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Easy Strawberry Ricotta Cake Recipe

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4 from 3 reviews

A simple and delicious Strawberry Ricotta Cake that’s easy to make and perfect for picnics. This moist cake combines creamy ricotta cheese with fresh strawberries and a hint of lemon, ideal for a delightful dessert or snack.

Ingredients

For the cake batter:

  • 3.5 oz. (100g) butter
  • 3/4 cup (150g) sugar (fine)
  • 3 medium eggs
  • 8.8 oz. (250g) ricotta
  • 1 tsp. vanilla extract
  • 1/2 organic lemon, zest & juice
  • 2 cups (260g) all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

For the topping:

  • 5.3 oz. (150g) strawberries, halved
  • Some coarse sugar for sprinkling
  • Some confectioners’ sugar for dusting (optional)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 180°C (350°F). Line a 23cm baking tin with a loose bottom with baking parchment and lightly grease it. Wash and dry the strawberries, remove the green tops, and cut them in half. Set aside.
  2. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the ricotta, vanilla extract, lemon zest, and lemon juice until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
  3. Assemble and bake: Pour the batter into the prepared baking tin, spreading it evenly and smoothing the surface. Arrange the halved strawberries on top and sprinkle with coarse sugar. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Cool and serve: Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, dust the top with optional confectioners’ sugar. Serve the cake with whipped cream or vanilla custard for an extra treat.

Notes

  • Ensure not to overmix the batter after adding the dry ingredients to keep the cake light and tender.
  • Using a loose bottom baking tin helps with easy removal of the cake without damage.
  • Coarse sugar on top adds a nice crunchy texture and visual appeal.
  • The optional dusting of confectioners’ sugar enhances the cake’s presentation.
  • This cake pairs beautifully with whipped cream or vanilla custard, but it’s also delicious on its own.
  • For best results, use fresh, ripe strawberries.

Find it online: https://recipesbyliza.com/easy-strawberry-ricotta-cake-recipe/