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Strawberry frangipanes in gift boxes tied with ribbon

Mini strawberry frangipanes

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2.718 stars based on 64 ratings

This mini strawberry frangipanes recipe is so simple to make and the result is simply beautiful. Perfect for Summer fêtes, or afternoon tea in the garden.

This recipe is courtesy of Seasonal Berries www.seasonalberries.co.uk, who are supporting Breast Cancer Care’s strawberry tea campaign. Get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry.

 

 

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Strawberries hulled
  • 75g 2¾ oz Butter (unsalted) at room temperature
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1 1 Egg(s) (free range) medium
  • 50g 1⅞ oz Almonds (ground)
  • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
  • 40g 1½ oz Almonds (flaked)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Separate 24 petite four cases and put into 2 x 12 section mini muffin tins. Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. Chop the rest.

    Ingredients for this step

    • 175g 6¼ oz Strawberries hulled
  2. Classic mode Step 2

    Cream the butter and sugar together until soft and pale. Add the flour and egg and mix until smooth, then stir in the ground almonds and almond extract.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted) at room temperature
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1 1 Egg(s) (free range) medium
    • 50g 1⅞ oz Almonds (ground)
    • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
  3. Classic mode Step 3

    Stir in the chopped strawberries then spoon into the petite four cases. Press one of the reserved strawberry pieces into each one then sprinkle with the flaked almonds. Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.

    Ingredients for this step

    • 40g 1½ oz Almonds (flaked)
  4. Classic mode Step 4

    Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. Pack into a box lined with non-stick baking paper and tie with ribbon. Best eaten on the day of making.