Strawberry Upside Down Ricotta Cake – delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!

Hi guys!

Okay, I know I said we were doing pizza every Sunday for the entire year but I’m tired of pizza. Pizza’s a lot of work. Also? I get a lot of unsubscribers every time I post a pizza recipe.

I mean, y’all could’ve told me you were sick of pizza.

So. We’re having cake today.

I’m still going to use my Sunday post to share random photos from my week and talk about what I’m reading, watching, and loving. But we’re gonna take a break from pizza for awhile.

I’ve tested this cake recipe twice in the last couple weeks and both times, it’s disappeared from my kitchen within hours. You’re definitely going to want to make this one now that the strawberries are starting to look good.

I skipped last week’s post because it was Easter and blah blah blah. Holidays are hard.

We did our usual Easter stuff. We always watch Hop the weekend of Easter and our super cute local theater happened to be showing it so we did that and dyed eggs. Turned those eggs into my bacon deviled eggs and served it with shells and cheese for Easter dinner because, single mom life.

Okay, it’s been a couple weeks. I have many things to talk about.

I finished reading Tribe of Mentors and I think it’s a must read for everyone. It looks super business-y but most of what I got out of it was about my anxiety and my relationships. It is obviously full of amazing business advice but I think everyone could get something out of it.

And then I read Hunger by Roxane Gay which is easily one of my favorite books ever. I can’t believe it took me this long to read it.

Then The Wife by Alafair Burke which I enjoyed but the ending felt rushed. I would recommend it though if you’re into mystery-ish chick lit. Then The Last Mrs. Parrish by Liv Constantine and I loved it and I was so sad when it ended. And finally, I read and then watched The Girl on the Train. This isn’t the kind of stuff I usually read but I’m into it right now. If you have suggestions, send them my way.

And add me on Goodreads!

Super excited Real Housewives of NYC is back. Literally the only Bravo thing I watch anymore so I’ve been waiting for this FOREVER. I am on Bethenney’s side through everything and you will not change my mind, no matter how much of a monster she may be.

Also! A couple of my favorite podcasts came back! Elise Gets Crafty and I Burn Everything. Two of my favorites for when I’m cleaning or working.

Favorite food over the last couple weeks was a coconut shrimp roll from Xian Sushi and Noodle.

Now, cake!

So you know when you make a lasagna and you have half a container of ricotta left that you just end up throwing away because what else are you going to use ricotta for?

You have to start making cakes with it. Trust me. I don’t know why I’m obsessed with ricotta cakes right now, I don’t know how it’s happened, but I just want to make ricotta cake every day of my life.

They’re super moist like a cake made with sour cream but the texture is a bit different and it doesn’t add as much tang as sour cream does.

This is one of my favorite cakes I’ve made in a long time and like I mentioned earlier, it doesn’t last long at all in my house. I’ve been serving it with sweetened whipped cream but if you don’t want to do whipped cream, dust it with some powdered sugar. That would be delicious AND really pretty.

5 from 4 votes
Strawberry Upside Down Ricotta Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Servings: 8
Calories: 390 kcal
Ingredients
  • 1 cup sliced strawberries
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cup whole milk ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
Instructions
  1. Preheat oven to 350F. Line a 9-inch round cake pan with parchment and spray with nonstick spray. Arrange sliced strawberries over parchment paper. Set aside.

    In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add ricotta, eggs, and vanilla; beat until combined. 

    In a separate bowl, whisk together flour, baking powder, and salt to remove lumps. Add this to the butter mixture and beat until just combined. Scrape the batter into the pan and spread out to the edges, trying not to disturb the strawberries.

    Bake 50 - 60 minutes or until golden brown and a toothpick inserted into the center comes out clean. 

    Serve with whipped cream, if desired. 

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