Strawberry Peach Cake

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

5 from 15 votes

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.

Prep Time20

Cook Time55

Resting time20

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Low Salt

Servings: 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