Strawberry Ricotta Cake: A delicate treat with a burst of berry flavor

Strawberry Ricotta Cake: A delicate treat with a burst of berry flavor

Indulge in the light, fluffy texture of this Strawberry Ricotta Cake, a delicious dessert that perfectly combines the creamy richness of ricotta cheese with the fresh, juicy sweetness of strawberries. This cake is baked in a springform pan to achieve a beautifully soft and moist texture, making it an ideal treat for any occasion, especially during strawberry season.


Why you will love it

This cake is a dream for those who enjoy a less overly sweet dessert. The ricotta adds a luxurious creaminess that enhances the moisture of the cake, while the fresh strawberries provide a bright contrast in flavor and texture. The simplicity of this cake, coupled with its elegance, makes it a perfect choice for both casual and formal gatherings.

Perfect opportunity

Serve this strawberry and ricotta cake at brunches, snacks or as a refreshing dessert after a family dinner. It is particularly suitable for spring and summer events when strawberries are at their peak, making it a hit at garden parties and picnics.

See also  Pistachio tiramisu: a divine fusion of coffee and nuts for tiramisu lovers

Decorating Tips

For a nicely finished look, dust the top of the cake with powdered sugar. This not only adds a touch of sweetness but also makes the cake look attractive and polished. If desired, garnish with slices of fresh strawberries or whole berries and a few mint leaves for a touch of color and freshness.


  • 1 ¼ cup granulated sugar
  • ¾ cup unsalted butter, softened (one and a half sticks)
  • 15 ounces whole milk ricotta cheese, drained
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups all-purpose flour (210 grams), plus 2 tablespoons for mixing with the strawberries
  • 1 ½ cups strawberries, diced
  • 1 tablespoon powdered sugar, for sprinkling


  1. Prepare the pan: Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan with butter and set aside.
  2. Mix the wet ingredients: In a large mixing bowl, use a hand mixer to cream the granulated sugar and butter until well combined. Add the drained ricotta and mix until the mixture is light and fluffy, about 4 to 5 minutes. Add the eggs one by one, beating well after each addition. Stir in vanilla, baking soda, and salt until well combined.
  3. Add the flour: Gradually add 1 ½ cups flour to the wet ingredients, mixing until well combined. Be sure to scrape down the sides of the bowl with a rubber spatula to make sure everything is well incorporated.
  4. Prepare the strawberries: replaces the word nice with emptyss the diced strawberries with the additional 2 tablespoons of flour. This helps prevent the strawberries from sinking to the bottom of the cake.
  5. Assemble the cake: Gently fold about three-quarters of the strawberries into the batter. Transfer the dough to the prepared springform pan and smooth the top. Sprinkle the remaining strawberries evenly over the top of the dough.
  6. Cook: Place the cake in the preheated oven and bake for 70 to 75 minutes, or until the sides of the cake pull away from the pan and the top is golden brown. A toothpick inserted into the center of the cake should come out clean when the cake is baked.
  7. Cool and serve: Let the cake cool in the pan for 15 minutes before removing the collar. Once completely cooled, sprinkle the top with powdered sugar before serving.

Enjoy this exquisite strawberry and ricotta cake, where each slice is a perfect harmony of creamy and fruity flavors!

Leave a Comment