Strawberry-Ricotta Cake

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Strawberry-Ricotta Cake

Baking is definitely not my forte. I hate all the mess and clean up and rebel at sticking to the strict, precise measurements and directions, particularly when it comes to making a cake. Most of my cakes tend to slump in the middle and look like a six-year-old did the frosting.

But when I saw this simple cake featured in last month’s Bon Appétit, I knew I could handle making it. Furthermore, the recipe would be a perfect opportunity for me to showcase our fabulous California strawberries, in season now. I prefer the local ones from Carlsbad, but it’s pretty easy to pick up stellar berries in any market of grocery store. Strawberries absorb pesticides very easily, so I always try to buy organic berries. They are a bit more fragile than sprayed strawberries, and more expensive, but well worth it.

The original recipe calls for frozen raspberries, which I nixed. Perhaps that is why my cake baked more quickly than the suggested cooking time of 50-60 minutes. I cut back on the salt, as usual, and added some Meyer lemon zest to make the flavors pop. I decided to garnish the cake with a little sifted confectioner’s sugar.

It’s nice, simple cake to celebrate Spring, a moist and dense cake, almost a light version of a cheesecake. Larry just ate two pieces…

5.0 from 8 reviews
Strawberry-Ricotta Cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 slices
A simple cake with fresh strawberries and ricotta.
  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups whole milk ricotta
  • ½ teaspoon vanilla
  • ½ teaspoon Meyer lemon zest
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup organic strawberries, hulled and quartered, divided use
  • confectioner's sugar (optional garnish)
  1. Preheat oven to 350 degrees.
  2. Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
  3. Using a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Using a medium-sized bowl, mix together the eggs, ricotta, vanilla and lemon zest until smooth. Fold into dry ingredients until just blended.
  5. Add the melted butter, stir, then gently fold in ¾ cup of the berries.
  6. Pour batter into cake pan and scatter remaining berries on top.
  7. Bake until golden brown and when a tester comes out clean, about 45-50 minutes.
  8. Allow to cool on pan 20 minutes before turning out on a plate. Garnish with confectioner's sugar and serve.



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26 Responses to Strawberry-Ricotta Cake

  1. Suzanne April 3, 2015 at 1:28 pm #

    Happy Holidays Liz, your cake is beautiful and so seasonally perfect. The cake looks so moist and delicious. I wish you and Larry a wonderful holiday and a lovely weekend.

    • Liz April 3, 2015 at 1:45 pm #

      Ditto, Suzanne – I was pleased at how moist the cake turned up. Definitely a keeper here. I think I will try with other fruits and berries as summer approaches.

  2. Wendy Read April 3, 2015 at 1:54 pm #

    Gorgeous Liz! This looks so very tempting, have to try it with GF flour, I am sure it will come out great. And your strawberries are beautiful, we are finishing our season here now and are on to Blueberries. Happy Easter to you both 🙂 Lots of love.

    • Liz April 3, 2015 at 3:24 pm #

      I forgot you were gf, Wendy – hope it works for you. This pulls together quickly, my kind of cake recipe.

  3. Gisele aka LA2LAChef April 3, 2015 at 1:56 pm #

    This looks great, Liz, and like something I will have to try very soon. I miss California strawberries soooo much, but I hear there are some good local ones coming in just about now in Louisiana.

    • Liz April 3, 2015 at 2:47 pm #

      I loved your post today, Gisele – glad you have settled into life in New Orleans.

  4. Jayne April 3, 2015 at 2:03 pm #

    This is just my kind of cake, it looks and sounds perfect for this time of year. Love that Larry managed just the two pieces!

    • Liz April 3, 2015 at 2:47 pm #

      Try it, Jayne, whenever you can stop shoveling all that New Hampshire snow 😉

  5. Valentina April 3, 2015 at 8:25 pm #

    Looks amazing. So pretty! I’m thinking baking could very well be your secret forte. 😉

    • Liz April 3, 2015 at 8:51 pm #

      I wish, I struggle so with baking! You inspire me –

  6. Sippitysup April 6, 2015 at 4:08 pm #

    Beautiful cake without the muss. I like that. Because I too often have suffered through cakes that slumped in the middle. My research tells me that means it may be slightly underbaked. Which helps me understand my problem on an intellectual level, but I am so afraid of a dry, overcooked cakes that I still pull them out of the oven a little too early most of the time. GREG

    • Liz April 6, 2015 at 5:11 pm #

      Me too, Greg – I tend to under-bake “stuff”, in fear of dry baked goods.

  7. Priscilla | She's Cookin' April 7, 2015 at 11:42 am #

    My kind of cake – no muss. Looks incredibly moist and, of course, I like that you added Meyer lemon 🙂 I also struggle with baking, but I think I need to buy some strawberries (yes, only organic when it comes to berries!) and try this. Don will be thrilled :))

    • Liz April 7, 2015 at 12:28 pm #

      It’s a cinch, Priscilla, and I used the no salt baking powder you taught me about –

  8. susan @ the wimpy vegetarian April 8, 2015 at 2:56 pm #

    I saw this wonderful recipe too, Liz! And I tore it out – I just haven’t made it yet. I think I saw where Steve at Oui Chef made it with the raspberries. I love your version with the strawberries – now I just need an occasion to make it so I don’t end up eating the whole thing 🙂 Really lovely photo too, Liz!

    • Liz April 8, 2015 at 6:31 pm #

      I saw Steve’s post as well, Susan – this is a “keeper” of a recipe.

  9. Lily Lau April 11, 2015 at 11:50 am #

    Now it’s the strawberry season, I’ll prepare this recipe many many times then! 😀

  10. Oui, Chef April 14, 2015 at 5:50 pm #

    Simply gorgeous…..

    • Liz April 14, 2015 at 5:58 pm #

      Thanks, Steve – so excited about your new position – congrats!

  11. Kensyl Burns May 5, 2017 at 4:57 pm #

    making this cake tonight.. can’t wait, I love strawberries and ricotta so anything this wonderful looking that includes those two things has to be amazing!! TY!

  12. F.H. September 8, 2018 at 2:52 pm #

    I was searching for a clafouti recipe but I think this cake is a better solution. I would like to make it in an iron skillet. Has anyone tried this? Thanks.

  13. Zuzka April 2, 2019 at 6:34 pm #

    Hello can you freeze this cake?

    • Liz April 19, 2019 at 6:18 pm #

      I wouldn’t –

  14. Foodie delight July 23, 2019 at 2:30 am #

    Hello Liz baked your cake this a’noon n very happy texture, taste great all round. However I’d used 3/4 cup sugar as my husband is type 2 diabetes. Another go-to recipe in file. Thank you for sharing.

  15. Leslie May 15, 2020 at 12:43 pm #

    Thank you for starting out with the disclaimer that you are not a baker. I am not either and at 55 just baked my first cake. The strawberries needed to be used, and I’ve recently discovered how good ricotta is with them so I ended up here with this recipe. It was really delicious and easy. I cut the sugar and upped the fruit. I’ve now got a go to dessert when people ask me to bring a dessert instead of panicking and buying store bought.

  16. Sophie May 12, 2022 at 7:27 pm #

    Look forward to making this tonight for my girlfriends and I to enjoy after dinner. Thanks for sharing Liz : )

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