Description
A tender, moist, and lightly sweet strawberry ricotta cake filled with juicy strawberries and creamy ricotta, perfect for breakfast, dessert, or a cozy afternoon treat.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 1 1/2 cups chopped fresh strawberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9 inch cake pan.
- Whisk flour, baking powder, and salt together in a bowl.
- In another bowl, beat sugar, ricotta, eggs, melted butter, and vanilla until smooth.
- Fold the dry mixture into the wet mixture.
- Toss strawberries in a little flour, then gently fold them into the batter.
- Pour the batter into the greased pan.
- Bake for 45 to 55 minutes until golden and the center springs back.
- Cool completely and dust with powdered sugar before serving.
Notes
- Use room temperature ricotta and eggs for a smoother batter.
- Flouring the strawberries helps prevent sinking.
- Let the cake cool fully to keep slices clean and neat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: strawberry ricotta cake, ricotta dessert, berry cake, Italian cake