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 cup sugar
- 1/4 cup sugar – for sprinkling on top of cake
- 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 cups fresh strawberries – sliced into quarters
- 1/4 cup powdered sugar – optional garnish
Instructions
Preheat your oven to 350°F
-
Cream the sugar and butter. Add the cup of sugar and butter to a large bowl. Use a hand mixer to cream together until light and fluffy. Add eggs 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 the 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
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!
Your recipe still does not show correct information. Still shows 1 1/4 cups sugar, but not the necessary information that 1 cup is for batter and the 1/4 is for sprinkling over batter and strawberries.
Hello PJ – Thank you, all fixed and ready to go!
Easy and delicious cake that was perfect for Easter. Everyone raved and several people had seconds! Will definitely make this again.
★★★★★
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!
★★★★★
This looks so good! What a great combination of flavors!
Hi Suzanne! Thank you so much for visiting my food blog! Yes, that particular cake is one of my all-time summer favorites!
Thanks for sharing! Does it keep long?
Hi Vanessa, thank you for visiting my food blog! Surprisingly, it will last for several days in an airtight container in the refrigerator. Definitely keep in the refrigerator though otherwise it will get a bit soggy. Let me know if you try the recipe I would love to hear how it turns out!
I just wanted to know if the ricotta cheese should be drained of its liquid beforehand??
I am planning to make it tomorrow April 12th. Please reply, thanks.
Hi Sonia! Thank you for visiting my food blog! Nope, there is no need to drain the ricotta, the moisture is needed to achieve the luscious texture of this cake! Let me know if you have any more questions, and how it turns out!
I’ve made this cake 3times now. Takes a bit longer to bake than noted.
Now I’m wondering, can I use fresh raspberries? Has anyone tried this? Or a combo of raspberries and blueberries?
Hello Barb! Thank you for trying my ricotta cake, I will make note of the longer bake time. You can definitely use raspberries, I think that’s a great swap and I love the addition of blueberries. I think that combination would be fantastic! Let me know how it turns out!