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. Or as a dessert with a summer BBQ or spring brunch.
This delicious strawberry cake is extra creamy due to the addition of the ricotta. That is why it has an airy structure and is not firm and dry. A delicious cake for a high tea, spring brunch or as a dessert with a summer BBQ.
For this month's food blog swap, the blog Aan tafel bij Anna (Dutch) was assigned to me. This Dutch blog is filled with healthy recipes. And there I found this strawberry ricotta cake. We are supposed to adjust the recipes according to our own ideas and so that's what I did. I adjusted the recipe to get less ingredients and maybe even taste better. And it must be said. This was a delicious recipe. Great for a high tea. Or as a dessert with a summer BBQ or Mother's Day dinner. Try it for yourself!
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Why do you want to bake this delicious cake?
- This recipe can be made from fresh strawberries, but freezer strawberries will do as well. So this recipe can be prepared in every season.
- Only 7 ingredients.
- An easy dessert which can be prepared in advance.
- The batter can be made in only 10 minutes and then the oven will do all the further work.
- This recipe is great to use as a basis for other fruits.
Why add ricotta to this cake?
A really good question: the ricotta is add to this cake to make it moist. By adding it your cake won't turn out dry.
Ricotta cheese dilutes the batter and gives it a fluffiest structure. You also can add sour cream or cream cheese for the same result, like in this cream cheese cake recipe.
Why do my ingredients need to be at room temperature?
When all your ingredients are at room temperature they will mix better. Did you know you can overmix your batter? Just like you can mix to little. This is what's happening:
When mixing air bubbles are incorporated in the butter. These air bubbles are released when you're baking the cake. When mixing to little or to much the amount of captured air isn't right and your cake will become solid. One way to make sure it won't happen to you is to follow all the times as described in the recipe. And the second tip is to use your ingredients on room temperature so they will blend well and you don't have to overmix to get a smooth batter.
Ingredients needed for this delicious cake
These are the ingredients which you need for preparing this moist and fluffy strawberry ricotta cake.
- Strawberries: Fresh strawberries are great for this recipe. But because you bake the strawberries you also can choose for freezer strawberries. Defrost the strawberries for 15 minutes before you make this batter.
- Self-rising flour: This flour is a mix of the right amount flour and baking powder. Baking powder is added because, when it gets moist (from the egg and ricotta) it will give air bubbles. This will make your cake more fluffy. TIP: use your self-rising flour fresh. Baking powder can loose it's activity when it gets older.
- Butter: To give the cake it's creamy flavor. Cut the butter in cubes so it mix easy through the batter. Take the butter 1 hour for preparing the butter from the refrigerator to room temperature.
- Sugar: for sweetening the cake
- Ricotta: Ricotta is added to dilute the batter and to keep the cake moist. Use the ricotta at room temperature. Therefor take it out of the refrigerator about 30 minutes before using.
- Eggs: Eggs gives structure and flavor to this cake. The eggs are also added at room temperature. If you store your eggs in the refrigerator take them out 30 minutes before use. TIP it isn't necessary to store your eggs in the refrigerator. Room temperature will do.
- Vanilla-extract: Used for flavor.
How to prepare this strawberry ricotta cake?
A printable recipe (in easy steps) can be found at the bottom of this blog.
Step 1: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Mix the butter and the sugar for 2 minutes until they're fluffy. Add the eggs one by one and mix another 1 minute. Turn the mixer to low and add flour while mixing. When the flour is just incorporated stop with mixing.
Step 2: Mix the ricotta into the batter with a spatula.
Step 3: Add half of the strawberries to the batter and gently mix with a spatula. Pour the batter into a springform of 10.5 inch (26 cm) in diameter.
Step 4: Spread the remaining strawberries on top of the cake and put the tin in the oven. Bake the cake 35 minutes until it's golden brown. Take out of the oven and let it stand for 5 minutes (the cake will shrink a bit, that way you can loosen it easier from the tin). Take the cake out of the springform and let it cool down further on a wire rack.
Other flavors
This recipes is really delicious with strawberries, but you can also choose other fruits like:
- Raspberries: Fresh raspberries in season are so delicious. Rinse the strawberries and add them to your cake. They don't have to be halved.
- Pear and apples: By using pears and apples you make it a true fall recipe. Peel the fruit and cut in small cubes. Sprinkle with 1 tablespoon lemon juice to make sure the fruit won't brown.
- Cherries: A cake with cherries will be so delicious. Make sure you get the pit out of the cherries before you add them. You don't want to break a teeth while eating.
- Figs: Delicious sweet figs cut into slices. Drip some honey on top of the figs, before you put the cake into the oven.
- Use the ingredients on room temperature so they will mix better.
- Stick to the mixing times as described in the recipe. That way you won't under (or over) mix.
- Use size L eggs. If you don't have them, you can use 3 eggs size S instead of the 2 size L eggs in this recipe.
- If you don't have vanilla extract, you can also use a ⅓ ounce (7 grams) vanilla sugar.
- If you want to know if the cake is done, use a skewer. Stick it in the center of the cake and take it out. If it is clean, the cake is done. Otherwise, extend the baking time by 3 minutes and repeat the skewer test.
Make it in advance?
Freshly baked cake is the best, but you can bake this cake a bit earlier. If you want to give the impression that it has just been baked, turn the oven on to 285 degrees Fahrenheit (140 degrees Celsius) and put it in there for another 5 minutes. This will make it slightly warm and wonderfully fresh.
Store this cake
You can store this cake in an airtight container up to 5 days in the refrigerator. If you want to give it that fresh feeling put it in a preheated oven of 285 degrees Fahrenheit (140 degrees Celsius) for 5 minutes.
This cake can be frozen. Let it cool down and wrap it airtight. Store it in the freezer up to 2 months.
This cake is irresistible and if you like this recipe you also might like:
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Springform 10 inch (26 cm diameter)
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
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
- Use the ingredients on room temperature so they will mix better.
- Stick to the mixing times as described in the recipe. That way you won't under (or over) mix.
- Use size L eggs. If you don't have them, you can use 3 eggs size S instead of the 2 size L eggs in this recipe.
- If you don't have vanilla extract, you can also use a ⅓ ounce (7 grams) vanilla sugar.
- If you want to know if the cake is done, use a skewer. Stick it in the center of the cake and take it out. If it is clean, the cake is done. Otherwise, extend the baking time by 3 minutes and repeat the skewer test.
Nutrition
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