Strawberry - Ricotta Cake
Desserts,  Quick & Easy

Strawberry – Ricotta Cake

This Strawberry – Ricotta Cake is a celebration of the last days of summer. Even though we technically already have fall, it still feels a bit like summer here in North Carolina. We do get chilly mornings and evenings that scream Fall, the same as all the changing colors! However, during the day, we still have summer with sunshine and 80F.

I’ve been in a mood for more comforting, warming meals in the mornings and evenings; however, the day is for more refreshing dishes or desserts 😉

The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop, and you get a bit of fruity juiciness from the strawberries running through it.

SUBSTITUTIONS

– Whole Wheat Flour can be substituted with all-purpose flour. It will give the cake extra fluffiness. I decided to go with whole wheat because I like the extra fiber that makes me feel more satisfied and full for longer.
– Strawberries can be swapped for pretty much any other fruit. Blueberries, raspberries, plum, the possibilities are endless!

The thickness and size of your cake will depend on your baking pan. Mine is quite small, that’s why I divided the batter between two pans. I baked mine for about 40 min; you will need to adjust the time based on your cake. Check with a toothpick; if it comes out dry, you are all set!

LOOKING FOR MORE DELICIOUS DESSERT IDEAS? CHECK OUT THESE RECIPES!

Lemon-Coconut Loaf
Chocolate Chip Whole Wheat Banana Bread
Chocolate Millet Pudding
Sea Salt & Peach Crisp

Strawberry – Ricotta Cake

Strawberry - Ricotta Cake

Yields10 Servings

 1 cup strawberries
 1 cup ricotta cheese
 1 ⅓ cups whole wheat flour
  cup sugar
 3 eggs
  cup butter
 ¼ tsp salt
 2 tsp baking powder
 1 tsp baking soda
 1 tsp lemon zest

1

Preheat the oven to 350F.

2

Grease a cake pan with butter and layer with parchment paper. In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, lemon zest, and juice. Mix until combined.

3

Sift the flour, add baking powder and baking soda, beat until just combined.

4

Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 40-50 minutes or until a toothpick comes out dry.

5

Let cool in the pan on a rack. Enjoy!

Ingredients

 1 cup strawberries
 1 cup ricotta cheese
 1 ⅓ cups whole wheat flour
  cup sugar
 3 eggs
  cup butter
 ¼ tsp salt
 2 tsp baking powder
 1 tsp baking soda
 1 tsp lemon zest

Directions

1

Preheat the oven to 350F.

2

Grease a cake pan with butter and layer with parchment paper. In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, lemon zest, and juice. Mix until combined.

3

Sift the flour, add baking powder and baking soda, beat until just combined.

4

Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 40-50 minutes or until a toothpick comes out dry.

5

Let cool in the pan on a rack. Enjoy!

Strawberry – Ricotta Cake

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