Make Ahead

Strawberry ricotta cake

June  6, 2020
3 Ratings
Photo by Anna | Serving Dumplings
Author Notes

This cake is a celebration of Spring. It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop and you get a little bit of fruity juiciness from the strawberries that are running through it.
Did I already mention how much I love how the ricotta lends a creaminess to this cake. It’s the perfect treat all day long. At a brunch, in the afternoon with a cup of espresso or for dessert after dinner with ice cream. —Anna Chwistek | Serving Dumplings

  • Prep time 10 minutes
  • Cook time 50 minutes
  • Serves 8
  • 150 grams strawberries, stem removed and cut in halved
  • 250 grams ricotta
  • 250 grams flour
  • 100 grams unsalted butter
  • 220 grams sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon both lemon zest and juice
In This Recipe
  1. Preheat the oven to 180°C. Prepare a 22 cm round cake pan, grease in with butter and layer with parchment paper. In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, vanilla, lemon zest and juice. Mix until combined. Sift the flour, add baking powder and baking soda, beat until just combined.
  2. Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 50 minutes or until a tester comes out dry. Let cool in the pan on a rack. Enjoy!

See what other Food52ers are saying.

  • Tucker & Me
    Tucker & Me
  • Anna Chwistek | Serving Dumplings
    Anna Chwistek | Serving Dumplings
  • Rita Garland
    Rita Garland
  • Karl Riffert
    Karl Riffert

18 Reviews

Rita G. July 27, 2020
Can this cake be frozen?
Author Comment
Anna C. July 27, 2020
Yes, this cake can be frozen for up to three months.
Karl R. July 25, 2020
Very tasty and had a wonderful texture! I used >200g of strawberries and it was great.
Anna July 22, 2020
So good! Needs a deeper pan than the 9" one I used though--it overflowed quite a bit!
Ayn July 22, 2020
9” springform?
Tucker &. July 22, 2020
Can frozen strawberries be used??
Author Comment
Anna C. July 22, 2020
Yes, absolutely. Just let the fruit thaw and pat it dry. Enjoy the recipe!
Tucker &. July 22, 2020
Thanks, Anna! As it turned out the strawberries I thought were in the freezer mysteriously disappeared so I made a quick trip to the store. Not as food as our local farms, but worked in a pinch. FYI, the cake smells amazing and is gorgeous. ☺️
One more question, is there a way to get it out of the pan without mangling it? Flip it??
Author Comment
Anna C. July 22, 2020
So happy to hear this!
Let the cake cool completely, then you can flip it out. You can also run a knife around the edges to loosen.
Tucker &. July 22, 2020
Haha! I beat you to it. Perfect. more question, I promise. I baked this for a friend. Can’t get it to her until tomorrow. How to store....fridge, room temp,??? 🙄🙄
Author Comment
Anna C. July 22, 2020
Haha! Room temperature ;)
Tucker &. July 22, 2020
Thank you, thank you. Tomorrow I’ll bake one for my husband and me!! Can’t wait!!
Elizabeth July 20, 2020
This recipe is easy and delicious. Since I am not a cook who uses metric measurements, thanks to the help of Alexa for oven temp conversion and a scale that I could tear a bowl weight off and pre-measure the ingredients exactly, I was able to make and bake this recipe perfectly. I served it with a side of macerated strawberries and whip cream which complimented the cake beautifully. As stated in the recipe write up, it is a crave worthy recipe that haunts and taunts you into secret second helpings. I can see making this with other seasonal fresh fruits.
Elizabeth July 20, 2020
I used a scale that could I could select grams or ounces to measure ingredients which aided greatly in making this recipe.
NickyFFM July 19, 2020
Thanks for measurement in grams
Ayn July 19, 2020
Would love to make this but wish it was not in grams
Author Comment
Anna C. July 19, 2020
Hi Ayn,
Thanks for your feedback. I converted the ingredients for you. Hope you enjoy the recipe! Anna.
3/4 cup strawberries
1 cup ricotta
2 cups all-purpose flour
¼ cup + 3 tbsp unsalted butter
1 1/8 cup sugar
3 eggs
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp both lemon zest and juice
Ayn July 22, 2020
Thank you so much Anna