Strawberry Peach Cake

Strawberry Peach Cake is a soft, fruity dessert that’s bursting with summer flavor. Juicy strawberries and sweet peaches are nestled into a moist, buttery cake that’s perfect for any occasion—from casual picnics to weekend treats. I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

I love this cake because it’s simple to make but feels special. The fruit adds natural sweetness and moisture, and the cake itself is light yet rich. It’s one of those recipes that’s just as good fresh out of the oven as it is the next day with coffee. Plus, I can use fresh, frozen, or even canned fruit depending on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Milk or buttermilk

• Fresh strawberries, hulled and sliced

• Fresh peaches, peeled and sliced (or use canned/frozen if needed)

• Turbinado or granulated sugar (for topping)

directions

1. I preheat the oven to 350°F (175°C) and grease a round or square cake pan.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla extract.

5. I add the flour mixture in batches, alternating with the milk, and mix until just combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I arrange the sliced strawberries and peaches on top of the batter, gently pressing them in.

8. I sprinkle the top with a bit of sugar for a sweet, golden finish.

9. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

10. I let the cake cool in the pan for 10–15 minutes before serving warm or at room temperature.

Servings and timing

This recipe serves 8 and takes about 1 hour total—15 minutes of prep and 45 minutes of baking.

Variations

Sometimes I use nectarines instead of peaches or mix in blueberries for extra color. For a more decadent version, I brush the warm cake with a light peach glaze made from jam and water. I also like to add a dash of cinnamon or lemon zest to the batter for an extra flavor boost.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. It’s delicious cold too, especially with whipped cream.

FAQs

Can I use frozen fruit?

Yes, I use frozen strawberries and peaches when fresh isn’t available. I don’t thaw them first to avoid excess moisture.

Can I make this cake in advance?

Absolutely. I often bake it a day ahead—it stays moist and flavorful overnight.

What’s the best pan size for this recipe?

I usually use a 9-inch round or square pan. For thinner slices, a 9×13-inch pan works too—just reduce the baking time slightly.

Can I make it dairy-free?

Yes, I use dairy-free milk and substitute the butter with a plant-based alternative.

How do I prevent the fruit from sinking?

I lightly toss the sliced fruit in flour before adding it to the batter—it helps suspend it better during baking.

Conclusion

Strawberry Peach Cake is a sweet, simple dessert that’s full of flavor and charm. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Whether I’m baking for a summer gathering or just treating myself to something fruity and homemade, this cake hits the spot every time.