Description

This Strawberry Peach Cake is a light and fruity dessert featuring a moist, tender cake topped with fresh strawberry and peach slices that have been lightly sweetened and flavored with lemon juice. Optionally, it’s finished with a dollop of homemade whipped cream for an extra touch of indulgence. Perfect for spring and summer gatherings, this cake combines soft textures and vibrant flavors for a refreshing treat.

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

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Instructions

Preheat oven: Set your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining it with parchment paper to ensure the cake does not stick.
Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure these are evenly distributed.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, which typically takes about 3 minutes.
Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Stir in the vanilla extract to impart flavor.
Combine wet and dry ingredients: Alternate adding the flour mixture and the sour cream with milk into the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light.
Pour and bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10 minutes to slightly firm up before removing it from the pan and transferring it to a wire rack to cool completely.
Prepare the fruit topping: While the cake cools, in a small bowl mix the sliced strawberries and peaches with sugar and lemon juice. Let rest for 10 to 15 minutes to macerate and release their natural juices.
Make whipped cream (optional): In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form, which adds a creamy topping to the cake.
Assemble the cake: Place the cooled cake on a serving platter. Spoon the fruit topping evenly over the cake, including the juices for added moisture and flavor.
Add whipped cream and serve: Dollop the optional whipped cream on top of the fruit layer if desired. Slice and serve this refreshing cake for a delightful dessert experience.

Notes

For even better flavor, use ripe, in-season peaches and strawberries.
To make a dairy-free version, substitute butter with plant-based margarine, milk with almond or oat milk, sour cream with coconut yogurt, and omit whipped cream or use coconut cream.
If you prefer a thicker fruit topping, reduce or omit the lemon juice or sugar accordingly.
Ensure not to overmix the batter to maintain a light, fluffy cake texture.
The whipped cream topping is optional but adds a nice creamy contrast to the fresh fruit.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American