Make Ahead

Strawberry Ricotta Cake

June  6, 2020
6 Ratings
Photo by Anna | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 50 minutes
  • Serves 8
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

What You'll Need
  • 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
  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
  • debdeb
  • Steph29

23 Reviews

debdeb June 10, 2023
We were very underwhelmed Followed the recipe exactly and it tasted like a plain pound cake . There were way too few strawberries, no taste of the ricotta, and it was dry.

Steph29 May 2, 2022
It’s a really easy cake to make and it’s quite delicious. I didn’t change anything beside the size of the pan. I didn’t have 22 cm so I used a much bigger one: 9 inch. Smaller would have been a problem, I thought the cake was going to be flat because of the size but it was perfect.
Rita G. July 27, 2020
Can this cake be frozen?
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??
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??
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,??? 🙄🙄
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
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
Ccgreen May 27, 2021
Not sure I understand your conversions. Both Ricotta & Flour are 250 Gms - but the conversion for Ricotta is 1 cup; Flour 2 cups. - please explain and confirm before I bake - as. Thank you.
Anna C. May 27, 2021
Hi, it's because one is much less dense than the other. Flour takes up more space, or volume, than an equivalent grams of ricotta. So no worries, 1 cup ricotta and 2 cups flour is correct. Hope you love the recipe. Happy baking!
Ayn May 27, 2021
Suspect it is because Ricotta is quite a bit heavier than flour. In any case, I made the recipe from the conversion Anna did above and it was great.