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!
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 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!
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!
Strawberry Ricotta Cake
- 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
- 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).
- 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!).
Did you make strawberry ricotta cake? I’d love to hear from you in the comments section below.
Love berries? Here are other berry recipes you can try:
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