Strawberry Ricotta Cake
This post may contain affiliate links. Read the full disclosure here.
Indulge in a slice of heaven with this strawberry ricotta cake! This Italian-inspired delight brings together the creamy richness of ricotta and the juicy burst of fresh strawberries, creating a dessert that’s simply irresistible. Imagine the perfect hybrid of a cake and cheesecake, where every bite is moist, dense, and packed with flavor!
This strawberry ricotta cake is a delightful fusion of a classic white cake and creamy cheesecake! Each bite is a perfect harmony of dense, rich flavors with a refreshing tang from juicy strawberries woven throughout.
Whether you’re savoring it at a cozy weekend brunch or enjoying it as a sweet ending to a meal, this cake is sure to impress!
Why This Recipe Works
- It’s easy to make!
- Fresh or frozen and thawed strawberries will work for this recipe.
- This cake is meant to look rustic and you don’t have to worry about cracking like you do with traditional cheesecakes.
Ingredients
Whipping up something delicious has never been easier! This recipe calls for fewer than 10 ingredients, most of which are pantry staples like flour, baking powder, sugar, and salt. Perfect for a quick bake that doesn’t require a long shopping list!
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: You need regular all-purpose flour for this recipe.
- Sugar: Granulated white sugar works best.
- Baking powder and salt: Need for leavening and flavor.
- Eggs: Make sure the eggs are at room temperature.
- Ricotta cheese: Use full-fat Ricotta for the best results. The kind I use doesn’t have excess moisture so I don’t strain it. If yours seems extra liquidy then you can drain it.
- Vanilla: Always use a high-quality vanilla.
- Butter: Many recipes call for melted butter but I like to use softened. Unsalted sweet cream butter works best.
- Strawberries: If strawberries are in season, use fresh! Otherwise, you can use frozen and thawed berries.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the wet ingredients. Cream the butter and sugar together. Beat in the eggs, vanilla, and ricotta.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt together then add it to the wet ingredients. Mix just until combined.
- Bake. Spread batter in a 9-inch springform pan and bake until set.
- Cool completely and serve with powdered sugar or whipped cream.
Tips For Success
- Allow all cold ingredients to come to room temperature before using. This will allow the batter to blend together easily.
- Measure the flour correctly. I highly recommend using a kitchen scale to weigh the flour for the very best results.
- Avoid overmixing the batter. Mix just until no streaks of dry flour are visible.
- Take care not to overbake or your strawberry ricotta cake will be dry.
More Strawberry Recipes
Strawberry Ricotta Cake
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 ½ cups (315 g) whole milk ricotta cheese, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (195 g) flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (200 g) fresh strawberries, chopped
- powdered sugar for dusting top of cake, optional
Instructions
- Preheat the oven to 350℉. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla and mix to combine.
- Whisk the flour, baking soda, and salt together in a small bowl and add it to the ricotta mixture. Mix on low speed just until combined. Give the batter one final stir by hand with a silicone spatula. Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan. Bake for 40-50 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in the pan for 15 minutes before removing the sides and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Notes
- Strawberries: I prefer fresh strawberries but frozen berries can also be used. Thaw them and pat them dry before adding to the batter.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: This cake can also be frozen in an airtight container for up to a month.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.