Country-Style Strawberry & Ricotta Tea Cake

Rustic enough for a kitchen-table snack yet elegant enough for afternoon guests, this Country-Style Strawberry & Ricotta Tea Cake marries the airy crumb of a simple vanilla sponge with creamy pockets of sweetened ricotta and bursts of fresh strawberries. The batter stirs together in one bowl, the ricotta filling whizzes up in seconds, and the whole cake bakes in a single pan—no layers to stack, no frosting to fuss over. What emerges from the oven is a golden round with tender fruit jewels peeking through the top and a mellow dairy richness reminiscent of Italian cheesecake tucked inside. Dust it with powdered sugar and slice into wedges for breakfast, brunch, or dessert; every bite delivers the comforting flavor of a farmer’s market in cake form.

Cooking Time

Active prep: 20 minutes
Baking: 45–50 minutes
Cooling: 30 minutes
Total time: 1 hour 40 minutes
Yield: 10–12 slices (24 cm / 9-inch round cake)

Ingredients

Vanilla Batter

• 3 large eggs, room temperature

• ⅔ cup (140 g) granulated sugar

• 1 teaspoon vanilla extract (or 1 packet vanilla sugar)

• Pinch of fine sea salt

• ⅓ cup (100 ml) neutral vegetable oil

• ⅔ cup (150 ml) whole milk, room temperature

• 1 ⅔ cups (200 g) all-purpose flour, spooned & leveled

• 1 teaspoon baking powder

Ricotta Layer

• 1 cup (250 g) whole-milk ricotta or dry cottage cheese

• 3 tablespoons powdered sugar

• 1 large egg

Fruit & Finishing

• 12 oz (350 g) fresh strawberries, hulled and halved if large

• Vegetable oil or soft butter for greasing pan

• Extra flour for dusting pan

• Powdered sugar for final dusting

Step-by-Step Cooking Directions

1 Prepare the Pan
Grease a 24 cm (9-inch) springform or cake tin with vegetable oil, dust lightly with flour, and tap out excess. Preheat oven to 180 °C (350 °F) with rack in the center.

2 Whisk the Wet Ingredients
In a large mixing bowl beat the eggs, granulated sugar, vanilla, and salt for about one minute until pale and slightly thick. Whisk in the vegetable oil in a slow stream, then the milk, until the mixture looks creamy and homogeneous.

3 Fold the Dry Ingredients
Sift flour and baking powder together. Add half to the wet mixture, stir gently with a spatula, then add the rest and fold just until no dry streaks remain. Over-mixing can toughen the crumb, so stop as soon as the batter is smooth.

4 Blend the Ricotta Filling
In a separate bowl combine ricotta, powdered sugar, and the egg. Purée with an immersion blender (or mash vigorously with a fork) until silky. The mixture should be pourable but thick.

5 Assemble the Cake
Pour about two-thirds of the vanilla batter into the prepared pan and level it. Spoon the ricotta mixture over the center, staying 1 inch from the edge. Gently dollop the remaining vanilla batter on top; it’s fine if some ricotta peeks through. Nestle strawberry halves over the surface, cut side down, spacing them evenly.

6 Bake
Slide the pan into the hot oven. Bake 45–50 minutes, or until the top is golden, strawberries look glazed, and a skewer inserted into the vanilla portion (avoiding fruit and cheese pockets) comes out clean.

7 Cool & Serve
Rest cake in the pan 15 minutes, then run a thin knife around the edge and release the ring. Cool another 15 minutes on a rack. Dust with powdered sugar, slice, and enjoy warm or at room temperature.

Nutritional Information (per slice, 1/12 cake)

Calories 220 Fat 9 g (1.5 g sat) Carbs 30 g Sugar 18 g Protein 6 g Fiber 1 g Sodium 120 mg

Origins and Popularity of the Recipe

Ricotta-based sweets trace to central Italy—think crostata di ricotta and Sicilian cassata—while simple oil cakes have long been Balkan and Mediterranean staples because oil was cheaper than butter. Folding fresh fruit into batter is a rural European hallmark, where cooks bake whatever berries are ripe. Social-media videos have recently popularized “cheesecake-swirl” trays, and this recipe distills that trend into a single rustic round: no water bath, no chilling, just cake. Its ease and visual appeal explain why home bakers from Tirana to Toronto now keep it bookmarked.

Reasons Why You’ll Love the Recipe

• One-bowl base, one-blender filling—minimum dishes.

• Moist for days thanks to oil and ricotta.

• Visually stunning—rosy berries dot a powdered-snow top.

• Versatile—swap in blueberries, peaches, or cherries.

• Lightly sweet—perfect for breakfast as well as dessert.

Health Benefits

• Protein & calcium from ricotta promote satiety and bone health.

• Antioxidants in strawberries (vitamin C, anthocyanins) support immunity.

• Lower saturated fat than butter cakes; uses heart-friendly vegetable oil.

• Portion-controlled—thin wedge satisfies without heavy frosting.

Serving Suggestions

• Morning: pair a warm slice with cappuccino.

• Brunch: add dollop of Greek yogurt and drizzle of honey.

• Dessert: top with lemon-zest whipped cream or scoop of vanilla gelato.

• Picnic: transport cake in pan; sprinkle sugar tableside for fresh look.

Common Mistakes to Avoid

1. Cold dairy—brings batter temperature down; room-temp eggs and milk rise better.

2. Wet fruit—pat strawberries dry; excess moisture can create gummy tunnels.

3. Over-mixing after flour—results in dense crumb; fold gently.

4. Under-baking—cheese pockets remain custardy; test several spots.

5. Cutting hot—cake may crumble; cool at least 30 minutes.

Pairing Recommendations

• Wine: a semi-sweet Lambrusco or chilled Moscato d’Asti accentuates berries.

• Tea: Earl Grey (bergamot lifts lemon-vanilla notes) or jasmine green.

• Cheese board companion: serve slices alongside mild goat cheese and honeycomb.

• Savory brunch plate: partner with crisp bacon and arugula salad.

Cooking Tips

• Soak raisins or chopped dried apricots in rum, drain, and fold into ricotta for flavor twist.

• Use a springform lined with parchment for easiest release.

• If strawberries are large, quarter them so they bake through.

• To freeze, wrap cooled wedges in cling film; thaw overnight, warm 5 min in 160 °C oven.

• Add ½ tsp lemon zest to batter for brighter aroma.

Similar Recipes to Try

• Lemon-Blueberry Ricotta Pound Cake

• Peach-Almond Yogurt Snack Cake

• Raspberry Swirl Cheesecake Muffins

• Italian Apple Olive-Oil Ciambella

• Cherry Clafoutis Tart

Variations to Try

• Chocolate chip: swap strawberries for ½ cup dark chips; omit powdered-sugar topping.

• Almond crunch: sprinkle ¼ cup sliced almonds on batter before baking.

• Gluten-free: use 1:1 gluten-free flour blend plus ¼ tsp xanthan gum.

• Citrus-berry: combine orange zest in batter, blueberries on top.

• Vegan: use plant milk, aquafaba for eggs, tofu-“ricotta,” and vegan sugar; bake 5 min longer.

Ingredient Spotlight – Ricotta (Cottage Cheese)

True ricotta is made from reheated whey; cottage cheese is curd. Both lend moisture, mild tang, and protein to bakes. Choose whole-milk ricotta or dry curd cottage cheese; if watery, drain 30 min in cheesecloth. The curds melt into the batter, creating creamy streaks without heaviness.

Conclusion

Easy enough for weekday baking yet impressive enough for company, the Country-Style Strawberry & Ricotta Tea Cake captures the essence of homey treats: simple ingredients, quick assembly, and unforgettable flavor. Keep this recipe as your blank canvas for whatever fruit the season offers—because when cake delivers comfort and beauty with such little effort, there’s every reason to bake it again and again.

Frequently Asked Questions

1 Can I use frozen strawberries?
Yes, thaw and pat dry thoroughly; bake 5 minutes longer to offset extra moisture.

2 What if I only have low-fat ricotta?
It works but yields slightly drier crumb; add 1 Tbsp vegetable oil to ricotta mixture.

3 Can I reduce the sugar?
You can drop total granulated sugar to 110 g; texture stays moist though browning is lighter.

4 Do I need a blender for the ricotta?
A fork mash is fine; cake will have tiny curd bites—some find this pleasantly rustic.

5 How long will the cake keep?
Covered at room temperature 2 days or refrigerated 5 days; bring to room temp before serving for best texture.

6 Can I double the recipe for a sheet pan?
Yes, double ingredients, bake in a 9×13-inch pan 50–55 minutes at same temperature.

7 Why did my strawberries sink?
Batter may have been over-mixed and too thin, or fruit pieces too heavy; try tossing berries in 1 tsp flour before placing.

8 Can I use spelt or whole-wheat flour?
Replace up to 30 % of flour with white whole-wheat; cake will be slightly denser and nutty.

9 Is powdered sugar necessary?
Optional—skip or glaze with ½ cup powdered sugar + 2 tsp milk for glossy top.

10 My cake cracked—problem?
No; cracks are cosmetic and common in quick breads. Dust with sugar and serve proudly!