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:
- It needs to be easy to assemble and bake.
- 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.
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.
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.
Strawberry Ricotta Cake
- 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
- Preheat oven to 350 degrees. Grease and flour a 9-inch pan.
- In a medium mixing bowl whisk together flour, sugar, baking powder and salt set aside.
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.
- 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.
I teamed up with Oregon Strawberries to bring you this post. As always, all opinions are my own.