Strawberry Ricotta Cake

Strawberry Ricotta Cake

Strawberry ricotta cake - soft, melt-in-your-mouth, delicious! It’s just what we need to bring us out of this chill and into spring!
Course Breakfast, Dessert, Snack
Cuisine Italian, North American
Keyword Easter, Easy, Mother's Day, Spring
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 372kcal
Author Jolina


  • 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).



  1. You can use frozen strawberries or raspberries or blackberries if they’re your favourite.
  2. 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!).



Calories: 372kcal | Carbohydrates: 46g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 260mg | Potassium: 227mg | Sugar: 26g | Vitamin A: 560IU | Vitamin C: 10.6mg | Calcium: 159mg | Iron: 1.4mg