Description
Strawberry Peach Cake is a light, buttery cake topped with juicy strawberries and peaches. Perfect for summer, it’s simple to make and ideal served warm with whipped cream or ice cream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh peaches, peeled and sliced (or use canned/frozen)
- 1 tablespoon turbinado or granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add flour mixture and milk, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Arrange sliced strawberries and peaches on top, gently pressing them in.
- Sprinkle with sugar for a sweet, golden finish.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes before serving warm or at room temperature.
Notes
- Swap peaches for nectarines or mix in blueberries for color.
- Brush with a peach glaze for extra shine and flavor.
- Add cinnamon or lemon zest to the batter for depth.
- Use frozen fruit without thawing to avoid sogginess.
- Toss fruit in flour to help prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
