A buttery, tender yogurt-based cake loaded with fresh strawberries and peaches, perfect for brunch, dessert, or a summer gathering.
🍓 Servings: 10–12
⏱ Prep Time: 15 minutes
🔥 Bake Time: 50–60 minutes
⏲ Total Time: ~1 hour 15 minutes + cooling
🥄 Dietary Info: Can be made Gluten-Free | Vegetarian
🛒 Ingredients Checklist
Wet Ingredients
White sugar
Salted butter (melted)
Egg
Plain Greek yogurt or Kefir
Pure vanilla extract
Dry Ingredients
All-purpose flour (aerated, see note below)
Baking powder
Fruits
Fresh strawberries (hulled and halved)
Medium yellow peaches (sliced)
Optional Toppings
Powdered sugar
Whipped cream or vanilla ice cream
👩🍳 Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (175°C). If using convection, enable that setting.
Grease a 9×3-inch springform pan and line the bottom with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk sugar, melted butter, and egg vigorously for 2 minutes until light and fluffy.
Add yogurt and vanilla; whisk for 1 more minute until well combined.
3. Add Dry Ingredients
Gradually add the sifted flour and baking powder to the wet mixture. Stir just until combined—do not overmix. The batter will be thick due to the moisture from the fruit.
4. Assemble in Pan
Drop spoonfuls of thick batter into the prepared pan and smooth slightly.
Arrange 2/3 of the strawberries (cut side down) over the top, pressing gently.
Layer half the peach slices around the strawberries.
5. First Bake
Place pan on the middle oven rack. Bake for 25–30 minutes—the batter should rise and partially cover the fruit.
6. Add More Fruit & Finish Baking
Remove from oven (carefully). Arrange remaining 1/3 strawberries and peach slices on top.
Return to oven and bake an additional 20–30 minutes, or until the top is set and a toothpick inserted into the center (away from fruit) comes out clean.
Note: Do not exceed 60 minutes total or the cake may dry out as it cools.
7. Cool & Serve
Cool in the springform pan on a wire rack for at least 40 minutes.
Release the cake from the pan and transfer to a serving plate.
Dust with powdered sugar, if desired, and serve plain or with whipped cream or ice cream.
🔎 Recipe Notes
Don’t overmix: This batter is thick, and that’s intentional—the juicy fruit adds moisture during baking.
Aerate your flour: Fluff flour with a spoon, scoop into a cup, and level with a knife to avoid overpacking.
Total bake time: Up to 60 minutes max; cake continues to cook slightly while cooling.
✨ Quick Intro
This Strawberry Peach Yogurt Cake is a summertime showstopper. It features a rich, dense cake base with a subtle tang from Greek yogurt, layered with juicy strawberries and fresh peach slices. The fruit caramelizes slightly as it bakes, creating a rustic, jammy topping that tastes like summer in every bite.
You don’t need frosting or fancy layers—just fresh fruit, a little patience, and a springform pan.
👣 Step-by-Step Visual Guide
Batter:
The thick, yogurt-based batter helps support the weight of fresh fruit and keeps the crumb moist.
Fruit Layering:
Adding some fruit mid-bake gives a beautiful finish and prevents sinking.
Doneness:
Check for doneness by inserting a toothpick away from the fruit into the center. It should come out mostly clean.
🥄 Ingredient Tips & Substitutions
Ingredient Insights:
Yogurt/Kefir: Greek yogurt, plain kefir, buttermilk, or sour cream all work.
Salted Butter: Balances sweetness and simplifies prep—no need for added salt.
Strawberries & Peaches: Use fresh fruit for the best results. Frozen may release too much moisture.
Substitutions:
Gluten-Free Option: Use Bob’s Red Mill 1:1 or King Arthur’s GF flour. No other changes needed.
Pan Options:
9×13″ baking pan – Bake 40–45 mins
Cast iron skillet (10″ or 12″) – Bake 50–55 mins
Muffin tin – Bake 30–40 mins, cut fruit smaller and fold in
🍽 Serving & Pairing Ideas
Serve With:
Vanilla ice cream
Whipped cream
Fresh mint
Lemon tea or iced coffee
Make it brunch-worthy with a dusting of powdered sugar and a mimosa on the side.
🧊 Storage & Make-Ahead Tips
Room Temp: Store loosely covered for 1 day
Refrigerate: Keep in an airtight container up to 4 days
Freeze: Slice, wrap well, and freeze for up to 1 month. Thaw overnight and warm slightly before serving.
❓ Frequently Asked Questions
Q: Can I use frozen fruit?
A: It’s not recommended—fresh fruit gives the best texture. If using frozen, thaw and drain well first.
Q: What if I don’t have a springform pan?
A: A 9×13” or cast-iron skillet works well—adjust baking time accordingly.
Q: Can I use a mixer?
A: A whisk is best to avoid overmixing, but a hand mixer on low speed will work in a pinch.
📝 Final Thoughts
This Strawberry Peach Yogurt Cake is the kind of rustic dessert that doesn’t need frosting or glaze to impress. It’s simple, pretty, and packed with seasonal flavor. A perfect recipe to showcase summer fruit—easy enough for a weekday, beautiful enough for the weekend.
💬 Let’s Bake Together!
Made this cake? Swapped in other fruits? I’d love to hear how you made it your own—leave a comment below or tag your bake online so I can cheer you on!