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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
- Peach and Blueberry Greek Yogurt Cake
- Stonefruit Cake with Cherries and Peaches
- Peach Coffee Cake with Vanilla Glaze
More Summer cakes with strawberries
Strawberry Peach Cake
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.
Ingredients
- 1 ¼ cups white granulated sugar
- 2 oz salted butter melted (¼ cup) or 4 oz (½ cup) - SEE NOTES!!
- 1 large 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
- Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
- 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.
- Mix in Greek yogurt and vanilla extract and whisk for 1 more minute until well incorporated.
- 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).
- 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.
- 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.
- 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.
- 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.
- When serving, dust with powdered sugar, if desired. Serve it as is or with whipped cream or plain vanilla ice cream.
Notes
Note about liquid to dry ingredients ratio:
Just a heads-up: since this cake uses two very moist fruits (strawberries and peaches), it needs less liquid overall. I used 2 oz (¼ cup) of butter, and it turned out beautifully—the fruit stayed on top and baked perfectly. If your fruit is super ripe and juicy, 2 oz is usually enough. The batter will be dense, but that’s totally fine—the fruit releases moisture as it bakes. If your fruit isn’t very ripe, you can use up to ½ cup of butter.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 9x3-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.
- 9x13 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 Information
Strawberry Peach Cake
Amount per Serving
Calories
276
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
32
mg
11
%
Sodium
141
mg
6
%
Potassium
170
mg
5
%
Carbohydrates
52
g
17
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
6
g
12
%
Vitamin A
273
IU
5
%
Vitamin C
28
mg
34
%
Calcium
86
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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!
Can you sub almond flour, coconut sugar, and coconut oil (for the butter?)
Hi Kate! I wouldn’t swap all the flour for almond flour — it’s too heavy and the cake won’t hold together the same. You could maybe do part almond flour and part all-purpose to keep the structure. Coconut sugar and coconut oil should work fine though! Just expect a slightly different texture and flavor, but still super yummy with those peaches and berries!
Hi Julia, my oven resets itself to 25 degrees lower when I use the convection setting. Should I bake this cake at 325 convection mode or 350 in convection mode?
Thanks!
Hi Daphn! I personally baked this cake in a convection oven at 350 F. Do watch the baking times as it does bake and brown faster in a convection oven.
Made with peaches and blueberries in a cast iron skillet and it was delicious!
Thank you, Debi, so glad it turned out great for you! Cast iron skillet always works so well for baking cakes!
Recip
Can you use frozen fruit or canned fruit?
We so looked forward to this recipe as we had some delicious peaches to use. I followed all the instructions and baked it for 60 minutes, and the middle was still uncooked raw dough. You said not to cook it longer than 60 minutes, but I even tried that keeping it in longer and the don’t ever cooked. I have a new oven so it’s not my oven.
Mary, I am so sorry to hear about that. That's probably because strawberries released so much moisture. I just edited the recipe to account for that. I didn't have this problem - but that's because I used a convection bake setting - it really helps moist cakes (with lots of fruit) bake properly.
I'm making this now, and hope it turns out! When you say the tester/toothpick should be "mostly clean", should or just have crumbs? Mine is coming out with what seems like raw batter.
Hi Stephanie, it shouldn't be raw, moist batter. But also please make sure to use the toothpick away from the fruit in the "drier" parts of the cake in the center.
I really liked this cake. The texture is similar to cheesecake but aliittle more cakey. It's also not too sweet. I'll be making it again for family get together and church potlucks.
So glad you loved this recipe, Karen, thank you for your wonderful review!
Made it with my kids, followed recipe,after hour of baking was still raw in the middle, after 1h20 min toothpick was dry so took it out, just to found out it was elweird solid texture inside, tasting eggs weird .. Wasted so much ingredients and worst, after long wait, all I got is disappointed children. Something is wrong with this recipe.
I'm so sorry, Alessandra. I have updated the recipe and added some (hopefully helpful) clarifications. Because there is so much fruit in this cake, the toothpick test would work properly only when inserted away from the fruit (which can be next to impossible since there is fruit everywhere in this cake).
I would've baked this cake for 1 hour, maximum 1 hour 5 minutes. Then, let it rest for at least 40 minutes to 1 hour on a rack on a kitchen counter. The cake will continue baking inside in a residual heat and should be perfect texture after cooling off for about 1 hour.
Also, did you by any chance use gluten-free flour or was it regular one? Sometimes, gluten-free flour can produce results like this.
Again, I'm very sorry, and the recipe has been updated with these clarifications.
Hi Julia!
I love your recipes but this one is a problem. I followed it exactly but the batter was so thick it was like dough. The strawberries have not sunk but are still on top after 50 45 minutes!
What can the problem be?
There doesn't seem to be enough liquid.
Thank you
Jane
Hi Jane, I am so sorry about that. This recipe had measurement errors that I forgot to fix. I fixed them now.
Are you sure the correction is now fixed? Seems like more liquid is needed.
Hi Joan, I just reviewed the recipe and checked everything - the recipe is accurate. I did add a note to the recipe card about an option for using more butter. I will copy and paste it here for you, too:
Just a heads-up: since this cake uses two very moist fruits (strawberries and peaches), it needs less liquid overall. I used 2 oz (1/4 cup) of butter, and it turned out beautifully—the fruit stayed on top and baked perfectly. If your fruit is super ripe and juicy, 2 oz is usually enough. The batter will be dense, but that’s totally fine—the fruit releases moisture as it bakes. If your fruit isn’t very ripe, you can use up to 1/2 cup of butter.
I had the same problem. I printed the recipe before the corrections were made, and just came back to read comments because I thought the batter was way off. We will still eat the cake! But I imagine it could have been better ..
I love the look of your recipes but it is too hard to get to the directions
Hi Marlene! You can try using the "jump to recipe" or "print" buttons at the top of all my recipes.
THis was excellent and pretty easy to make!
Thank you, Carol, I am glad you loved it! 🙂
Your recipe looks yummy! Would love to try it. Unfortunately, where I live strawberries are a spring fruit and peaches (nectarines, etc) aren't in season until summer. Even if I could find them now, they'd be pretty bad. Is it possible to use just strawberries? If yes, how much? Love your recipes! Thanks.
Hi Laura, I would use the same amount of strawberries (16 oz). You can also try this variation of this recipe:
https://juliasalbum.com/strawberry-blueberry-cake/
I want to make this for church. Can I make it lower sugar with swerve or monk fruit?
Penny, yes, you can use monk fruit. Depending on the brand and the type of monk fruit sweetener, you use it 1:1 with regular sugar or in smaller quantities. Just review the package instructions.
I don’t know what I did wrong but all my fruit sank to the bottom and was wet. It was still tasty but quite unappealing to look at . Any tips for that? Thank you for the lovely recipe.
I see in the recipe that 2/3 of the strawberries are used. When do you add the remaining 1/3?
On the instructions #6 it says when to place the remaining strawberries and peaches
Thanks, Kathy, I did have a minor typo there, so it's all fixed and clear now! 🙂
Elizabeth, I fixed that error, so the instructions are now more clear. 🙂