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Strawberry Peach Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 47 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold Fruit into Batter: Gently fold the floured fruit into the batter to distribute it evenly without crushing the fruit.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/strawberry-peach-cake-recipe/