If you’re looking for a fresh twist on classic cake, this Strawberry Peach Cake Recipe is the perfect treat to celebrate the flavors of summer. With juicy peaches and sweet strawberries baked into a moist, tender cake, every bite bursts with fruity goodness and a hint of vanilla warmth. It’s simple enough for a weekday dessert yet elegant enough to impress guests, making it a longtime favorite that captures that wonderful combination of bright, fresh fruit and comforting cake texture.
Ingredients You’ll Need
The beauty of this Strawberry Peach Cake Recipe lies in its straightforward ingredients, each chosen to bring out the best flavor and texture. From the soft butter that creates richness to the fresh fruit providing vibrant color and juiciness, every component plays a vital role in making this cake shine.
- 1 1/2 cups all-purpose flour: The perfect base for your cake, giving it structure and tenderness.
- 1 teaspoon baking powder: Helps the cake rise to a delightful fluffiness.
- 1/2 teaspoon baking soda: Works with the sour cream for a light crumb.
- 1/4 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/2 cup unsalted butter (softened): Adds richness and moisture to the batter.
- 3/4 cup granulated sugar: Sweetens the cake just right without overpowering the fruit.
- 2 large eggs: Binds ingredients and adds to the cake’s tender crumb.
- 1 teaspoon vanilla extract: Brings a warm, fragrant note that enriches the flavor.
- 1/2 cup sour cream: Keeps the cake moist and lends a subtle tanginess that pairs beautifully with fruit.
- 1 cup fresh strawberries (hulled and sliced): Juicy and bright, providing sweet bursts throughout.
- 1 cup fresh peaches (peeled and sliced): Adds a fragrant, summery sweetness and lovely color.
- 1 tablespoon all-purpose flour (for coating fruit): Helps prevent the fruit from sinking during baking.
- Powdered sugar for dusting (optional): A pretty finishing touch for serving.
How to Make Strawberry Peach Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan well, ensuring your cake won’t stick and will have a nice even surface for baking. Preparing your workspace now sets you up for smooth sailing.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately guarantees even distribution so your cake rises nicely and tastes balanced.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is key for creating a tender cake with the perfect crumb, so take your time to get that texture right.
Step 4: Add Eggs, Vanilla, and Sour Cream
Incorporate the eggs one at a time, making sure each is fully blended before adding the next. Then mix in the vanilla extract and sour cream until the batter is smooth. The sour cream adds a wonderful moisture and slight tang that enhances the fruit flavors.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated. Be careful not to overmix; a few lumps are perfectly fine and this keeps the cake tender.
Step 6: Prepare the Fruit
To prevent the fresh strawberries and peaches from sinking to the bottom of the cake, toss them with a tablespoon of flour. This little trick is crucial and ensures the fruit is evenly distributed throughout each slice.
Step 7: Fold Fruit Into Batter
Gently fold the floured strawberries and peaches into the cake batter. Take care to mix them in evenly without breaking the fruit, preserving those juicy chunks that make every bite special.
Step 8: Bake and Cool
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before serving or decorating.
How to Serve Strawberry Peach Cake Recipe
Garnishes
A light dusting of powdered sugar adds a delicate sweetness and beautiful finish to this cake, but for something extra special, try topping with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves also add a lovely pop of color and freshness.
Side Dishes
This Strawberry Peach Cake pairs wonderfully with a crisp green salad lightly dressed with citrus vinaigrette for a balanced brunch. If serving as dessert, a scoop of creamy vanilla or peach sorbet complements the fruity flavors perfectly.
Creative Ways to Present
For an eye-catching presentation, slice the cake and serve it in clear glass trifle dishes layered with whipped cream and more fresh fruit. Alternatively, make mini versions in cupcake tins and top each with a fresh strawberry or peach slice for an adorable, handheld treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Peach Cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 4 days to maintain freshness and moisture. Covering it will help prevent it from drying out or absorbing other fridge odors.
Freezing
You can freeze this cake, tightly wrapped in plastic wrap and foil, for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature for best texture and flavor.
Reheating
To revive the freshness, warm individual slices in the microwave for 10 to 15 seconds or place them in a low oven (around 300°F) for 5 to 10 minutes. This helps restore that just-baked softness without drying the cake out.
FAQs
Can I use frozen strawberries and peaches?
Absolutely! Using frozen fruit works well too. Just be sure to thaw and drain the fruit thoroughly before coating with flour and adding to the batter, so your cake doesn’t become soggy.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or buttermilk in the same amount. Both options will maintain the moisture and tanginess that make this cake so delightful.
How do I prevent the fruit from sinking to the bottom?
Coating the strawberries and peaches with a tablespoon of flour before folding them into the batter is the key trick. It helps suspend the fruit throughout the cake instead of letting it settle.
Can I add almond extract instead of vanilla?
Yes! Almond extract pairs beautifully with stone fruits like peaches to give your cake a lovely, nuanced aroma—just use half the amount since it’s quite potent.
Is this recipe suitable for a special occasion?
Definitely. Its combination of fresh fruit and moist cake makes a memorable and elegant dessert while staying easy to make—perfect for birthdays, brunches, or anytime you want to impress.
Final Thoughts
There’s something truly magical about baking a cake that highlights the natural sweetness of fresh strawberries and peaches, and this Strawberry Peach Cake Recipe does just that. It’s one of those dishes you’ll want to make again and again, whether for a simple family dessert or a cheerful gathering with friends. So, don your apron and get ready to enjoy a slice of summer happiness! You won’t regret it.
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
A delightful Strawberry Peach Cake featuring fresh summer fruits folded into a tender, moist batter. This easy-to-make dessert combines the natural sweetness of strawberries and peaches with a buttery, fluffy cake that is perfect for any occasion. Finished with a light dusting of powdered sugar, it’s a fresh fruit dessert that’s as beautiful as it is delicious.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for coating fruit)
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
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the 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, baking soda, and salt. 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, ensuring a smooth cake texture.
- Add Eggs and Flavoring: Beat the eggs in one at a time, mixing well after each addition. Then incorporate the vanilla extract and sour cream until thoroughly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
- Prepare Fruit: Toss the sliced strawberries and peaches with 1 tablespoon of flour to coat them. This step prevents the fruit from sinking to the bottom during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the cake batter, distributing them evenly without overmixing.
- Transfer to Pan: Pour the batter into the prepared cake pan, spreading it out evenly.
- Bake: Bake for 40–45 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Optional Dusting: Before serving, dust the top of the cooled cake with powdered sugar for a decorative and sweet finish.
Notes
- This cake is equally delicious when made with frozen fruit—just thaw and drain them well before adding to the batter.
- For an extra layer of flavor, consider adding a splash of almond extract to the batter.
