Best 2 Ricotta Cake With Strawberries Recipes

Indulge in a delightful culinary journey with our exquisite ricotta cake and tantalizing strawberry recipes. This collection of sweet treats will take your taste buds on an unforgettable adventure.

For those with a sweet tooth, our ricotta cake is an absolute must-try. This delectable cake is made with creamy ricotta cheese, giving it a moist and velvety texture. Perfectly balanced with just the right amount of sweetness, this cake is sure to satisfy your cravings.

If you're a fan of fruity flavors, our strawberry recipes will leave you wanting more. From classic strawberry shortcake to refreshing strawberry sorbet, these recipes showcase the vibrant and juicy taste of strawberries. Each recipe is carefully crafted to highlight the natural sweetness of this beloved fruit.

Whether you're looking for a special dessert to impress your guests or a simple treat to enjoy with your family, our ricotta cake and strawberry recipes have something for everyone. Let your culinary creativity shine as you explore these delightful recipes and create memories that will last a lifetime.

Here are our top 2 tried and tested recipes!

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Ricotta Orange Pound Cake with Strawberries image

Provided by Giada De Laurentiis

Categories dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Steps:

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Ricotta Orange Pound Cake with Strawberries image

Categories Cake Bake Ricotta Strawberry Orange

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 orange
2 tablespoons Amaretto
Confectioners' sugar, for dusting
1 pint strawberries, hulled and quartered

Steps:

Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan with butter.
In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, orange zest, and Amaretto and mix until combined. Add the dry ingredients, a small amount at a time, beating just until incorporated.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with confectioners' sugar.
Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.

Tips:

For a smooth and creamy ricotta mixture, make sure to drain the ricotta cheese properly before using.
Use ripe and juicy strawberries for the best flavor. If they are not in season, you can use frozen strawberries that have been thawed and drained.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and flour the pan well before pouring in the batter.

Conclusion:

This ricotta cake with strawberries is a delicious and easy-to-make dessert that is perfect for any occasion. The light and fluffy cake is complemented perfectly by the sweet and juicy strawberries. Whether you are serving it for a special occasion or just as a simple treat, this cake is sure to be a hit.