Go Back

Strawberry Ricotta Cake (Light & Fluffy!)

A light and fluffy cake made with ricotta cheese and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 slices
Calories 300 kcal

Equipment

  • 9-inch springform pan Grease and flour the pan before baking.
  • Mixer Hand mixer or stand mixer works well.

Ingredients
  

Wet Ingredients

  • 1.5 cups ricotta cheese
  • 3 eggs
  • 0.75 cups sugar
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups flour All-purpose flour
  • 2 cups strawberries Sliced

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • In a large bowl, beat together the ricotta cheese, eggs, sugar, and vanilla extract until smooth and creamy.
  • In a separate bowl, whisk together the flour.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the sliced strawberries.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before releasing the springform and transferring to a wire rack to cool completely.
  • Dust with powdered sugar before serving (optional).

Notes

For a sweeter cake, increase the sugar to 1 cup. You can also add a glaze or frosting after the cake has cooled.