Ricotta and Strawberry Cake

There’s something undeniably comforting about a cake that’s both creamy and fruity, soft and slightly tangy, light yet indulgent. This Ricotta and Strawberry Cake is all that and more. With a tender crumb, a velvety ricotta base, and bursts of juicy strawberries in every bite, it’s the kind of dessert that instantly makes you smile. Whether it’s enjoyed with a hot cup of coffee or served chilled on a warm afternoon, this cake always hits the spot.

Behind the Recipe

I first made this cake on a quiet Sunday afternoon with a basket of slightly overripe strawberries and a tub of ricotta that needed a purpose. What emerged from the oven surprised me. It was rich without being heavy, fresh without being tart, and simple without lacking depth. It became one of those recipes I returned to again and again, especially when I wanted to bake something that felt special without needing a dozen bowls and ingredients.

Recipe Origin or Trivia

Ricotta cakes have long been a part of Italian baking traditions, especially in the southern regions. The use of ricotta in desserts is common in Sicily and Naples, often paired with citrus or chocolate. This version, using strawberries, is a slight twist but still honors the essence of those rustic, family-style bakes that are served during holidays or weekend gatherings. The natural sweetness of strawberries pairs beautifully with the subtle creaminess of ricotta, creating a combination that’s as timeless as it is delicious.

Why You’ll Love Ricotta and Strawberry Cake

There are a dozen reasons to fall in love with this cake, but let’s focus on the biggest ones:

Versatile: You can serve it warm, room temperature, or chilled. It works for breakfast, brunch, or dessert.

Budget-Friendly: Made with pantry staples like flour, sugar, and eggs, it won’t break the bank.

Quick and Easy: No complex steps or fancy equipment required. It’s all mix, pour, and bake.

Customizable: Swap in blueberries, raspberries, or even a touch of lemon zest for fun twists.

Crowd-Pleasing: The creamy texture and fruity burst win everyone over, every time.

Make-Ahead Friendly: Bake it the night before and let the flavors deepen overnight.

Great for Leftovers: A slice the next day is arguably even better.

Chef’s Pro Tips for Perfect Results

If you want your ricotta and strawberry cake to truly shine, keep these tips in mind:

1. Drain Your Ricotta: Even if it seems firm, let it sit in a fine mesh strainer for 10 to 15 minutes to release excess moisture.
2. Use Room Temperature Ingredients: This helps everything mix more evenly and prevents curdling.
3. Toss Strawberries in Flour: This little trick keeps them from sinking to the bottom of the cake while baking.
4. Don’t Overmix: Gently fold ingredients just until combined to keep the texture light.
5. Cool Before Slicing: Give it at least 30 minutes to set after baking. It slices cleaner and tastes better.

Kitchen Tools You’ll Need

You don’t need a full kitchen setup to make this cake, just a few basics:

Mixing Bowls: For wet and dry ingredients.

Hand Mixer or Whisk: To cream the butter and ricotta until fluffy.

Rubber Spatula: Great for folding in ingredients gently.

9-inch Springform Pan: Ensures easy release and a clean edge.

Sieve or Fine Mesh Strainer: For draining the ricotta and dusting powdered sugar.

Ingredients in Ricotta and Strawberry Cake

This cake brings a beautiful balance of creamy, fruity, and lightly sweet flavors. Each ingredient has its place in the harmony:

1. All-Purpose Flour: 1 1/2 cups – Provides structure and a tender crumb.
2. Baking Powder: 2 teaspoons – Helps the cake rise softly and evenly.
3. Salt: 1/4 teaspoon – Enhances all the other flavors.
4. Unsalted Butter: 1/2 cup (softened) – Adds richness and moisture.
5. Granulated Sugar: 3/4 cup – Just the right amount of sweetness.
6. Eggs: 2 large – Binds everything together and gives the cake a soft lift.
7. Whole Milk Ricotta Cheese: 1 cup – Makes the cake moist and creamy.
8. Vanilla Extract: 1 teaspoon – Adds warmth and depth to the flavor.
9. Fresh Strawberries: 1 1/2 cups (hulled and chopped) – Bright, juicy bursts in every bite.
10. Powdered Sugar: For dusting – Adds a final elegant touch.

Ingredient Substitutions

Sometimes you need to work with what you’ve got. Here’s how to do it:

Ricotta Cheese: Cottage cheese (drained and blended smooth).

Strawberries: Blueberries, raspberries, or even chopped peaches.

Butter: Coconut oil or neutral vegetable oil.

Sugar: Coconut sugar or light brown sugar for a deeper flavor.

Ingredient Spotlight

Ricotta Cheese: Soft, creamy, and subtly sweet, ricotta gives this cake its signature melt-in-your-mouth texture. It’s not overpowering, just pleasantly rich.

Strawberries: Fresh strawberries not only add natural sweetness, but their slight tartness balances the richness of the ricotta beautifully.

Instructions for Making Ricotta and Strawberry Cake

This is the kind of cake that invites you in with its simplicity. Let’s walk through the process together:

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch springform pan with parchment paper.

2. Combine Ingredients:
In one bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the ricotta and vanilla extract. Mix until smooth. Slowly fold in the dry ingredients until just combined.

3. Prepare Your Cooking Vessel:
Pour half the batter into the prepared pan. Gently scatter half the strawberries over it, then repeat with the remaining batter and strawberries.

4. Assemble the Dish:
Use a spatula to slightly swirl the top so some berries peek through the surface. Smooth it out gently.

5. Cook to Perfection:
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and puffed.

6. Finishing Touches:
Let the cake cool in the pan for 15 minutes, then remove and let cool completely on a rack. Dust with powdered sugar before serving.

7. Serve and Enjoy:
Slice it up and enjoy as-is, or add a dollop of whipped cream or a scoop of vanilla gelato.

Texture & Flavor Secrets

What makes this cake magical is the contrast. The crumb is tender yet holds its shape. The ricotta gives it a moist, almost custard-like texture inside, while the top bakes to a delicate golden crust. The strawberries soften and sweeten as they bake, creating juicy pockets that burst with flavor.

Cooking Tips & Tricks

You’ve got this. Just a few things to make it easier:

• Use fresh, ripe strawberries for the best flavor and color.
• Cool completely before slicing to keep it from crumbling.
• Don’t skip the parchment in the pan. It makes unmolding effortless.
• Sift powdered sugar for a snowy, even dusting.

What to Avoid

We all make mistakes in the kitchen. Here’s how to skip the common ones:

• Using watery ricotta: Drain it or the cake will be soggy.
• Overbaking: This will dry out the ricotta and dull the flavor.
• Overmixing the batter: Mix until just combined to avoid a tough texture.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake actually improves after a day in the fridge. The flavors settle in, and it slices like a dream. Wrap it tightly and store in the fridge for up to 4 days. You can freeze individual slices wrapped in plastic and foil for up to 2 months. Let them thaw overnight in the fridge before enjoying again.

How to Serve Ricotta and Strawberry Cake

This cake stands alone beautifully, but here are a few ways to dress it up:

• Dust with powdered sugar and serve with mint leaves.
• Pair with vanilla bean ice cream for a decadent dessert.
• Add a drizzle of honey or strawberry coulis for extra flavor.

Creative Leftover Transformations

Got a slice or two left? Don’t let it go to waste:

• Crumble into a parfait with yogurt and granola.
• Toast lightly and serve with mascarpone and honey.
• Turn into cake pops with cream cheese frosting and a dip in white chocolate.

Additional Tips

• Let the cake sit at room temp for 10 minutes before serving for best flavor.
• Use a serrated knife to slice cleanly through the tender crumb.
• If your strawberries are too juicy, pat them dry with a paper towel.

Make It a Showstopper

To wow your guests:

• Top with whole strawberries and edible flowers for a garden party look.
• Use a scalloped cake stand and serve with vintage dessert forks.
• Add a ribbon of strawberry glaze along the sides for shine and pop.

Variations to Try

• Lemon Ricotta Cake: Add lemon zest and a splash of juice to the batter.
• Berry Medley Cake: Swap strawberries for a mix of raspberries and blueberries.
• Chocolate Chip Twist: Fold in mini chocolate chips for a sweet surprise.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Almond Crust: Add a thin almond meal crust on the bottom for texture.

FAQ’s

Q1: Can I use frozen strawberries?

Yes, but thaw and drain them well to prevent excess moisture.

Q2: Can I make it dairy-free?

Try using a dairy-free ricotta alternative and oil instead of butter.

Q3: How long does it last?

Up to 4 days in the fridge or 2 months in the freezer.

Q4: Can I bake it in a loaf pan?

Yes, but baking time may need adjustment. Check for doneness at 45 minutes.

Q5: Do I need to peel the strawberries?

No, just hull and chop them.

Q6: Can I reduce the sugar?

Yes, reduce by up to 1/4 cup without affecting texture too much.

Q7: Will low-fat ricotta work?

It will, but the texture might be slightly less creamy.

Q8: Can I make cupcakes with this batter?

Absolutely. Just reduce bake time to 18-22 minutes.

Q9: Should I refrigerate it?

Yes, especially if keeping it for more than one day.

Q10: Can I add a glaze on top?

Yes, a lemon glaze or strawberry glaze works beautifully.

Conclusion

This Ricotta and Strawberry Cake is the kind of dessert that feels like a warm hug on a plate. Creamy, moist, and dotted with fresh berries, it’s everything you want in a homemade bake. Trust me, you’re going to love this. Whether you’re sharing it or savoring it solo, it’s worth every bite.

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