Strawberry ricotta cake

by Anna Chwistek

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.

serving dumplings | Strawberry ricotta cake

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.

serving dumplings | Strawberry ricotta cake

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serving dumplings | Strawberry ricotta cake

Yield: serves 8

Strawberry ricotta cake

Strawberry ricotta cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • all ingredients should be at room temperature
  • ¾ cup/150 g strawberries, stems removed and cut in half
  • 1 cup/250 g ricotta
  • 2 cups/250 g all-purpose flour
  • ¼ cup + 3 tbsp (100g) unsalted butter
  • 1 +⅛ cups/220 g sugar
  • 3 eggs
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 1 tsp both: lemon zest and juice

Instructions

    1. Preheat the oven to 350°F/180°C.
    2. Prepare a 9-inch/22 cm round cake pan, grease in with butter and layer with parchment paper.
    3. 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.
    4. 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!

Notes

Calories Per Serving: 353 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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© Anna Chwistek
Category: Bakery | Pastry | Sweets
 
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7 comments

  • Just perfect with a coffee! Ideal moisture and density topped up with the best fruits ever!

    Reply

  • This sounds great for my leftover ricotta.
    How many days will it last?
    And if not all eaten could i freeze it.

    Reply

    • 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.

      Reply

  • Good morning! I adapted your recipe to make the most remarkable cupcakes…so perfect!

    Reply

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