Description
A soft, moist ricotta and strawberry cake with a tender crumb and juicy bursts of fresh strawberries in every bite. Lightly sweet and perfect for any time of day.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries (hulled and chopped)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in ricotta and vanilla extract until smooth.
- Fold in the dry ingredients gently until just combined.
- Pour half the batter into the pan. Scatter half the strawberries over the batter. Repeat with remaining batter and strawberries.
- Gently swirl the top to let berries peek through. Smooth surface with a spatula.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes. Remove and let cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
- Drain the ricotta before using to avoid excess moisture.
- Toss strawberries in a bit of flour to prevent sinking.
- Let the cake cool completely for clean slices and best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: ricotta cake, strawberry dessert, easy cake recipe, Italian cake, fresh fruit cake