There is something utterly delightful about a Strawberry Peach Cake Recipe that perfectly captures the essence of summer. Imagine biting into a tender, moist vanilla cake fragrant with vanilla and bursting with juicy, sweet strawberries and ripe peaches in every bite. This cake is not too heavy yet indulgently flavorful, making it a wonderful choice for everything from casual brunches to elegant dinner parties. The bright colors and fresh fruit create a treat that’s as beautiful as it is delicious, inviting you to savor the sunny flavors of the season any day of the year.
Ingredients You’ll Need
This Strawberry Peach Cake Recipe comes together with simple, pantry-friendly ingredients that work harmoniously to create a moist, flavorful cake with fresh fruit that shines. Each component is essential—flour for structure, butter for richness, and fresh strawberries and peaches for that irresistible fruity burst.
- 1 ½ cups all-purpose flour: Provides the perfect base to give the cake its tender crumb.
- 1 teaspoon baking powder: Helps the cake rise lightly for that soft, airy texture.
- ½ teaspoon baking soda: Balances the acidity and aids in leavening.
- ¼ teaspoon salt: Enhances the overall flavors, bringing balance to sweetness.
- ½ cup unsalted butter (softened): Adds richness and ensures moistness throughout.
- ¾ cup granulated sugar: Sweetens perfectly without overpowering the fresh fruit.
- 2 large eggs: Bind everything together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Delivers that warm, inviting aroma and depth of flavor.
- ½ cup sour cream: Keeps the cake tender and adds a slight tang to complement the fruit.
- 1 cup diced fresh strawberries: Juicy bursts of sweetness and beautiful color.
- 1 cup diced fresh peaches (peeled): Adds succulent texture and fragrant summer goodness.
- 1 tablespoon all-purpose flour (for tossing fruit): Prevents the fruit from sinking to the bottom of the cake.
- Optional powdered sugar (for dusting): Adds a delicate sweet touch and makes the presentation pop.
How to Make Strawberry Peach Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan or line it with parchment paper to ensure your cake comes out cleanly without sticking. This step sets the foundation for a smooth baking experience.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture ensures even distribution of leavening agents and seasoning, which is key for a balanced cake rise and flavor.
Step 3: Cream the Butter and Sugar
Using a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy. This process incorporates air, giving your cake a soft and airy texture that’s irresistible.
Step 4: Incorporate Eggs, Vanilla, and Sour Cream
Add the eggs one at a time, beating well after each addition for a smooth, cohesive batter. Then mix in the vanilla extract and sour cream until everything is perfectly combined, adding moisture and a subtle tang.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Avoid overmixing to keep the cake tender and avoid toughness.
Step 6: Toss and Fold In the Fruit
In a small bowl, toss the diced strawberries and peaches with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold this fruit mixture into the batter, ensuring every bite has that perfect burst of freshness.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on that golden-brown edge.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. A light dusting of powdered sugar before serving adds a charming finishing touch.
How to Serve Strawberry Peach Cake Recipe
Garnishes
Garnishing your Strawberry Peach Cake Recipe can elevate its visual appeal and taste. A fluff of fresh whipped cream or a scoop of vanilla ice cream brings a creamy richness that beautifully complements the fruity brightness. Fresh strawberry or peach slices on top add extra freshness and color.
Side Dishes
This cake pairs wonderfully with light sides like a crisp green salad for brunch or a simple bowl of vanilla yogurt or mascarpone for dessert. Freshly brewed tea or a chilled glass of rosé also strike a lovely balance to this sweet, fruity treat.
Creative Ways to Present
For a fun twist, serve your Strawberry Peach Cake Recipe in individual jars layered with whipped cream or yogurt to create pretty parfaits. Alternatively, turn it into mini cupcakes or layer it in a trifle with additional fruit and custard for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover Strawberry Peach Cake in an airtight container at room temperature for up to two days. To keep it fresh longer, refrigeration is recommended, where it will last about four days without drying out.
Freezing
You can freeze the cake either whole or cut into slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen cake keeps wonderfully for up to three months. Thaw overnight in the refrigerator for best results.
Reheating
To enjoy the cake warm, reheat slices in a microwave for 15 to 20 seconds or in a 300°F oven for about 10 minutes. Reheating enhances the flavors and revives that freshly baked softness.
FAQs
Can I use frozen strawberries and peaches for this recipe?
Absolutely! Just be sure to thaw and drain them well before tossing with flour and folding into the batter to avoid excess moisture that could make the cake soggy.
Is it possible to make this cake gluten-free?
Yes, by substituting the all-purpose flour for a gluten-free baking blend, you can enjoy this Strawberry Peach Cake Recipe gluten-free. Just make sure the blend contains xanthan gum or a similar binding agent for best texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (but no raw batter), your cake is baked perfectly.
Can I double this recipe to make a larger cake?
Yes, doubling the ingredients works well. Just use a larger pan or two pans and adjust the baking time slightly, keeping a close eye on doneness.
What’s the best way to prevent the fruit from sinking?
Tossing the diced strawberries and peaches in flour before folding them into the batter is a simple yet effective trick that keeps the fruit suspended evenly throughout the cake.
Final Thoughts
There really is nothing quite like sharing a fresh-from-the-oven Strawberry Peach Cake Recipe with loved ones. Its simplicity, bright flavors, and comforting texture make it one of those desserts you’ll turn to again and again. Whether it’s a warm summer afternoon or a cozy night in, this cake delivers joy and deliciousness in every bite. I can’t wait for you to try it and make it your own!
Print
Strawberry Peach Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Peach Cake is a light, fruity dessert bursting with sweet summer flavors. Juicy strawberries and ripe peaches are layered into a tender vanilla cake, making it perfect for warm-weather gatherings, brunch, or as a simple dessert topped with whipped cream or ice cream.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing fruit)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Fruit
- 1 cup diced fresh strawberries
- 1 cup diced fresh peaches (peeled)
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a lighter cake texture.
- Add Eggs, Vanilla, and Sour Cream: Beat in the eggs one at a time to ensure proper emulsification, then mix in the vanilla extract and sour cream until the batter is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing which can make the cake dense.
- Toss Fruit with Flour: In a small bowl, toss the diced strawberries and peeled diced peaches with 1 tablespoon of flour. This helps prevent the fruit from sinking to the bottom during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the batter to distribute it evenly without crushing the fruit.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake 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 for best texture and ease of slicing.
- Optional Serving Touch: Dust the cooled cake with powdered sugar and serve as is or topped with whipped cream or ice cream for extra indulgence.
Notes
- Frozen fruit can be used if fresh is unavailable; thaw and drain well before using to avoid excess moisture.
- Add a dollop of whipped cream or a scoop of vanilla ice cream when serving for a more decadent dessert.
