The Best Creamy & Moist Strawberry Ricotta Cake Recipe: Easy to Bake for Any Occasion

Indulge in a slice of pure delight with this incredibly creamy strawberry ricotta cake. Perfectly sweet, baked until golden, yet wonderfully moist, this cake is an absolute showstopper for any gathering. Whether you’re hosting an elegant high tea, enjoying a relaxed spring brunch, or capping off a lively summer BBQ with a delightful dessert, this recipe is guaranteed to impress.

This exquisite strawberry cake achieves its remarkable creaminess and airy structure through the magical addition of ricotta cheese. Unlike traditional cakes that can sometimes turn out firm or dry, this recipe ensures a light, fluffy texture that melts in your mouth. It’s a versatile treat, ideal for a variety of occasions, from a sophisticated afternoon tea to a festive Mother’s Day dinner. I originally adapted this recipe from a Dutch food blog, “Aan tafel bij Anna,” which is renowned for its healthy and inspiring dishes. I tweaked it to simplify the ingredients and enhance the flavors, resulting in what I confidently believe is an even more delicious version. Don’t just take my word for it—try it yourself and discover your new favorite cake!

Why You Need to Bake This Delicious Strawberry Ricotta Cake

This strawberry ricotta cake isn’t just another dessert; it’s a delightful baking experience with numerous benefits that make it a must-try recipe:

• **Year-Round Enjoyment:** Whether fresh strawberries are in season or you’re craving a taste of summer in winter, this recipe welcomes both fresh and frozen strawberries. This flexibility means you can enjoy this delectable cake any time of year, making it a truly versatile addition to your baking repertoire.
• **Simple Ingredients, Big Flavor:** You’ll be amazed at the rich, satisfying flavor this cake delivers using only 7 primary ingredients. Its simplicity makes it approachable for bakers of all skill levels, proving that extraordinary taste doesn’t require a complicated ingredient list.
• **Effortless Make-Ahead Dessert:** Planning for a party or a special meal? This cake is an ideal make-ahead option. Its flavors often deepen overnight, making it even more delicious the next day. This saves you precious time on the day of your event, allowing you to relax and enjoy.
• **Quick & Easy Preparation:** The batter for this cake comes together in a mere 10 minutes. After a quick mix, your oven takes over, handling the rest of the work. This minimal hands-on time makes it perfect for busy schedules without compromising on quality or taste.
• **A Foundation for Creativity:** While undeniably fantastic with strawberries, this recipe serves as an excellent base for experimenting with other fruits. Its adaptable nature encourages culinary creativity, allowing you to customize it with your favorite seasonal produce.

The Secret Ingredient: Why Add Ricotta to Your Cake?

Many home bakers might wonder about the inclusion of ricotta cheese in a cake recipe. It’s a fantastic question with a simple, yet profound answer: ricotta is the key to achieving an incredibly moist and tender cake. It prevents the cake from drying out, a common pitfall in baking, ensuring every bite is delightfully soft and rich.

Ricotta cheese works wonders by diluting the batter, contributing to a lighter, fluffier structure. Its natural moisture content infuses the cake, creating a delicate crumb that feels airy rather than dense. For a similar effect, you could also incorporate sour cream or cream cheese, as demonstrated in this cream cheese pound cake recipe. The subtle tang of ricotta also adds a depth of flavor that complements the sweetness of the strawberries beautifully, elevating the overall taste profile of the cake.

The Importance of Room Temperature Ingredients

Have you ever wondered why so many recipes, including this one, insist on using room temperature ingredients? It’s a fundamental principle in baking that significantly impacts the final texture and consistency of your cake. When butter, eggs, and ricotta are at room temperature, they emulsify and combine much more effectively, creating a smoother, more uniform batter.

Mixing cold ingredients can lead to a lumpy batter, requiring you to overmix to achieve smoothness. Overmixing, surprisingly, is a common pitfall. When you mix, air bubbles are incorporated into the butter and subsequently the batter. These air bubbles are crucial for the cake’s rise and light structure during baking. If you under-mix, not enough air is incorporated, leading to a dense cake. Conversely, if you overmix, especially after adding flour, you develop too much gluten, which can also result in a tough, solid cake rather than a fluffy one. Using room temperature ingredients ensures a consistent mix with the right amount of captured air, allowing for optimal blending without the need for excessive mixing. To ensure your cake turns out perfectly every time, follow the mixing times specified in the recipe and always start with ingredients at the correct temperature.

Essential Ingredients for Your Fluffy Strawberry Ricotta Cake

Gathering your ingredients at the right temperature and in the correct quantities is the first step towards baking this wonderfully moist and fluffy strawberry ricotta cake. Here’s a detailed look at what you’ll need and why each component is vital:

1. Strawberries: Fresh, ripe strawberries are a dream in this recipe, offering bursts of sweet and tart flavor. However, since they are baked into the cake, frozen strawberries are an excellent alternative and work just as well. If using frozen, allow them to defrost for about 15-20 minutes before incorporating them into the batter to ensure they blend seamlessly.
2. Self-rising flour: This convenient flour blend already contains the perfect balance of all-purpose flour and baking powder. The baking powder reacts with moisture (from the eggs and ricotta) and heat to produce air bubbles, which are essential for achieving that desirable fluffy and airy cake texture. *Tip: For best results, always use fresh self-rising flour, as baking powder can lose its potency over time, affecting the cake’s rise.*
3. Butter: Butter is crucial for lending a rich, creamy flavor and contributing to the tender crumb of the cake. Make sure your butter is at room temperature and cut into cubes before you begin. This allows it to cream easily with the sugar, creating a light and aerated base for your batter. Take it out of the refrigerator at least an hour before you plan to bake.
4. Sugar: Granulated sugar not only sweetens the cake but also aids in tenderizing the crumb and promoting a beautiful golden-brown crust. When creamed with butter, it helps create air pockets that contribute to the cake’s overall lightness.
5. Ricotta: The star ingredient for moisture and tenderness! Ricotta cheese thins the batter slightly, ensuring the cake remains incredibly moist and never dry. It also imparts a subtle richness and airy quality. Like the butter and eggs, ricotta should be at room temperature for optimal mixing; remove it from the refrigerator about 30 minutes before use.
6. Eggs: Eggs serve multiple vital functions in this cake: they act as a binder, provide structure, add flavor, and contribute to leavening. Using large (size L) eggs is recommended for consistent results. If you typically store eggs in the refrigerator, take them out 30 minutes prior to baking, or even better, store them at room temperature if safe in your climate, as it’s not strictly necessary to refrigerate them.
7. Vanilla Extract: A touch of vanilla extract is essential for enhancing and complementing the sweet flavors of the strawberries and ricotta. Use a good quality pure vanilla extract for the best aromatic results.

How to Prepare This Strawberry Ricotta Cake: Step-by-Step

Baking this delightful strawberry ricotta cake is a straightforward process. Follow these easy steps, and you’ll have a perfectly baked cake ready to enjoy. For a quick-reference printable version, please refer to the recipe card at the bottom of this page.

Step 1: Prepare the Base. Preheat your oven to 350°F (180°C). In a large mixing bowl, cream together the softened butter and sugar for a full 2 minutes until the mixture is light, pale, and fluffy. This step is crucial for incorporating air. Next, add the eggs one at a time, mixing well after each addition until fully incorporated, then mix for another minute. Reduce your mixer speed to low and gradually add the self-rising flour. Mix just until the flour is incorporated; be careful not to overmix.

Step 2: Fold in Ricotta. Using a rubber spatula, gently fold the room temperature ricotta cheese into the cake batter. The goal is to combine it without deflating the air you’ve built up in the previous step, ensuring a moist and tender cake.

Step 3: Add Strawberries and Transfer. Add half of your prepared strawberries to the batter and gently fold them in with the spatula. Pour the entire batter evenly into a greased and floured 10.5-inch (26 cm) springform pan.

Step 4: Bake to Perfection. Spread the remaining strawberries evenly over the top of the batter in the springform pan. Place the tin into your preheated oven and bake for approximately 35 minutes, or until the cake is beautifully golden brown and a wooden skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. This allows the cake to slightly shrink, making it much easier to release from the springform. Transfer the cake to a wire rack to cool completely before slicing and serving.

Explore Other Delicious Fruit Variations

While this recipe shines with strawberries, its versatility means you can easily adapt it to feature other seasonal fruits, transforming it into a new favorite with each twist. Here are some fantastic alternatives to try:

• Raspberries: When fresh raspberries are in season, they make an incredible substitute. Their tartness beautifully balances the cake’s sweetness. Simply rinse them gently and fold them whole into the batter – no need to halve them, as their delicate structure holds up well.
• Pear and Apples: For a cozy, autumnal twist, pears and apples are a wonderful choice. Peel the fruit, core it, and cut it into small, uniform cubes. To prevent browning and add a touch of brightness, sprinkle the cut fruit with 1 tablespoon of lemon juice before mixing it into the batter. Consider adding a pinch of cinnamon or nutmeg for a classic fall flavor profile.
• Cherries: A cake studded with cherries is always a delightful treat. Whether you use fresh or frozen, ensure you remove the pits before adding them to the batter. A cherry pitter makes this task quick and easy, preventing any unpleasant surprises while eating!
• Figs: Sweet, luscious figs, when sliced and gently folded into the batter, create a sophisticated dessert. Their unique texture and honey-like sweetness are irresistible. For an extra touch of decadence, drizzle a little honey over the figs on top of the cake before baking.
• Blueberries: Small and bursting with flavor, blueberries are another excellent option. You can use them fresh or frozen (no need to defrost). Their subtle sweetness and slight tartness provide a lovely contrast to the creamy ricotta.

Pro Tips for Baking the Perfect Strawberry Ricotta Cake

• **Room Temperature is Key:** Always ensure your butter, eggs, and ricotta are at room temperature. This allows for superior emulsification and a smoother, more uniform batter, leading to a consistently tender and light cake.
• **Mind Your Mixing Times:** Adhere closely to the mixing times specified in the recipe. Undermixing won’t incorporate enough air, resulting in a dense cake, while overmixing (especially after flour is added) can develop too much gluten, leading to a tough texture.
• **Egg Size Matters:** This recipe calls for size L (large) eggs. If you only have smaller eggs, you can use 3 small (size S) eggs instead of 2 large eggs to maintain the correct moisture and structure.
• **Vanilla Alternatives:** If you don’t have vanilla extract on hand, you can substitute it with a ⅓ ounce (approximately 7 grams) of vanilla sugar for a similar fragrant sweetness.
• **The Skewer Test:** To accurately check if your cake is done, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, the cake is perfectly baked. If there’s wet batter clinging to it, extend the baking time by 3-5 minutes and repeat the test until clean.

Make-Ahead and Storage Tips

While a freshly baked cake is always a delight, this strawberry ricotta cake holds up beautifully, making it an excellent option for preparing in advance. You can bake this cake a day or two before serving without compromising its deliciousness.

If you wish to serve it warm to evoke that “fresh from the oven” feeling, simply preheat your oven to 285°F (140°C) and warm the cake for about 5 minutes. This gentle reheating will bring out its aromas and make it wonderfully tender.

For storage, keep the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, this cake freezes exceptionally well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving, and you can warm it slightly as described above if desired.

This irresistible cake is sure to become a favorite. If you enjoyed this recipe, you might also like these other delightful bakes:

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RECIPE CARD

Strawberry Ricotta Cake

Andréa

A recipe for a creamy strawberry ricotta cake. Nice and sweet and baked until done but still moist. A delicious cake for a high tea, spring brunch, or as a dessert with a summer BBQ.

★★★★★ (5 of 3 votes)

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

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Course Sweets and Sweet Baking

Cuisine Other

👨‍👩‍👧‍👦

Servings 8 slices

Calories 447 kcal

Equipment

• A conventional oven (When using a convection oven, decrease temperature by 30°F / 20°C)
• Springform 10 inch (26 cm diameter)

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Ingredients

• 500 gram strawberries
• 200 gram self-rising flour
• 200 gram butter
• 200 gram sugar
• 150 gram ricotta
• 3 eggs, size L
• 1 tablespoon vanilla extract

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation

• 1 hour before start: Take the butter out of the refrigerator, slice in cubes and put at room temperature.
• 30 minutes in advance: take the ricotta (and the eggs when storing in the refrigetor) out of the refrigerator and put them at room temperature.
• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Wash the strawberries and hull them. Slice them in halve (and when they’re really big quarter them). Divide them into two bowls.
• Weigh and measure the remaining ingredients and put them at your counter.

Strawberry Ricotta Cake

• Mix the sugar and butter for 2 minutes on high speed.
• Add the eggs one by one. Add the second egg when the first egg is incorporated. Also pour in the vanilla extract. Mix 1 minute on high speed.
• Put your mixer to low speed and put the self-rising flour in the bowl. Mix until the flour is just incorporated into the batter and turn the mixer of.
• Add the ricotta with the batter and gently mix it with a spatula.
• Add half of the strawberries to the batter and whisk them in very gently.
• Pour the batter in the springform.
• Spread the rest of the strawberries on top of the cake.
• Put the cake in the oven and bake until done in 35 minutes. Check with a skewer (see tips on the how to).

Notes

Tips for Success:

• Ensure all ingredients are at room temperature for optimal mixing and a smooth batter.
• Follow the specified mixing times carefully to avoid undermixing (dense cake) or overmixing (tough cake).
• Use large (size L) eggs. If using small (size S) eggs, use 3 instead of 2.
• If vanilla extract is unavailable, use ⅓ ounce (7 grams) of vanilla sugar.
• Test for doneness by inserting a skewer into the center; if it comes out clean, your cake is ready! If not, bake for another 3 minutes and re-test.

Nutrition

Calories: 447kcal
Carbohydrates: 49g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 125mg
Sodium: 219mg
Fiber: 2g
Sugar: 28g
Vitamin A: 805IU
Vitamin C: 37mg
Iron: 1mg

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Keyword a cake recipe, a cake recipe with fruit, a recipe for a high tea, cake recipe with strawberries

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