Indulge in the light and fluffy texture of this Strawberry Ricotta Cake, a delightful dessert that perfectly combines the creamy richness of ricotta cheese with the fresh, juicy sweetness of strawberries. This cake is baked in a springform pan to achieve a beautifully soft and moist texture, making it an ideal treat for all occasions, especially during strawberry season.
Why You’ll Love This
This cake is a dream for those who appreciate a less overly sweet dessert. The ricotta adds a luxurious creaminess that enhances the moisture of the cake, while the fresh strawberries provide a bright contrast in both flavor and texture. The simplicity of this cake, paired with its elegance, makes it a perfect choice for both casual and formal gatherings.
Perfect Occasion
Serve this Strawberry Ricotta Cake at brunches, tea parties, or as a refreshing dessert after a family dinner. It’s especially fitting for spring and summer events when strawberries are at their peak, making it a hit at garden parties and picnics.
Decoration Tips
For a beautifully finished look, dust the top of the cake with powdered sugar. This not only adds a touch of sweetness but also gives the cake an attractive, polished appearance. If you like, garnish with fresh strawberry slices or whole berries and a few mint leaves for a pop of color and freshness.
Ingredients:
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened (one and a half sticks)
- 15 ounces whole milk ricotta cheese, drained
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour (210 grams), plus 2 tablespoons for tossing with strawberries
- 1 ½ cups strawberries, diced
- 1 tablespoon powdered sugar, for dusting
Instructions:
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan with butter and set aside.
- Mix Wet Ingredients: In a large mixing bowl, use a handheld mixer to cream the granulated sugar and butter until well combined. Add the drained ricotta and blend until the mixture is light and fluffy, about 4-5 minutes. Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla, baking soda, and salt until everything is well combined.
- Add Flour: Gradually add the 1 ½ cups of flour to the wet ingredients, mixing until just combined. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure everything is well incorporated.
- Prepare Strawberries: Toss the diced strawberries with the additional 2 tablespoons of flour. This helps to prevent the strawberries from sinking to the bottom of the cake.
- Assemble the Cake: Fold about three-quarters of the strawberries into the batter gently. Transfer the batter into the prepared springform pan and smooth the top. Sprinkle the remaining strawberries evenly over the top of the batter.
- Bake: Place the cake in the preheated oven and bake for 70-75 minutes, or until the sides of the cake pull away from the pan and the top is golden brown. A toothpick inserted into the center of the cake should come out clean when the cake is done.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before removing the collar. Once completely cooled, dust the top with powdered sugar before serving.
Enjoy this exquisite Strawberry Ricotta Cake, where each slice is a perfect harmony of creamy and fruity flavors!
