Oh my gosh, you HAVE to try this! Seriously, if you’re looking for a cake that just screams “sunshine and happy times,” this Strawberry Peach Cake is it. It’s got that perfect balance of sweet, slightly tangy fruit baked right in, and it’s unbelievably moist. I first whipped this up one summer afternoon when I had a ridiculous amount of fresh strawberries and peaches from the farmer’s market. I was just playing around, honestly, and ended up with this absolute gem.
It’s become my go-to for potlucks and backyard BBQs because everyone just lights up when they see it. It looks so pretty with those pops of red and orange, and the smell while it’s baking? Pure heaven. Trust me, this isn’t one of those fussy, complicated cakes. We’re talking simple ingredients, easy steps, and a result that tastes like you spent hours in the kitchen. Get ready to fall in love with this Strawberry Peach Cake!
Why You’ll Love This Strawberry Peach Cake
Okay, so why should *this* Strawberry Peach Cake be the next thing you bake? Let me tell you!
- It’s bursting with fresh, summery flavor. Seriously, every bite is like sunshine!
- It’s super moist and tender, not dry or crumbly at all.
- It’s surprisingly simple to make, even if you’re new to baking.
- The combination of strawberries and peaches is just *chef’s kiss*.
- It looks absolutely gorgeous with those colorful fruit bits.
- It’s a total crowd-pleaser, perfect for any gathering.
Essential Ingredients for Your Strawberry Peach Cake
Making this Strawberry Peach Cake doesn’t require a trip to a fancy specialty store. You probably have most of this stuff in your pantry right now! But using good quality ingredients really makes a difference, especially with the fruit. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, and make sure it’s softened! Not melted, just nice and soft.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup diced fresh strawberries – look for ripe ones!
- 1 cup diced fresh peaches – also ripe and lovely!
That’s it! Simple, right? Just make sure your butter is properly softened, it makes a huge difference in creaming it with the sugar.
How to Prepare Your Perfect Strawberry Peach Cake
Alright, let’s get this Strawberry Peach Cake baking! Don’t be intimidated, it’s really straightforward. Just follow along step-by-step, and you’ll have a beautiful cake in no time. It’s all about getting the basics right and treating those lovely fruit pieces with care.
Prepping for Your Strawberry Peach Cake
First things first, we need to get the oven ready. Crank it up to 350 degrees F (that’s 175 degrees C). While it’s heating up, grab your 9-inch round cake pan. Give it a good grease and flour – you want that cake to slide out easily later! This little bit of prep saves a lot of heartache.
Mixing the Batter for the Strawberry Peach Cake
Now for the batter! In a medium bowl, just whisk together your dry stuff: the flour, baking powder, and salt. Easy peasy. In a bigger bowl, get that softened butter and sugar in there and cream them together until it’s all light and fluffy. This is where a stand mixer is great, but a hand mixer or even a wooden spoon and some elbow grease works too! Beat in your eggs one at a time, then stir in that vanilla. Now, you’ll alternate adding the dry ingredients and the milk, starting and ending with the dry. Mix until it’s *just* combined. Seriously, stop mixing as soon as you don’t see dry streaks anymore. Overmixing is the enemy of tender cake!
Adding Fruit to the Strawberry Peach Cake
Here’s the fun part – adding the stars of the show! Gently fold in your diced fresh strawberries and peaches. Be nice to them! You don’t want to mash them up, just distribute them evenly throughout the batter. A rubber spatula is perfect for this.
Baking and Cooling Your Strawberry Peach Cake
Pour that gorgeous, fruit-filled batter into your prepared pan. Pop it in the preheated oven for about 30-35 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. Don’t pull it out too early! Once it’s out, let it cool in the pan for about 10 minutes before flipping it out onto a wire rack to cool completely. Letting it cool in the pan for a bit helps it hold its shape.
Tips for a Stunning Strawberry Peach Cake
Okay, so you’ve got the basic steps down for this Strawberry Peach Cake, but here are a few little tricks I’ve picked up that really make it sing!
First, the fruit! Using ripe, fragrant strawberries and peaches is non-negotiable. They’ll give you the best flavor and moisture. If your peaches are super juicy, you might even toss them with a tiny bit of flour before adding them to the batter – it helps soak up some of that extra liquid so your cake isn’t soggy.
Also, be patient with the cooling! Letting the cake sit in the pan for those 10 minutes before turning it out is crucial. It gives the structure time to set up and prevents it from breaking when you flip it. And make sure it cools completely on the wire rack before you even think about slicing into it (unless you’re a warm cake rebel, I won’t judge!).
Variations for Your Strawberry Peach Cake
While this Strawberry Peach Cake is pretty perfect as is, sometimes it’s fun to play around! You could add a little pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note that goes beautifully with the peaches. A handful of chopped nuts, like pecans or walnuts, folded in with the fruit would add a lovely crunch. Or, if you’re feeling fancy, a tiny splash of almond extract could really enhance the fruit flavors. Just little tweaks can make it feel like a whole new cake!
Serving Suggestions for Strawberry Peach Cake
Honestly, this Strawberry Peach Cake is so good, you can just slice into it as is! But if you want to take it up a notch, a simple dusting of powdered sugar looks elegant and adds a touch more sweetness. A dollop of fresh whipped cream or a scoop of vanilla ice cream is also heavenly, especially when the cake is still slightly warm. Pure summer bliss!
Storing and Reheating Strawberry Peach Cake
Got leftovers of this amazing Strawberry Peach Cake? Lucky you! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap or pop it in an airtight container. It’ll keep on the counter for a couple of days, or in the fridge for up to a week. If you want to warm up a slice, just pop it in the microwave for 15-20 seconds – it brings out those lovely fruit flavors again!
Strawberry Peach Cake FAQ
Got questions about making this delightful Strawberry Peach Cake? Here are a few common ones I get asked!
Q1. Can I use frozen fruit instead of fresh?
You totally can, but fresh is always best for flavor and texture in this particular cake. If you do use frozen, make sure they’re completely thawed and drained *really* well before folding them into the batter. Excess water will make your cake gummy.
Q2. How do I know when the peaches are ripe enough?
Look for peaches that give slightly when you gently press near the stem end. They should have a lovely sweet fragrance too! If they’re rock hard, they won’t be sweet enough and won’t soften properly in the cake.
Q3. Can I make this a gluten-free strawberry peach cake?
I haven’t personally tested a gluten-free version of *this* specific recipe, but you could likely substitute the all-purpose flour with a good quality gluten-free baking blend that’s designed for cakes. Follow the package instructions for the best results, as some blends absorb liquid differently.
Q4. My fruit sank to the bottom! What happened?
This usually happens if your batter is too thin or if the fruit pieces are too large or heavy. Make sure your batter consistency is right (follow the recipe!), and try tossing your diced fruit with a tablespoon of the flour mixture before adding it to the batter. This helps suspend them!
Estimated Nutritional Information
Okay, so I’m definitely not a nutritionist, and honestly, when I’m eating this Strawberry Peach Cake, I’m usually not thinking about numbers! But I know some of you like to have a general idea. Based on the ingredients and assuming you get 8 servings, here’s a rough estimate of what you might find in one slice. Just remember, this is totally an estimate! Things like the exact ripeness of your fruit, how much butter was *exactly* in that half cup, and even the brand of flour can make the actual numbers vary a bit.
- Serving Size: 1 slice
- Calories: Around 350
- Sugar: About 45g
- Sodium: Roughly 200mg
- Fat: About 15g
- Saturated Fat: Around 9g
- Unsaturated Fat: Roughly 5g
- Trans Fat: 0g (yay!)
- Carbohydrates: About 50g
- Fiber: Around 2g
- Protein: Roughly 5g
- Cholesterol: About 70mg
So there you have it! It’s a dessert, so it’s got sugar and fat, but hey, it’s also got fruit! Treat yourself, you deserve it.
Make This Strawberry Peach Cake Today
Seriously, what are you waiting for? This Strawberry Peach Cake is just begging to be baked in your kitchen! It’s the perfect way to use up that summer fruit and treat yourself (and everyone you know!) to something truly special. It’s simple, it’s delicious, and it brings so much joy. Give it a try and let me know how it turns out! Leave a comment below with your baking adventures, or better yet, snap a pic and tag me on social media!
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Strawberry Peach Cake! Insane 1 Must-Bake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining the sweetness of strawberries and peaches.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup diced fresh strawberries
- 1 cup diced fresh peaches
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together milk.
- Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with dry ingredients, mixing until just combined.
- Gently fold in diced strawberries and peaches.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Ensure fruit is ripe for best flavor.
- Do not overmix the batter.
- Cake can be served plain or with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Strawberry cake, peach cake, fruit cake, summer cake, dessert