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
- Peaches
- Strawberries
- Honey
- Lemon juice
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Greek yogurt
- All-purpose flour
- Baking powder
- Salt
- Light brown sugar
- Cinnamon
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
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
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
Cake Batter
- 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
Streusel Topping
- 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
Instructions
Strawberry Peach Filling
- In a medium bowl, combine all filling ingredients. Set aside for a moment.
Cake Batter
- 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.
Streusel Topping
- 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!
Notes
Nutrition
This post was updated with new photos and recipe notes 5/12/22.
Taslima Akter says
I wish I have a sister like you, who frequently make different types of recipes and I’m the only one of the tester. 🙂 Love you Sarah.
Melissa says
What a great twist on a coffee cake with all this nice summer fruit! Can’t wait to try it!
Sarah says
Let me know if you do try it, Melissa! 🙂
Shannon says
Just finished baking it! Can’t wait to try it!
Sherri says
Easy & very good – better than cobbler!
Sarah says
Wonderful! Glad you enjoyed, Sherri!
Cait says
Made this the other night for family. It was excellent and everyone really liked it (even my hubby who doesn’t like sweets). We ate leftovers the next day. I ran out of Greek yogurt so I used sour cream in its place and it was still great. Thank you!
Sarah says
Aw I’m so happy to hear that, Cait! Glad you and your family enjoyed. 🙂
NanaZ says
Can APF be subbed for white whole wheat flour?
Sarah says
Yes it can!
Carolyn Schroeder says
I had 3 small peaches, half a box of strawberries and two small apples., so I used them all. I used light brown sugar and whole wheat flour. The results are fantastic! This recipe is a keeper.
Sarah says
Ohh I love the sound of apples in this buckle! So glad you loved it, Carolyn!
Shruti Rathi says
Made this today and my family is in love with it.. it looked much darker than the pictures here but tastes amazing.. will make it again with different fruits.. thanks for the recipe..
Sarah says
Glad to hear you and your family enjoyed, Shruti! 😀
Kirsten says
Could I use a shallow glass baking dish instead of a metal pan? I want to double recipe to feed 8 adults and 4 kids and don’t have a pan big enough!
Sarah says
Hi Kirsten. For doubling this recipe, I would recommend using two 9×13 pans. Glass or metal would both work!
Scheryl says
This was wonderful! Thank you. 🙂
Sarah says
You are so welcome, Scheryl! Glad you enjoyed. 🙂
Fran says
Hi Sarah, Is it possible to check down on sugar in the recipe?
Sarah says
Hi Fran – I haven’t tested this recipe with less sugar, but you could definitely try adding a little less sugar and adding more to taste if needed! 🙂
Alex says
Hello, I just made this and it turned out great! I had a lot of juice from the fresh fruit even after adding a little flour, but I simply strained out the extra. Very nice to be introduced to a buckle! Thank you for the recipe 🙂
Sarah says
Hey Alex! I’m so happy to hear this buckle was a success! Thanks for reporting back. 🙂