake’s soft, buttery crumb and reinvigorates the fruit, making each bite as inviting as when it came out of the oven.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! If you’re craving Strawberry Peach Cake during the off-season, frozen fruit is a fantastic substitute. Just thaw and drain the fruit well to remove excess moisture before tossing with flour.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour with your favorite gluten-free baking blend. Just be sure to use a blend with xanthan gum or another binder for best results.
What other fruits work well in this cake?
While strawberries and peaches are the stars, raspberries, blueberries, or nectarines also bring delicious results. Just keep the total fruit amount around two cups for best texture.
Can I make the cake ahead of time?
Definitely. Bake the Strawberry Peach Cake a day ahead if you like—the flavors actually deepen a bit as it rests. Wait to dust with powdered sugar or add toppings until right before serving.
How do I prevent the fruit from sinking?
Tossing the fruit in a little flour before folding into the batter keeps the pieces from slipping to the bottom as the cake bakes. It’s a simple trick that makes a big difference.
Final Thoughts
I can’t recommend this Strawberry Peach Cake enough for anyone looking to bring a bit of summer magic to their table. Whether you serve it as a stunning dessert, a coffee companion, or a sweet afternoon snack, it’s the kind of homemade treat that always disappears fast. Give it a try—you’re sure to fall in love with every bite!
Print
Strawberry Peach Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Peach Cake. A moist and tender cake filled with fresh strawberries and peaches, perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit:
- 1 cup fresh strawberries (hulled and sliced)
- 1 cup fresh peaches (peeled and sliced)
- 1 tablespoon all-purpose flour (for coating fruit)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs, vanilla extract, and sour cream until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Prepare fruit: Toss sliced strawberries and peaches with flour to coat.
- Combine fruit with batter: Gently fold the coated fruit into the batter.
- Bake: Pour the batter into the cake pan, spread evenly, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- This cake works beautifully with frozen fruit—just thaw and drain well before using.
- You can also add a splash of almond extract for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
