Name: Strawberry Peach Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ¼ cups white granulated sugar; ¼–½ cup (2–4 oz) salted butter, melted; 1 large egg; 1 cup plain Greek yogurt or plain kefir; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour, sifted; 2 teaspoons baking powder; 16 oz fresh strawberries, hulled and halved; 2 medium yellow peaches, sliced

This Strawberry Peach Cake is one of my favorite summertime desserts. It’s soft, moist, and full of fresh fruit flavor, combining the sweetness of ripe strawberries and juicy peaches in every bite. The simple yogurt-based batter gives the cake a tender crumb and a light tang that perfectly balances the fruit’s natural sweetness.

Why You’ll Love This Recipe

I love this cake because it’s as beautiful as it is delicious. The fruit bakes right into the top, creating a stunning pattern and a burst of flavor in every slice. It’s easy to make, not too sweet, and pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether I’m baking for brunch, a picnic, or a casual dessert, this cake always feels fresh and inviting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ¼ cups white granulated sugar
2 oz salted butter melted (¼ cup) or 4 oz (½ cup) – see notes
1 large egg
1 cup plain Greek yogurt or plain Kefir
1 teaspoon pure vanilla extract
2 cups all-purpose flour (sifted or aerated)
2 teaspoons baking powder
16 oz fresh strawberries, hulled and halved
2 medium yellow peaches

Directions

I preheat my oven to 375°F (190°C) and grease a 9-inch round cake pan or springform pan.
In a mixing bowl, I whisk together the melted butter and sugar until well combined.
I add the egg, Greek yogurt (or kefir), and vanilla extract, whisking until smooth and creamy.
In a separate bowl, I combine the flour and baking powder, then gradually add the dry ingredients to the wet mixture, stirring just until incorporated. The batter will be thick but smooth.
I pour the batter into the prepared pan and spread it evenly with a spatula.
I arrange the halved strawberries and sliced peaches on top of the batter, gently pressing them in slightly.
I bake the cake for 40–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This cake serves 8–10 people. The total time is approximately 1 hour, including about 15 minutes of prep and 45 minutes of baking.

Variations

Sometimes I sprinkle a little raw sugar on top before baking for a caramelized crunch. I also like adding a touch of lemon zest to the batter for extra brightness. If I want a richer flavor, I use ½ cup of butter instead of ¼ cup. For a spiced version, I mix in a pinch of cinnamon or nutmeg.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds or serve them cold for a refreshing treat. This cake also freezes well for up to 2 months; I wrap slices individually and thaw them overnight before serving.

FAQs

Can I use frozen fruit instead of fresh?

Yes, but I make sure to thaw and drain the fruit well to avoid excess moisture in the cake.

Should I peel the peaches?

I usually leave the skins on—they soften beautifully during baking—but I can peel them if I prefer a smoother texture.

Can I use sour cream instead of yogurt?

Yes, sour cream works just as well and gives a similar creamy texture.

Why does the butter amount vary?

Using ¼ cup makes the cake lighter and more sponge-like, while ½ cup gives a richer, denser texture. I choose based on preference.

Can I use other fruits?

Absolutely! Blueberries, raspberries, or nectarines make excellent substitutions or additions.

Can I make this cake gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend for similar results.

Can I add nuts?

Chopped almonds or pecans sprinkled on top before baking add a lovely crunch.

How do I prevent the fruit from sinking?

I lightly dust the fruit with flour before adding it to the batter—it helps keep it evenly distributed.

Can I make this into cupcakes or mini cakes?

Yes, I bake the batter in muffin tins for about 20–25 minutes.

What should I serve with this cake?

I love serving it with whipped cream, ice cream, or a drizzle of honey for extra sweetness.

Conclusion

I love how this Strawberry Peach Cake captures the best of summer’s flavors in a single, simple dessert. The soft, buttery crumb and juicy fruit topping make it both comforting and refreshing. Whether I serve it warm with ice cream or chilled with coffee, it’s always a hit—a beautiful, easy-to-make cake that never fails to impress.