This strawberry and ricotta cake is quick and simple to make if you follow the instructions carefully. It’s the perfect answer to the question: What to bake with fresh strawberries and ricotta?
Only fresh strawberries are used, making this a summer – spring recipe, though you can also make it with off-season strawberries from the supermarket.
Strawberries aren’t just for cakes and pies! You can also bake strawberry cookies or try strawberries in red wine or with liqueur for a gourmet twist.
For this cake, you’ll need about 500g of strawberries. Slice one-third of them into thin pieces for decoration. Dice the remaining strawberries into small cubes, drizzle with lemon juice, and sprinkle with sugar to enhance their flavor.
Now, let’s make the batter! You can add 50g more ricotta for extra creaminess. If you increase the ricotta by 100g, the cake will resemble a ricotta-strawberry cheesecake. Choose what works best for you!
Strawberry ricotta cake
Ingredients
- 300 gr fresh strawberries
- 150 gr all-purpose flour
- 250 gr ricotta or cottage cheese
- 2 eggs ambient temperature
- 150 gr sugar
- 60 gr unsalted butter
- 50 gr potato starch or cornstarch
- 10 gr baking powder
- 1 lemon zest & juice
For greasing the baking pan:
- flour
- butter
For the glaze:
- 1 tsp honey
- 2 tsp sugar
Instructions
- Prepare the strawberries: Wash the strawberries, remove the stems, and slice one-third into thin pieces for decoration. Dice the rest into small cubes, place in a bowl, sprinkle with lemon juice and sugar, mix well, and set aside. Make the batter: In another mixing bowl, beat the room-temperature eggs with lemon zest (photo 1). Gradually add sugar (photo 2) and continue whisking until fluffy. Pour in melted butter (photo 3) and mix well.
- Add the ricotta or cottage cheese (photo 4) and whisk until smooth, breaking up any lumps (photo 5). Sift in flour mixed with baking powder (photo 6) and stir gently.
- Add the potato starch or cornstarch (photo 7) and fold it in with a spatula (photo 8) until fully combined.Gently mix in the diced strawberries (photo 9), making sure they are evenly distributed in the batter (photo 10).
- Prepare the baking pan: Grease with butter, dust with flour, and shake off any excess (photo 11). Pour the batter into the pan (photo 12) and smooth the top (photo 13).
- Arrange the sliced strawberries on top (photo 14-15), without pressing them in too much to prevent sinking during baking.Bake: Preheat your oven to 180°C (350°F) (static mode, no fan) and bake for 40-45 minutes (photo 16).
Glaze the cake
- While the cake is still hot, brush the surface with honey (photo 17). The honey will melt and give the strawberries a beautiful glaze.Let the cake cool in the pan (photo 18), then carefully remove and serve.
Notes
