Go Back

Strawberry Ricotta Cake

A delightful dessert that combines creamy ricotta cheese with sweet-tart strawberries in a moist cake that impresses everyone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Afternoon Tea, Dessert
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 3 large eggs 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla sugar or vanilla extract Use this for flavoring the batter
  • 140 grams 140 grams of sugar About 2/3 cup
  • 100 milliliters 100 milliliters of vegetable oil About 1/2 cup
  • 150 milliliters 150 milliliters of fresh milk About 1/2 cup
  • 1 teaspoon 1 teaspoon baking powder
  • 200 grams 200 grams of flour About 1 ⅔ cups
Fruit Filling
  • 400 grams 400 grams of strawberries About 14 oz, washed and cut into pieces
Ricotta Filling
  • 250 grams 250 grams of ricotta cheese or cottage cheese Can substitute with cottage cheese, blend until smooth
  • 3 tablespoons 3 tablespoons powdered sugar
  • 1 large egg 1 large egg
  • 2 tablespoons 2 tablespoons yogurt or sour cream
  • 1/3 teaspoon 1/3 teaspoon vanilla sugar or vanilla extract

Method
 

Preparation
  1. Beat the 3 eggs and 140 grams of sugar in a bowl until pale and fluffy.
  2. Pour in 100 milliliters of vegetable oil and 150 milliliters of fresh milk, mixing well to combine.
  3. Add 1 teaspoon of vanilla extract and mix thoroughly.
  4. Sift together 200 grams of flour and 1 teaspoon of baking powder, then gradually add to the wet mixture until a uniform batter forms.
Filling Preparation
  1. In another bowl, mix 250 grams of ricotta cheese, 2 tablespoons of yogurt, 1 egg, 1/3 teaspoon of vanilla extract, and 3 tablespoons of powdered sugar until smooth and creamy.
  2. Wash and cut 400 grams of strawberries into pieces.
Assembling and Baking
  1. Line a 26 cm (10-inch) diameter cake tin with parchment paper and pour in the batter, smoothing it out evenly.
  2. Dollop the ricotta filling in several places on top of the batter, then arrange the strawberry pieces on top.
  3. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Cooling and Serving
  1. Once baked, let the cake cool in the tin. Carefully peel off the paper and transfer to a serving dish.
  2. Dust the top with powdered sugar, slice, and serve.

Notes

Best served at room temperature or slightly chilled. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream when serving.