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+ servings
Lemon Ricotta Cake on a plate
4 from 1 vote

Strawberry Ricotta Layer Cake

This strawberry ricotta layer cake has layers of lemon ricotta cake that pairs perfectly with a fluffy cream cheese frosting and strawberry preserves. 
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Fat 37
Carbs 91
Protein 12
Yield 9

Ingredients

Cake

  • 3 cups all-purpose flour scooped and leveled (360 grams)
  • 4 teaspoons baking powder
  • ½ teaspoon of salt
  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 cups white sugar 200 grams
  • 4 teaspoons almond extract
  • 30 oz. whole milk ricotta room temperature
  • 6 large eggs room temperature
  • Zest from 2 large lemons
  • 12 oz. jar strawberry preserves
  • 2 tablespoons lemon juice
  • 1 pint fresh strawberries thinly sliced

Frosting

  • 8 oz. cream cheese room temperature
  • 1 cup unsalted butter room temperature
  • 1/4 teaspoon salt
  • 6 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • cup heavy cream

Instructions

  • Preheat the oven to 350ºF and spray 2, 9-inch pans with nonstick cooking spray. Wipe the bottom of the pan with butter and then line the bottom of each pan with parchment by cutting out two circles that are the same diameter as the bottom of the pans. This will make sure that your cake doesn’t stick to the bottom of the pans. 
  • In a medium bowl mix together the flour and baking powder and salt. Pour the dry ingredients through a fine mesh strainer to make sure there are no lumps in the dry ingredients. Set aside. 
  • Add the butter, sugar, and almond extract into a large mixing bowl and cream the ingredients together on medium speed with an electric hand mixer or standing mixer until light and fluffy  (about 3-4 minutes).
  • Scrape the sides of the mixing bowl with a spatula and then add 1/2 cup of ricotta cheese at a time to the mixing bowl and mix on low speed for 3-4 minutes or until the ingredients are combined. 
  • Next, add the lemon zest to the batter and mix until combined. 
  • Add one egg at a time to the mixing bowl and mix on low until the eggs are just combined into the cake batter (don’t over mix!). 
  • Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is mixed into the batter.
  • Pour half of the batter into each of the lined springform pans and shake the pans back and forth to even the batter out in the pan.
  • Bake the cakes for 35-40 minutes or until the cake is bouncy to the touch. 
  • Remove from the oven and let the cakes cool for 10 minutes and then carefully remove the cake pans.
  • Cover the cakes in plastic wrap to lock in the moisture and then place the cakes on plates and place them in the freezer to cool completely (30 minutes - 1 hour) or chill them in the refrigerator overnight.* 
  • Prepare the frosting right before decorating the cake.
  • Place powdered sugar and salt into a bowl and set aside.
  • In a stand mixing bowl, add the cream cheese and whip with the paddle on medium-low until smooth. Scrape down the bowl and add the room temperature butter.
  • Add butter and mix on medium speed for 2-3 minutes or until it’s light and fluffy.
  • Add the powdered sugar in 1/2 cup at a time and mix on low until all of it is added. Scrape down the mixture from the sides of the bowl and then add the salt and vanilla.
  • Turn the speed up to medium-high and whip for 1 minute until very light, fluffy, and almost white. 
  • Turn the speed to medium-low and slowly drizzle the heavy cream into the bowl until the whipping cream is combined. Mix until the mixture is light and fluffy.
  • Set frosting aside until the cake is ready to be frosted.
  • For Assembly. Prepare the strawberry filling and add the strawberry preserves and lemon juice to a bowl and mix until combined. 
  • Next, Place one ricotta cake on a cardboard cake round and place the cake round on a cake turntable and carefully slice the cake in half with a serrated knife so you are left with two cake rounds. Repeat with the remaining ricotta cake so you have 4 rounds of ricotta cake. Set aside. 
  • Add cream cheese frosting to a pastry bag for piping. You will have to refill this pastry bag throughout the frosting process. 
  • Place a cake platter on the cake turntable and then set one cake round on top of the platter. Using an angled cake spatula, spread about 1-2 tablespoons of the frosting within the center of the cake. 
  • Then, Pipe cream cheese frosting around the circumference of the cake, this will prevent the preserves from oozing out of the sides of the cake. 
  • Next, place 3 tablespoons of strawberry preserves in the center of the cake. Spread the preserves out with a frosting knife until you reach the outer cream cheese ring. 
  • Place another cake round on top of the cream cheese and jam to create the second layer of the cake. Repeat step 24 and 25 until all of the cake rounds have been used. You should have 4 layers of cake. 
  • When you reach the top layer of cake, scoop about 1 cup of the frosting onto the top and spread the remaining frosting over the top and sides of the cake. 
  • After the cake has been frosted, place fresh strawberry slices onto the top of the cake. 
  • Refrigerate the cake for at least 1 hour before slicing and serving.

Tips & Notes

  • Be sure you purchase strawberry preserves, not strawberry jelly. Preserves has delicious chunks of strawberry. 
  • You want to make sure the cream cheese for the cream cheese frosting is room temperature, it will be easier to frost the cake if it is room temperature. 
  • Don’t skip pushing the flour, salt, and baking powder through a fine mesh sieve! It is important that there are no lumps. 
  • If you are making the cakes a day before decorating, there is no need to cool them in the freezer so you can skip step 11. 
  • Feel free to decorate this cake however you would like! Get creative with the frosting. 

Nutrition Facts

Calories: 740kcal | Carbohydrates: 91g | Protein: 12g | Fat: 37g | Fiber: 1g | Sugar: 35g