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Ricotta gives this simple strawberry cake a tender, slightly dense crumb. Fresh fruit is folded through the batter and scattered on top for color in every slice.
Ingredients
- 180 g all-purpose flour
- 150 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 250 g ricotta, drained
- 3 large eggs
- 80 g melted butter
- 1 tsp vanilla extract
- 250 g strawberries, chopped
Method
- Heat oven to 175°C / 350°F. Grease a 22 cm / 9-inch round cake pan and line its base with parchment. Pat chopped strawberries dry.
- Whisk flour, sugar, baking powder and salt together in a large bowl.
- Whisk ricotta, eggs, cooled melted butter and vanilla in a second bowl until combined; small ricotta curds are fine.
- Fold the ricotta mixture into the flour just until no dry patches remain. Fold in 200 g strawberries.
- Spread in the pan and scatter the remaining 50 g strawberries on top. Bake for 40–50 minutes until golden and a skewer inserted in a cake-only spot near the center comes out without wet batter.
- Cool in the pan for 15 minutes, then carefully remove and cool another 25 minutes before cutting. The texture is moist and tender, not an airy sponge.
- Refrigerate covered within two hours and use within three days. Bring a slice briefly toward room temperature before serving for a softer crumb.
Drain wet ricotta
If liquid pools in the container, drain it before weighing. Very wet ricotta can delay setting in the middle.
Dry the berries
Pat cut strawberries with a towel. Surface moisture can create soggy pockets around the fruit.
Check the center carefully
Fruit juice may color a skewer, but wet cake batter means more baking is needed. Test a second spot if unsure.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 15 minutes, then carefully remove and cool another 25 minutes before cutting. The texture is moist and tender, not an airy sponge.
- How should I store leftovers?
Refrigerate covered within two hours and use within three days. Bring a slice briefly toward room temperature before serving for a softer crumb.
