Its strawberry season and I’m all about it! After several months of limited fruits, I gladly stock my fridge full of nature’s candies.
Looking for the cakey is cake ever? This is it! The center is so moist and soft but the top has a nice crunch from a dusting of sugar. The secret is the ricotta cheese, it gives baked goods such a lovely texture.
I don’t do a ton of baking, it’s a little too precise for me but this cake is worth every measurement! Not only is it a lovely dessert, but it’s great for breakfast too!
French Strawberry Ricotta Cake
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6–8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- 9” springform pan
- non-stick baking spray
- 1 stick salted butter at room temperature
- 1 + 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1+1/3 cup all-purpose flour
- large pinch of salt
- 1+1/4 tsp baking powder
- 6oz whole milk ricotta cheese
- 2 cup fresh strawberries – sliced into quarters
- 1/4 cup powder sugar – optional garnish
Preheat your oven to 350°F
Cream the sugar and butter. Add the sugar and butter to a large bowl. Use a hand mixer to cream together until light and fluffy. Add eggs in one at a time, continue to mix until incorporated, add vanilla and mix well.
Make the batter. In a separate bowl mix together the dry ingredients flour, baking powder and salt). A little at a time, add the dry ingredients to the wet mixture, fold in to incorporate. Repeat until all of the dry ingredients are incorporated. Add in the ricotta cheese, fold to combine.
Add in 1 + 1/2 cups chopped strawberries. Use a spatula to gently fold together.
Coat a springform pan with non-stick cooking spray (you can also use parchment paper*). Add your batter to the pan. Top with the remaining 1/2 cup of strawberries.
Sprinkle 1/4 cup sugar over the top of the batter and fresh strawberries. This will make a nice crust.
Bake in the oven for 40 minutes, or until golden brown and almost set up. Test the center with a toothpick. Note – if the toothpick has a tiny bit of batter on it, that’s ok. Allow to cool in the pan for 30 minutes, the cake will continue to set/bake after you take it out of the oven to cool.
Serve with vanilla bean ice cream or whipped cream. Optional, top with powdered sugar
*To 100% guarantee the cake doesn’t stick to the pand. Spray lightly with non-stik cooking spray then line with parchment paper. Cut and trim the paper to fit on the bottom and all around the sides. Then spray the parchment paper with non-stick cooking spray again. There’s not way the cake will stick!
Keywords: French Strawberry Ricotta Cake
This came out delicious and I have just put another in the oven! Just one question…the recipe lists 1 1/4 cups sugar, says to mix butter and sugar together, and then at the end, sprinkle 1/4 cup of sugar on top. Is it 1 cup in the batter and 1/4 on top, or 1 1/4 in batter and an extra 1/4 c. for top?
Oh my goodness, I am so sorry for that typo (and the delay in getting back to you). Yes, the 1/4 cup sugar is for sprinkling on top and 1 cup goes inside the cake. Thank you for catching that and letting me know, I will update the recipe now!
Absolutely delicious! Never made cake with ricotta before and I loved it! A great light cake that isn’t too sweet. Will definitely make this again!