Strawberry & Peach Ricotta Cake

Moist, Tender & Bursting with Summer Fruits

This elegant, Italian-inspired cake is a celebration of peak-season berries and stone fruit. The ricotta cheese ensures an incredibly moist, tender crumb, while the fruits caramelize slightly as they bake, creating pockets of juicy sweetness. It’s perfect for brunch, dessert, or afternoon tea.

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🍓🍑 The Perfect Recipe

Prep Time: 20 mins | Bake Time: 50-60 mins | Cool Time: 1 hour | Servings: 8-10

Ingredients

For the Fruit:

• 1 cup fresh strawberries, hulled and halved (or quartered if large)
• 1-2 ripe peaches, pitted and sliced into ½-inch wedges (peeling optional)
• 1 tbsp granulated sugar (for tossing)
• 1 tbsp lemon juice

For the Cake Batter:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick / 113g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract (optional but highly recommended)
• 1 cup (250g) whole-milk ricotta cheese, well-drained
• ¼ cup (60ml) whole milk or buttermilk

For the Topping (Optional):

• 2 tbsp sliced almonds or demerara sugar
• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

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👨‍🍳 Step-by-Step Instructions

1. Prep the Fruit & Pan:

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan (or a deep cake pan) and line the bottom with parchment paper.
• In a bowl, gently toss strawberries and peaches with 1 tbsp sugar and lemon juice. Set aside.

2. Make the Batter:

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, using a hand mixer or stand mixer, cream butter and sugar on medium-high until light and fluffy (3-4 mins).
• Beat in eggs, one at a time, then add vanilla and almond extract.
• On low speed, mix in the ricotta until just combined (batter may look curdled—this is fine).
• Alternately add the dry ingredients and milk in two additions, mixing until just combined. Do not overmix.

3. Assemble & Bake:

• Spread batter evenly into the prepared pan.
• Arrange the fruit on top in a single layer, pressing gently into the batter. Reserve any accumulated fruit juices.
• Sprinkle with sliced almonds or demerara sugar.
• Bake for 50-60 minutes, until the top is golden, the edges pull away from the pan, and a toothpick inserted into the cake center (avoiding fruit) comes out clean.
• Optional: Brush the warm cake with reserved fruit juices for extra shine.

4. Cool & Serve:

• Let the cake cool in the pan on a wire rack for 20 minutes. Run a knife around the edge before releasing the springform.
• Cool completely before dusting with powdered sugar.
• Serve at room temperature or slightly warm with whipped cream or ice cream.