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.


  • 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


  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*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 255mg11%
Potassium 149mg4%
Carbohydrates 30g10%
Sugar 17g19%
Protein 6g12%
Vitamin A 435IU9%
Vitamin C 7.1mg9%
Calcium 105mg11%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.