This Peach and Strawberry Shortcake Cake is the prettiest thing I think I ever made.
Doesn’t this Peach and Strawberry Shortcake Cake screams summer!
I live in, what my mom likes to call, “Ranky Danky”, Ohio ( I don’t know where she got that from). Here, my two favorite fruits are not available all year round. Those fruits are peaches and cherries. Don’t get me wrong, we can buy them all year long, but they not nearly as good as to when they are in season in the summer! When I see peaches in abundance in the grocery stores, I know that summer has arrived. When I see cherries being sold, I know that spring is upon us. It’s like Christmas in the summer! You can imagine my eyes and my heart when I see peaches and cherries on display without notice. I am like a kid in the candy store. Earth candy store, that is. Get it? Earth-candy….fruit? That’s okay. Let’s move on.
I have been seeing a lot of summer desserts from Banana Puddings to Blackberry Cobblers, to Peach Cobblers, and Strawberry Shortcakes. Being the natural rebel I am, I wanted to make Strawberry Shortcake, but not in the traditional sense. I wanted to come up with a new way for all of us to enjoy our Strawberry Shortcake in a different way.So let me walk you through my crazy thought process on how I added peaches to this idea. Are you ready? Here is how it went (I’m laughing already):
Strawberry Shortcake–>reminds me of Georgia→I would like a house in Savannah→ isn’t Savannah haunted→ I think Paula Deen lives in Savannah–>I bet she still says the “n” word–>who cares?–> a lot of people say the “n” word→ I blame Kanye and Jay-Z–>I was told when I was a little girl that the Georgia sky looked like peaches at night→ peaches and strawberries might work well together→ I like strawberries and peaches–>mmmm cake—>I need to lose weight→ Add peaches and strawberries to a cake→ Peaches and Strawberry Shortcake Cake!!!
See how crazy my mind works? To be honest, most of my recipes start off with something far from what I actually come up with. Back to the cake.
I made this cake twice (yes I do test my recipes). Both times I made the cake, came out great (the first one was a tad better). The difference is I had a cake decorating concept that completely FAILED the first time. I am just not good at decorating cakes, I tell ya. I have tried and tried to make them look pretty but just isn’t a skill homegirl has. Well, let me give myself some credit. I can make a one layer cake look pretty decent, but not layered cakes. To be honest, I am okay with that. Although I love pretty cakes, it means nothing if it looks better than what it tastes like. But this cake not only looks pretty, but it tastes amazing as well.
I can’t take full credit for the cake recipe. My food blogger friend, Alice of Hip Foodie Mom, made a Strawberry Layer Cake a few weeks ago and I thought it was not only pretty but delicious looking as well. So, I had to try it. The cake recipe itself was exactly what I was looking for when coming up with this cake! The cake is moist, light, and fluffy. It is perfect for making a Peach and Strawberry Shortcake Cake, I thought. So enjoy this cake. It looks like a cake you would enjoy in the summer on a Sunday evening after church. Let me know how you like it!
- 3 c. all-purpose flour
- 2¼ tsp. baking powder
- ¼ tsp baking soda
- 1 tsp kosher or any kind coarse salt
- 2 sticks unsalted butter, room temperature
- 1¾ c. sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- ⅓ cup almond milk, or regular milk, room temp
- 1 tbsp. pure vanilla extract
- ½ lb. Frozen Strawberries
- ½ lb. Frozen Peaches
- 1 tsp. Lemon juice
- 2 tbsp. Sugar
- 2 tsp. Corn starch
- 2 tsp. Water
- 8 oz. cream cheese, room temperature
- ¾ c. powdered sugar
- 1 tsp. Vanilla extract
- 2 c. heavy whipping cream
- 4 c. fresh strawberries and peaches, sliced
- Preheat oven to 350 Degrees. Butter the bottom and sides of a 10 inch springform baking pan. Place a sheet of parchment paper on the bottom of the pan and set aside.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt) and set aside.
- In a separate bowl, using a handheld or standing mixer, blend together the butter until creamy. Add the sugar and mix until light and fluffy. Slowly add the eggs one at a time. Slowly begin to add the dry ingredients to the wet ingredients while also interchanging between the milk. Once the milk has been added, add the sour cream and vanilla extract. Pour the entire cake batter into the pan, smooth the top of the cake with a spatula, and place in oven. Be sure the oven rack is in the middle of the oven and not too far down the bottom. Bake for 30-35 minutes or until toothpick is inserted and comes out clean. Allow to cool completely.
- Meanwhile, in a medium size saute pan, add the frozen peaches , strawberries, lemon juice, and sugar and turn on medium heat. Allow the fruit to simmer for about 10 minutes. Do not mash fruit. In a small ramekin, add the cornstarch and water and stir until dissolved. Pour into the fruit mixture as the mixture will thicken and set aside to cool completely.
- Next, in a large mixing bowl using a blender, cream the cream cheese. Once creamy, add the powdered sugar. Use a spatula to scrape the sides. While mixing, slowly add the heavy whipping cream on medium speed and mix for about 2-3 minutes until stiff peaks have emerged. Fold in the vanilla extract.
- NOTE: IF YOU OVER MIX, THE MIXTURE WILL CURDLE AND TURN INTO BUTTER. YOU WILL KNOW IF YOU MIXED TOO HARD TOO FAST BECAUSE IT WILL LOOK GROSS. IT HAPPENED TO ME THE FIRST TIME.
- Place the cooled cake on a serving dish, pour the fruit mixture on top of the cake spreading on top of the cake. Next, spread the whipped cream frosting on top of the fruit mixture, and finally, add the fresh fruit on top of the whipped cream frosting. Keep the fruit packed in the middle of cake to look pretty! Keep at room temperature (as long as the room isn’t too hot) until ready to serve