The strawberry and ricotta cake without flour is an easy, quick, and creamy dessert that combines the delicate nature of ricotta with the freshness of strawberries, creating a perfect balance between sweetness and lightness.
Without the use of flour, it remains a softer cake suitable for those on a gluten-free diet or those who love desserts with an authentic taste, with little sugar and without refined flours. Additionally, the presence of ricotta makes it particularly high in protein compared to traditional desserts, ensuring more satiety without feeling heavy.
Every bite melts in your mouth, releasing the flavor of ricotta, enhanced by the sweet and slightly tart taste of strawberries. The contrast between the creaminess of the base and the freshness of the fruit makes this cake perfect for any time of the day, from breakfast to snack, to dessert after dinner.
The strawberry cake is a perfect preparation for the spring and summer when strawberries are in season and release their full aroma.
Its preparation is simple and quick, also suitable for beginners in the kitchen.
I also recommend
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the strawberry and ricotta cake
- 3 eggs
- 400 g cow's milk ricotta
- 80 g granulated sugar
- 1 tsp honey
- 70 g cornstarch
- 1 lemon zest
- to taste powdered sugar
- 250 g strawberries
- 1 pinch fine salt
Tools
- 2 Bowls
- 1 Beater
- 1 Cake Pan
- 1 Parchment Paper
Steps for preparing the strawberry and ricotta cake
To prepare the delicious strawberry and ricotta cake, start by washing the strawberries with water and baking soda, then pat them dry with paper towels and cut them into small pieces, removing the stem.
If the ricotta is very moist, let it drain in a colander for at least 10 minutes to prevent the cake from being too wet after baking. Then place it in a bowl and work it with a fork until creamy.
In another bowl, beat the eggs with the sugar using an electric whisk. Beat them for several minutes until you get a light, fluffy, and frothy mixture.
Incorporate the cornstarch and ricotta, mixing gently with a spatula or hand whisk. Add the grated lemon zest.
Gently fold the strawberries into the batter, mixing with a spatula to distribute them evenly.
Line a 22 cm cake pan with parchment paper and pour in the batter, leveling it with the spatula.
Bake at 356°F for 30 minutes in a static oven. Before removing, do the skewer test.
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Once baked, let it cool completely, dust it with powdered sugar, and garnish it with some fresh strawberries.
Enjoy your tasting from Barbara!
Storage and tips for the strawberry and ricotta cake
Choose ripe but not too watery strawberries: overly juicy strawberries could make the cake excessively moist.
The cake can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.
Since it’s a dessert with ricotta and fresh strawberries, it tends to release moisture, so it’s best not to leave it at room temperature for too long.
If consumed within the day, you can keep it at room temperature, but in a cool, dry place away from heat sources.
I do not recommend freezing.
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FAQ (Frequently Asked Questions)
Can I omit the honey?
Yes, of course. Replace it with an additional 50 grams of sugar.
Can I replace sugar with a sweetener?
Yes, you can use sweeteners such as erythritol or xylitol for a low glycemic index version. Alternatively
Can I replace strawberries with other fruits?
Yes! You can use similar fruits like raspberries, blueberries, peaches, or apricots.
