The ricotta and strawberry cake is a simple and healthy dessert ideal for breakfast and snack time for the whole family. The recipe is easy to execute, you just need a whisk to transform the meeting of strawberries and ricotta into a soft, cloud-like cake.
Strawberries are the fruits that accompany us in spring, sweet, aromatic, and fragrant, they are excellent plain as an afternoon snack and perfect in cakes like the crumble with cream and strawberries or the very quick 5-minute strawberry cake.
The star of the recipe is surely the ricotta that gives a moist and “melting” texture to the dessert. Be careful when you buy it; I recommend avoiding packaged ricotta, as it contains too much liquid and you would need to let it rest. If you can, choose loose ricotta; it’s firmer and more compact. This choice affects the baking time of your cake.
Here are other strawberry recipes for you to check out
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 274.21 (Kcal)
- Carbohydrates 41.29 (g) of which sugars 19.91 (g)
- Proteins 7.36 (g)
- Fat 9.94 (g) of which saturated 3.13 (g)of which unsaturated 6.17 (g)
- Fibers 1.14 (g)
- Sodium 38.76 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 cup ricotta (firm and compact)
- 1 cup strawberries (fresh and firm)
- 1/4 cup peanut oil (or 5 tbsps of softened butter)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest
- as needed powdered sugar (for finishing)
Tools
- 2 Bowls
- 1 Scale
- 1 Electric Whisk
- 1 Cake Pan springform, 9.5-inch diameter
Procedure
IMPORTANT: The most important ingredient in this cake is ricotta; use a firm and compact type, which you can find loose in the fridge section of the supermarket. Avoid tub ricotta as it contains much more water, and you would have to drain it the night before to remove the whey, or it would make the batter much more liquid, risking compromising the final result.
Wash the strawberries, dry them, remove the leaves, cut them into small cubes (1/2 inch), and place them on a plate with a paper towel, set aside.
Wash a lemon, dry it and grate the zest, which we will use to flavor the batter.
Put the ricotta in a small bowl and mix well with a fork to make it creamy and free of lumps.
Sift the flour with the baking powder.
Crack the eggs into a bowl (they should be at room temperature), add the sugar, and whisk them for 6 or 7 minutes until they triple in volume.
Add the ricotta and incorporate it well with the whisk.
Add half of the sifted flour with the baking powder, continue with the oil, lemon zest, and vanilla, and finally add the remaining flour, always mixing with the electric whisk.
The mixture is ready; it should be firm and well whipped. At this point, add the strawberries.
Pour the mixture into the buttered and floured cake pan. Bake the cake in a preheated static oven at 350°F for about 45 minutes; the cooking time depends on the oven and the consistency of the batter.
Do the toothpick test to check the cooking; if necessary, extend it by 5 minutes. Be careful not to overbake it, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The ricotta and strawberry cake is ready; let it cool completely, dust it with powdered sugar, and serve.
Tips
Storage
The ricotta and strawberry cake keeps in the fridge for 3/4 days. Let it come to room temperature for 20 minutes before serving.
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