Strawberry Ricotta Cake

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Strawberry Ricotta Cake is a soft, moist, deliciously dense cake, like a cross between cake and cheesecake. Made with creamy ricotta cheese, juicy strawberries, and a hint of lemon, this easy one-bowl cake recipe stirs together in minutes. It's the perfect treat to serve for dessert or even brunch.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American, Italian

Servings:

Calories: 314kcal

Author: Cara Lanz

Equipment

9-inch cake pan (at least 2 inches high) or 9-inch springform pan

Ingredients

3 large eggs, room temperature
1 cup granulated sugar
16 oz. whole milk ricotta cheese, strained, room temperature
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
zest of one lemon
½ cup unsalted butter, melted and cooled
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups strawberries, sliced and patted dry, divided
powdered sugar, for dusting

Instructions

Preheat the oven to 350. Spray a 9-inch cake pan with 2" or higher sides or a 9-inch springform pan with nonstick spray. Line with parchment paper and lightly spray the paper.
In a large mixing bowl, beat the eggs with a whisk. Add the sugar, ricotta, vanilla, lemon juice and zest, and melted butter. Stir with a wooden spoon to break up the ricotta, then whisk until smooth.
Sift in the flour, baking powder, baking soda, and salt (or whisk them in a separate bowl). Mix until just combined. The mixture will be thick and lumpy.
Fold in 1 cup of sliced strawberries. Pour the batter into the prepared pan and smooth out the top. Place the remaining ½ cup strawberries on top of the batter and gently press them in.
Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes back with moist crumbs (not wet batter). The internal temperature should be around 200. If needed, lightly cover the cake with foil during the last 10-15 minutes to keep the top from getting too dark.
Cool the cake in the pan for 20 minutes, then transfer to a wire rack to cool completely (see notes).
Dust the top with powdered sugar. If desired, serve with fresh whipped cream and sliced strawberries.

Notes

Pat the chopped strawberries dry to keep from adding excess moisture to the cake.
Strain the liquid from the ricotta in cheesecloth or paper towels for 20-30 minutes before you begin baking.
Use a baking pan no smaller than 9 inches with 2-inch sides.
The baking time will vary depending on the size and color of the pan. If using a dark pan, it will bake more quickly. Start checking on it early.
Because of the fresh strawberries, the cake is fragile when it is warm. If it feels too soft to turn out of a cake pan after 20 minutes, let it cool longer in the pan.

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