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    Home » Recipes » Sweet Treats » Strawberry Peach Cake

    Published: Sep 5, 2019 · Modified: May 28, 2021 by Alicia This post may contain affiliate links.

    Strawberry Peach Cake

    Jump to Recipe Print Recipe
    Overhead shot of vanilla cake with layered strawberries on a white marble table

    The easiest cake you will ever make, this summer peach and strawberry cake is my go-to recipe for warm weather birthdays and parties. It's light on the sugar, getting most of its sweetness from the fresh fruit.

    Normally I'm not a fan of cakes but this one has changed my mind for 3 reasons:

    1. It's insanely easy to make.
    2. It's not too sweet.
    3. It's absolutely beautiful for very minimal effort.
    4. It only requires one pan.
    5. Whoops, I was supposed to stop at 3.

    Icing just takes soooo muchhhhh efforrtttttt. And sugar. But with this cake I feel so much less guilty about having five two pieces. I've loved this cake ever since I had something similar in Beaune at The Cook's Atelier. I've been cooking through their amazing cookbook on particularly rough days and trying new ways to make them migraine-friendly.

    Side view close up of vanilla cake with peaches and strawberries topped with powdered sugar on a white marble plate

    The Best Butter & Fruit

    Because this recipe is limited on ingredients it's important to use the best that you can find. Good butter is essential, and luckily for those on a migraine diet, we're kind of stuck with only using good butter. This is because many brands use "natural flavoring" or hidden msg in their butter to make up for poor ingredients. Kerrygold is a favorite of mine that's widely available, but it's certainly not the only brand that's good.

    I used strawberries and peaches here because they're both in season and migraine-friendly. If you are sensitive to histamine, simply leave out the strawberries and use only peaches!

    Mascarpone in Cake

    The original recipe calls for creme fraiche for some added tang, but since creme fraiche is fermented (often made of real buttermilk) it's not migraine-friendly. The natural substitute, like sour cream is out as well. I've tried whipped cottage cheese, but when baking so long at high heat, I don't love the idea of it curdling. That's when mascarpone came to mind. Instead of tang you get a rich flavor and a texture that's super moist.

    Cake batter being mixed next to peaches on a white surface

    Other Notes

    • I haven't tried this recipe with gluten free flour, but I imagine it would be an easy substitute. It may just need to cook a little bit longer.
    • Feel free to substitute the fruit out. If you can't find good peaches, use all strawberries, and if you can't tolerate strawberries, use all peaches.
    • This cake freezes BEAUTIFULLY. I defrost it at room temperature, top it with a sprinkle of powdered sugar, and it looks good as new.
    • If you have vanilla sugar then this is the perfect time to use it, but it's not essential. To make vanilla sugar, simply take used vanilla pods, leave them out to dry, and place them in your cane sugar canister.
    • All you need is one 9 inch cake pan, that's it. But sometimes I like these to make my life easier.

    I hope you enjoy this recipe as much as my friends and family have lately!

    Easy Desserts

    5 Ingredient White Chocolate Cereal Bars (GF)
    Gooey Blondies (GF)
    Vanilla Sunbutter Mug Cake (GF)
    White Chocolate Oatmeal Cookies (GF)
    Mascarpone Ice Cream

    Peaches and strawberries layered on top of a cake in a silver cake pan on a white surface

    A picture of vanilla cake with layered strawberries on a white marble table

    Overhead shot of vanilla cake with layered strawberries on a white marble table

    Strawberry Peach Cake

    Light, summery, and easy to make in one 9inch cake pan, this strawberry peach cake will impress all your guests. Use all peaches or all strawberries if you'd like.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Low Salt
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Resting time: 20 minutes
    Total Time: 1 hour 35 minutes
    Servings: 10 people
    Calories: 278kcal
    Author: Alicia

    Equipment

    • 9 inch cake pan

    Ingredients

    • 1 ¾ cups all purpose flour *See Pantry Staples post for flour recommendations
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • 1 cup whole milk
    • ¼ cup mascarpone cheese
    • ½ cup (1 stick) butter at room temperature
    • ¾ cup granulated cane sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 large peach, cut into thin slices (no need to remove skin)
    • ⅓ cup strawberries, sliced thin and tops trimmed
    • Optional: Powdered sugar for dusting
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees F. Prepare your 9 inch cake pan by lightly greasing it all over (I use the butter wrapper), and placing a parchment round inside at the bottom. Take a small spoonful of flour and shake the pan around to thoroughly coat the inside. Dump out any excess flour and set aside.
    • In a medium bowl, add the flour, baking powder, and salt. In a separate medium bowl, whisk together the mascarpone cheese and milk until combined.
    • In a large bowl, mixed softened butter until light and creamy (you can do this by hand or with a mixer). Add the granulated cane sugar and mix until thoroughly combined. Then add 1 large egg and 2 teaspoons of vanilla extra - I mix this in by hand with a spatula until well combined and smooth.
    • Alternating flour mixture and milk/mascarpone mixture, add them in small increments, stirring after each addition until smooth. Pour the batter into the prepared cake pan, tapping it a few times on your counter to get it smooth and level.
    • Place sliced peaches in a layered pattern on top of the cake batter, then slide strawberries in between each slice. Make sure the fruit doesn't touch the side of the pan.
    • Bake at 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean. The cake should be a lovely golden brown on top. Allow it to cool at least 30 minutes then slide a knife along the sides of the pan. The cake should release easily. Place it on a serving platter and serve slightly warm or at room temperature. Dust with powdered sugar just before serving, if desired.

    Notes

    • For this recipe, you can use all peaches or all strawberries depending on your preference.
    • Allowing the cake to fully cool will help it firm up and make it easier to transfer to a serving platter.
    • Cooking time tends to vary for this dish depending on how much fruit I use. It's helpful to check around the 50 minute mark, but expect it to take between 50-60 minutes to bake. 
    • To freeze, cut in individual pieces and place in a freezer safe container or ziplock freezer bags. Thaw at room temperature. 

    Nutrition

    Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 222mg | Potassium: 216mg | Fiber: 1g | Sugar: 18g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

     

    This post contains affiliate links. Thanks for supporting the ways I help keep The Dizzy Cook running.  

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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Anna says

      September 14, 2021 at 5:09 am

      5 stars
      This is a really wonderful recipe - easy, delicious and headache friendly. My friend's husband loved it so much he couldn't believe it wasn't shop-bought!

      Reply
      • Alicia says

        September 15, 2021 at 5:38 pm

        Thank you, Anna. I love it too. So pretty for how easy it is, right?!

        Reply
    2. Emma says

      September 07, 2021 at 8:47 am

      I am so making this! After the low histamine smoothie and so many of your lovely recipes. I'm a chronic tension headache, vestibular migraine and classic migraine sufferer. The thing I struggle with, is this - I had my first migraine at 13. I went away to college for 4 years from age 18: poor diet, irregular sleep patterns, alcohol, exam stress - yet I don't recall a single migraine or being bed ridden by vertigo. I can also go 5 years with nothing (other than menstrual headaches but nothing major), then boom. So whilst I'm loving this book and going to dive into the recipes as I'm currently going through another chronic period in my life - the past 18 months - I wish I could truly pinpoint my triggers. Any advice would be much welcome. Happy eating all 🙂

      Reply
    3. Barbara Morris says

      August 09, 2021 at 7:03 pm

      5 stars
      This cake is delicious, very moist, pretty and right size. Only used the peaches cause they’re prime right now in Michigan.

      Reply
    4. Terrah says

      June 21, 2021 at 11:30 am

      I’m excited to bake this! Your blog has been a real lifesaver for me. I was wondering if you had any suggestions for making this gluten free?

      Reply
      • Alicia says

        June 26, 2021 at 8:49 pm

        I would use Bob's 1:1 gluten free flour as that seems to work out well for most people who have given me feedback on making it GF!

        Reply
    5. Kate Bradbury says

      June 13, 2021 at 2:49 pm

      5 stars
      I made this with just strawberries for my sons first birthday and it was a massive success. It took a little longer in my oven but the fruit and mascarpone kept to lovely and moist.

      Reply
    6. Jamie says

      May 30, 2021 at 10:36 pm

      5 stars
      This cake is delightful! I made it today after grabbing a bunch of super yummy smelling peaches at the store. So easy to do, my pre-schooler and I had it mixed up and in the oven in no time! I have a dairy intolerance so I left out the marscapone and subbed out the whole milk for oatmilk. I did leave in the butter since I tolerate that fine. I also used King Arthur Gluten Free all purpose flour. The cake turned out so soft and fluffy! Looking forward to make this all year round with whatever fruit is in season!

      Reply
    7. Bariann says

      August 17, 2020 at 1:00 pm

      5 stars
      This is one of the first recipes I tried on the HYH diet and it helped me see that there are tasty things to eat- and fun things to bake- while eating head smart. Yum!

      Reply
    8. Liz says

      August 08, 2020 at 4:00 pm

      Is that definitely a table spoon of baking powder? Seems a lot ????

      Reply
      • Alicia says

        September 03, 2020 at 1:18 pm

        Yes it is accurate. I recommend aluminum free.

        Reply
    9. Allison says

      July 30, 2020 at 6:54 pm

      This cake looks delicious! Has anyone tried making it with oat milk or hemp?

      Reply
      • Alicia says

        August 04, 2020 at 11:51 am

        You can, but with the butter and the mascarpone I figured it's kinda pointless to do a dairy free milk?

        Reply
    10. Laura says

      December 30, 2019 at 3:16 pm

      5 stars
      Hi Alicia! I've been dealing with chronic migraine since college, though it's gotten substantially worse since turning 30 this year (go figure). Therefore, I'm just now starting the HYH diet, and I am so excited to discover your site! Thank you so much for creating this. I've already pre-ordered your cookbook!

      This cake looks so delish. Since it's not exactly summer, however, peaches are not in season... Do you think it would work to make this with frozen peaches? Or would you recommend going the strawberries only route?

      Thanks and happy new year! 🙂

      Reply
      • Alicia says

        December 30, 2019 at 3:19 pm

        Hey Laura, Wow, 30 was when mine happened as well. I'm so glad you found me though and hope this all helps you feel much better (and thanks for the book support!!).

        I actually recommend using apples this time of year! My favorite are honeycrisp, but any sweet apple will do. Thinly slice them and place them on top of the cake batter the same way. It is DELICIOUS (and actually I think I might even prefer it this way). But of course if you love strawberries, you can certainly do all those.

        Reply
    11. Phyllis Nollan says

      September 05, 2019 at 11:23 am

      5 stars
      I am definitely trying this recipe. It sounds delicious!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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