Easy Ricotta Strawberry Cake Recipe with Olive Oil
This delicious Ricotta Strawberry Cake is the perfect one-bowl dessert to make in a pinch! It is the most delicious italian-inspired dessert! The strawberry ricotta cake is super moist, thanks to fresh ricotta and silky olive oil. The show’s star has to be the fresh strawberries, although the rich ricotta is a close second. I promise, this easy cake recipe will be a hit with all of your family and friends – and you won’t break a sweat while whipping it up!
My Ricotta Strawberry Cake is a fun riff on my Lemon Ricotta Cake. I developed this recipe because I was overwhelmed and intimidated by making cakes from scratch. I wanted an easy cake recipe that a beginner could make, but I wanted it to have the perfect moisture. I also wanted to use creamy ricotta cheese, which is truly my newest ingredient obsession.
I wanted a simple cake batter made in one large bowl, and no need for a springform pan.. so, the lemon cake was made! Now, I add a little bit of fruity juiciness to the soft texture of this cake with the flavor pop of juicy strawberries.
Trust me, this is the absolute perfect cake no matter the occasion!ย And if you have blueberries on hand, try my blueberry cake! If you’re a fan of ricotta cakes, I also have a ricotta chocolate cake!
Why You’ll Love This Recipe
- It’s a one-bowl wonder! What’s better than a one-bowl recipe? This delicate cake is made in one bowl for easy cleanup. Plus, no mixers means that you don’t have to rummage through your drawers for a paddle attachment or worse.. find counter space for your stand or electric mixer!
- It’s the perfect opportunity to show off cheerful strawberries while they’re in season! I love this cake because the strawberry flavor is so fresh and organic. No jams, preserves, or extracts – fresh, juicy strawberries!
Ingredients
- Lemon Zest – Adds bright citrus flavor to the cake. Use a microplane for finely grated zest without the bitter white pith.
- Granulated Sugar – We use 1 and 1/4 cup of sugar to sweeten our cake. Using our fingers, we mix in the lemon zest to flavor the sugar and give the cake a citrusy twist!
- Extra Virgin Olive Oil – Good-quality extra virgin olive oil adds extra moisture to our cake. For best results, choose a mild olive oil to avoid overpowering other flavors.
- Vanilla Extract – I love the balance that vanilla extract adds to this ricotta strawberry cake. For best results, use pure vanilla extract for the best flavor.
- Eggs and Egg Yolk – Make sure to bring eggs to room temperature for better incorporation into batter.
- Full-Fat Ricotta Cheese – Whole milk ricotta cheese gives this cake a creamy, moist texture. tip: Don’t forget to bring it to room temp before use! I find that using ricotta is better than cream cheese for this recipe because it’s fluffier and doesn’t weigh the cake down.
- Baking Powder – Leavens the cake for a light texture.
- Baking Soda – Helps with browning and neutralizes acidity.
- Kosher Salt – Balances sweetness and enhances flavors.
- Cake Flour – I LOVE cake flour! Cake flour has a lower protein content compared to all-purpose flour. This lower protein content results in less gluten formation when mixed, leading to a softer, more tender crumb in cakes. It helps cakes to be light and fluffy, rather than dense or chewy.
- Fresh Strawberries – Pat dry strawberries before dicing to prevent excess moisture. These sweet strawberries are the star of our ricotta strawberry cake!
Substitutions
- Greek Yogurt for Ricotta Cheese – If you prefer a slightly tangier flavor and have Greek yogurt on hand, you can substitute it for ricotta cheese in equal amounts. This substitution will still provide moisture and richness to the cake.
- Vegetable Oil for Olive Oil – If you prefer a more neutral flavor or donโt have extra virgin olive oil, you can substitute vegetable oil in the same quantity. This substitution will still provide moisture to the cake without altering the texture significantly.
- Almond Extract – Add 1/2 teaspoon of almond extract along with the vanilla extract for a subtle almond flavor that complements the strawberries well. You could also add some ground almonds.
Step by Step Instructions
Preheat your oven to 350ยฐ Fahrenheit (175ยฐ Celsius). Grease an 8×8 square cake pan and line it with parchment paper, leaving some overhang on two opposite sides for easy removal.
Wash, dry, and dice the strawberries, then toss them in one tablespoon of flour to prevent them from sinking. Set aside.
In a large bowl, rub the lemon zest into the granulated sugar.
Add the olive oil, vanilla extract, eggs, and egg yolk to the sugar mixture. Whisk everything together until well combined.
Stir in the ricotta cheese until the mixture is smooth.
Add the baking powder, baking soda, and salt, and mix until evenly distributed.
Gently fold in the cake flour until just combined, being careful not to overmix. I love to use my rubber spatula for this.
Pour one-third of the smooth batter into the prepared cake pan.
Spread the floured strawberries in a single layer over the batter.
Top with the remaining two-thirds of the cake batter.
Bake for 40-45 minutes in your preheated oven, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Rotate the pan halfway through the baking time. Place the cake pan in the center of the oven for even baking.
Let the cake cool in the pan for ten minutes, then transfer it to a wire rack to cool completely for thirty minutes. Once the cake has cooled, slice and serve with fresh strawberries or whipped cream!
Tips and Notes
- Room Temperature Ingredients – Make sure all your refrigerated ingredients, such as eggs, ricotta cheese, and yogurt (if substituting), are at room temperature before mixing. This helps ingredients blend smoothly and evenly into the batter, resulting in a more uniform texture and better rise.
- Proper Mixing Technique – Use a gentle folding technique when incorporating dry ingredients into wet. Overmixing can develop gluten and lead to a dense cake. Fold just until the ingredients are combined to maintain a tender crumb.
- Oven Positioning – For even baking, place the cake pan in the center of the oven. Avoid placing it too close to the top or bottom heating elements, which can cause uneven browning.
Serving Suggestions
- Wine Pairing – Opt for a brut champagne to balance the sweetness of the ricotta strawberry cake. An Italian prosecco would also be nice!
- Coffee or Tea – Pair the cake with a cup of freshly brewed coffee or a fragrant herbal tea, such as chamomile or mint, for a cozy dessert.
- Fresh Berries – Garnish each slice with a few extra fresh strawberries or other berries. This adds a pop of color and extra fruitiness.
- Fresh Whipped Cream – Serve each slice with a dollop of lightly sweetened whipped cream.
- Italian Dinner Party – Serve this cake as the ending to a perfect dinner party! Serve appetizers like prosciutto-wrapped melon and burrata crostini. Next, pesto! Try my walnut pesto, traditional pesto, nut-free pesto, or pistachio pesto for my trofie al pesto. Serve with some no-knead focaccia, too!
Storage Instructions
- Room Temperature – Store the cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. Keep in a cool, dry place away from direct sunlight to maintain freshness and moisture.
- Refrigerator – To store the cake in the refrigerator, place it in an airtight container or wrap it tightly in plastic wrap to prevent drying. It can be stored in the refrigerator for up to 5 days. Before serving, let the cake come to room temperature for the best texture and flavor.
- Freezer – To freeze, wrap the cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature for serving.
- Expert Tip – The cakeโs flavors intensify overnight, making it even more delicious the next day. Store tightly wrapped in plastic wrap or an airtight container, and bring to room temperature before serving for optimal taste and texture.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!
Easy Ricotta Strawberry Cake Recipe with Olive Oilย
Equipment
- 8×8 square cake pan
- parchment paper
- mixing bowls
- Microplane or grater
- whisk
- spatula
- Wire rack
Ingredients
- 1 1/2 tablespoons lemon zest from 1-2 lemons
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
- 13 strawberries hulled and diced
- 1 tablespoon flour for tossing the strawberries
Instructions
- Preheat your oven to three hundred 350ยฐ Fahrenheit (175ยฐ Celsius). Grease an 8×8 square cake pan and line it with parchment paper, leaving an overhang on two opposite sides for easy removal.
- Wash, dry, and dice the strawberries. Toss them in one tablespoon of flour to prevent sinking. Set aside.
- In a large bowl, rub the lemon zest into the granulated sugar. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk everything together until well combined.
- Stir in the ricotta cheese until the mixture is smooth.
- Add the baking powder, baking soda, and salt to the wet mixture. Mix until evenly distributed.
- Gently fold in the cake flour until just combined, being careful not to overmix.
- Pour one-third of the batter into the prepared cake pan. Spread the floured strawberries in a single layer over the batter. Top with the remaining two-thirds of the cake batter.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through the baking time.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 30 minutes.
- Once the cake has cooled, slice and serve with fresh strawberries or whipped cream!
Although I haven’t made this cake yet myself, this was brought to a Fourth of July party I was at and it was DELICIOUS! ALLIE, you outdid yourself with this one!!