If you’re looking for a cake that feels like summer in every bite, this Strawberry Frangipane Cake is it. It’s the kind of cake that looks effortlessly pretty and tastes even better, soft, golden, and filled with sweet almond flavor and juicy bursts of fresh strawberries.
The batter comes together quickly, and then comes the fun part: spooning and swirling in the homemade frangipane. It’s not a separate layer, but rather swirled through the cake itself, giving little pockets of almond goodness throughout. As it bakes, the strawberries soften just enough, their edges turning slightly jammy while still holding their shape beautifully on top.
What I love most about this cake is how unfussy it is. No need for fancy layers or frosting, just a light dusting of powdered sugar and you’re good to go. It’s perfect for brunch, a weekend treat with coffee, or an easy dessert that still feels special. You can serve it slightly warm or let it cool completely, either way, it’s a crowd-pleaser.
If you have a handful of ripe strawberries and some ground almonds in the pantry, you’re halfway there. This is one of those cakes you’ll find yourself coming back to all season long.
How to make a strawberry frangipane cake
Begin with greasing and lining an 8-inch (20cm) round cake pan with parchment paper. This ensures your cake releases easily after baking and holds its shape beautifully.
Next, cut 5 oz (150g) of fresh strawberries into quarters and set them aside, these will be arranged on top for a fresh, fruity finish.
How to prepare the frangipane filling
In a large bowl, mix softened butter with sugar until light and creamy. Beat in the eggs one at a time, then add the vanilla and almond extracts.
Gently fold in the ground almonds and flour until smooth and combined. Set this almond-rich mixture aside.
How to prepare the cake batter
For the cake batter, begin by creaming the butter and sugar in a large bowl until fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour, ground almonds, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. This will give the cake a tender, moist texture.
Pour about 7 oz (200g) of the cake batter into the prepared pan and smooth the surface. Then alternate spoonfuls of frangipane and cake batter over the top. Use a knife or skewer to gently swirl the layers together.
Arrange the strawberry quarters over the top, pressing them in slightly. Finish by sprinkling almond flakes for a golden, toasty crunch.
Bake in a preheated 325°F (165°C) oven for about 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before slicing.
Hope you will try this amazing Strawberry Frangipane Cake. If you do, don’t forget to tag me on Instagram as I love seeing how it turns out for you.
For more desserts with strawberries check our full collection of Strawberry Recipes.
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Strawberry Frangipane Cake
Ingredients
For the Frangipane
- 1/2 cup (113g) butter , at room temperature
- 1/2 cup (100g) sugar
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) almond extract , or a few drops of almond essence
- 2 eggs
- 1 ¼ cup (125g) ground almonds
- 2 tbsp (20g) flour
- 1/4 tsp (1g) salt
For the cake
- 1/2 cup (110g) butter , room temperature
- 1/2 cup (100g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 1 cup (125g) flour
- 1/2 cup (50g) ground almonds
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- 3 tbsp (45g) sour cream
- 5 oz (150g) fresh strawberries , cut into quarters
- 2 tbsp (20g) sliced almonds
Instructions
- Preheat the oven to 325F (165C). Grease and line an 8-inch (20cm) pan with parchment paper.
- Cut the fresh strawberries into quarters and set aside.
Prepare the frangipane.
- In a large bowl, mix the butter with the sugar until creamy.
- Incorporate eggs one at a time.
- Add vanilla extract and almond extract.
- Gently incorporate ground almonds, flour and salt.
- Set the frangipane aside until ready to use.
Prepare the cake.
- In a medium bowl, whisk together the flour with ground almonds, baking powder and salt.
- In a bowl, add sugar and butter and start mixing until creamy.
- Incorporate eggs one at a time and set aside.
- Incorporate vanilla extract and mix to combine.
- Gradually incorporate the flour mixture into the butter mixture.
- Alternate with the sour cream.
Assemble the cake.
- Spread 7 oz – 200g cake batter into the prepared pan and smooth the top.
- Alternate the frangipane with cake batter.
- Keep alternating until you use all the batter.
- Swirl slightly with a knife.
- Arrange the fresh strawberry quarters on top of the cake.
- Sprinkle with almond flakes.
- Bake for 50-60 minutes, until golden brown.
- Let cool completely.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Can you use almond flour instead of ground almonds?
Definitely! In fact, almond flour is simply finely ground almonds.
Thank you
A question: what is the correct temperature?? 180°C or 165°C.
Sorry for the typo—I just fixed it! You should bake the cake at 165°C. 180°C will work too, but you might need to cover the top with aluminum foil partway through to prevent it from burning.