Description
Don’t be fooled by the fancy name—Strawberry Peach Buckle is the kind of dessert that feels like a warm hug from your favorite summer memories. This moist, buttery cake bursting with sweet peaches and strawberries, crowned with a crunchy brown sugar streusel topping, is pure summer in a pan. It’s an easy summer dessert that brings the best of fresh fruit and cozy baking together, perfect for busy home cooks, baking enthusiasts, and anyone craving a juicy fruit dessert that’s simple yet spectacular.
Ingredients
- Fruit Filling
- 2 cups fresh peaches, peeled and thinly sliced
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon lemon juice
- Cake Batter
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup melted unsalted butter
- ½ cup Greek yogurt (for moisture and tenderness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional, for warmth)
- ¼ cup milk
- Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon cinnamon
- ¼ cup melted unsalted butter
Instructions
- Prepare the Fruit Filling: In a bowl, gently toss sliced peaches and strawberries with honey and lemon juice. Set aside to let those flavors mingle.
- Mix the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, melted butter, Greek yogurt, vanilla, and milk until smooth.
- Gradually add the wet ingredients to the dry and fold gently until just combined. Avoid overmixing to keep the cake soft.
- Make the Streusel Topping: Mix flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly.
- Assemble in a 9×13 Baking Pan: Preheat oven to 350°F (175°C). Pour cake batter evenly into the prepared pan.
- Spoon fruit filling evenly over the batter.
- Sprinkle the streusel topping generously over the fruit.
- Bake and Cool: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the buckle cool completely on a wire rack to set before slicing for neat pieces.
Notes
Use a 9×13 baking pan for perfect cake height and even fruit cooking. Slice fruit thinly and uniformly for consistent juiciness. Add lemon juice to your fruit to prevent browning and brighten flavors. Don’t overmix the batter to keep the cake tender. Use the toothpick test for doneness. Serve warm with vanilla ice cream or whipped cream for indulgence. Frozen fruit works well if fresh isn’t available—just thaw and drain well to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg