This moist tender Italian Strawberry Ricotta Cake Recipe is made with fresh strawberries, whole milk ricotta, and lemon zest, ready in 65 minutes. The top turns beautifully golden while the fruit sinks slightly to create jammy little pockets throughout the crumb. I find myself baking this every spring when the first bright berries hit the market.

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Why You Will Love This Italian Strawberry Ricotta Cake Recipe:

The Ricotta Secret: You will love the incredibly moist, almost custard-like crumb that only ricotta can provide. Unlike traditional sponge cakes that can dry out, the cheese adds a creamy weight and a subtle tang that keeps the cake tender for days.
One-Bowl Simplicity: This is a high-reward, low-effort masterpiece. It comes together quickly with basic pantry staples, making it the perfect solution for an impromptu brunch or a last-minute dinner party dessert.
A Beautifully Rustic Aesthetic: This cake celebrates a “perfectly imperfect” look. The way the strawberries jam up and sink slightly into the golden batter creates a soulful, artisanal appearance that requires zero professional decorating skills.
Photogenic Contrast: If you appreciate a moody, modern food aesthetic, this cake is a dream. The vibrant red of the roasted strawberries pops beautifully against a charcoal grey linen or a blackened wood backdrop, providing a stunning visual contrast that feels both sophisticated and lived-in.
The “Anytime” Versatility: Is it a breakfast cake? A tea-time snack? A decadent dessert? The answer is yes. It isn’t overly sugary, which makes it just as appropriate with a morning espresso as it is with a dollop of whipped cream after dinner.
Balanced Flavor Profile: By pairing the natural sweetness of ripe strawberries with the richness of the ricotta and a hint of lemon zest, you get a sophisticated flavor that isn’t cloying. It’s light, bright, and deeply satisfying.

Italian Strawberry Ricotta Cake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk ricotta cheese
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 cups fresh strawberries, hulled and halved

How To Make Italian Strawberry Ricotta Cake

Prep the oven: Preheat to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
Whisk the dry goods: In a medium bowl, combine the flour, sugar, baking powder, and kosher salt.
Mix the wet ingredients: In a large bowl, whisk together the ricotta, melted butter, eggs, vanilla, and lemon zest until smooth.
Combine the batter: Gently fold the dry ingredients into the wet mixture until just combined, leaving a few lumps.
Add the fruit: Fold in half of the strawberries, then pour the batter into the pan and arrange the remaining berries on top.
Bake the cake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean, then let cool.

Recipe Tips

Dry the strawberries: Pat the cut berries dry with a paper towel to prevent a soggy cake base.
Use whole milk ricotta: Skim versions lack the fat needed to keep the crumb rich and tender.
Do not over-mix: Stirring too much develops gluten and results in a tough, rubbery texture.

What To Serve With Italian Strawberry Ricotta Cake?

A slice of Italian Strawberry Ricotta Cake with its creamy texture and bright fruit notes, pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of velvety vanilla bean gelato. For a sophisticated touch, a drizzle of aged balsamic glaze or a spoonful of fresh macerated basil berries enhances the cake’s natural sweetness. To drink, serve it alongside a chilled glass of sparkling Prosecco or a warm, floral Earl Grey tea to balance the rich, milky crumb.

How To Store Leftovers Strawberry Ricotta Cake?

Keep this cake covered at room temperature for up to two days, or store it in the fridge for up to five days. You can also freeze individual slices tightly wrapped in plastic wrap and foil for up to three months.

Can I Reheat Leftovers Strawberry Ricotta Cake?

To reheat strawberry ricotta cake while preserving its moist texture, use one of these two methods:

Oven (Recommended): Wrap the cake in foil and heat at 150°C for 10–15 minutes. This gentle approach prevents the ricotta from drying out and keeps the crumb soft.
Microwave (Quickest): Use 50% power and heat in 15-second intervals until warm. Lower power is essential to avoid a rubbery texture or overly mushy strawberries.

FAQs

Can I use frozen strawberries?

Yes, but do not thaw them first. Toss them in a little flour before adding to the batter to absorb excess moisture.

Why did my cake turn out dense?

Over-mixing the batter or using cold ingredients can lead to a heavy crumb. Always make sure your eggs and ricotta are at room temperature.

Can I bake this in a springform pan?

Absolutely. A 9-inch springform pan works perfectly and makes it very easy to remove the cake once cooled.

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Italian Strawberry Ricotta Cake Recipe Nutrition Fact

Calories: 280 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 210mg
Total Carbohydrate: 34g
Protein: 6g

Italian Strawberry Ricotta Cake Recipe

Recipe by PaulaCourse: Italian Cake Recipes, Breakfast, DessertCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

hour

minutes

Moist, fluffy Strawberry Ricotta Cake made with fresh berries and whole milk ricotta for an incredibly tender crumb. Ready in 65 minutes, it offers an easy, one-bowl dessert option that works wonderfully for casual spring brunches or relaxed weekend baking.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk ricotta cheese
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 cups fresh strawberries, hulled and halved

Directions

1. Prep the oven: Preheat to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. Whisk the dry goods: In a medium bowl, combine the flour, sugar, baking powder, and kosher salt.
3. Mix the wet ingredients: In a large bowl, whisk together the ricotta, melted butter, eggs, vanilla, and lemon zest until smooth.
4. Combine the batter: Gently fold the dry ingredients into the wet mixture until just combined, leaving a few lumps.
5. Add the fruit: Fold in half of the strawberries, then pour the batter into the pan and arrange the remaining berries on top.
6. Bake the cake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean, then let cool.