Ricotta Cake with Strawberries



This is a wonderful cake that my friend Rebecca made and in her words "This cake is one of those wonderfully dense, solid, stick-to-your-ribs cake that leaves you satisfied. Like “I Ate Cake Today, and I Don’t Care What You Think” feeling."

Enjoy you will love it.


★★★★★ 1 vote

20 Min
50 Min


  • 1
    small container of part-skim ricotta cheese(about 1 cup)
  • 1/2 c
  • 1/2 c
  • 1 Tbsp
    lime zest
  • 1 tsp
  • 1
  • 1 c
    a/p flour
  • 1 Tbsp
    baking powder
  • ·
    pinch of salt

  • 2 c
    strawberries fresh or frozen
  • 1/3 c
  • ·
    juice of 1/2 a lime

How to Make Ricotta Cake with Strawberries


  1. Before you do anything else, make the syrup (boil the sugar, zest, and water) together till the sugar is completely dissolved-then let it cool.
  2. Preheat the oven to 350 degrees and beat together the ricotta cheese and syrup with the vanilla and sugar. BEAT IT. Then add the egg and beat it some more, till well incorporated. In a separate bowl combine the flour, baking powder, and salt. Add dry ingredients to the wet and then pour into a greased 8×8 or similar baking dish. Bake for 30-45 minutes (test it at 30 with a toothpick-it should come out clean). It’ll be golden when it’s done. Let it cool while you make the strawberry sauce.
  3. To make the strawberry sauce all ya do is boil the strawberries, and sugar together with some lime juice. For about 5 minutes or so, really whenever you feel like it’s time. You will know.
  4. Cool the berries and the cake and then pour the berries over top the cake. Enjoy!

Printable Recipe Card

About Ricotta Cake with Strawberries

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Dairy
Regional Style: American

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