Strawberry Peach Cake

Discover this deliciously soft and juicy strawberry peach cake, perfect for summer gatherings, brunches, or as an afternoon treat. With Greek yogurt and fresh fruit, it’s moist, flavorful, and beautifully rustic.

 Ingredients for Strawberry Peach Cake

• 1¼ cups white granulated sugar

• 2 oz salted butter, melted (¼ cup) (or 4 oz/½ cup for richer texture – see note)

• 1 large egg

• 1 cup plain Greek yogurt (or plain kefir for extra moisture)

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour (sifted or aerated for best texture)

• 2 teaspoons baking powder

• 16 oz fresh strawberries, hulled and halved

• 2 medium yellow peaches, sliced

 Instructions – How to Make Strawberry Peach Cake

1. Preheat your oven to 350°F (175°C).

   • If using a convection oven, select the convection bake setting for even browning.

2. Prepare your baking pan:

   • Line the bottom of a 9×3-inch springform pan with parchment paper.

   • Grease the sides and bottom with butter or nonstick spray.

3. Mix the wet ingredients:

   • In a large bowl, whisk together the sugar, melted butter, and egg for about 2 minutes until light and fluffy.

   • Add Greek yogurt and vanilla extract, then whisk for another minute until smooth.

4. Incorporate the dry ingredients:

   • Gradually add the flour and baking powder to the wet mixture.

   • Gently whisk just until combined—don’t overmix. The batter will be thick, which helps support the moisture released by the fruit during baking.

5. Assemble the first fruit layer:

   • Spoon dollops of the batter into the prepared pan and gently spread.

   • Press ⅔ of the halved strawberries (cut side down) and half the peach slices firmly into the batter.

6. Start baking:

   • Bake the cake for 25–30 minutes on the middle oven rack.

   • The batter will puff up and begin to cover some fruit.

7. Add the final fruit layer:

   • Carefully remove the cake from the oven using oven mitts.

   • Arrange the remaining strawberries and peach slices on top.

   • Return the cake to the oven and bake for another 25–30 minutes, for a total baking time of 50–60 minutes.

8. Check for doneness:

   • The top should be set (not liquid or jiggly).

   • A toothpick inserted into the center of the cake (away from fruit) should come out mostly clean.

   • If needed, bake for an additional 5–10 minutes, but avoid going over 60 minutes to keep the cake moist.

9. Cool the cake:

   • Let it rest in the pan on a wire rack for about 40 minutes.

   • Once cool, release the springform and carefully lift the cake with the parchment paper onto a serving plate.

 Serving Suggestions

• Dust the top with powdered sugar before serving.

• Pairs beautifully with whipped cream or vanilla ice cream.

• Store any leftovers in an airtight container in the fridge for up to 3 days.

 Notes for Best Results

• Butter tip: Using 4 oz of butter gives a richer, denser crumb. For a lighter texture, stick to 2 oz.

• Flour prep: Always sift or fluff your flour before measuring to avoid overpacking, which can dry out the cake.

• Fruit placement: Firmly press the fruit into the batter to prevent it from floating or burning on top.

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  For more details, visit the full recipe

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