Strawberry Ricotta Cake

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:

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

Macerated Strawberry:

• 1 1/2 pound strawberries
• 3 tablespoons granulated sugar

Whipped Cream:

• 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)

Directions:

Ricotta Cake:

1. Line bottom of two 9 inch cake pans with parchment paper and then spray the side of each pan with non-stick baking spray.
2. Preheat oven to 350 Fahrenheit.
3. In a stand-up mixer with a whisk attachment add in eggs, ricotta, and vanilla extract. Whisk on medium until ingredients combine.
4. In a separate bowl sift flour, sugar, baking powder, and salt together.
5. Pour flour mix into egg/ricotta mix and whisk until combined on a medium speed until fully combined.
6. 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.
7. Evenly divide batter between two pans prepared pans. Smooth the top with a rubber spatula.
8. Bake for 60 minutes, rotating halfway through.
9. 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.

Macerated Strawberry:

1. Hull and half cleaned strawberries.
2. Place on a tray or large platter and smash with a potato masher.
3. Sprinkle with sugar and mix to combine.
4. Allow strawberries to rest for 20 minutes before using.

Whipped Cream:

1. 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:

1. Place cream cheese, and butter it a bowl. Mix until combinedwith an electric mixer or stand-up mixer.
2. Add in sugar and vanilla and mix until very fluffy.

Assembly:

1. Using a serrated knife slice both ricotta cakes in half through the middle. You will now have 4 even layers.
2. 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.
3. Repeat process with layer 2 and 3 by stacking on top of one another.
4. Top with final layer of cake, and then gently press to make sure top layer is secure.
5. Use offset spatula to frost the entire outside of ricotta cake stacks with cream cheese frosting. Decorate with flowers or sprinkles or fresh strawberries.
6. Place in fridge for 1 hour before serving.
7. Enjoy your Strawberry Ricotta Cake!

For further step by step instructions look at my IG highlighted stories under Ricotta Cake!

For another delicious dessert, try my Honey Peanut Butter Banana Chocolate Crepe Cake!

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