If you are craving a delicate balance of sweet summer fruits and tender crumb, then you are in for a real treat with this Strawberry Peach Cake Recipe. Imagine biting into a moist, fluffy cake that bursts with juicy peaches and strawberries nestled right in the batter and on top, creating a beautiful mosaic of color and flavor. This cake isn’t just a dessert; it’s a celebration of fresh, vibrant produce that makes any kitchen feel warm and inviting. Whether you’re hosting a garden party or simply want to enjoy a slice with your afternoon tea, this cake offers a heavenly combination of fruity freshness and comforting sweetness that you’ll find impossible to resist.
Ingredients You’ll Need
Getting ready to make this Strawberry Peach Cake Recipe is wonderfully straightforward. Each ingredient plays a key role in creating the perfect texture, flavor, and appearance of the cake, ensuring every bite is a delight.
- White granulated sugar: Sweetens the cake and helps achieve a soft crumb texture.
- Salted butter (melted): Provides richness and moisture for tender bites; melting it makes it easier to blend.
- Large egg: Acts as a binder, keeping the cake structure sturdy yet tender.
- Plain Greek yogurt: Adds a subtle tang and moisture, balancing the sweetness beautifully.
- Pure vanilla extract: Enhances the flavors of fruit and cake with its warm, fragrant notes.
- All-purpose flour: Forms the body of the cake; sifting or aerating it helps keep the crumb light.
- Baking powder: The leavening agent that ensures the cake rises perfectly fluffy.
- Fresh strawberries: Hulled and halved, these juicy gems infuse the cake with sweet bursts and bright color.
- Yellow peaches: Their mellow sweetness and soft texture add depth and a lovely golden hue.
How to Make Strawberry Peach Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and if your oven has convection settings, opt for convection bake to cook the cake evenly. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom for easy removal. This prep step sets a smooth stage for your cake to rise and bake perfectly.
Step 2: Whisk Sugar, Butter, and Egg
In a large bowl, combine the white sugar, melted butter, and the egg, whisking vigorously with a metal whisk until the mixture is light and fluffy—about 2 minutes. This aeration is key for a cake with amazing tenderness and lift.
Step 3: Add Yogurt and Vanilla
Next, mix in the Greek yogurt and vanilla extract, whisking once more until fully incorporated. This enhances the cake’s moistness and adds a delicious depth of flavor that underscores the fruit’s natural sweetness.
Step 4: Incorporate Dry Ingredients
Gradually add the sifted flour and baking powder to the wet ingredients, stirring gently with the whisk until just combined. It’s important to avoid over-mixing here; the batter should be thick since the peaches and strawberries will release moisture as the cake bakes, keeping it luscious.
Step 5: Arrange the Batter and Fruit
Drop spoonfuls of the thick batter into the lined springform pan. Then, press 2/3 of the halved strawberries (cut sides down) evenly across the cake batter and arrange half the peach slices around the berries, gently pressing them into the batter. This layering ensures the fruit is beautifully embedded and evenly distributed.
Step 6: Bake and Add Remaining Fruit
Place the pan on the middle rack and bake for about 25 to 30 minutes to let the cake rise and the fruit sink in slightly. Remove the cake carefully and arrange the remaining strawberries and peach slices on top, pressing lightly to set them. Return the cake to bake for an additional 20 to 30 minutes until a toothpick inserted away from the fruit comes out clean and the top is firm.
Step 7: Cool and Release the Cake
Once baked, let the cake cool in the pan on a wire rack for about 40 minutes. Then, gently release the springform pan and slide a spatula underneath the parchment paper to transfer the cake onto a beautiful serving plate. Cooling properly allows the cake to set perfectly, making slicing a breeze.
How to Serve Strawberry Peach Cake Recipe
Garnishes
The simplest garnish is a light dusting of powdered sugar, which adds a pretty snowy effect that makes the vibrant fruit pop even more. For an extra touch, a dollop of freshly whipped cream or a scoop of vanilla ice cream brings a creamy contrast that elevates each forkful.
Side Dishes
This cake pairs wonderfully with a fresh garden salad for a brunch spread or a cup of fragrant herbal tea in the afternoon. Its sweet and fruity profile complements light, refreshing sides without overpowering them.
Creative Ways to Present
Try slicing the cake into wedges and serving each with a small fruit compote or drizzle of honey for added indulgence. For a more rustic look, serve it directly in the springform pan with fresh berries scattered around the plate. Presentation is part of the joy with this vibrant Strawberry Peach Cake Recipe!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days to preserve the cake’s moistness and freshness.
Freezing
If you want to save some for later, wrap slices individually in plastic wrap and then foil before freezing. This way, the Strawberry Peach Cake Recipe maintains its flavor and texture for up to three months.
Reheating
To enjoy the cake fresh from the freezer, thaw slices overnight in the fridge and warm briefly in the microwave or oven until just heated through. This revives the cake’s tenderness and juicy bursts of fruit.
FAQs
Can I use frozen strawberries and peaches for this Strawberry Peach Cake Recipe?
While fresh fruits are ideal for the best texture and flavor, frozen berries and peaches can be used if thawed and drained thoroughly to avoid excess moisture, which can make the cake soggy.
Why does the recipe call for Greek yogurt?
Greek yogurt adds moisture and a subtle tang that balances the sweetness of the sugar and fruit, plus it helps create a tender crumb in the cake.
Is it necessary to use a springform pan?
Using a springform pan makes it much easier to remove this delicate cake without damaging it, but you can use a regular cake pan lined with parchment paper as an alternative.
Can I substitute the butter with oil?
Butter contributes to the flavor and texture that are key to this cake’s richness, but you can substitute with a mild vegetable oil if needed, keeping the quantity the same.
How do I know when the cake is done baking?
The cake is ready when the top is set and a toothpick inserted into the center (away from any fruit) comes out clean or with just a few moist crumbs, but not wet batter.
Final Thoughts
There’s something so joyful about making and sharing this Strawberry Peach Cake Recipe. It’s a beautiful reflection of fresh summer flavors wrapped in a tender, satisfying cake. Give it a try and let its sweet, fruity charm bring a smile to your table and warm your heart with every bite.
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Strawberry Peach Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Strawberry Peach Cake that combines fresh seasonal fruits with a moist, yogurt-based batter. This cake balances the natural sweetness of strawberries and peaches with a tender crumb, making it perfect for a light dessert or afternoon treat. It’s baked to perfection with a golden crust and juicy fruit topping for a refreshing and flavorful experience.
Ingredients
For the Cake Batter
- 1 1/4 cups white granulated sugar
- 2 oz salted butter (melted, about 1/4 cup; alternatively use 4 oz softened butter or 1/2 cup – see notes for clarification)
- 1 large egg
- 1 cup plain Greek yogurt (or plain Kefir)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (sifted or aerated as recommended)
- 2 teaspoons baking powder
For the Fruit Topping
- 16 oz fresh strawberries (hulled and halved)
- 2 medium yellow peaches (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). If available, use the convection bake setting for even baking. Line the bottom of a 9×3-inch springform pan with parchment paper and grease both the bottom and sides with butter or cooking spray for easy release.
- Mix Sugar, Butter, and Egg: In a large mixing bowl, whisk together the white sugar, melted butter, and one large egg vigorously using a metal whisk for about 2 minutes until the mixture is light and fluffy, indicating good incorporation of air.
- Add Yogurt and Vanilla: Stir in the Greek yogurt and vanilla extract, and whisk for another minute to combine well with the sugar mixture, creating a smooth batter base.
- Combine Dry Ingredients: Gradually add the sifted all-purpose flour and baking powder into the wet ingredients. Whisk gently just until combined; avoid over-mixing to maintain a thick batter, which helps retain moisture from the fresh fruits during baking.
- Fill Pan and Arrange Fruit: Spoon dollops of the thick batter evenly into the prepared springform pan. Take about two-thirds of the halved strawberries and place them cut side down densely on top of the batter. Add half of the sliced peaches around the strawberries, pressing the fruits gently into the batter for stability.
- Bake Partially and Add More Fruit: Place the pan on the middle oven rack and bake for 25-30 minutes. Remove carefully using oven mitts; the batter will have risen partly covering the fruit. Arrange the remaining strawberries and peaches on top, pressing them into the partially baked cake.
- Finish Baking: Return the cake to the oven and bake for an additional 20-30 minutes, for a total baking time of 50-60 minutes. Test doneness by inserting a toothpick into the center away from fruit; it should come out mostly clean with the top of the cake fully set and not wobbly.
- Cool and Release: Once baked, remove the cake from the oven and let it cool in the springform pan on a wire rack for about 40 minutes. When cooled, carefully release the cake from the pan sides and gently slide it out using the parchment paper onto a serving plate.
- Serve: Optionally dust the top with powdered sugar. Serve the cake as is or accompany with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Butter quantity can be adjusted: melted butter (2 oz/1/4 cup) for lighter texture or softened butter (4 oz/1/2 cup) for richer flavor and denser cake.
- Sift or aerate the flour to ensure a light, airy batter texture to balance the moisture from fresh fruit.
- Do not over-mix the batter once flour is added to keep the cake tender.
- Baking time strictly should not exceed 60 minutes to avoid drying out the cake as residual heat continues to bake while cooling.
- Ensure the cake is baked on the middle rack for even heat distribution, especially in non-convection ovens.
- Cooling the cake in the pan for 40 minutes prevents breaking and helps it set properly before removal.
