Why You’ll Love This Recipe

  • Moist and Creamy: The ricotta cheese adds moisture and a subtle richness, making this cake incredibly soft.

  • Fresh and Fruity: The strawberries caramelize beautifully in the pan, creating a juicy and flavorful topping.

  • Easy to Make: No complicated steps – just a few simple ingredients and a bit of patience while it bakes.

  • 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:

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 1/4 cup unsalted butter

  • 1/4 cup brown sugar

  • 1/2 teaspoon vanilla extract

For the Cake:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup ricotta cheese

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup unsalted butter, softened

  • 1/2 cup whole milk

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing until just combined.

  5. 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.

  6. 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.

  7. 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

  • Servings: 8-10 slices

  • Preparation Time: 15 minutes

  • Baking Time: 35-40 minutes

  • Total Time: 50-55 minutes

Variations

  • Other Fruits: Use peaches, pineapple, or berries like blueberries or raspberries in place of strawberries.

  • Nuts: Add a handful of chopped almonds or pecans to the batter for a little crunch.

  • Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a fresh, zesty flavor.

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

Storage/Reheating

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.

  • Freezing: Freeze the cooled cake (without the topping) for up to 1 month. Thaw overnight in the refrigerator and serve with fresh strawberries.

  • 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!


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Strawberry Upside Down Ricotta Cake

Strawberry Upside Down Ricotta Cake

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  • Author: Alice
  • 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:

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 1/4 cup unsalted butter

  • 1/4 cup brown sugar

  • 1/2 teaspoon vanilla extract

For the Cake:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup ricotta cheese

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup unsalted butter, softened

  • 1/2 cup whole milk

Instructions

  • 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.

  • Arrange the Strawberries: Pour the caramel mixture into the prepared pan. Arrange sliced strawberries in a single layer over the caramel.

  • 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.

  • Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients, mixing until just combined.

  • 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.

  • 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.

  • 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.

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