Strawberry Upside Down Ricotta Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 390 kcal


  • 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


  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.