Strawberry ricotta cake – soft, melt-in-your-mouth, delicious! It’s almost like cheesecake but without all the work. And it’s just what we need to bring us out of this chill and into spring!
(Love strawberries? Try this super refreshing Fresh Strawberry Cheesecake Mousse. It’s a breeze to make! These strawberry Belgian waffles are easy to make too but would make any morning special.)
Do you have daylight saving time where you are? We just turned our clocks forward yesterday and I’m never very happy about that. You lose an hour, your body clock adjusts, did I already mention you lose an hour?
I am happy that this means we’re almost out of this chill and into spring though. And to celebrate (and make us feel better about losing that hour), today we have this light, bright perfectly spring-y strawberry ricotta cake.
Easy cheesecake recipe
I love baking with ricotta cheese (have you tried my soft and fluffy Lemon Ricotta Muffins recipe?). Although not as smooth and creamy as cream cheese (in fact it results in grainier cheesecakes), I find I like that cheesecakes made with ricotta are lighter and not as rich.
This strawberry ricotta cake has the consistency of cheesecake – soft, melts in your mouth – but without all the work that comes with baking a cheesecake. Isn’t that wonderful?
All you need to do is whisk, fold, bake, eat! Just watch the video to see how easy it is to make.
Related: What to do with Leftover Ricotta Cheese – Sweet & Savoury Recipes
Strawberry ricotta cake
Using sweet strawberries is key to the success of this cake. Strawberries that are on the sour side would leave a tart aftertaste. Some people may like the sweet-sour combo but I prefer this cake to be sweet all the way (don’t worry, it’s not overly sweet).
You can also use frozen strawberries or raspberries or blackberries if they’re your favourite.
Easy Easter dessert
If you’re already planning your Easter menu, this cake would make a great addition. Not only is it easy to make, you can also make it up to 2 days ahead.
Just store tightly wrapped in the fridge then bring down to room temperature just before serving. Then top with homemade whipped cream and enjoy.
And as a bonus, here are 16 other delicious Spring and Easter Cake Ideas for you!
Dessert recipes using ricotta cheese
If you love ricotta cheese as much as I do, you would love these desserts made with ricotta cheese.
This Meyer Lemon Ricotta Pound Cake is a family favourite. Sweet and salty, soft and moist, you don’t need frosting or glaze to enjoy it!
Meanwhile, the chocolate fans in your life will be forever grateful when you make a batch of these delightful Chocolate Ricotta Muffins. It’s the perfect excuse to eat chocolate for breakfast!
Strawberry Ricotta Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3 pcs large eggs room temperature
- 1 1/2 cups ricotta cheese room temperature
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup fresh strawberries hulled and quartered
Instructions
- Preheat oven to 350F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.
- In a large bowl, whisk 1 1/2 cups flour, 1 cup sugar, 2 tsp baking powder and 3/4 tsp salt until combined.
- In another bowl, whisk 3 eggs, 1 1/2 cups ricotta cheese and 1/2 tsp vanilla until smooth and incorporated. Fold into your dry ingredients just until combined (do not over mix).
- Fold the 1/2 cup melted butter and 1 cup strawberries into batter. Transfer the batter into your prepared pan and bake for 30-40 minutes or until the cake is starting to brown at the edges and a toothpick inserted in the centre comes out clean.
- Allow to cool for 20 minutes before removing from pan. Serve with whipped cream and extra strawberries on top (optional).
Video
Notes
- You can use frozen strawberries or raspberries or blackberries if they’re your favourite.
- You can also make this cake up to 2 days ahead. Just store tightly wrapped in the fridge then bring down to room temperature just before serving (though it's also delicious chilled!).
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make strawberry ricotta cake? I’d love to hear from you in the comments section below.
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Valerie says
1:00 in the oven and still not cooked in the middle… it smell heaven but i dont understand why it takes so long
Jolina says
Hi Valerie. There can be a lot of reasons for this but the most common one is oven temperature. If your oven runs too hot the outside of the cake will cook faster than the middle. My old oven was like this and I resolved it by buying a $10 oven thermometer. In the meantime, when you’re baking a cake and notice that the sides or tops are getting too brown too soon, loosely cover with foil and continue baking.
Jennifer says
Hi, I made this cake last night and it was a big hit. I just have a question about mixing the ricotta with the eggs and butter. It never got smooth and I mixed in my kitchenmaid for awhile. Is there something else I need to do to make it smooth? I will be trying the lemon muffins next.
Thanks!
Jolina says
Hi Jennifer! Glad you and yours liked it! The batter won’t actually get super smooth (like other cake batters) so you’re ok (check out the video, the batter is a tad grainy though I don’t know if the footage shows that clearly).
Marisa F. Stewart says
I can’t wait to go to the Farmer’s Market and pick up some strawberries. This dessert screams spring and the texture looks so light. I bet it would taste good with other berries too. Family gathering in two weeks – I’m making this for dessert.