There is nothing quite like the smell when the kitchen fills with warm vanilla and soft strawberries, the way the top of a Strawberry Ricotta Spoon Cake turns a gentle gold and yields to a spoon with a tender, slightly creamy crumb. Take a bite and you’ll notice the ricotta gives a light richness that keeps the cake moist but not heavy; the strawberries dot the batter with bursts of summer brightness, and a dusting of powdered sugar turns each spoonful into a tiny, sweet celebration.

This is the sort of dessert that feels like family: easy to make for a Sunday afternoon, forgiving when a busy life means you mix things a little hastily, and perfect for passing around the table at potlucks and small family gatherings. It pairs beautifully with a bowl of soup or a simple salad for a casual lunch, and it’s the kind of treat that brings back memories of baking on a warm afternoon with someone you love. If you enjoy ricotta in cakes, you might find more ricotta cake ideas at more ricotta cake ideas, which can spark gentle variations to make this your own.

This version is simple and, I like to say, foolproof. There’s no creaming of butter and sugar, no need to separate eggs or worry about whipping peaks just mix until smooth, fold in strawberries, and bake. For many of us, the satisfying part is that quiet moment when the batter comes together and your kitchen begins to smell like childhood. The recipe is forgiving, so even if life gets in the way, you’ll still end up with something comforting and homey.

Why this recipe works

When something feels effortless and good, there’s usually a clear reason, and this cake has several. Texture is the first delight: ricotta cheese brings moisture and richness but keeps the crumb fine and tender rather than dense. Because ricotta is a fresh cheese with a light curd, it blends with the eggs and milk to make a batter that bakes up soft and sliceable, yet still holds together when you serve it by the spoonful. The flour and baking powder give just enough structure so the cake rises a little and develops a golden top without becoming cakey or dry.

The ease of cooking is part practical and part magic. You’re combining a wet bowl and a dry bowl a simple method that minimizes overworking the batter. That gentle handling keeps the cake tender. The sugar in this recipe does double duty: it sweetens the batter and encourages browning on top, creating a thin, slightly caramelized crust that contrasts with the creamy interior. The vanilla adds warmth and rounds the flavors without masking the strawberries or ricotta.

Strawberries are forgiving berries in a cake like this. When folded in, they release a little juice as they bake, which creates pleasant streaks of flavor without sogginess because the surrounding batter absorbs a bit of the liquid. Using fresh fruit keeps the flavor bright; if you pick ripe, fragrant strawberries you’ll notice their aroma in the finished cake. A light dusting of powdered sugar at the end gives a pretty, old-fashioned finish and a tiny extra touch of sweetness on each spoonful.

The ingredients all play simple, cooperative roles: eggs give the cake lift and help bind; milk thins the ricotta so it blends smoothly; flour forms the body; baking powder adds lift; and a small pinch of salt sharpens the sweet notes. Because each component does only what’s necessary, this recipe stays reliable and forgiving, which is exactly what any of us want when making a dessert for family.

How to prepare Strawberry Ricotta Spoon Cake

Start by gathering your ingredients and preheating the oven so everything moves smoothly. This cake is quick to throw together: whisk the ricotta with milk, eggs, and vanilla until the mixture is smooth, then stir your dry mix in until just combined. Fold in the sliced strawberries carefully so you don’t crush them; you want pockets of fruit rather than a puddle of juice. Pour into a greased dish and let the oven do the rest.

The most satisfying part is the moment you lift the dish from the oven. The aroma, the golden top, and the gentle wobble when it’s just done make you feel like you’ve created something comforting in a small amount of time. If you want a variation with a bright citrus lift, consider trying a lemon-ricotta cake variation for a different twist on the same creamy base at a lemon-ricotta cake variation. Remember to mix until smooth and to fold the strawberries in gently so they keep their shape and color.

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1 cup sugar
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh strawberries, hulled and sliced
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C).
Grease a baking dish.
In a large bowl, whisk together the ricotta, milk, eggs, and vanilla until smooth.
In another bowl, mix the flour, sugar, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the sliced strawberries.
Pour the batter into the prepared baking dish.
Bake for 35-40 minutes, or until set and golden on top.
Let cool slightly.
Dust with powdered sugar before serving.

Serving ideas

This cake is wonderfully versatile at the table. Here are a few simple pairings that feel just right:

A crisp green salad with a light vinaigrette the acidity and crunch balance the cake’s creaminess.
A bowl of warm fruit compote or stewed apples extra fruit keeps the focus on freshness and comfort.
A scoop of vanilla ice cream or a spoonful of whipped cream for an extra-special dessert moment.

For drinks, a pot of black tea with a slice of lemon, or a mild coffee, will pair beautifully. If you want something cooler, chilled sparkling water with a splash of citrus keeps the palate clean between spoonfuls. These pairings are easy to prepare for guests and let the cake remain the gentle star of the table.

Storing this recipe

Leftover cake keeps well in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. Because ricotta is a fresh dairy, it’s best to keep the cake chilled and not at room temperature for long.

For longer storage, you can freeze the baked cake. Wrap pieces individually in plastic wrap and then place them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before serving. If you prefer to freeze the whole cake, wrap it tightly to prevent freezer burn and allow extra thawing time.

To reheat refrigerated slices, warm gently in a low oven (about 300°F) for 8–12 minutes, or microwave briefly in 15–20 second intervals until just warm. If frozen, thaw fully in the refrigerator before reheating to keep the texture tender. Avoid overheating, which can dry the cake; gentle warmth brings back that fresh-baked feeling without drying the ricotta.

Recipe tips

Tip 1 Don’t overmix: When you combine the dry ingredients with the wet, stir just until the flour disappears and everything looks evenly moistened. Overmixing can tighten the gluten in the flour and make the cake less tender. The goal is a smooth batter, not a stiff one. Use a spatula and fold with a light hand when adding the strawberries so they stay in little pockets rather than releasing all their juice.

Tip 2 Choose ripe strawberries and prep them gently: Ripe strawberries add the most flavor, but they can be soft. Hull and slice them carefully, and if they’re very juicy, pat them lightly on a towel before folding them in. For an even strawberry presence, toss the sliced berries in a teaspoon of flour before adding them to the batter; this helps keep them suspended rather than sinking to the bottom.

Tip 3 Check for doneness without overbaking: The cake should be set in the center but still soft. A toothpick or small knife inserted in the center should come out mostly clean with a few moist crumbs not wet batter. Remember that the cake will continue to set slightly as it cools. If you have a convection oven, reduce the baking time slightly and keep a close eye, as the fan can brown the top faster.

Bonus tip Room temperature ingredients blend more easily: Let eggs and milk sit out for 10–15 minutes if you can. This makes the batter smooth more quickly and helps the ricotta blend without lumps. If your ricotta is very thick, stir it first to loosen it so it combines easily with the milk and eggs. These little steps make the process calm and keep your result consistent.

Recipe variations

Lemon and almond: Stir a teaspoon of lemon zest into the batter and fold in a handful of slivered almonds for a bright, nutty version. Top with a light lemon glaze after cooling.
Berry mix: Swap half the strawberries for blueberries or raspberries for a mixed berry version that adds color and different flavor notes.
Honey ricotta: Replace half the sugar with honey and add a splash of orange extract for a warm, fragrant alternative. Brush the top lightly with more honey when it comes out of the oven for a glossy finish.

Frequently asked questions

Q: Can I use frozen strawberries in this cake?
A: Yes, you can use frozen strawberries, but don’t thaw them completely or they’ll make the batter too watery. Toss frozen berries in a little flour and fold them in straight from the freezer, then bake a few minutes longer if needed.

Q: Can I make this dairy-free or use a ricotta substitute?
A: For a dairy-free option, try a firm plant-based ricotta or a well-drained silken tofu blended until smooth, and use a plant milk. The texture will be slightly different but still comforting.

Q: How do I know when the cake is done?
A: The top should be lightly golden and the center should be set. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Q: Can I halve the recipe or use a different pan size?
A: Yes, you can halve the recipe for a smaller pan or use a different baking dish, but baking time will vary. Check for doneness earlier and adjust as needed.

Conclusion

I hope this simple, forgiving Strawberry Ricotta Spoon Cake becomes one of those recipes you reach for when you want comfort without fuss. If you’d like to compare a slightly different approach, take a look at this version for inspiration: Strawberry Ricotta Cake – The Runaway Spoon. Enjoy sharing it with the people you love, and remember that a few gentle hands and good strawberries are all you need for a warm, homemade treat. Strawberry Ricotta Spoon Cake

Strawberry Ricotta Spoon Cake