Crunchy on the outside and creamy inside, simple and irresistible
The ricotta and strawberry crumble cake is one of those desserts I make when I crave something simple but truly indulgent. The base is a crumbly shortcrust pastry that becomes crisp on the surface, while inside you find a creamy filling of ricotta and fragrant strawberries.
It’s a cake perfect for:
breakfast
afternoon snack
dessert after lunch
I especially like to make it in spring, when strawberries are sweet and in season. The result is a rustic, fragrant and irresistible crumble cake.
Also try these strawberry desserts:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup butter
- Half packet baking powder
- 2 eggs
- 1 cup ricotta
- 1/2 cup ricotta
- lemon zest
- 2 cups strawberries
- 1/3 cup granulated sugar
- Half lemon
Steps
👩🍳 Preparation video HERE.
-
I make the dough
First, place the flour, baking powder, sugar, butter and eggs in a bowl.
Knead quickly with a stand mixer fitted with the “K” whisk or by hand.
You should obtain a sandy, crumbly mixture.
Prepare the ricotta cream
In a bowl, combine the ricotta, sugar and lemon zest.
Mix well until you obtain a smooth, fragrant cream.
Prepare the strawberry mixture
Clean and wash the strawberries, then cut them into pieces.
Place them in a small saucepan with:
– sugar
– lemon juice
Cook for about 10 minutes, stirring occasionally.
Once ready, let them cool.
Assemble the crumble cake
Take a tart pan.
Place about three quarters of the dough on the bottom and spread it evenly.
Sprinkle and press it slightly with your hands to form the base.
Add the filling
On top of the base, spread the ricotta cream evenly.
Add the strawberry mixture on top.
Finally, cover everything with the remaining dough, crumbling it over the filling.
Baking
Bake in the oven at 356°F for about 50 minutes.
Let cool completely before slicing.
-
✨ Result
You will get a crumble cake that is:
crispy on top
creamy inside
fragrant with strawberries
A rustic and truly irresistible dessert 🍓
Storage:
The crumble cake can be stored:
2 days at room temperature under a cake dome
up to 4 days in the refrigerator
It can be frozen in slices for up to 1 month.
FAQ (Questions & Answers)
Can I substitute the ricotta?You can use mascarpone or cream cheese.
Can I add chocolate chips?Yes, they go very well with strawberries and ricotta.
Can I use fresh strawberries without cooking them?Yes, but lightly cooking them helps make them softer and more flavorful.
