Description
A soft and moist strawberry ricotta cake made with fresh strawberries and creamy ricotta, perfect for an easy yet elegant dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup ricotta cheese
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar, ricotta cheese, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Gently fold in diced strawberries.
- Pour batter into prepared cake pan.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- Cool completely before removing from pan.
- Dust with powdered sugar before serving.
Notes
Use fresh ripe strawberries for best flavor. The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: strawberry ricotta cake recipe, ricotta cake, strawberry dessert, easy cake