Strawberry ricotta cake is an Italian inspired, simple one bowl cake that is jam-packed with fresh strawberries. It is the perfect summer cake and a real crowd pleaser.
This cake uses lots of fresh strawberries and is perfect to make in the summer when strawberries are in season. If you make it when strawberries are not in season, frozen ones would work just as well. Strawberries soften and become jam-like in texture when baked, making them extra sweet and delicious. The combination of sweet, juicy strawberries, creamy ricotta, and fragrant almond extract make this cake deliciously moist and full of flavor.
I love ricotta and grew up eating it. It works well in both sweet and savory recipes. In baking, it lends a creamy, slightly sweet flavour and results in a moist and dense cake that won’t dry out easily. If you are looking for savory ricotta recipes, check out my very easy ricotta pasta or spinach and ricotta bites, both are great ways to use up ricotta if you buy it for this recipe.
This recipe was originally developed for Produce Made Simple. Check out their website for more recipes and lots of great information and tips on all types of Ontario produce.
After purchasing strawberries, they are best stored in their plastic container and washed right before use or consumption. They only last a few days so if you have an abundance, this cake is a great way to use them before they spoil. Strawberry picking in early summer is always a fun activity with the kids so if you have more than you can eat, this is the perfect recipe.
What do you need to make Strawberry Ricotta Cake?
This cake is easy to make and does not require any special equipment. It is made with just a bowl and a whisk . No mixer required. It is baked in a standard size loaf pan which is 9 x 5 or something similar.
Oil – I like using oil in cakes because I find the result is a moister cake compared to using butter. It is also cheaper than butter which is nice in a time of rising food prices and high inflation. You can use canola or any neutral flavored oil you have on hand
Sugar – this recipe calls for only half a cup of sugar which is considerably less than comparable recipes. I like to use lots of fresh strawberries to add more natural sweetness
Eggs – help combine the cake batter and give it structure
Ricotta cheese – ricotta cheese is a soft, creamy, and mild flavored cheese that is popular in Italian cuisine. It is great in both sweet and savory recipes and has a mild sweetness which adds flavor and moisture to the cake. You could use a low-fat version as well. While I haven’t tested it, I suspect a full fat yogurt or even sour cream would work as well.
Vanilla and almond extracts – A little bit of extract goes a long way. The almond extra adds a subtle almond flavor and fragrance to the cake.
All-purpose flour – this popular flavor is easy to find and works well in this simple cake
Baking powder – helps the cake rise nicely
Ontario strawberries – I used two cups of sliced strawberries to ensure they are bursting throughout the batter.
How long does this cake last?
This strawberry ricotta cake will last 2-3 days in the fridge but you might it before then. You can also freeze it for up to 3 months. If you slice it before serving, place wax or parchment paper between slices.
What to serve with strawberry ricotta cake?
This is a great cake to take on a picnic or to a summer potluck. It goes great with a cup of tea or coffee. It isn’t overly sweet and would also be lovely served at brunch or book club. If you wanted, you could dust it with icing sugar before serving or make a simple glaze with powdered sugar and milk.
Is this ricotta cake healthy?
Compared to other desserts and cakes, this recipe is lower in sugar and has lots of fresh strawberries. Unlike a layered cake, it doesn’t have icing so it isn’t loaded with tons of sugar and fat from buttercream but it is extremely flavorful and delicious. I wouldn’t say it is healthy but it also not a rich cake. I love a slice of it with a cup of tea.
Variations:
Add the zest of a lemon or orange for more flavor and extra brightness.
Blueberries, raspberries or peaches are also delicious options.
This cake would also bake well in an 8-inch cake pan and would bake in less time. Start with 30 mins of baking time and then check every 5 minutes if it needs more time.
Looking for more recipes with fresh strawberries?
Try this Very Berry French Toast Bake – a great make-ahead brunch recipe that takes French toast to a whole new level and the most popular recipe on this website!
Strawberry Ricotta Cake
Equipment
- 1 loaf pan
Ingredients
- 1/3 cup canola oil
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup ricotta cheese
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 2 cups sliced Ontario strawberries
Instructions
- Preheat oven to 350°F. Lightly grease a 9 x 5 loaf pan.
- In a medium bowl, combine the oil, sugar, eggs, ricotta, vanilla, and almond extract. Whisk to combine.
- Add the flour, baking powder and salt and stir until almost mixed together..
- Add the strawberries and gently mix to combine, being careful not to over-mix.
- Pour batter into prepared loaf pan and bake for approximately 45 minutes or until a toothpick inserted comes out clean. Let cool in pan for at least 20 minutes then transfer to a wire rack to cool completely.
One Response
Looks delicious! I’ll have to try this sometime…soon.