In a large bowl, whisk flour, sugar, baking powder and salt until combined.
In another bowl, whisk eggs, ricotta cheese and vanilla until incorporated. It will a little grainy and that's OK.
Fold into your dry ingredients just until combined (do not over mix). You're not looking for a smooth batter; it should look rough and crumbly.
Fold the melted butter and strawberries into batter until combined.
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
The yield depends on how big your cakes slices are. The estimated nutrition information is based on 12 servings.
You can use 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!).
See post for more tips, FAQs and step-by-step photos.