Strawberry Ricotta Cake. It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop and you get a little bit of fruity juiciness from the strawberries that are running through it.
Did I already mention how much I love how the ricotta lends a creaminess to this cake. It’s the perfect treat all day long. At a brunch, in the afternoon with a cup of espresso or for dessert after dinner with ice cream.
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Strawberry ricotta cake
Ingredients
- all ingredients should be at room temperature
- ¾ cup strawberries stems removed and cut in half
- 1 cup ricotta
- 2 cups all-purpose flour
- ¼ cup unsalted butter + 3 tbsp
- 1 ⅛ cups sugar
- 3 eggs
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F/180°C.
- Prepare a 9-inch/22 cm round cake pan, grease in with butter and layer with parchment paper.
- In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, vanilla, lemon zest and juice. Mix until combined. Sift the flour, add baking powder and baking soda, beat until just combined.
- Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 50 minutes or until a tester comes out dry. Let cool in the pan on a rack. Enjoy!
Nutrition
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Just perfect with a coffee! Ideal moisture and density topped up with the best fruits ever!
Thank you Ewelina! I’m so glad it turned out well for you!
This sounds great for my leftover ricotta.
How many days will it last?
And if not all eaten could i freeze it.
Hi, you can wrap it in cling film and store in the refrigerator. It doesn’t dry out and it keeps very well for at least 3 days.
And yes, you can freeze the ricotta cake. Just wrap it in tin foil then put in an airtight container. This will keep frozen for about two months. To defrost just remove and let thaw overnight.
Thanks very interesting blog!
Good morning! I adapted your recipe to make the most remarkable cupcakes…so perfect!
Thank you so much! I am so happy to hear this!
Just made this last night for a dinner party. Absolutely delicious and enjoyed by all!
So glad to hear everyone enjoyed it Rhonda! Thank you for your comment!