Strawberry Ricotta Cake

A ricotta strawberry cake cut into slices.

5 from 5 votes

This gorgeous, deliciously moist strawberry ricotta cake is sure to impress! It's simple to make, packed with juicy strawberries, flavored with vanilla and lemon, and tastes amazing.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Italian

Keyword: Strawberry ricotta cake

Servings:

Calories: 259kcal

Author: Katia

Ingredients

3 medium-sized eggs
½ cup (100 grams) sugar (caster or brown sugar)
⅓ cup (80 ml) oil (canola or vegetable oil)
1 cup (250 grams) whole-milk ricotta
1 teaspoon vanilla extract (or essence)
1 lemon zest
1 ½ cup + 2 Tbsp (200 grams) all-purpose flour (spooned and leveled)
2 teaspoon baking powder
pinch of salt
12 oz (350 grams) strawberries, top removed
2 tablespoons apricot jar or powdered sugar, to decorate (optional)

Instructions

Rinse and pat dry the strawberries; remove the tops. Cut 4 strawberries lengthwise into thick 3-slice pieces for the topping, and dice the others into 1.5 cm / 1" pieces for the filling. Set aside.
Preheat the oven to 350°F /180°C, place the shelf in the middle position, and grease and line a 23 cm / 9" cake pan with parchment paper (a loose-bottom cake pan is best).
In a large bowl, stir sugar and eggs vigorously until well combined and pale. A hand or stand mixer would be g
Stir in vegetable oil and mix well. Then add ricotta, lemon zest, and vanilla extract, and whisk or use a spatula to mix well until smooth.
Mix flour, a pinch of salt, and the baking powder in a second bowl, then add these dry ingredients onto the liquid ingredients, stir until combined, and the flour is incorporated, but do not overmix.
Pour half of the batter into the prepared cake pan, smooth the surface, add the diced strawberries, then top evenly and level with the rest of the batter, and arrange the strawberry slices nicely on top, pushing them lightly into the batter.
Bake for about 40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven as soon as it's done.
Let it rest on a cooling rack for about 15 minutes in the cake pan before removing from the pan. Brush it with warm jam while it's still warm, or dust it with powdered sugar before serving.
Serve at room temperature (although we also like it cold in summer!). Enjoy!

Notes

Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s only an estimate and should not be considered a substitute for a professional nutritionist’s advice. The nutritional values are for 1 slice (assuming a cake cut into 10 slices and no jam or extra sugar on top).

Nutrition