Description
A light and fruity Strawberry Peach Cake made with fresh fruits and a tender vanilla cake base. Perfect for summer gatherings or as a refreshing dessert any time of the year.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1 cup sliced fresh strawberries
- 1 cup sliced fresh peaches (peeled if desired)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream and milk until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Gently fold in the strawberries and peaches with a spatula.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Use ripe but firm fruits to avoid excess moisture in the cake.
- Frozen fruits can be used—just thaw and drain well before adding.
- Serve with whipped cream or a scoop of vanilla ice cream for a decadent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry peach cake, summer dessert, fruit cake, easy cake recipe, vegetarian cake