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Cornish Strawberry Frangipane

I LOVE strawberry season in Cornwall! Nothing beats a succulent, mouth-wateringly sweet local strawberry and we certainly seem to produce the best! My favourite strawberry recipe to bake is this Strawberry Frangipane. The nuttiness of the almond really compliments the sweetness of the fruit and I find they make the perfect pairing.

This is a lovely, simple recipe and can be done in one bowl, beaten all by hand with a wooden spoon.

Strawberry Frangipane

Prep Time: 15 minutes

Cooking time: 35 mins

Makes approx. 16 slices


  • 250g butter

  • 225g caster sugar

  • 175g ground almonds

  • 4 eggs

  • 1 tsp almond oil

  • 125g self raising flour

  • punnet of strawberries, sliced

  • 30g flaked almonds for sprinkling


  1. Preheat your oven to 180℃/160℃ fan/GM4.

  2. Melt the butter in a saucepan over a low heat.

  3. Line an 8" x 12" tin or dish with parchment/baking paper. Beat the sugar and butter together with the almonds.

  4. Add the eggs and beat then add the almond oil and beat again.

  5. Sift in the flour and fold in gently.

  6. Pour into your lined tin and gently smooth out so the batter is evenly spread.

  7. Place your strawberry slices over the top of the batter with a little space in-between each slice (so that the sponge can rise up).

  8. Bake for 35 minutes until starting to brown around the edges. (Check at 30 mins).

  9. Cool on a rack.

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