Strawberry Ricotta Cake
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!
Servings 12
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.