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
Ingredients
- 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
Instructions
Preheat your oven to 350°F
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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.
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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.
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Add in 1 + 1/2 cups chopped strawberries. Use a spatula to gently fold together.
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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.
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Sprinkle 1/4 cup sugar over the top of the batter and fresh strawberries. This will make a nice crust.
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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.
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Serve with vanilla bean ice cream or whipped cream. Optional, top with powdered sugar
Notes
*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!