Why You’ll Love This Recipe

Simple Preparation: With just 20 minutes of prep time, this cake is straightforward and quick to assemble.
Light and Fluffy Texture: Greek yogurt adds a tender and airy consistency to the cake.
Versatile Ingredients: Easily adaptable to gluten-free or dairy-free diets with simple substitutions.
Seasonal Delight: Showcases the vibrant flavors of fresh summer fruits, making it ideal for warm-weather occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup white sugar
2 oz salted butter, melted (¼ cup)
1 egg
1 cup plain Greek yogurt or plain kefir
1 teaspoon pure vanilla extract
2 cups all-purpose flour (sifted or aerated)
2 teaspoons baking powder
16 oz fresh strawberries, hulled and halved
2 medium yellow peaches

Directions

Preheat the Oven: Set your oven to 350°F (175°C). If available, use the convection bake setting. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom with butter or cooking spray.
Prepare Wet Ingredients: In a large bowl, whisk together the white sugar, melted butter, and egg until light and fluffy, approximately 2 minutes.
Add Yogurt and Vanilla: Mix in the Greek yogurt and vanilla extract, whisking until well incorporated.
Combine Dry Ingredients: In a separate bowl, sift or aerate the flour and mix with the baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. The batter will be thick to account for the moisture released by the fruit during baking.
Assemble the Cake: Transfer the batter into the prepared springform pan, spreading it evenly. Arrange ⅔ of the halved strawberries (cut sides down) and half of the sliced peaches over the top, pressing them gently into the batter.
Initial Baking: Place the pan on the middle rack of the preheated oven and bake for about 25 to 30 minutes.
Add Remaining Fruit: Carefully remove the cake from the oven and arrange the remaining strawberries and peaches on top. Return the cake to the oven and continue baking for an additional 25 to 30 minutes, or until a toothpick inserted into the center (away from the fruit) comes out clean.
Cool and Serve: Allow the cake to cool in the pan on a wire rack for about 40 minutes. Once cooled, release it from the springform pan. Serve as is, or dust with powdered sugar and accompany with whipped cream or vanilla ice cream if desired.

Servings and Timing

Servings: Approximately 10 slices
Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour 20 minutes

Variations

Fruit Substitutions: Replace peaches with nectarines, apricots, or plums. Substitute strawberries with other berries like blueberries, blackberries, or raspberries.
Gluten-Free Option: Use a gluten-free 1-to-1 baking flour blend as a direct substitute for all-purpose flour.
Dairy-Free Option: Replace butter with ¼ cup of light olive oil or a neutral-flavored vegetable oil. Substitute Greek yogurt with ¾ cup of dairy-free yogurt, such as unsweetened almond or cashew milk yogurt.

Storage/Reheating

Room Temperature: Once completely cooled, loosely cover the cake with parchment paper or aluminum foil, leaving space for air circulation, and store at room temperature for up to 48 hours.
Refrigeration: Store in an airtight container or tightly wrapped in plastic wrap for up to 4 days.
Freezing: After cooling, wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use frozen fruit?

Yes, you can use frozen strawberries and peaches. Do not thaw them before adding to the batter to prevent excess moisture.

2. Is it necessary to peel the peaches?

No, leaving the skins on adds texture and helps the peaches maintain their shape during baking.

3. Can I use flavored yogurt?

Yes, flavored yogurts like peach or vanilla can be used to enhance the cake’s flavor.

4. How can I tell when the cake is done?

The cake is done when the top is set (not liquid or wobbly) and a toothpick inserted into the center (away from the fruit) comes out clean.

5. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it as directed to maintain freshness.

6. What can I serve with this cake?

This cake pairs well with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

7. Can I add nuts to the batter?

Yes, adding chopped nuts like almonds

Strawberry Peach Cake

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Author: Julia
Total Time: 1 hour 20 minutes
Yield: Approximately 10 slices
Diet: Vegetarian

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Description

This Strawberry Peach Cake combines fresh strawberries and peaches with a light, fluffy texture thanks to Greek yogurt. Perfect for spring and summer gatherings, this easy-to-make dessert is a refreshing treat for any occasion.

Instructions

Preheat the Oven: Set the oven to 350°F (175°C). Use the convection bake setting if available. Line the bottom of a 9×3-inch springform pan with parchment paper and grease it.
Prepare Wet Ingredients: Whisk sugar, melted butter, and egg in a large bowl until light and fluffy (about 2 minutes).
Add Yogurt and Vanilla: Stir in Greek yogurt and vanilla extract until smooth.
Combine Dry Ingredients: Sift or aerate flour and mix with baking powder. Gradually add to the wet ingredients, stirring until just combined (batter will be thick).
Assemble the Cake: Spread batter into the prepared pan. Arrange ⅔ of the halved strawberries and half of the peach slices over the top, pressing gently into the batter.
Bake Initial Layer: Bake on the middle rack for 25-30 minutes.
Add Remaining Fruit: Remove the cake from the oven, arrange the remaining strawberries and peaches on top, and return it to the oven. Bake for another 25-30 minutes, or until a toothpick inserted in the center (away from the fruit) comes out clean.
Cool and Serve: Let the cake cool in the pan on a wire rack for about 40 minutes. Remove from the pan, dust with powdered sugar, and serve as is or with whipped cream or vanilla ice cream.

Notes

Substitutions: Replace peaches with nectarines or plums, and strawberries with other berries.
Use gluten-free 1-to-1 flour for a gluten-free version or dairy-free yogurt and oil for a dairy-free version.
Chilling or freezing the cake enhances its flavors when served later.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American