Light & Fluffy Strawberry Peach Cake

Light & Fluffy Strawberry Peach Cake

A vibrant summer dessert made with Greek yogurt and fresh fruit

This Strawberry Peach Cake is your go-to for sunny days, combining juicy peaches and ripe strawberries in a soft, tangy yogurt-based batter. It’s easy, customizable, and bakes up beautifully whether you’re hosting a brunch, going on a picnic, or just craving a light fruit-forward dessert. Serve it warm with ice cream or dusted with powdered sugar – it’s bound to impress!


Why You’ll Love This Cake

  • 20-minute prep, no mixer needed
  • Moist and fluffy thanks to Greek yogurt
  • Easily adaptable to be gluten-free or dairy-free
  • Perfect for brunch, potlucks, or tea time

Ingredients

Serves: 10
Prep Time: 20 minutes | Bake Time: 60 minutes | Total Time: 1 hr 20 mins
Calories: ~286 per serving

Wet Ingredients:

  • 1 cup white sugar
  • ¼ cup (2 oz) salted butter, melted
  • 1 large egg
  • 1 cup plain Greek yogurt (or kefir)
  • 1 tsp pure vanilla extract

Dry Ingredients:

  • 2 cups all-purpose flour (aerated – see tip below)
  • 2 tsp baking powder

Fruit:

  • 16 oz fresh strawberries, hulled and halved
  • 2 medium yellow peaches, sliced thinly

Instructions

  1. Prep the Pan & Oven
    Preheat oven to 350°F (180°C). If available, use the convection setting.
    Line a 9×3-inch springform pan with parchment paper and grease the sides.
  2. Mix Wet Ingredients
    In a large bowl, whisk sugar, melted butter, and egg vigorously for 2 minutes until pale and fluffy.
    Add yogurt and vanilla; whisk again until smooth.
  3. Add Dry Ingredients
    Gradually add flour and baking powder. Mix gently until just combined – the batter should be thick.
  4. Layer the Batter & Fruit
    Spoon dollops of batter into the prepared pan. Press 2/3 of the strawberries (cut-side down) and half the peaches into the batter.
  5. Bake (Part 1)
    Bake on the middle rack for 25–30 minutes until the batter begins to rise around the fruit.
  6. Add Remaining Fruit & Finish Baking
    Carefully remove the pan from the oven. Arrange the remaining strawberries and peaches on top. Return to oven and bake for another 25–30 minutes, or until a toothpick inserted into the center (not through fruit) comes out clean.
    Don’t exceed 60 minutes total baking time.
  7. Cool & Serve
    Let cool in the pan on a wire rack for 40 minutes before releasing. Serve dusted with powdered sugar or alongside whipped cream or vanilla ice cream.

Tips & Substitutions

Fruit Swaps:

  • Peaches: Use nectarines, plums, or apricots. No need to peel.
  • Strawberries: Try blueberries, raspberries, blackberries, or pitted cherries.

Yogurt Alternatives:

  • Plain kefir, buttermilk, sour cream, or even flavored yogurt (peach works great!)

Gluten-Free Version:

  • Use a 1-to-1 gluten-free flour blend (Bob’s Red Mill or King Arthur).
  • Avoid sifting GF flour, and bake slightly longer if needed.
  • A cast-iron skillet works wonders with gluten-free batter.

Dairy-Free Version:

  • Use ¼ cup neutral oil (like avocado or canola) instead of butter.
  • Replace Greek yogurt with ¾ cup dairy-free yogurt (almond, cashew, etc.) or oil.

Storage

  • Room Temp: Loosely covered for up to 48 hours
  • Fridge: Airtight for up to 4 days
  • Freezer: Wrap cooled cake or slices tightly and freeze up to 2 months

Try It In Other Forms!

  • Skillet Cake: Use a 10–12 inch cast-iron skillet
  • Sheet Cake: Bake in a 9×13-inch pan for 40 minutes
  • Muffins: Dice fruit small and fill muffin tins ⅔ full, bake ~20–25 minutes

 

 

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