This straightforward, crowd-pleasing Strawberry Peach Cake is made with Greek yogurt, resulting in a light and fluffy texture. With just 20 minutes of prep and 60 minutes of baking (idle time), it’s a breeze to whip up for Spring and Summer brunches, potlucks, picnics, and parties! You’ll be amazed how such a simple recipe can create a delicious dessert.
Summer cake with peaches and strawberries
This versatile Summer cake is packed with the vibrant flavors of fresh peaches and strawberries! It’s a forgiving, easy-to-make recipe that can be easily adjusted to suit your available ingredients or dietary preferences. You can make this cake gluten-free or dairy-free – I provide more details below. Serve it warm with a dollop of ice cream or whipped cream for a truly indulgent experience! If you’re a fan of cakes featuring fresh Summer fruit, don’t miss out on this peach and blueberry cake and pear almond cake.
What can you substitute for Greek yogurt?
Greek yogurt creates a tender and fluffy cake texture. I also love using plain kefir—it adds a nice tangy flavor and the same fluffy texture. You can also use buttermilk, sour cream, or regular yogurt. I used plain Greek yogurt, but I also tried this cake with peach-flavored yogurt – it works great!
What other kind of stone fruit can you use instead of peaches?
- Nectarines are very similar to peaches, except they have smooth skin (unlike peaches that have fuzzy skin).
- Apricots. Fresh apricots are generally available from May to August. Choose plump and firm (or slightly soft) apricots with unwrinkled skin.
- Plums are available starting mid-summer in July and continuing until late October. There are different varieties of fresh plums: red, purple, or white.
Do you have to peel the peaches?
No! I much prefer this cake made with peaches with skins on! It adds more texture and prevents the peaches from falling apart when baking the cake. Using unpeeled peaches also results in a much better visual presentation!
What can you use instead of strawberries?
- Any other berries, such as blueberries, blackberries, or raspberries.
- Fresh cherries, pitted, are a great option.
Can you make it gluten-free?
- This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – it works great, and you can use it 1-to-1 without making any changes to this recipe. The same applies to King Arthur gluten-free measure-for-measure flour.
- Do not sift these flours, but do not deliberately pack them into a measuring cup. Strawberries and peaches tend to create very moist cakes, so you want your cake batter to be on the thicker side.
- You might also have to bake this cake a little longer if you use GF flour.
- I also recommend baking in a cast-iron skillet if using gluten-free flour.
How to make it dairy-free
- Use ¼ cup of light olive oil or other vegetable oil instead of ¼ cup of butter (2 oz). Use vegetable oil with a neutral flavor, such as avocado or canola.
- Use ¾ cup of dairy-free yogurt, such as unsweetened almond milk yogurt or unsweetened cashew milk yogurt, instead of Greek yogurt. Or, use ¾ cup of olive oil or other cooking oil instead of yogurt.
Storage Tips
- Keep the cake at room temperature for the first 48 hours. Cool it completely, then loosely cover it with parchment paper or aluminum foil, leaving spaces for air. You can store it at room temperature this way for up to 48 hours.
- Fridge. Store strawberry peach cake refrigerated for up to 4 days in an airtight container or tightly wrapped in plastic wrap or loosely covered with aluminum foil.
- Can you freeze this cake? Once it’s completely cool, freeze it within 2 days of baking. Wrap it tightly in airtight plastic wrap or aluminum foil. Or, slice it into smaller pieces and transfer the slices to freezer bags or a sturdier freezer container.
Other Summer cakes with peaches
More Summer cakes with strawberries
Strawberry Peach Cake
Ingredients
- 1 cup white sugar
- 2 oz salted butter melted (¼ cup)
- 1 egg
- 1 cup plain Greek yogurt or plain Kefir
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (sifted or aerated – see note below)
- 2 teaspoons baking powder
- 16 oz fresh strawberries hulled and halved
- 2 medium yellow peaches
Instructions
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Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
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In a large bowl, combine white sugar, melted butter, and egg, and whisk vigorously with a metal whisk for about 2 minutes until light and fluffy.
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Mix in Greek yogurt and vanilla extract and whisk for 1 more minute until well incorporated.
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Add the flour and baking powder gradually to the wet ingredients and mix with the whisk until combined. Do not over-mix. The cake batter will be thick (the reasoning behind it is that fresh peaches and strawberries release a lot of moisture when baking).
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Add the cake batter (by dropping dollops of it) into the parchment paper-lined springform pan. Densely arrange ⅔ of the halved strawberries (cut sides down) over the top of the cake, pressing them into the cake batter. Arrange half of the sliced peaches around the strawberries, pressing them into the batter. See the photos below the recipe card for reference.
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Place the springform pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 50 to 60 minutes in total (no more!). Remove the cake from the oven after about 25 or 30 minutes of baking, using oven mittens. The cake batter would’ve risen and covered some peaches and strawberries. Arrange the remaining ⅓ of the fresh strawberries and the remaining half of the sliced peaches on top of the cake. Place the cake back in the oven (using oven mittens) and continue baking it until the tester (or toothpick) inserted in the center of the cake (away from the fruit) comes out clean. The total baking time should be around 50 or 60 minutes.
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Clarification note: The cake should be done as long as the top of the cake is all set (not liquid and not wobbly) and the tester toothpick comes out mostly clean (when inserted away from the fruit). If the top is not set (liquid and wobbly), bake it for 5 or 10 more minutes. But the cake should be done in a maximum of 60 minutes. When you take it out of the oven and cool it off for 40 minutes (see next step), the cake will continue baking in residual cake outside of the oven. If you bake it over 60 minutes, the cake will dry as it cools off.
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Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
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When serving, dust with powdered sugar, if desired. Serve it as is or with whipped cream or plain vanilla ice cream.
Notes
How to aerate (and measure) flour using measuring cups
Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. Then, level it off with the knive. This will prevent the flour from overpacking. Using too much flour as a result of overpacking will produce a denser cake texture.
Baking tips
- If you have a convection setting in your oven, use that for baking this cake.
- If you don’t have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
- Ensure the oven is fully preheated to 350 F before placing the cake in the oven.
What baking pans can you use?
- I used a 9×3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
- 10-inch or 12-inch round high-sided cast-iron skillet is one of the best baking pans for a moist cake like this one. Baking in a cast-iron skillet creates crispy, golden-brown edges with a soft, moist, and evenly baked center.
- 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
- Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, chop the peaches and the strawberries into smaller pieces and fold them into the cake batter. Fill the muffin pan ⅔ of the way and bake for about 30 or 40 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
Other notes
- Make it gluten-free. I have tested this strawberry peach cake with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Use it in this recipe without any changes. Depending on your oven, you might have to bake your cake longer. You can also use King Arthur gluten-free measure-for-measure flour.
- Greek yogurt can be replaced with plain Kefir, regular yogurt, buttermilk, or sour cream.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Raw cake batter with sliced peaches and halved strawberries on top – right before baking the cake!
Strawberry Peach Cake after it’s been baked for 1 hour. Dust it with powdered sugar for a beautiful presentation!
