Strawberry Ricotta Cake

Overhead shot of strawberry ricotta cake cut up with three serving plates of cake.

Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the strawberries make the flavor pop. It’s like a combination between a cake and a cheesecake.

Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the strawberries make the flavor pop. It’s like a combination between a cake and a cheesecake.

It’s rarely that I share dessert recipes with you guys. Why? I’m not much of a baker and we don’t really eat a whole lot of sweets around here. So, when I do create a dessert recipe, it needs to match these two criteria:

  1. It needs to be easy to assemble and bake.
  2. It needs to be not overly sweet, but super flavorful.

This Strawberry Ricotta Cake definitely meets both of those requirements.

Growing up, my Nanu was the master of cannolis, an Sicilian dessert that consists of tube shaped shells of fried pastry dough that are filled with either cream or ricotta. My Nanu would always make both versions, since there was a big debate in our family about which were best. I always preferred the ricotta filled cannolis, since they were a bit less sweet, but totally rich and creamy.

I love how ricotta lends a creaminess to desserts that isn’t overly sweet. 

This Strawberry Ricotta Cake is almost like a blend between a delicious white wedding cake and a cheesecake. It’s dense and delicious, with a little bit of tang from the strawberries that are running through it.

This cake would be just as welcome at a weekend brunch as it would served as a dessert.

Since it’s February, and not strawberry season, I used some frozen Oregon strawberries in this recipe. Since Oregon berries are picked at the peak of ripeness, they’re bursting with amazing flavor and are a beautiful deep red color. In fact, did you know that more than 90% of Oregon strawberries are frozen within 24 hours of being picked? That makes it easy to have Oregon strawberry season 365 days a year.

You’ll note that I quarter the strawberries. It’s easy to do, even in their frozen state. I find that removing them from the freezer 10 minutes prior to slicing them really helps too.

How Do You Make Ricotta Cake

  • Whisk together flour, sugar, baking powder and salt.
  • In a mixing bowl, combine eggs, ricotta, melted butter and almond extract.
  • Add the dry ingredients to the wet ingredients, mixing to just combine (don’t over do it).
  • Fold in the strawberries.
  • Bake for 50-60 minutes, until a tester inserted into the center comes out clean.

Overhead shot of cake out of oven.

That’s it! If you want to get extra fancy, you could give the cake a dusting with confectioner’s sugar.

Feel free to play around with other flavor combinations as well. Don’t like almond flavoring? You could use vanilla extract instead. You could also use other fruits like raspberries, blackberries, blueberries or cherries. Or, you can spice it up a bit and add in a dash of cardamom or cinnamon.

Three pieces of strawberry ricotta cake on blue plates.

If you loved this Strawberry Ricotta Cake I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished cake and share it with me on Instagram using the hashtag #platingsandpairings. 

Overhead shot of strawberry ricotta cake cut up with three serving plates of cake.

Strawberry Ricotta Cake

Course: Dessert
Cuisine: Italian
Keyword: cake, dessert, ricotta cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 263 kcal
This Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the strawberries make the flavor pop. It’s almost like a combination between a cake and a cheesecake.
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups ricotta
  • 1/2 cup butter melted
  • 1 teaspoon almond extract
  • 1 cup frozen strawberries quartered

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 9-inch pan.
  2. In a medium mixing bowl whisk together flour, sugar, baking powder and salt set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment combine eggs, ricotta, butter and almond extract until smooth; add dry ingredients until just blended.  Fold in strawberries.

  4. Pour batter into prepared pan and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice and serve.
Nutrition Facts
Strawberry Ricotta Cake
Amount Per Serving
Calories 263 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 255mg 11%
Potassium 149mg 4%
Total Carbohydrates 30g 10%
Sugars 17g
Protein 6g 12%
Vitamin A 8.7%
Vitamin C 8.6%
Calcium 10.5%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

I teamed up with Oregon Strawberries to bring you this post. As always, all opinions are my own. 

Three pieces of strawberry ricotta cake on blue plates.

Looking for more easy dessert recipes? Be sure to try these too:

Apple Galette with Cardamom

Piece of galette topped with ice cream

Rose Apple Tartlets with Salted Caramel

Overhead shot of apple tartlets.

Creme Brulee with Cardamom Roasted Blackberries

Overhead closeup of creme brulee.

Strawberry Rhubarb Skillet Cobbler with Cardamom

Strawberry Rhubarb Skillet Cobbler topped in cast iron skillet topped with vanilla ice cream.

10-Minute Blackberry Galette

Overhead shot of blackberry galette sliced up and topped with ice cream.

13 comments

  1. Catherine @ To & Fro Fam

    I’m obsessed with baking with ricotta or yogurt – the texture always turns out amazing. And Oregon strawberries are pretty much the most delicious food on the planet. The result is a match made in heaven (or in your oven, as the case may be)!

    Reply

    1. Erin

      I totally agree – I cannot wait for fresh strawberry season, but in the meantime, this ricotta cake definitely gave me my fix!

      Reply

  2. Monica


    Wow, this looks delicious and elegant! I can’t wait to try it. It will be great for Spring and Summer entertaining. Thanks for sharing!

    Reply

    1. Erin

      Thanks Monica – I hope you enjoy!

      Reply

  3. Marlynn | Urban Bliss Life


    Oh yum, I adore Oregon strawberries and I like that this dessert isn’t overly sweet. Looks like just the right balance of sweet and savory for a ricotta cake.

    Reply

  4. Kelsey


    This is so simple and beautiful. The flavors totally appeal to me and I can’t wait to try it. I wonder if a squeeze lemon would be a good flavor touch in place of almond flavoring.

    Reply

    1. Erin

      That would be amazing I’d think. Or you could leave the almond out entirely.

      Reply

  5. Renee | The Good Hearted Woman


    You always create the such beautiful, cozy dishes, Erin, and this is no exception! I love the simplicity of this, and it looks delicious!

    Reply

  6. Amber

    Can I use a bundt pan? Also have u ever added a glaze? Like maybe a lemon glaze?

    Reply

    1. Erin

      Hi Amber – This would probably work in a bundt pan, but I haven’t tried that before. The glaze sounds amazing too. One thing to note, this is a moist cake, almost like a cheesecake, it can be a bit delicate…

      Reply

  7. Ike


    I was so disappointed in this cake. It was ok but for me too “cakey”. Middle of the night I realized it was probably (I’m sure) bc of my homegrown eggs. Eggs were more xlarge, all had dbl yolks and I ditched the extra yolks but was left with more egg white (we’re talking Big eggs!). Making it again today but will measure eggs to make sure of proper amount. Beware of your eggs!! I’m giving 5 stars because of user error

    Reply

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