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
- 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. - 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. - Add Dry Ingredients
Gradually add flour and baking powder. Mix gently until just combined – the batter should be thick. - 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. - Bake (Part 1)
Bake on the middle rack for 25–30 minutes until the batter begins to rise around the fruit. - 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. - 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