Fresh strawberries and peaches join forces in this streusel covered strawberry peach buckle that’s a perfect summer coffee cake or dessert!
Forget about ice cream being your fallback summer dessert…
I’ve got just about the best thing ever pushing and shoving for a spot on your summer eats agenda.
It involves juicy peaches, sweet summer strawberries, buttery-moist cake, and HUGE piles of crumb topping weighing everything down. Pretty much just heaven in a slice.
Literally. THIS is like summer in a pan right here and you sure as heck will have no self-control around this goodness.
And you know what? It’s so freaking fantastic you won’t even care.
This Strawberry Peach Buckle features…
- Sweet summer strawberries and peaches
- A moist, buttery cake base
- Buttery, brown sugar-laced streusel topping
Making the Strawberry Peach Buckle
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Lemon juice
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Greek yogurt
- All-purpose flour
- Baking powder
- Light brown sugar
What is a Buckle?
So what’s a buckle you may be wondering? It’s like a cake and a fruit crisp all wrapped up into one dessert and it is an absolutely incredible summer dessert.
Traditional buckle features three layers of soft cake, a juicy fruit filling, and a buttery streusel on top. While it bakes the cake “buckles” under the fruit and streusel topping giving this cake its unique name.
Tips for Perfect Buckle
- Use a 9×13 baking pan – we found that this size pan gives the buckle a perfect height and gives the fruit plenty of room to spread out and cook evenly into the cake.
- Thinly slice fruit – slice the strawberries and peaches into uniform slices so they cook evenly.
- Don’t overmix batter – when mixing the cake batter, very gently fold until batter is just combined. Be careful not to overmix, as this may lead to a tough cake texture.
- Bake buckle until toothpick tests done – the cake will take around 40-45 minutes at 350F, depending on how hot your oven runs. Test the cake with a toothpick to ensure it is baked completely.
- Allow buckle to cool completely – allow the buckle to cool completely on a wire cooling rack before slicing for easy slicing and neat, uniform slices.
Can I Use Frozen Fruit?
Yes, absolutely! This buckle works extremely well both with in-season fruit and with frozen fruit.
If you go the frozen route, thaw fruit before proceeding with recipe.
How to Serve Buckle
This buckle is honestly heavenly on its own, but if you’re looking for a little more oomph try a scoop of vanilla ice cream or a pile of whipped cream on top.
And it might go without saying, but please enjoy this buckle warm! We typically reheat individual servings 30 seconds in the microwave and then top with our choice of ice cream or whipped cream.
This cake though, y’all. It’s so incredibly soft, bursting with juicy strawberries and peaches, and covered with sooo much buttery streusel. Every single bite just tastes like pure summer.
My pro tip? Top a warm slice of this buckle with a big ol’ scoop of ice cream. TO DIE FOR.
Welcome to your summer bliss. ♥
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
A few more incredible summer cakes to try next!
Strawberry Peach Buckle
Strawberry Peach Filling
- 2 cups thinly sliced strawberries (fresh or frozen and thawed)
- 2 cups peeled and thinly sliced peaches (fresh or frozen and thawed)
- 3 tablespoons honey or agave nectar
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted melted butter
- 1/4 cup greek yogurt
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup light brown sugar (or coconut sugar)
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted melted butter
Strawberry Peach Filling
- In a medium bowl, combine all filling ingredients. Set aside for a moment.
- Preheat oven to 350F and adjust oven rack to middle. Line a 9×13 baking pan with parchment paper. Set aside.
- In a large bowl with an electric beater or whisk, beat sugar and eggs well 1-2 minutes until eggs are slightly thickened. Beat in melted butter, yogurt, and vanilla until smooth.
- In a separate medium bowl, combine flour, baking powder, and salt. Gently fold half of flour mixture into liquid with half of milk, then repeat with remaining flour mixture and milk until batter is smooth.
- Scrape batter into prepared pan and smooth top. Spoon strawberry peach mixture evenly over top.
- In small bowl, combine all topping ingredients until crumbly. Evenly sprinkle over strawberry peach filling.
- Bake buckle at 350F 40-45 minutes until a toothpick inserted in middle comes out clean.
- Cool buckle completely on a wire cooling rack, then slice into squares and serve. Enjoy!
This post was updated with new photos and recipe notes 5/12/22.