Even if it’s hot, you can’t give up dessert, so here’s a delicious Ricotta Dessert with Strawberries. I keep picking strawberries from my garden, big and bright red. An easy and quick dessert to prepare for a snack or after-dinner with friends. I recommend checking out these other easy recipes for any occasion.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Ricotta Dessert with Strawberries
- 28 oz ricotta
- 3/4 cup sugar
- 3 eggs
- 3/4 cup potato starch
- 1 cup strawberries
- lemon zest (grated)
Tools
- Cake Pan
- Electric Whisks
Steps for Ricotta Dessert with Strawberries
Pour the ricotta with sugar and grated lemon zest into a large bowl. Using electric whisks or by hand, mix everything until the ricotta is creamy.
Now add one egg at a time and incorporate the potato starch while continuing to mix. Wash the strawberries thoroughly, dry them with a towel, and cut them into pieces. Add them to the mixture and now stir with a spatula.
Pour the mixture into a springform pan (8-9 inches), lined with parchment paper. Preheat the oven to 340°F and bake for about 45/50 minutes. Always adjust according to your oven, if you have the static oven function, use that.
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Remove from the oven and let the dessert cool completely before dusting it with powdered sugar.
This dessert can be stored in the fridge for several days, wrapped in cling film or sealed tightly in an airtight container. If you like the recipe and make it, let me know.
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