Name: Strawberry Peach Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 fresh peaches (unpeeled, chopped); 1 cup fresh strawberries (sliced); 3/4 cup Greek yogurt (or kefir, sour cream, buttermilk, or regular yogurt); 1/2 cup butter, melted (or olive oil for dairy-free); 2 large eggs; 3/4 cup sugar; 1 1/2 cups all-purpose flour (or gluten-free 1:1 baking flour); 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Powdered sugar (optional, for dusting)

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This Strawberry Peach Cake is my go-to dessert when I want something light, fruity, and crowd-pleasing with minimal effort. The combination of juicy peaches and sweet strawberries creates a refreshing bite, while Greek yogurt in the batter gives it a fluffy, moist texture. It’s perfect for summer brunches, picnics, and potlucks—or any time I need a simple yet impressive cake.

Why You’ll Love This Recipe

I love how incredibly forgiving and versatile this cake is. I can easily swap ingredients based on what I have in my kitchen or tweak it to fit gluten-free or dairy-free diets. It’s packed with fresh seasonal fruit, and it only takes about 20 minutes of hands-on prep. Plus, the result is a golden, tender cake that’s just sweet enough to shine on its own or with a scoop of ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh peaches (unpeeled)
Fresh strawberries
Greek yogurt (or kefir, sour cream, buttermilk, or yogurt)
Butter (or olive oil for dairy-free option)
Eggs
Sugar
All-purpose flour (or gluten-free 1:1 baking flour)
Baking powder
Vanilla extract
Salt
Powdered sugar (for dusting, optional)

Directions

I preheat the oven to 350°F and lightly grease a springform pan or cast-iron skillet.
In a large bowl, I whisk together melted butter, sugar, eggs, and vanilla until smooth.
I stir in the Greek yogurt to create a thick, creamy batter.
In a separate bowl, I combine the flour, baking powder, and salt, then gradually add the dry mixture to the wet ingredients.
I gently fold in chopped peaches and sliced strawberries. I like to reserve a few slices of fruit to arrange on top for a beautiful finish.
I pour the batter into the prepared pan, smooth the top, and decorate with the reserved fruit.
I bake the cake for about 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let it cool, then dust with powdered sugar before serving.

Servings and timing

This cake serves 8 and takes about 1 hour and 20 minutes total:

Prep time: 20 minutes
Bake time: 60 minutes

Variations

Use different fruit: I substitute nectarines, apricots, plums, or cherries when peaches aren’t available.
Swap strawberries: Blueberries, raspberries, or blackberries work well too.
Gluten-free option: I use Bob’s Red Mill or King Arthur 1-to-1 gluten-free baking flour with great results. No changes needed.
Dairy-free version: I replace the butter with light olive oil and the yogurt with unsweetened dairy-free yogurt or more oil.
Extra flavor: A touch of almond extract or lemon zest gives the cake a fresh, aromatic twist.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat a slice, I pop it in the microwave for 10–15 seconds or enjoy it cold. It also freezes well—just wrap individual slices and thaw in the fridge before serving.

FAQs

Do I need to peel the peaches?

No, I leave the skins on. They add texture and help keep the fruit from breaking down too much while baking.

Can I use frozen fruit?

Yes, I’ve used frozen peaches and strawberries—just make sure to thaw and drain them first to avoid extra moisture in the batter.

How can I tell when the cake is done?

I look for a golden top and check with a toothpick—it should come out clean or with a few moist crumbs.

Can I make this in advance?

Absolutely. I often bake it the night before and let it sit at room temperature (covered) until ready to serve.

What’s the best way to serve it?

I love it slightly warm with whipped cream or vanilla ice cream. A dusting of powdered sugar also makes it look beautiful for serving guests.

Conclusion

This Strawberry Peach Cake is the kind of dessert I turn to when I want something that feels special but doesn’t require much fuss. It’s bursting with summer fruit, beautifully moist thanks to the yogurt, and flexible enough to adapt for different diets or ingredients. Whether I’m hosting brunch or just enjoying a quiet weekend afternoon, this cake always hits the spot.