Old-Fashioned Strawberry Cake

I have an abundance of peaches... could I substitute? or maybe mix strawberries and peaches?

The weight conversion for the strawberries is incorrect; 10 oz = 280 g (not 190 g).

I made this twice in. 24 hours. I used yogurt instead of buttermilk which worked well. First time I used frozen strawberries and it took 1hr 45 to cook. It came out well. Second time I used fresh strawberries and it took 1h 20 to cook. The second time I added lemon zest from a whole small lemon; it added a nice roundness to the flavor. I also accidentally melted all the butter the second time around it came out very moist and much fluffier surprisingly. Both times everyone raved about the cake.

I made this with 10 oz of sliced, unpeeled peaches, with a handful of blueberries for color. I sprinkled the top with turbinado sugar. Came out pretty awesome. I'd start checking if it was done in 40 to 45 minutes. The sugar change gives the top a crisp, caramelly coat. I like this more than the summer berry buckle the times put out a few weeks ago.

Halved it and baked it in a loaf pan, 45 min was perfect!

Made the recipe as written, except I used nonfat Greek yogurt instead of buttermilk, since that was the only thing milk-adjacent on hand. I wasn’t expecting this to be so absolutely delicious. It does have a cake doughnutty flavor, probably from the vanilla and Demerara sugar. It straddles the line between cake good enough for dessert and snack cake you can eat without utensils. It was light but satisfying but not too rich and just so scrumptious.

I'd use almond flavoring with peaches.

Additional note: this cake does not eat well the next day. It gets dense, stodgy, and a bit soggy.

Such a delicious cake! I followed the recipe as written, except I roasted the strawberries and let them cool completely before adding them to the batter. That eliminated the mushiness and heightened the strawberry flavor.

While this cake is good, it's not amazing like the Strawberry Sour Cream Streusel Cake recipe. The ingredients are pretty identical except in that one, sour cream is used and a purée filling is made with fresh strawberries and strawberry jam. Both recipes produce a very thick batter that you have to spread in the pan. But this recipe here is missing an "it" factor for me...outside of a burst of strawberry or the crunchy top, the actual cake itself, while moist, is somewhat bland.

Made this cake with cubed white peaches tossed with 3/4 teaspoon of almond extract. Topped the cake with crushed blanched almond slices and the demerara sugar before it went in the oven. Looks beautiful! Cooling now and eager to taste it!

We are in the heart of strawberry season in NC and it's a good year. Thanks goodness for anything good in 2020! Love this cake recipe. I increase the berries to a pound for a greater berry to cake ratio. It works.

Great recipe but the suggestion that it could be made 3 days ahead either wrapped tightly or kept in fridge was just not true. The wonderful crispy turbinado sugar top lost it's crisp and that was a shame. Eat it fresh and be happy!

Just baked this, and followed the recipe exactly. I wanted that golden top, but that required an extra 10-15 minutes... and the cake ended up being more on the dry end. So maybe don't pursue that golden top and trust your intuition! Overall, I found the flavor to be just ok - not a jaw-dropper. But still enjoyed and devoured by all!

I definitely wouldn't freeze this. Unfortunately, the strawberries are likely to become unpleasantly mushy and to release too much liquid into the cake, making the whole thing a bit mushy.