Strawberry Ricotta Cake

Strawberry Ricotta Cake is the perfect blend of tart and sweet, making it an irresistible dessert choice for any occasion. With its fluffy texture and rich flavor, this delightful cake is not only easy to make but is visually stunning, adorned with fresh strawberries and a creamy ricotta filling. Whether you’re hosting a summer gathering or looking for a delightful treat to enjoy with your afternoon coffee, this Strawberry Ricotta Cake will impress your family and friends.

Ingredients

• 3 large eggs
• 1 teaspoon vanilla sugar or vanilla extract
• 140 grams (2/3 cup) sugar
• 100 milliliters (1/2 cup) vegetable oil
• 150 milliliters (1/2 cup) fresh milk
• 1 teaspoon baking powder
• 200 grams (1 ⅔ cups) flour
• 400 grams (about 14 oz) strawberries
• 250 grams (1 cup) ricotta cheese or cottage cheese
• 3 tablespoons powdered sugar
• 1/3 teaspoon vanilla sugar or vanilla extract
• 2 tablespoons yogurt or sour cream
• 1 large egg

Directions

1. Prep the Batter: Start by beating the eggs and sugar in a bowl until the mixture is pale and fluffy.
2. Add Wet Ingredients: Pour in the vegetable oil and fresh milk, mixing well until fully combined.
3. Incorporate Flavor: Add the vanilla extract and mix thoroughly to infuse it throughout the batter.
4. Combine Dry Ingredients: Sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula until uniform.
5. Prepare the Filling: In another bowl, mix the ricotta cheese, yogurt, 1 egg, vanilla extract, and powdered sugar until smooth and creamy.
6. Prep the Fruit: Wash and cut the strawberries into bite-sized pieces.
7. Assemble the Cake: Line a cake tin with parchment paper, pour in the batter, and smooth it out evenly.
8. Add the Ricotta Filling: Dollop the ricotta filling on top of the batter and arrange the strawberry pieces over it.
9. Bake: Place in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for 35-40 minutes or until a skewer comes out clean.
10. Cool and Serve: Remove from the oven, let cool in the tin, peel off the parchment paper, transfer to a serving dish, dust with powdered sugar, slice, and serve.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8-10
Nutrition Info: Approximately 300 calories per slice.

How to serve

To serve your Strawberry Ricotta Cake, cut it into slices and arrange them on a beautiful platter. This cake is delightful on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Garnish with fresh mint leaves for a pop of color and an extra hint of freshness. It’s perfect for a summer gathering or as a light dessert after dinner. Enjoy it slightly warm or at room temperature!

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain the excess moisture before adding them to the cake.

Can I substitute ricotta cheese?
Cottage cheese is a great alternative to ricotta cheese. Just blend it until smooth for a similar texture.

How should I store the Strawberry Ricotta Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh!

Strawberry Ricotta Cake

A delightful cake blending tart strawberries with a creamy ricotta filling, perfect for summer gatherings or a sweet treat with coffee.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American, Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cake Batter

• 3 large eggs 3 large eggs
• 1 teaspoon 1 teaspoon vanilla sugar or vanilla extract
• 140 grams 140 grams (2/3 cup) sugar
• 100 milliliters 100 milliliters (1/2 cup) vegetable oil
• 150 milliliters 150 milliliters (1/2 cup) fresh milk
• 1 teaspoon 1 teaspoon baking powder
• 200 grams 200 grams (1 ⅔ cups) flour

For the Ricotta Filling

• 250 grams 250 grams (1 cup) ricotta cheese or cottage cheese
• 3 tablespoons 3 tablespoons powdered sugar
• 1/3 teaspoon 1/3 teaspoon vanilla sugar or vanilla extract
• 2 tablespoons 2 tablespoons yogurt or sour cream
• 1 large egg 1 large egg

For the Topping

• 400 grams 400 grams (about 14 oz) strawberries

Method

 

Preparation of Cake Batter

1. Start by beating the eggs and sugar in a bowl until the mixture is pale and fluffy.
2. Pour in the vegetable oil and fresh milk, mixing well until fully combined.
3. Add the vanilla extract and mix thoroughly to infuse it throughout the batter.
4. Sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula until uniform.

Preparation of Filling and Fruits

1. In another bowl, mix the ricotta cheese, yogurt, 1 egg, vanilla extract, and powdered sugar until smooth and creamy.
2. Wash and cut the strawberries into bite-sized pieces.

Assembly and Baking

1. Line a cake tin with parchment paper, pour in the batter, and smooth it out evenly.
2. Dollop the ricotta filling on top of the batter and arrange the strawberry pieces over it.
3. Place in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for 35-40 minutes or until a skewer comes out clean.

Serving

1. Remove from the oven, let cool in the tin, peel off the parchment paper, transfer to a serving dish, dust with powdered sugar, slice, and serve.

Notes

Store the cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh. Serve slightly warm or at room temperature, possibly with whipped cream or vanilla ice cream.