Description
This Strawberry Peach Cake is the perfect way to enjoy the fresh, sweet flavors of summer. A moist, fluffy cake base is topped with a mixture of ripe strawberries and juicy peaches, creating a beautiful, fruity dessert. Whether you’re serving it for a special occasion, a summer gathering, or just because, this cake will be a hit with fruit lovers.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- For the Fruit Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh peaches, peeled and sliced
- 1 tablespoon sugar (optional)
- 1 teaspoon lemon juice
- For the Whipped Cream (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the fruit topping:
- In a small bowl, mix the sliced strawberries and peaches with the sugar and lemon juice. Let it sit for 10-15 minutes to release the juices.
- Make the whipped cream (optional):
- In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the cake:
- Once the cake has cooled, place it on a serving platter. Spoon the fruit topping evenly over the top of the cake, including any juices.
- If desired, dollop with whipped cream before serving.
- Serve:
- Slice and enjoy this light, fruity cake with the perfect balance of sweetness!
Notes
- You can substitute the sour cream with plain yogurt for a lighter version of the cake.
- If fresh peaches and strawberries are not in season, you can use frozen fruit, just make sure to thaw and drain them before using.
- For an extra touch of sweetness, you can drizzle the cake with honey or a simple glaze made from powdered sugar and milk.
- This cake is best served the same day, but it can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg