Strawberry Ricotta Cake

Looking for something yummy to bake with all of those strawberries you picked? Look no further. This strawberry ricotta cake is moist, delicious, and packed full of flavorful strawberries. Perfect for any occasion!

Ingredients

8 tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1 1 /3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup ricotta cheese
~1 pound fresh strawberries, hulled and quartered
Sanding sugar for topping

Instructions

Preheat oven to 350° and butter a 9-inch spring form pan. This cake is super moist and won’t turn out of a regular cake pan so be sure to use a spring form!

Beat butter and granulated sugar with a mixer on medium speed until fluffy - about 5 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with ricotta cheese. Stir until just combined after each addition. Gently fold in strawberries.

Spread batter into prepared spring form pan - batter will be thick. Sprinkle a generous amount of sanding sugar over the top.

Bake for 40-45 minutes until toothpick comes out clean. Cool on a rack, release from the spring form pan, and serve!

Give this one a try and let us know how you like it!