Description

When summer rolls around, there’s nothing quite like biting into a slice of cake bursting with fresh fruit — and that’s exactly why I adore this Strawberry Peach Cake. This recipe, inspired by my grandmother’s love for simple yet vibrant desserts, captures the joy of baking with seasonal stone fruits. It’s light, fluffy, and moist — thanks to a secret ingredient, Greek yogurt, that gives the cake a tender crumb without weighing it down. Whether you’re hosting a spring brunch or packing treats for a picnic, this cake promises to brighten your day and your table. Ready to whip up a strawberry peach dessert that’s as easy as it is unforgettable? Let’s dive in!

Ingredients

Scale

2 medium yellow peaches, sliced (skin on for texture and color)
16 oz fresh strawberries, sliced
1¼ cups sugar
2 oz melted butter or oil
1 large egg
1 cup Greek yogurt (or dairy-free alternative)
2 cups all-purpose flour (or gluten-free 1:1 blend)
2 teaspoons baking powder
1 teaspoon vanilla extract

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Instructions

Wash and slice the peaches and strawberries, keeping the peach skin on for texture and color.
In a large bowl, whisk sugar and melted butter together until smooth.
Add the egg and Greek yogurt, stirring gently to combine.
In another bowl, sift together flour and baking powder.
Gradually fold the dry ingredients into the wet mixture without overmixing; the batter should be thick.
Fold half of the sliced peaches and strawberries into the batter gently.
Pour batter into a 9×3-inch springform pan, cast iron skillet, or 9×13 rectangular pan.
Bake at 350°F (preferably convection bake) for 25-30 minutes.
Arrange the remaining fruit on top of the cake and continue baking for another 25-30 minutes or until a toothpick comes out clean.
Let the cake cool on a wire rack; it continues baking slightly during this time, becoming perfectly moist and tender.
Serve warm with whipped cream or ice cream for an extra special treat.

Notes

For perfect moisture, bake on the middle rack and avoid opening the oven frequently. You can swap Greek yogurt for kefir, buttermilk, or dairy-free options, and try stone fruit or berry variations. Store covered at room temperature for up to 48 hours, refrigerate for 4 days, or freeze within 2 days of baking.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 110mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg