If you’re looking for a simple yet stunning dessert that feels like a warm hug in every bite, this Strawberry Ricotta Cake Recipe is just what you need. Combining the creamy, delicate texture of ricotta with the sweet, fresh burst of strawberries, this cake is both light and satisfying. It’s perfect for gatherings or a cozy treat, showcasing how a few straightforward ingredients can come together to create something truly memorable and delicious.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but critical to achieving the perfect balance of flavor, moisture, and texture in your cake. Each one plays a special role, from the creaminess of ricotta to the natural sweetness of strawberries, making this dessert irresistible.
- 500g/1.1lb Ricotta Cheese: The star ingredient that adds creaminess and a subtle tang, giving the cake its signature moist texture.
- 4 Eggs: They provide structure and help to create a light, fluffy crumb when whisked properly.
- 2-4 Tablespoons Stevia (or your choice of sweetener or sugar): Sweetness can be adjusted to your liking without overpowering the natural fruit flavors.
- 200g Strawberries, chopped: Fresh strawberries bring vibrant color, juicy bursts, and a lovely natural sweetness throughout the cake.
How to Make Strawberry Ricotta Cake Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 180C (350F). Line a round springform tin with well-greased baking paper. This ensures that your cake will bake evenly and release easily once it’s done cooling.
Step 2: Whisk the Ricotta Cheese
Put the ricotta in a large bowl and whisk it with electric beaters until it’s beautifully creamy and smooth. The ricotta’s texture is key here—it should be silky to contribute to a moist cake.
Step 3: Incorporate the Eggs
Add the eggs one at a time, whisking well after each addition. This method ensures your batter stays airy and combines fully, which helps in making the crumb light without overworking it.
Step 4: Sweeten Your Batter
Mix in your chosen sweetener, whether stevia or sugar, one tablespoon at a time. Incorporate it fully until the batter turns smooth and creamy—this subtle sweetness balances the tang from the ricotta and tartness from the strawberries.
Step 5: Fold in Strawberries
Gently fold some of the chopped strawberries into the batter for fruity pockets inside the cake. Then pour the batter into the prepared tin, scattering the remaining strawberries evenly on top to create a gorgeous, inviting surface.
Step 6: Bake to Perfection
Pop the tin into your preheated oven and bake for 50 to 55 minutes. You’ll know it’s ready when the cake is golden on top and a skewer inserted into the center comes out clean. This slow bake allows the ricotta to set perfectly without drying out.
Step 7: Cool and Unmold
Allow the cake to cool completely in the tin before carefully removing it and transferring to a serving plate. Cooling fully is crucial as it helps the cake set to its ideal texture.
Step 8: Chill Before Serving
Place the cake in the fridge for a few hours to fully chill and set. This step intensifies the flavors and gives the cake a refreshing, firm finish that melts in your mouth.
How to Serve Strawberry Ricotta Cake Recipe
Garnishes
For an extra touch of elegance, top your chilled cake with a handful of fresh strawberry slices or a light dusting of powdered sugar. A sprig of fresh mint or a dollop of whipped cream can elevate the presentation and add complementary flavor.
Side Dishes
This cake pairs wonderfully with a simple vanilla ice cream or a lightly sweetened Greek yogurt on the side. These cool accompaniments enhance the creamy ricotta texture and add a luscious contrast to the fruity freshness.
Creative Ways to Present
Try serving this cake as individual mini portions by baking it in a muffin tin or in ramekins for a charming, personal-sized treat. You can also layer the cake with fresh strawberries and ricotta cream for a delightful trifle variation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, wrap the cake tightly in plastic wrap or store it in an airtight container in the refrigerator. Proper storage keeps it moist and flavorful for up to three days, making it a perfect make-ahead dessert.
Freezing
This Strawberry Ricotta Cake Recipe also freezes well. Wrap individual slices or the whole cake in cling film and aluminum foil, then place them in a freezer bag. Frozen correctly, it will keep for up to two months. Thaw overnight in the fridge before serving.
Reheating
If you prefer your cake slightly warm, reheat slices gently in the microwave for about 15 seconds or until just warmed through. Avoid overheating to maintain the delicate texture and fresh flavors.
FAQs
Can I use a different sweetener in the Strawberry Ricotta Cake Recipe?
Absolutely! The recipe is flexible and you can substitute stevia with sugar, honey, agave, or other sweeteners. Just keep in mind the sweetness level and adjust accordingly to your taste.
What if I don’t have fresh strawberries? Can I use frozen?
Frozen strawberries can be used if fresh ones aren’t available, but make sure to thaw and drain them well to avoid adding excess moisture to the batter, which might affect the texture of the cake.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. The top should be nicely golden and spring back gently when pressed.
Is this cake gluten-free?
The Strawberry Ricotta Cake Recipe as given is naturally gluten-free since it doesn’t include any flour or wheat ingredients, making it a great option for those avoiding gluten.
Can I make this recipe vegan?
Since this recipe relies on ricotta and eggs, making it completely vegan would require substitutions. However, you could experiment with plant-based ricotta alternatives and egg replacers, but results may vary in texture and flavor.
Final Thoughts
There is something truly delightful about the simplicity and elegance of this Strawberry Ricotta Cake Recipe. It’s a dessert that speaks of fresh ingredients and heartfelt cooking, perfect for sharing with loved ones or savoring a quiet moment. I wholeheartedly encourage you to try it—you might just find your new favorite cake that surprises you with every bite!
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Strawberry Ricotta Cake Recipe
- Total Time: 60-65 minutes
- Yield: 8 servings
- Diet: Low Fat
Description
This delicious Strawberry Ricotta Cake is a creamy, moist dessert featuring smooth ricotta cheese and fresh strawberries. Sweetened with stevia or your choice of sweetener, this cake offers a lighter alternative to traditional sweet cakes. Perfectly baked to a golden finish, it’s chilled before serving to enhance its texture and flavor.
Ingredients
Main Ingredients
- 500g (1.1lb) Ricotta Cheese
- 4 Eggs
- 2–4 Tablespoons Stevia (or your preferred sweetener or sugar)
- 200g Strawberries, chopped
Instructions
- Preheat oven and prepare tin: Preheat the oven to 180°C (350°F) and line a round springform baking tin with well-greased baking paper to prevent sticking.
- Whisk ricotta cheese: Place the ricotta cheese into a large bowl and use electric beaters to whisk until it is creamy and smooth, ensuring no lumps remain.
- Add eggs gradually: Incorporate the eggs one at a time, whisking thoroughly after each addition until fully combined with the ricotta to create a smooth batter.
- Add sweetener: Mix in the stevia or your chosen sweetener one tablespoon at a time, continuing to whisk until the batter is smooth and creamy with no graininess.
- Incorporate strawberries: Fold some of the chopped strawberries gently into the batter to distribute flavor, then pour the batter into the prepared baking tin. Scatter the remaining strawberries evenly over the top for a fresh finish.
- Bake the cake: Place the baking tin in the preheated oven and cook for 50 to 55 minutes until the cake is golden and cooked through. A toothpick inserted in the center should come out clean.
- Cool and remove: Remove the cake from the oven and allow it to cool completely in the tin. Then, carefully release the springform and transfer the cake onto a serving plate.
- Chill and serve: Chill the cake in the refrigerator for a few hours to allow it to fully set and develop a firm, creamy texture before serving. Enjoy your refreshing strawberry ricotta cake!
Notes
- You can adjust the sweetness by varying the amount of stevia or sweetener according to your taste preference.
- Be gentle when folding in strawberries to avoid breaking them and turning the batter pink.
- If you don’t have a springform pan, a regular round cake pan lined with parchment paper will also work.
- For best flavor, use fresh ripe strawberries at their peak season.
- This cake keeps well in the fridge for up to 3 days if covered properly.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
