I make this very soft strawberry and ricotta cake every year at the beginning of spring; for me it feels like a little ritual.
When the strawberries start ripening in the garden, I already know which will be the first homemade dessert I will prepare.
The first time I made this strawberry and ricotta cake I was convinced I had done something wrong: the batter was so soft and fragrant that before going into the oven it almost looked like a cream. In fact, this is its secret. The ricotta makes the interior incredibly soft and moist, while the strawberries, slightly melting during baking, give that fresh note that balances everything perfectly.
It isn’t the classic dry strawberry cake, but a homemade soft cake that melts in your mouth.
Every time I bring it to the table, people always ask for the recipe, and that’s when I understand that simple things, made with genuine ingredients and a pinch of heart, are always the best.
Strawberries are rich in vitamin C, antioxidants and fiber useful for the immune system and skin health, while ricotta provides quality protein, calcium and a creamy consistency with less fat compared to other fresh cheeses.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Air frying, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for very soft strawberry and ricotta cake
- 2 eggs
- 1 1/4 cups flour (type 1 or type 0)
- 1/3 cup potato starch
- 2 cups strawberries
- 1 cup ricotta
- 3 1/3 tbsp peanut seed oil
- 3/4 packet baking powder
- 1 lemon
- A few mint leaves
- to taste powdered sugar
- 1/2 cup granulated sugar
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Cake Pan
- Parchment paper
- 1 Grater
- 1 Sieve
Steps for very soft strawberry and ricotta cake
To prepare the delicious strawberry and ricotta cake watch the video recipe
Start by washing the strawberries thoroughly under running water. Remove the hulls, cut them into small pieces and place them in a bowl.
Drain the ricotta well using a sieve if it contains whey (you can leave it in a sieve for 15–20 minutes).
In a large bowl, whip the eggs with the sugar using electric beaters.
You should obtain a light, airy and frothy mixture.While continuing to beat, add the seed oil in a thin stream, the grated lemon zest, the ricotta, the sifted flour, potato starch and baking powder, until you obtain a homogeneous batter. Finally add the strawberries cut into pieces and gently fold them in with a spatula.
Pour into a 9 in (22 cm) springform pan lined with parchment paper and bake, in static mode, at 356°F for about 30 minutes. Always perform the skewer test before removing from the oven.
Once removed from the oven, let it cool completely. Transfer it onto a cooling rack to cool completely. Dust with powdered sugar, add a few fresh strawberries and mint leaves — enjoy! Greetings from Barbara!
Storage of the very soft strawberry and ricotta cake
The very soft strawberry and ricotta cake can be stored, if the temperature is not too high (max 68–72°F), under a glass dome or well covered with cling film for a maximum of 24 hours.
Store it in an airtight container or well wrapped in cling film.
It keeps for 3 days while maintaining softness and flavor.
Before serving, let it sit at room temperature for 20–30 minutes: it will become softer and more fragrant.
You can freeze it already sliced, with each slice wrapped individually.
It lasts up to 2 months.
Thaw in the refrigerator and then at room temperature.
Tip: if you know you will store it in the fridge, avoid dusting with powdered sugar immediately—add it only when serving for a fresher, more inviting effect.
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FAQ (Questions and Answers)
Can I use frozen strawberries?
Yes, but do not thaw them first. Add them still frozen and lightly floured. Keep in mind they may release more liquid and require an extra 5–10 minutes of baking time.
Can it be made gluten-free?
Of course, just replace the wheat flour with a gluten-free cake flour mix in the same quantity.
