Strawberry Upside Down Ricotta Cake is a delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!
Love strawberry cake? Try Strawberry Lemonade Cupcakes and Strawberry Cheesecake Poke Cake!
We’re having cake today.
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.
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.
How Long Is It Good For?
This cake will be good for up to 4 days. Make sure to store it in an airtight container in the refrigerator.
I like to let it sit at room temperature for several minutes before serving to take the chill off.
Can You Freeze It?
You can freeze this cake for up to 3 months. I would wrap individual slices tightly in plastic wrap and then place them in freezer ziploc bags.
Let them defrost in the refrigerator when you are ready to serve.
More Strawberry Recipes
- Strawberry Crumble Bars
- Strawberry Pretzel Salad
- Strawberry Cheesecake Poke Cake
- Strawberry, Blueberry, Peach Cobbler
- Strawberry Milkshakes
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Strawberry Upside Down Ricotta Cake
Strawberry Upside Down Ricotta Cake is a delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!
Ingredients
- 1 cup sliced strawberries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 ½ cup whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
Instructions
- 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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Nutrition Information:
Yield:
8Amount Per Serving: Calories: 390
Stephanie says
That would probably make some tasty muffins as well. I love your pizza recipes too!
Patty K-P says
I’m a huge fan of adding ricotta to my baking recipes. Can’t wait to give your recipe a try!
Pam Greer says
I always end up throwing away half containers of ricotta cheese or sour cream! I am bookmarking this for the next time I have some ricotta!
Nellie says
This cake looks incredible! Love the flavors and textures!