Easy ricotta cake with strawberries
An easy ricotta cake with strawberries is a one-bowl cake that's basically a no-fail recipe. Similar to a cheesecake recipe, minus the fuss!
Servings 10 people
Calories 321kcal
Equipment
- wire whisk
- 8-inch cake pan
Ingredients
- 1½ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- 2 teaspoon vanilla paste or use 2 ½ teaspoon of vanilla extract
- ½ cup unsalted butter melted
- 1 ½ cups strawberries sliced
Instructions
- Preheat oven to 350 degrees and make sure a rack is in the center of oven.
- Line an 8 inch-diameter cake pan with parchment paper and lightly coat with nonstick spray and flour.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup strawberries, gently, you don’t want to crush the strawberries.
- Pour batter into the pan and sprinkle the remaining strawberries on top. Bake for around one hour and a tester inserted into the center comes out clean.
- Cool in pan for about 30-40 minutes before taking out. Dust it with powdered sugar before serving.
Notes
This cake can be made up to two days ahead of time, and left overs can be kept for a week. Store covered in the fridge.
Nutrition
Calories: 321kcal | Carbohydrates: 38g | Fat: 16g