Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup whole milk
- 1 cup fresh strawberries, diced
- 1 tablespoon all-purpose flour
Directions
Preheat oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and ricotta cheese until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
Toss the diced strawberries with 1 tablespoon of flour to coat them evenly, then gently fold the coated strawberries into the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Frequently Asked Questions
How should I store leftover Strawberry Ricotta Cake to keep it fresh?
This moist cake is best stored tightly covered at room temperature for up to 2 days. If you need longer storage, you can refrigerate it, but allow it to come to room temperature for about 30 minutes before serving for the best texture. Ensure it's well-wrapped to prevent the ricotta from drying out.
Can I substitute the all-purpose flour in this Strawberry Ricotta Cake recipe?
While the recipe calls for 1 1/2 cups of all-purpose flour, you can often substitute it with a good quality 1:1 gluten-free baking blend for a similar texture. Avoid using single-type alternative flours like almond or coconut flour, as they will drastically alter the structure of this delicate cake.
What is the best way to tell if this 35-minute cake is fully baked?
Since this cake bakes for about 35 minutes at 350°F (175°C), the best test is the toothpick method. Insert a wooden skewer into the center; it should come out clean or with just a few moist crumbs attached. If the toothpick has wet batter, continue baking in 5-minute increments.
