Strawberry and Ricotta Cake, a soft, fragrant, and easy-to-make dessert, perfect for breakfast or a wholesome snack. A simple and seasonal recipe that highlights the sweetness of fresh strawberries and the softness of ricotta, without butter and with few ingredients.
If you’re looking for a strawberry dessert that can be prepared in a few minutes and fills your kitchen with the scent of spring, this cake is for you. It has a moist and light texture, thanks to the use of ricotta in the batter, and a delicate flavor enriched by lemon zest. It’s ideal for starting your day with something good, homemade, and also perfect to serve with a cup of tea for an afternoon break.
Preparing it is very simple: you just need a bowl, a whisk, and 10 minutes of your time. After baking, the result is a soft cake with lots of strawberries inside, every slice a little spring concentrate!
A recipe suitable even for beginners that always conquers at first taste.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 265.09 (Kcal)
- Carbohydrates 39.87 (g) of which sugars 20.61 (g)
- Proteins 7.36 (g)
- Fat 9.64 (g) of which saturated 2.78 (g)of which unsaturated 6.30 (g)
- Fibers 0.82 (g)
- Sodium 42.91 (mg)
Indicative values for a portion of 60 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
- 1 3/4 cups all-purpose flour (plus 1 tablespoon for the strawberries)
- 7 oz ricotta cheese
- 3/4 cup sugar
- 3 1/2 tbsps sunflower oil
- 2 eggs (medium)
- 2 tbsps lemon zest
- 1 packet baking powder
- 3 oz strawberries
Tools
- Kitchen Scale
- Bowls
- Electric Whisk
- Lemon Zester
- Sieve
- Pan
Preparation of the Strawberry and Ricotta Cake
Start preparing the strawberry and ricotta cake by beating the eggs with sugar using a whisk or a stand mixer until you get a thick and airy mixture that should at least double in volume.
Add the zest of half an untreated lemon, sunflower oil, and ricotta.
Mix until there are no more cheese lumps.
Sift the all-purpose flour and baking powder directly into the bowl with the other ingredients.
Mix with a spatula or spoon until you get a homogeneous and fairly thick mixture.
After washing them, cut the strawberries into quarters.
Put them in a bowl and mix with a tablespoon of flour so they won’t sink into the batter.
Add the strawberries to the cake batter and mix very gently to avoid breaking the fruit.
Pour everything into a 9-inch diameter pan lined with parchment paper or greased and floured.
Level the mixture with a spatula.
Bake the strawberry and ricotta cake in a preheated static oven for 45-50 minutes.
Do the toothpick test before removing it from the oven.
Let the cake cool slightly before removing it from the pan.
Strawberry and Ricotta Cake
Check this section for clarifications. If you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other recipes in the collection Ricotta Desserts, Simple and Genuine Recipes.
Can I use frozen strawberries?
Yes, but it’s advisable to use them still frozen and lightly flour them before adding to the batter, to avoid excessive water release.
Should I drain the ricotta before using it?
Yes, especially if it’s very fresh. I recommend draining it in a sieve for at least 30 minutes, so the cake will be softer and more compact.
How can I store the strawberry and ricotta cake?
Store it at room temperature under a glass dome for 1-2 days, or in the fridge for up to 4 days.
Is the cake suitable as a dessert?
Absolutely yes! Serve it with a dusting of powdered sugar or a dollop of whipped cream to transform it into a dessert for after meals.
Collection of Strawberry Recipes
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