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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Calories Per Serving: 353 kcalStrawberry ricotta cake
Ingredients
Instructions
Notes
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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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!