Here’s a fresh, fruity, and irresistible Strawberry Peach Cake recipe — perfect for summer gatherings or a sweet brunch. It’s a soft, buttery cake layered with juicy fruit that bakes right into the top.
🍓🍑 Strawberry Peach Cake
🍽️ Servings: 8–10
⏱️ Total Time: ~1 hour
🧁 Texture: Soft, moist, and lightly sweet
Ingredients:
For the Cake:
-
½ cup (1 stick) unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 ½ cups all-purpose flour
-
1 ½ tsp baking powder
-
¼ tsp salt
-
½ cup milk (whole or 2%)
-
1 cup fresh strawberries, hulled and halved or sliced
-
1 cup fresh peaches, peeled and sliced (or use canned, well-drained)
-
Optional: 1 tbsp turbinado sugar or regular sugar for sprinkling on top
Instructions:
1. Preheat & Prep
-
Preheat oven to 350°F (175°C).
-
Grease and flour a 9-inch round cake pan (or use parchment on the bottom).
2. Make the Batter
-
Cream butter and sugar together until light and fluffy (2–3 minutes).
-
Add eggs one at a time, beating well after each. Stir in vanilla.
-
In a separate bowl, whisk flour, baking powder, and salt.
-
Add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
3. Assemble
-
Pour batter into the prepared pan and smooth the top.
-
Arrange strawberries and peaches on top (they’ll sink slightly during baking).
-
Optional: Sprinkle with turbinado or granulated sugar for a slight crunch.
4. Bake
-
Bake for 40–50 minutes, or until a toothpick comes out clean and the top is golden.
-
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
5. Serve
-
Dust with powdered sugar or serve with whipped cream or vanilla ice cream.
Tips & Variations:
-
Out of season? Use frozen (thawed and drained) or canned fruit.
-
Add-ins: A little lemon zest in the batter adds brightness.
-
Make it in a skillet for a rustic twist.
Would you like this adapted into a sheet cake, muffins, or a gluten-free version?