Strawberry Ricotta Cake

Strawberry Ricotta Cake is a deliciously moist and flavorful Italian cake made with ricotta cheese and fresh strawberries.

Course Dessert

Cuisine Italian

Keyword Ricotta Cake, Strawbery ricotta cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 332kcal

Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter; set aside.
In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend until light and fluffy; about 4-5 minutes.
Mix in the eggs, one at a time, beating after each addition. Add in the vanilla, baking soda, and salt, and mix until combined. Add in the flour and mix until the mixture is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.
Toss the diced strawberries with the 2 tablespoons of flour. Fold in about three quarters of the strawberries into the batter. Pour the batter into the springform pan. Sprinkle on remaining strawberries.
Bake for 70-75 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of the cake; the toothpick will come out clean when the cake is ready to take out of the oven.
Let the cake cool in the pan for 15 minutes before removing the collar of the pan. Once the cake is cool, dust the top with powdered sugar before serving.

Pan: if you don't have a springform pan, you can bake this in a large cake pan, bundt pan, or a 9 x 13 inch baking pan. Just be sure to adjust the cooking time and test for doneness using a toothpick.
Ricotta: Be sure you are straining your ricotta before using. You can do this letting it sit in a fine mesh sieve or cheesecloth, set over a bowl, before adding.
Mixing: you must use a hand mixer to whip up the ricotta cheese along with the butter and sugar for 4-5 minutes. Don't skip this step or you'll end up with a denser cake.
Strawberries: fresh strawberries are naturally moist and thus require extra cooking time in this recipe. Make sure your strawberries are patted dry before adding them.
Baking: if you notice the Strawberry Ricotta Cake starting to brown in the oven before it is done, cover it lightly with foil so it can continue to bake without browning.
Storage: store in an airtight container in the refrigerator for up to 10 days. This can cake also be frozen in an airtight container for up to a month.