Strawberry Ricotta Cake: Whipped cream and strawberries tucked between layers of rich ricotta cake and encased in cream cheese frosting.
How my Strawberry Ricotta Cake came to be. I’d been dreaming of a ricotta cake for quite some time now. I played with the idea of different pairings but was ultimately craving a strawberry shortcake at the same time, and figured why not marry the two ideas. Instead of a small biscuit topped with strawberries and whipped cream, I replaced it with ricotta cake.
This Strawberry Ricotta Cake is basically a grown-up version of a strawberry shortcake. The ricotta cake is rich and when topped with the lightly sweetened macerated strawberry mixture, whipped cream, and cream cheese frosting it becomes a perfectly balanced candied delicacy.
Ingredients for Strawberry Ricotta Cake:
- 6 large eggs
- 3 cups whole milk ricotta
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter (2 sticks) melted OR 1 cup olive oil
- 1 1/2 pound strawberries
- 3 tablespoons granulated sugar
- 2 cups heavy cream
- 3 tablespoons sugar
Cream Cheese Frosting:
- 16 oz. cream cheese
- 2 sticks salted butter
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- pink food coloring (optional)
- Line bottom of two 9 inch cake pans with parchment paper and then spray the side of each pan with non-stick baking spray.
- Preheat oven to 350 Fahrenheit.
- In a stand-up mixer with a whisk attachment add in eggs, ricotta, and vanilla extract. Whisk on medium until ingredients combine.
- In a separate bowl sift flour, sugar, baking powder, and salt together.
- Pour flour mix into egg/ricotta mix and whisk until combined on a medium speed until fully combined.
- With the mixer still going slowly drizzle in melted butter, then turn speed up to medium high and whisk until fluffy about 30 to 60 seconds.
- Evenly divide batter between two pans prepared pans. Smooth the top with a rubber spatula.
- Bake for 60 minutes, rotating halfway through.
- Allow to cool for 2 hours, then carefully unmold cakes from pans by running a small knife around the edge of each pan and flipping the pans upside down on a clean surface.
- Hull and half cleaned strawberries.
- Place on a tray or large platter and smash with a potato masher.
- Sprinkle with sugar and mix to combine.
- Allow strawberries to rest for 20 minutes before using.
- In a stand-up mixer with a whisk attachment add heavy cream and sugar. whisk on high for 5 minutes or until fluffy.
Cream Cheese Frosting:
- Place cream cheese, and butter it a bowl. Mix until combinedwith an electric mixer or stand-up mixer.
- Add in sugar and vanilla and mix until very fluffy.
- Using a serrated knife slice both ricotta cakes in half through the middle. You will now have 4 even layers.
- Place first layer of cake on cake stand or platter. Scoop 1/3 of strawberry mixture onto the top of the cake and spread out evenly to cover top. Pour any additional strawberry syrup over cake. Then use 1/3 of the whipped cream to top strawberries and cover evenly.
- Repeat process with layer 2 and 3 by stacking on top of one another.
- Top with final layer of cake, and then gently press to make sure top layer is secure.
- Use offset spatula to frost the entire outside of ricotta cake stacks with cream cheese frosting. Decorate with flowers or sprinkles or fresh strawberries.
- Place in fridge for 1 hour before serving.
- Enjoy your Strawberry Ricotta Cake!