Strawberry and Ricotta Cake: Creamy, Irresistible Delight

This Strawberry and Ricotta Cake is the perfect combination of creamy ricotta and fresh, juicy strawberries. With a hint of lemon zest, this cake is a light and refreshing dessert that’s ideal for any occasion. Whether you’re looking to treat yourself or impress guests, this easy-to-make cake will be a hit at your next gathering. Its moist texture and rich flavors make it simply irresistible!

What Is Strawberry and Ricotta Cake?

Strawberry and Ricotta Cake is a simple, yet indulgent cake made with ricotta cheese, fresh strawberries, and a zesty touch of lemon. The ricotta not only enhances the flavor but also makes the cake incredibly soft and moist. Strawberries add a burst of natural sweetness, while the lemon zest provides a refreshing contrast. This cake is easy to make and packed with flavors that everyone will love!

Why Everyone Will Love This Recipe

• Creamy and Light: The ricotta gives the cake a rich, creamy texture that’s perfectly balanced with the fresh strawberries.
• Simple Ingredients: Made with easy-to-find ingredients, this cake is perfect for both beginner and seasoned bakers.
• Versatile: It’s perfect for any occasion—from casual family dinners to elegant tea parties.
• Naturally Moist: Thanks to the ricotta and oil, this cake stays moist and tender, even after baking.

Cooking Tips

Here are some tips to ensure your Strawberry and Ricotta Cake turns out perfectly:

• Use Fresh Strawberries: Fresh strawberries bring a burst of flavor and juiciness to the cake. Frozen strawberries may release too much moisture, affecting the cake’s texture.
• Don’t Overmix the Batter: Once you add the flour and baking powder, mix until just combined to prevent the cake from becoming dense.
• Check for Doneness: To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
• Let It Cool: Allow the cake to cool before slicing so it sets properly and holds its shape.

Frequently Asked Questions

Can I Use Other Fruits Instead of Strawberries?

Yes! You can substitute the strawberries with other fruits like raspberries, blueberries, or even peaches. Just make sure the fruit is ripe and chopped into small pieces.

Can I Make This Cake Gluten-Free?

Yes! To make it gluten-free, simply swap the all-purpose flour with a gluten-free flour blend that’s suitable for baking.

How Can I Make This Cake Lighter?

To make the cake lighter, try using a lower-fat ricotta or a lighter vegetable oil. You can also reduce the amount of sugar if you prefer a less sweet cake.

Can I Add Other Flavors to the Cake?

Absolutely! You can add a teaspoon of vanilla extract or almond extract for a different flavor profile. A sprinkle of cinnamon or nutmeg also pairs beautifully with strawberries.

How to Store

Store the cake in an airtight container in the refrigerator for up to 3 days. The cake may become even more flavorful the next day, as the ricotta has time to meld with the strawberries.

How to Freeze

To freeze, wrap the cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

How To Make Strawberry and Ricotta Cake

In a large bowl, add the ricotta, eggs, sugar, and vegetable oil.

Stir with a spoon or fork until you obtain a smooth mixture.

Add the flour and baking powder to the mixture, and mix again until fully combined.

Gently fold in the chopped strawberries and grated lemon zest.

Pour the mixture into a 20cm cake pan lined with parchment paper.

Bake at 180°C (350°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool before slicing and serving.