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Strawberry Peach Cake with Fresh Fruit and Whipped Cream Recipe

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3.9 from 70 reviews

  • Author: Sophia
  • Total Time: 55-60 minutes
  • Yield: 8 servings

Description

This Strawberry Peach Cake is a light and fruity dessert featuring a moist, tender cake topped with fresh strawberry and peach slices lightly sweetened and flavored with lemon juice. Finished optionally with homemade whipped cream, this cake is perfect for spring and summer gatherings, delivering soft textures and vibrant flavors in every bite.

Ingredients

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

  1. 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.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure uniform distribution.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Stir in vanilla extract to infuse flavor.
  5. 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 and tender.
  6. Pour and bake: Pour the batter into the prepared cake pan, spreading evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Let the cake cool in the pan for 10 minutes before removing it. Transfer to a wire rack and cool completely.
  8. Prepare the fruit topping: In a small bowl, mix sliced strawberries and peaches with sugar and lemon juice. Let rest for 10 to 15 minutes to macerate and release juices.
  9. Make whipped cream (optional): In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form, adding a creamy topping.
  10. Assemble the cake: Place the cooled cake on a serving platter. Spoon the fruit topping and juices evenly over the cake.
  11. Add whipped cream and serve: Dollop the whipped cream on top if desired. Slice and serve for a refreshing dessert experience.

Notes

  • Use ripe, in-season peaches and strawberries for better flavor.
  • For a dairy-free version, substitute butter with plant-based margarine, milk with almond or oat milk, sour cream with coconut yogurt, and omit or replace whipped cream with coconut cream.
  • To thicken the fruit topping, reduce or omit lemon juice or sugar as preferred.
  • Avoid overmixing batter to ensure a light, fluffy cake texture.
  • The whipped cream topping is optional but adds a creamy contrast to fresh fruit.
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/strawberry-peach-cake-with-fresh-fruit-and-whipped-cream-recipe/