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Strawberry-Ricotta Cake

Strawberry-Ricotta Cake

A simple cake, moist and dense, with fresh strawberries and ricotta to celebrate spring. Thanks to Liz the Chef!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Desserts
Servings 8 slices


  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 ½ cups whole milk Ricotta
  • ½ teaspoon vanilla
  • ½ teaspoon Meyer lemon zest
  • ½ cup unsalted butter 1 stick; melted
  • 1 cup organic strawberries hulled and quartered, divided use
  • Confectioners Sugar (optional garnish)


  • Preheat oven to 350 degrees.
  • Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
  • Using a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Using a medium-sized bowl, mix together the eggs, ricotta, vanilla and lemon zest until smooth. Fold into dry ingredients until just blended.
  • Add the melted butter, stir, then gently fold in ¾ cup of the berries. Pour batter into cake pan and scatter remaining berries on top. Bake until golden brown and when a tester comes out clean, about 45-50 minutes.
  • Allow to cool on pan 20 minutes before turning out on a plate. Garnish with confectioner's sugar and serve.


Recipe and Image courtesy of Liz the Chef.
Keyword Cake, Liz the Chef, ricotta, strawberry, Strawberry Ricotta Cake
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