Name: Strawberry Peach Greek Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 3/4 cup granulated sugar; 1 cup Greek yogurt (plain or vanilla); 1/3 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1/2 cup chopped fresh strawberries; 1/2 cup chopped fresh peaches (peeled); Optional: 1 tablespoon powdered sugar for dusting

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This strawberry peach Greek yogurt cake is soft, moist, and bursting with fresh summer fruit in every bite. The Greek yogurt keeps the crumb tender and rich, while the juicy strawberries and sweet peaches add natural flavor and vibrant color. I love making this cake when I want something light, fruity, and simple to put together—perfect for brunch, dessert, or an afternoon treat.

Why You’ll Love This Recipe

I love how this cake feels indulgent but still light, thanks to the Greek yogurt. It’s not overly sweet, so it lets the fruit shine, and the texture is soft with just the right amount of density. I can serve it warm with a scoop of vanilla ice cream, or enjoy a slice with coffee in the morning. It’s a beautiful, crowd-pleasing cake that’s easy to make with fresh or frozen fruit. Strawberry Peach Greek Yogurt Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Greek yogurt (plain or vanilla)
Vegetable oil or melted butter
Vanilla extract
Fresh strawberries (chopped)
Fresh peaches (peeled and chopped)
Optional: powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and grease a round or square cake pan.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I beat the eggs and sugar until light and slightly fluffy.
I mix in the Greek yogurt, oil, and vanilla until smooth and well combined.
I gradually stir in the dry ingredients until just combined—being careful not to overmix.
I gently fold in the chopped strawberries and peaches.
I pour the batter into the prepared pan, smoothing the top with a spatula.
I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
I let it cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, I sometimes dust it with powdered sugar before serving.

Servings and timing

This recipe makes about 8–10 slices, depending on how I cut it. It takes around 15 minutes to prep and 40 minutes to bake, so it’s ready in under an hour from start to finish.

Variations

I switch up the fruit depending on what’s in season—blueberries, raspberries, or nectarines all work beautifully. Sometimes I add a little lemon zest to the batter for brightness. When I want a slightly richer flavor, I use vanilla Greek yogurt. I’ve even made it in a loaf pan or muffin tin for a portable version.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. It stays moist thanks to the yogurt. To reheat, I warm individual slices in the microwave for about 10 seconds. It also freezes well—I wrap slices individually and thaw them at room temperature when I need a quick treat. Strawberry Peach Greek Yogurt Cake

FAQs

Can I use frozen fruit instead of fresh?

Yes, I do that often. I just make sure to thaw and drain it well so the extra moisture doesn’t make the cake soggy.

What kind of Greek yogurt should I use?

Plain or vanilla Greek yogurt works best. I usually go for full-fat or 2% for the best texture, but low-fat versions work too.

Do I need to peel the peaches?

I usually peel them for a smoother texture, but it’s totally up to me. If the skin is thin, I sometimes leave it on.

Can I make this cake ahead of time?

Yes, it keeps well and can be made a day in advance. I just let it cool completely before covering it to store.

How do I keep the fruit from sinking?

I toss the chopped fruit in a little flour before folding it into the batter. That helps it stay suspended during baking.

Conclusion

This strawberry peach Greek yogurt cake is a simple, delicious way to celebrate fresh fruit. With its moist, tender crumb and bursts of juicy flavor, it’s a cake I keep coming back to—whether I’m baking for guests, family, or just for myself. It’s easy, adaptable, and always hits the sweet spot without being too heavy.