Strawberry Ricotta Cake is a simple cake that is great to have in your line up. This cake is easy to make, no mixer required. It is delicious enough on its own that it doesn’t even require frosting. Fresh seasonal strawberries are the key component of the cake. Simply sprinkle some powdered sugar over the top and you are ready to serve it.
Strawberry Ricotta Cake is a moist, vanilla flavored cake that is baked using fresh strawberries.
The moisture of this cake comes from the ricotta cheese. I understand that you might not want to buy an entire container of ricotta for the 1½ cups this cake needs. The good news is that ricotta cheese is a very easy thing to make yourself at home! You most likely have the ingredients in your pantry or fridge. Check out this Ricotta Cheese recipe if you want to try this yourself.
If you are a strawberry fan check out Roasted Strawberries, Strawberry Banana Baked Oatmeal, Strawberry Mimosa, and Strawberry Ice Box Cake.
Preheat your oven to 350 degrees. Grease and flour a 9 inch round cake pan. Melt the butter in a small saucepan and set aside so it can cool slightly. In a large bowl, combine the sugar, flour, baking powder and salt. In a medium bowl, whisk together the eggs, ricotta and vanilla. Gently stir into the dry ingredients. Stir in the melted butter and combine well. Gently stir in 3/4 cup of the strawberries. Pour the batter into your prepared cake pan and sprinkle the remaining strawberries over the top. Bake for 45-50 minutes until a toothpick inserted into the top of the cake comes out clean. Let the cake cool in the pan for 10 minutes. Remove to a wire rack and let it cool completely. You can serve the cake as it is or lightly sift powdered sugar over the top and add a few fresh strawberries. 
Strawberry Ricotta Cake
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