Strawberry Ricotta Cake

"Some days I am a goddess, some days I am a wild child, and some days I am a fragile mess. Most days I am bit of all three. But every day, I am here, trying." (S.C. Lourie) The moment I saw that quote pop in a social media feed I had several thoughts: guess I am not an outlier after all, validation comes just when you need it most, and never have I ever read words more perfectly capturing my multiple personalities. If I wore t-shirts with long mantras (or warning labels) printed on them, those would be the words on mine. But maybe the next time I come across a bead bracelet pop-up, I will have a bracelet made with the words goddess, wild child, and fragile mess strung together. Just to remind me, even at my age, to always keep trying to be the best version of me.

Speaking of trying, with strawberry season upon us, really you need to try this Strawberry Ricotta Cake!  Because what if I told you it's one of those cakes that might best be described a cross between a luscious white cake and creamy cheesecake?  Or if I told you it's the kind of cake you could easily enjoy at breakfast (yes you can!), as a mid-day indulgence with a cup of coffee, as a summer barbecue dessert, for a weekend brunch, with your book club, or anytime you have a craving for cake! Are you headed out to the grocery store yet?

And as far as cakes go, this one is pretty easy and simple to make! 

A dusting of confectionary sugar and a sprinkling of few more fresh strawberries turns this simple Strawberry Ricotta Cake into an eye-catching dessert!

The strawberries at the Farmer's Market this week were irresistible and my source of inspiration. From the moment I saw these fresh, ripe, and sweet berry beauties, I knew they were destined for this tender, dense, moist, too delicious for words, irresistible Strawberry Ricotta Cake. 

The secret ingredient in this cake is the whole milk ricotta cheese. Ricotta adds richness and creaminess to this moist, dense, heavenly cake. While the vanilla, lemon zest and lemon juice make the flavors pop and balance the sweetness, the strawberries add the most luscious fruitiness. 

Using a standing mixer fitted with a paddle attachment helps to create a smooth, thick batter. Half of the batter is spooned into a parchment paper lined, buttered nine inch spring form pan. Before placing half of the cut strawberries (cut side down) on the batter, smooth it with an offset spatula. The remaining batter gets spooned on and finished with a layer of the remaining strawberries. Before placing in the oven, sprinkle the top with two tablespoons of granulated sugar.

Baking time for the Strawberry Ricotta Cake ranges from 55-65 minutes (my baking time was closer to the 65 minute mark). Let the cake cool slightly before removing from the springform.

A light dusting of confectionary sugar and maybe a handful of strawberries are the cake's finishing touches.

If there was ever a cake to help celebrate the summer strawberry season, this Strawberry Ricotta Cake would be the one. While there are no shortage of strawberry recipes on the blog, I am completely smitten with this one. I will be dreaming about this cake for days as there isn't a crumb left. Next week's Farmer's Market can't get here soon enough. And when blackberries and blueberries are in season, I think I will make a black and blue berry version of this ethereal cake.

So I have tried my best here to convince you to temporarily put your chocolate dessert loving heart on hold and make this divine, beautifully rustic Strawberry Ricotta Cake. So head on out to the store, sooner rather than later, and make a mess in your kitchen. Because, if you have never had a cake made with ricotta, I promise you will be wondering how a cake make with 'cheese' can taste that good. If you are lucky, there will be at least one slice leftover for you to enjoy the day after it's made. And, oh, by the way, I think you should know I am the Strawberry Ricotta Cake goddess now.

Recipe

Strawberry Ricotta Cake

Makes one 9" cake, serves 8-12, depending on how you slice it

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 1/2 teaspoons vanilla

2 cups (260g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (375g) plus 1 Tablespoon whole milk ricotta

1 1/2 cups (300g) fresh strawberries, stems removed and cut in half

Zest of a small lemon 

1 teaspoon freshly squeezed lemon juice

2 Tablespoons granulated sugar for topping the cake before baking

Confectionary sugar for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 3-4 minutes).

3. Mix the in the whole milk ricotta, vanilla, lemon juice and lemon zest. Beat until blended.

4. Beat in the eggs, one at a time, until well incorporated.

5. Sift together the flour, baking soda, baking powder and Kosher salt.

6. Add in the sifted dry ingredients to the batter. Beat until the flour is incorporated but do not over beat.

7. Spoon half of the batter into the prepared pan. Smooth with an offset spatula. Arrange half of the cut strawberries (cut side down) on top of the batter.

8. Spoon the remaining batter into the pan. Smooth with an offset spatula. Arrange the remaining cut strawberries (cut side down) on top of the batter. Sprinkle with the 2 Tablespoons of granulated sugar.

9. Place the springform pan on a large baking sheet and place in the oven on the center rack.

10. Bake 55-65 minutes or until the cake is golden and a toothpick inserted into the center has hardly any crumbs. Note: My baking time was closer to the 65 minute mark.

11. Remove from oven and let cake cool.

12. Remove the cake from the springform pan. Transfer to a cake stand or platter.

13. Generously dust with confectionary sugar.

14. Slice into wedges, serve, and savor.

15. Store any leftovers in the refrigerator to help the cake retains it's moistness. It probably won't last that long, but this cake will be good for up to three days.

Notes: (1) Use a high quality store bought whole milk ricotta or make your own. (2) Look for more medium sized (versus large) strawberries. (3) You could also make this cake with blueberries or a combination of summer berries. 

Lake Michigan, Bailey's Harbor, Wisconsin (May 2022)