Why You’ll Love This Recipe
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Moist and Creamy: The ricotta cheese adds moisture and a subtle richness, making this cake incredibly soft.
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Fresh and Fruity: The strawberries caramelize beautifully in the pan, creating a juicy and flavorful topping.
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Easy to Make: No complicated steps – just a few simple ingredients and a bit of patience while it bakes.
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Elegant and Impressive: Perfect for serving at gatherings or enjoying with a cup of tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Topping:
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1 1/2 cups fresh strawberries, hulled and sliced
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1/4 cup unsalted butter
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1/4 cup brown sugar
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1/2 teaspoon vanilla extract
For the Cake:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup ricotta cheese
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/4 cup unsalted butter, softened
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1/2 cup whole milk
Directions
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Prepare the Topping: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a small saucepan, melt butter and brown sugar over medium heat. Stir until the sugar dissolves, and the mixture is smooth. Remove from heat, then stir in vanilla extract.
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Arrange the Strawberries: Pour the caramel mixture into the prepared pan. Arrange the sliced strawberries in a single layer over the caramel sauce, covering the entire bottom of the pan.
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Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat ricotta cheese, granulated sugar, and softened butter until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
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Combine: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing until just combined.
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Assemble and Bake: Pour the cake batter over the strawberries in the pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Flip: Let the cake cool in the pan for 10 minutes. Then, carefully flip the cake onto a serving platter. Gently remove the pan and allow the cake to cool for a few more minutes before serving.
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Serve: Slice and enjoy this rich, fruity dessert. It’s perfect served warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
Servings and Timing
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Servings: 8-10 slices
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Preparation Time: 15 minutes
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Baking Time: 35-40 minutes
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Total Time: 50-55 minutes
Variations
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Other Fruits: Use peaches, pineapple, or berries like blueberries or raspberries in place of strawberries.
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Nuts: Add a handful of chopped almonds or pecans to the batter for a little crunch.
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Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a fresh, zesty flavor.
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Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
Storage/Reheating
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Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.
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Freezing: Freeze the cooled cake (without the topping) for up to 1 month. Thaw overnight in the refrigerator and serve with fresh strawberries.
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Reheating: Gently reheat individual slices in the microwave for 10-15 seconds, or warm in the oven at 300°F (150°C) for 5-10 minutes.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but be sure to thaw and drain them to prevent excess moisture in the cake.
Can I make this cake ahead of time?
Yes, this cake can be made ahead and stored in the fridge for a couple of days. The flavor may even improve after resting overnight.
What if I don’t have ricotta cheese?
You can substitute with mascarpone cheese or even Greek yogurt for a similar creamy texture.
Can I make this cake without flipping it?
If you prefer not to flip the cake, you can bake it as a regular cake and serve it directly from the pan, but the upside-down presentation won’t be the same.
How do I prevent the cake from sticking to the pan?
Grease and flour the cake pan well before adding the topping, and consider using parchment paper for easy removal.
Can I add more fruit to the topping?
Yes, you can mix in other fruits such as sliced peaches or blueberries along with the strawberries.
Is this cake suitable for gluten-free diets?
Yes, simply substitute the flour with a gluten-free flour blend, and you’ll have a delicious gluten-free version.
Conclusion
Strawberry Upside Down Ricotta Cake is a perfect balance of rich, creamy texture and bright, juicy fruit. The caramelized strawberries make a stunning presentation, while the ricotta cake itself is soft, moist, and full of flavor. Whether for a special occasion or a simple treat, this cake will impress your guests and satisfy your sweet cravings. Enjoy!
Strawberry Upside Down Ricotta Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55-65 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Strawberry Upside Down Ricotta Cake is a light, moist dessert that combines the creamy richness of ricotta with sweet, caramelized strawberries. This easy-to-make cake is a twist on the classic upside-down cake, offering a perfect balance of flavors and a visually stunning presentation.
Ingredients
For the Topping:
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1 1/2 cups fresh strawberries, hulled and sliced
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1/4 cup unsalted butter
-
1/4 cup brown sugar
-
1/2 teaspoon vanilla extract
For the Cake:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup ricotta cheese
-
1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/4 cup unsalted butter, softened
- 1/2 cup whole milk
Instructions
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Prepare the Topping: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a small saucepan, melt butter and brown sugar over medium heat. Stir until the sugar dissolves. Remove from heat, then stir in vanilla extract.
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Arrange the Strawberries: Pour the caramel mixture into the prepared pan. Arrange sliced strawberries in a single layer over the caramel.
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Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat ricotta, granulated sugar, and softened butter until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients, mixing until just combined.
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Assemble and Bake: Pour the batter over the strawberries in the pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Flip: Let the cake cool in the pan for 10 minutes, then flip it onto a serving platter. Remove the pan and cool for a few more minutes before serving.
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Serve: Slice and serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
Other Fruits: Replace strawberries with peaches, pineapple, or berries for variety.Nuts: Add chopped almonds or pecans to the batter for extra crunch.Citrus Zest: Add lemon or orange zest for a fresh citrus flavor.Gluten-Free: Use a gluten-free flour blend for a gluten-free version.Storage: Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.Freezing: Freeze without the topping for up to 1 month. Thaw overnight and serve with fresh fruit.
