Strawberry Cheesecake Swirl Cake with Almond Frangipane

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A tender vanilla cake swirled with fresh strawberry compote and topped with a rich almond frangipane layer, combining fruity and nutty flavors. This french-inspired desserts ready in about 70 minutes layers all-purpose flour, baking powder, (113g) unsalted butter, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 4 oz (113g) cream cheese, softened
• 1/3 cup powdered sugar
• 1 cup fresh strawberries, chopped
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 1/3 cup granulated sugar for frangipane
• 1 large egg for frangipane
• 1/4 cup (57g) unsalted butter for frangipane, softened
• 1/2 tsp almond extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder; set aside.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using a hand mixer on medium speed until fluffy, about 3 minutes.
3. Step 3: Add 2 large eggs one at a time to the butter mixture, beating well after each addition, then mix in 1 tsp vanilla extract.
4. Step 4: Alternate adding the dry flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour, mixing until just combined.
5. Step 5: In a separate small bowl, beat 4 oz softened cream cheese with 1/3 cup powdered sugar until smooth for the cheesecake layer.
6. Step 6: Gently fold 1 cup chopped fresh strawberries into the cream cheese mixture.
7. Step 7: Spread half the cake batter evenly into a greased 9-inch round cake pan. Dollop half of the cream cheese-strawberry mixture over the batter and swirl gently with a knife.
8. Step 8: Repeat layering and swirling with the remaining cake batter and cream cheese mixture.
9. Step 9: To make the almond frangipane, beat 1/4 cup softened unsalted butter with 1/3 cup granulated sugar until pale and fluffy, about 3 minutes.
10. Step 10: Add 1 large egg and 1/2 tsp almond extract to the butter mixture and beat until combined.
11. Step 11: Fold in 1/2 cup almond flour and 1/4 cup sliced almonds until incorporated.
12. Step 12: Spread the frangipane evenly over the top of the cake batter and cream cheese layers.
13. Step 13: Bake for 45-50 minutes until the frangipane is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
14. Step 14: Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely; serve sliced.