Strawberry Peach Cake: The Perfect Easy Summer Dessert

My Favorite Strawberry Peach Cake: A Slice of Summer Joy

You know that feeling when summer fruits are so ripe they practically beg to be baked? That’s exactly what inspired this Strawberry Peach Cake. I was at the farm stand, lured in by the scent of sweet peaches and the brilliant red of fresh strawberries. I just had to bring them home and turn them into something warm, fragrant, and utterly delicious. This cake is the happy result!

A Cake Rooted in Simple, Seasonal Pleasures

While this isn’t an ancient family heirloom recipe, its spirit is classic. It comes from the tradition of using what’s abundant and perfect in the moment. My grandmother would make “dump cakes” with summer berries, and this is my slightly more polished, but just as heartfelt, version. The modern twist? It’s incredibly quick to whip up, meaning less time in the kitchen and more time savoring that first amazing bite with your loved ones.

Why You’ll Fall in Love With This Strawberry Peach Cake

This cake is a total crowd-pleaser, and here’s why. First, the flavor combination is pure summer sunshine. The peaches bring a mellow sweetness, while the strawberries offer a bright, juicy tang. Second, it’s wonderfully moist and tender, thanks to those juicy fruit pieces baking right into the batter. Best of all, it’s simple. No fancy techniques, no fussy frosting—just honest, homemade goodness that makes your kitchen smell incredible.

Perfect Occasions for This Heavenly Dessert

This versatile cake fits so many moments! Bring it to a backyard barbecue or a picnic in the park. It’s my go-to for casual weekend family dinners when I want a treat without the stress. It also shines at baby showers, brunches with friends, or simply as a “just because” Tuesday night dessert with a scoop of vanilla ice cream. It’s that welcoming and friendly.

Gathering Your Ingredients for Strawberry Peach Cake

Fresh, ripe fruit is the star here. Grab these simple ingredients:

• 150g ripe peaches (about 1 large peach)
• 200g strawberries
• 100g granulated sugar
• 50g melted butter, slightly cooled
• 2 large eggs, at room temperature
• 1 tsp baking powder (about 1 sachet)
• 1 tsp vanilla extract
• 100g all-purpose flour

Easy Ingredient Swaps (Don’t Worry, Be Flexible!)

Out of something? No panic. This recipe is forgiving.

• Fruit: Use nectarines instead of peaches. Swap strawberries for raspberries or blueberries.
• Butter: A neutral oil like canola or vegetable oil works perfectly.
• Flour: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Sugar: You can lightly reduce the sugar to 80g if your fruit is super sweet.

How to Make Your Strawberry Peach Cake: Step-by-Step

Let’s bake! Follow these simple steps for a perfect cake every time.

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). This ensures a nice, even bake. Take your cake pan—an 8-inch round or square works great—and give it a light coating of butter or a spritz of non-stick spray. I sometimes line the bottom with parchment paper for super easy removal. Pro tip: Doing this first lets your oven reach the right temperature while you mix the batter.

Step 2: Chop the Fresh Fruit

Wash your peaches and strawberries gently. Pat them dry. Slice them into small, bite-sized pieces, about 1/2-inch chunks. Seeing those vibrant red and golden pieces together is so pretty! Try to make them uniform so they distribute evenly in the cake. You’ll get little pockets of jammy fruit in every slice.

Step 3: Whip Up the Base Batter

In a large mixing bowl, crack in the two eggs. Add the granulated sugar. Now, grab your whisk or electric hand mixer. Beat them together on medium speed for a good 2-3 minutes. You’re looking for the mixture to become pale, fluffy, and slightly thickened. This step adds air, which helps give your cake a lovely lift. It should look like a light, creamy foam.

Step 4: Combine Wet and Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. This ensures the leavening is evenly distributed. Now, add about half of this flour mixture to the egg-sugar foam. Gently fold it in with a spatula until just combined. Next, pour in the cooled, melted butter and the vanilla extract, and fold again. Finally, add the remaining flour and fold until no dry streaks remain. The batter will be thick and luxurious.

Step 5: Gently Fold in the Fruit

This is the fun part! Add your beautiful strawberry and peach pieces to the batter. Using your spatula, gently fold them in. Be careful not to over-mix, or you might crush the fruit and color the batter too much. You just want every scoop of batter to have a good mix of those juicy bits. The batter will become fragrant with fruit.

Step 6: Bake to Golden Perfection

Pour the chunky, fruit-filled batter into your prepared pan. Smooth the top gently. Place it in the center of your preheated oven. Set your timer for 30 minutes. Avoid opening the oven door too early! Around the 30-minute mark, do the toothpick test. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), it’s done. The top will be a lovely golden brown.

Chef’s tip: For an extra flavor boost, sprinkle a tablespoon of coarse sugar over the batter before baking. It adds a delightful crunchy top.

Your Strawberry Peach Cake Timeline

This cake is famously quick!

• Prep Time: 15 minutes (chopping and mixing)
• Cook Time: 30 minutes
• Cooling Time: At least 20 minutes before slicing
• Total Time: About 1 hour and 5 minutes

A Little Secret for the Best Texture

My secret? Use room temperature eggs. They incorporate much more easily into the sugar, creating a better emulsion and a finer, more tender crumb in your finished Strawberry Peach Cake. If you forget, just place the eggs in a bowl of warm water for 5-10 minutes before you start.

A Fun Fact About Your Ingredients

Did you know strawberries are the only fruit with seeds on the outside? On average, one strawberry has about 200 tiny seeds! And peaches are a member of the rose family, along with almonds, plums, and cherries. No wonder they smell so wonderful when baked.

What You’ll Need to Bake It

You likely have everything in your kitchen already:

• An 8-inch round or square cake pan
• Large mixing bowl
• Medium bowl (for dry ingredients)
• Whisk and/or electric hand mixer
• Spatula
• Measuring cups and spoons
• Knife and cutting board

How to Store Your Cake

Once your cake has cooled completely, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh and moist at room temperature for up to 2 days. The fruit keeps it wonderfully soft.

If you need to store it longer, you can refrigerate it for up to 4 days. Let it come to room temperature for about an hour before serving to soften up again. The chill can firm up the texture a bit.

This cake also freezes beautifully! Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

My Best Tips for Cake Success

• Don’t over-mix the batter after adding the flour. Fold gently to keep the cake light.
• If your fruit is very juicy, you can toss the pieces in a teaspoon of the recipe’s flour before folding them in. This can help prevent them from sinking.
• Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack. This helps it set and prevents breakage.

Pretty Ways to Serve Your Creation

A simple cake deserves a beautiful presentation.

• Dust the top with a snowy layer of powdered sugar just before serving.
• Serve warm with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Add fresh, whole strawberries and peach slices around the plate for a restaurant-worthy look.
• For a festive touch, garnish with a few mint leaves or edible flowers.

Try These Delicious Recipe Variations

Love this base recipe? Mix it up with these fun ideas:

1. Berry Blast Cake: Swap all fruit for a mix of blueberries, raspberries, and blackberries.
2. Lemon Zest Delight: Add the zest of one lemon to the batter for a bright, citrusy punch.
3. Almond Peach Cake: Substitute 25g of the flour with almond flour and add 1/2 tsp almond extract.
4. Ginger-Spiced Version: Add 1 tsp of ground ginger and 1/4 tsp of nutmeg to the dry ingredients for a warm, spiced flavor.
5. Yogurt Cake Twist: Replace half the melted butter with plain Greek yogurt for a tangier, moist cake.
6. Individual Mug Cakes: Divide the batter into greased large mugs and microwave for 60-90 seconds for a single-serving treat.

Common Mistakes to Avoid With Strawberry Peach Cake

Avoid these pitfalls for the best cake ever.

Mistake 1: Using Cold Eggs Straight From the Fridge

Cold eggs don’t blend well with sugar. They won’t trap as much air. This can lead to a dense, flat cake instead of a light and fluffy one. Always plan ahead and take your eggs out about 30 minutes before you start baking. If you’re in a rush, place them in a bowl of warm (not hot) water for 5-10 minutes.

Mistake 2: Over-Mixing the Batter After Adding Flour

Once you add the flour, gluten development begins. Mixing too much works this gluten, making the cake tough and chewy. The key is to fold the ingredients gently. Stop as soon as you see no more dry flour streaks. A few small lumps are perfectly fine and better than an overworked batter.

Mistake 3: Not Testing for Doneness Properly

Relying solely on the clock is risky. Ovens vary. Insert a toothpick or thin skewer into the very center of the cake. If it comes out with wet batter, it needs more time. If it comes out clean or with a few dry crumbs, it’s done. A cake that’s underbaked in the middle will collapse as it cools.

Mistake 4: Slicing the Cake While It’s Hot

I know it’s tempting! But cutting into a hot cake tears the delicate, steam-filled structure. It will crumble and fall apart. Let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. This patience rewards you with neat, beautiful slices.

Your Strawberry Peach Cake Questions, Answered

Can I use frozen fruit instead of fresh?

You can, but there’s an important step. Do not thaw the frozen fruit first. Toss the frozen strawberry and peach pieces in a tablespoon of the measured flour. This helps soak up excess liquid. Then, fold them into the batter while still frozen. Be prepared for a slightly wetter batter and a touch longer bake time. The fruit may bleed more color, but the flavor will still be great.

My fruit all sank to the bottom. What happened?

This is common! It usually happens if the fruit pieces are too wet/heavy or the batter is too thin. Next time, make sure your fruit pieces are dry after washing. Also, toss them in a little flour (use about 1 tbsp from your measured amount) before folding them in. This light coating helps “grip” the batter. Finally, ensure your batter is the proper thick consistency before adding fruit.

Can I make this cake ahead of time?

Absolutely. This cake actually tastes even better the next day as the flavors meld. Bake and cool it completely. Wrap it tightly in plastic wrap and store it at room temperature. For best results, serve within 24 hours. You can also freeze it (well-wrapped) for up to 2 months for a fantastic make-ahead dessert.

What’s the best way to grease the pan?

I prefer using softened butter and a pastry brush to coat every nook of the pan. Then, I dust it lightly with flour, tapping out the excess. You can also use a non-stick baking spray that has flour in it (like Baker’s Joy). For absolute certainty, line the buttered pan with a circle of parchment paper on the bottom.

Can I use a different type of sugar?

Granulated white sugar works best for structure and browning. You can use light brown sugar for a deeper, caramel-like flavor and a moister cake. The cake will be darker in color. Do not use powdered sugar, as it contains cornstarch and will alter the texture.

Why did my cake turn out dry?

Dry cake often comes from over-baking or over-mixing. Always check for doneness a few minutes before the timer ends. Also, measure your flour correctly: spoon it into the measuring cup and level it off. Scooping packs the flour, leading to too much dry ingredient. Finally, ensure your fruit was nice and juicy!

Is there a dairy-free alternative to the butter?

Yes! An equal amount of melted coconut oil or a neutral vegetable oil (like canola or avocado) works perfectly. The flavor will be slightly different with coconut oil, but still delicious. Vegan margarine that bakes well is also an option.

Can I bake this in a different pan, like a loaf pan?

You can, but adjustments are needed. A standard loaf pan holds more batter, so you’d likely need to increase the recipe by 50%. The baking time will be longer, probably 50-60 minutes. Always use the toothpick test in the center to determine when it’s done.

How do I know when my peaches are ripe enough?

A ripe peach will yield slightly to gentle pressure on its seams and have a sweet, fragrant smell at the stem end. Avoid rock-hard peaches. If yours are underripe, place them in a paper bag on the counter for a day or two to speed up ripening.

Can I add nuts or other mix-ins?

Certainly! About 1/2 cup of chopped pecans, walnuts, or slivered almonds would be lovely. Fold them in with the fruit. You could also add a handful of white chocolate chips or shredded coconut. Just be careful not to overload the batter, or it may not bake evenly.

Ready to Bake Your Own Summer Memory?

I truly hope you give this Strawberry Peach Cake a try. It’s more than just a dessert; it’s a simple, joyful way to celebrate the season’s best flavors. The process is relaxing, the smell is heavenly, and sharing it is the best part. I’d absolutely love to hear how yours turns out! Did you add a personal twist? Did your family gobble it up? Please come back and share your story and photos with me. Happy baking!