Some desserts just feel like sunshine in every bite and this Strawberry Peach Cake is exactly that. I still remember standing on my tiptoes in the kitchen, helping my mom fold fresh fruit into a thick, golden batter. The smell alone was enough to make the whole house feel like home.
These days, I love making it for summer get-togethers or cozy Sunday mornings. It’s sweet from the strawberries, mellow from the peaches, and has that homemade charm you can’t fake. Like our pineapple fluff salad or egg custard pie, it’s simple, soul-warming, and always gone by the second slice.
Table of Contents
Table of Contents
Ingredients & Step-by-Step Instructions
What You’ll Need for Strawberry Peach Cake
This cake is bursting with fresh fruit flavor and comes together with pantry staples. Here’s everything you need Strawberry Peach Cake:
- 1 cup white sugar
- 2 oz salted butter, melted (¼ cup)
- 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
You’ll also need a 9×3-inch springform pan lined with parchment paper and greased.
How to Make Strawberry Peach Cake – Step-by-Step
- Preheat your oven to 350°F. Use convection bake if available. Line the bottom of your springform pan with parchment and grease the sides.
- In a large bowl, whisk together the sugar, melted butter, and egg for about 2 minutes until light and fluffy.
- Add in the Greek yogurt and vanilla. Whisk for another minute until fully combined.
- Gradually add the flour and baking powder to the bowl. Mix until just combined. The batter will be thick—don’t overmix.
- Drop spoonfuls of the batter into the prepared pan and gently spread it to cover the bottom.
- Press ⅔ of the halved strawberries (cut side down) into the batter. Then add half of the sliced peaches in between the berries.
- Bake for 25–30 minutes on the center oven rack.
- Carefully remove the cake and arrange the remaining strawberries and peaches on top.
- Return to the oven and bake for another 25–30 minutes, or until a toothpick in the center comes out clean.
- Let it cool slightly, slice, and enjoy your homemade strawberry peach cake.
Tips & Flavor Twists for the Best Strawberry Peach Cake
This cake is already a summer showstopper, but a few simple tips can take it from great to unforgettable.
Bake It Like a Pro
- Use room-temperature ingredients especially the egg and yogurt. This helps your batter mix evenly and gives a better rise.
- Don’t skip the parchment paper it makes removing the cake from the pan so much easier and keeps the bottom golden, not soggy.
- Let the fruit shine pressing the fruit gently into the batter (especially the first layer) keeps it from sinking to the bottom.
Flavor Twists to Try
- Add lemon zest to the batter for a fresh citrus pop.
- Swap the peaches for nectarines or apricots if they’re in season.
- Dust the top with powdered sugar before serving for a rustic finish.
This cake is just as adaptable as our taco cupcakes—a base you can build on with whatever fruit’s in your kitchen.
How to Serve & Store Strawberry Peach Cake
This Strawberry Peach Cake is the kind of dessert that turns ordinary moments into something a little sweeter. Whether you’re serving it warm from the oven or chilled the next day, it always hits the spot.
How to Serve It Just Right
You can serve strawberry peach cake warm, at room temperature, or even slightly chilled—each brings out different flavors.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add a drizzle of honey or a spoonful of Greek yogurt for a brunch-style twist.
- Slice and plate it with a few extra fresh berries for a photo-worthy finish—just like our cheeseburger rollups that look fancy but are super easy.
Storing & Making Ahead
- Store Strawberry Peach Cake leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat gently if you like it warm.
This cake holds up beautifully, so it’s great for prepping ahead or gifting to a friend who needs a little pick-me-up.
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Frequently Asked Questions
Can I use frozen strawberries or peaches in this cake?
Yes! If fresh fruit isn’t available, you can use frozen strawberries or peaches—just thaw them completely and pat them dry with paper towels. This helps avoid extra moisture that could make your strawberry peach cake soggy.
What’s the best pan to use for strawberry peach cake?
A 9×3-inch springform pan works beautifully. It gives the cake structure and makes it easy to release after baking. If you don’t have one, you can use a deep 9-inch round cake pan, but be sure to line it with parchment and grease it well.
How do I keep the fruit from sinking into the cake?
Press the fruit gently into the top of the batter—don’t submerge it completely. The batter should be thick enough to hold the fruit in place as it bakes. Adding part of the fruit mid-bake (as in this recipe) also helps.
How long does strawberry peach cake stay fresh?
This cake stays fresh at room temperature for up to 2 days and in the refrigerator for up to 4 days. It also freezes well! Wrap it tightly and store for up to 2 months.
A Cake That Tastes Like Summer
There’s nothing complicated about this strawberry peach cake just a few fresh ingredients and a whole lot of love. Whether you’re baking it for brunch, a birthday, or just because it’s a Tuesday, this cake brings the sunshine right to your table.
It’s tender, fruity, and golden around the edges and every bite is full of flavor. If you loved this one, don’t miss our cozy southern strawberry sweet tea or our sweet and simple pineapple fluff salad. Happy baking!
Strawberry Peach Cake – Light, Fresh & Fruity Summer Dessert
Ingredients
- 1 cup white sugar
- 2 oz salted butter, melted (¼ cup)
- 1 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
Instructions
- Preheat oven to 350°F. Line and grease a 9×3-inch springform pan.
- Whisk sugar, melted butter, and egg in a bowl until fluffy (2 mins).
- Add yogurt and vanilla. Whisk 1 more minute.
- Mix in flour and baking powder until just combined. Batter will be thick.
- Spoon batter into pan. Spread gently.
- Top with ⅔ of the strawberries and half of the peach slices. Press gently.
- Bake for 25–30 minutes.
- Remove cake. Add remaining fruit on top. Bake another 25–30 minutes.
- Check center with a toothpick. Let cool slightly before serving.
- Enjoy your strawberry peach cake!
