This ricotta and strawberry brioche is one of those desserts that smell of spring: fluffy, eye-catching and with a creamy filling that wins you over at the first bite.
It’s perfect for Sunday breakfast, a special snack or as a dessert to bring to the table when you want to impress without making things complicated. The ricotta + strawberries pairing is delicate, fresh and irresistible.
Also try these strawberry recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 cups type 0 flour
- 2 eggs
- 1 cup milk
- 3/4 cup sugar
- 1 1/2 tsp active dry yeast
- vanilla
- salt
- 2 1/2 cups ricotta
- 2 eggs
- 3/4 cup sugar
- rum extract
- 1 2/3 cups strawberries
- 1/3 cup sugar
- Half lemon (Juice)
- 1 egg
- 1/2 cup milk
Steps
To prepare the ricotta and strawberry brioche watch the video HERE.
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Make the dough:
In a bowl combine flour, yeast, sugar, vanilla, milk, salt and eggs.
Knead for about 10 minutes until you get a smooth, elastic dough.
Cover and let rest for 30 minutes.
Prepare the ricotta cream:
In a bowl mix ricotta, egg, sugar and rum extract.
Stir until smooth and homogeneous.
Prepare the strawberries:
Clean and slice the strawberries.
Put them in a small saucepan with sugar and lemon juice
cook for about 10 minutes, stirring occasionally.
Let cool completely.
Shape the large swirl
After resting, divide the dough into 4 portions.
Roll out one piece at a time and spread a little ricotta cream on it
Roll up to form a swirl:
Place it in the center of the pan (11–11.8 in), on some pieces add the cooked strawberries as well.
arrange the other rolls around it, creating a large, dramatic swirl.
Cover and allow to rise for about 1 hour.
Mix the egg and milk
after about 1 hour gently brush the surface.
Add a few pieces of strawberry on top.
Bake in a conventional oven at 356°F for about 60 minutes.
If the top browns too quickly, cover with aluminum foil halfway through baking.
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✨ If you love soft, fragrant cakes, this ricotta and strawberry brioche will win you over at the first bite!
Make it, photograph it and let me know in the comments how it turned out: I love seeing your versions 🥰
Save the recipe, share it with your loved ones and come back to the blog to discover many more homemade delicious ideas! 💛
💡 Tips
You can replace the strawberries with raspberries or blueberries
Also great with chocolate chips instead of strawberries
It’s even better the next day
🫙 Storage
Keeps soft for 2-3 days under a cake dome.
You can also freeze it in slices.
FAQ (Questions & Answers)
Can I replace the ricotta with another cheese?
Yes, you can use mascarpone or cream cheese, but ricotta makes the filling lighter and more delicate.
Can I fill it with other fruit?
Of course! It’s also great with raspberries, blueberries, pears or apples instead of strawberries.
Can I prepare the ricotta and strawberry brioche in advance?
Yes! You can prepare it the evening before and keep it under a cake dome: the next day it’s still soft and fragrant.
