Perfect for a tea time treat, this gluten free strawberry & ricotta cake is soft and perfect with your afternoon cuppa. It also works as a brilliant pudding, if you enjoy it warm from the oven with a dollop of clotted cream or jug of custard. However you choose to enjoy yours, I promise this is a bake you’ll come back to time and time again.
Ricotta might sound like an unusual cake ingredient, but it really works wonders. It has a neutral taste, so you won’t detect it in the final bake, aside from the wonderful moisture it brings. The result is a perfectly soft and fluffy sponge, which is a joy to eat. The pockets of real strawberry dotted through it as the proverbial icing on the cake.
If you enjoy this strawberry & ricotta cake you might also like my Blueberry & Sour Cream Cake, which is another simple one to whip up for afternoon tea (or make both together for a winning combo).
Gluten Free Strawberry & Ricotta Cake Recipe
This cake will serve about 8 people, depending on how generous you want to be with your portions! You’ll find a full method below, plus a few pictures to help you along the way.
If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this strawberry & ricotta cake, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Gluten Free Strawberry & Ricotta Cake
A simple afternoon tea time cake, this strawberry & ricotta sponge is simply finished with icing sugar and fresh fruit. Enjoy it cold with a cuppa or warm from the oven with custard or clotted cream.
- 175g unsalted butter/Stork
- 175g caster sugar
- 3 large eggs
- 225g gluten free self raising flour
- 0.25 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp vanilla essence OR 0.5 tsp vanilla bean paste
- 125g ricotta
- 200g strawberries, cut into small chunks
- Grease and line (base and sides with non-stick baking paper) a 20cm spring form tin and preheat the oven to 160C (fan).
- Mix the butter and caster sugar together until pale and smooth.
- Add the eggs, one at a time, combining each into the mixture before you add the next. Then add the vanilla and stir until fully combined.
- Now sift in the dry ingredients: the gluten free self raising flour, xanthan gum and baking powder, and mix to combine.
- Next add the ricotta cheese and beat the mixture for a couple of minutes until you have a beautifully smooth and thick cake batter.
- Tip the chopped strawberries into you bowl and fold them through the mixture, then tip the batter into the prepared tin.
- Level the batter with a spatula and place into the oven (middle shelf) to bake for 50-55 minutes at 160C (fan), or until cooked through (to test - insert a skewer or cake tester into the centre of the sponge - if it comes out clean it is baked, if it still has wet batter on it leave the cake in for an extra 5 minutes).
- Leave the cake to cool in the tin for 15 minutes (it's a soft sponge, so if you take it out too soon it may crack). Then carefully ease out of the springform tin and cool on a wire rack. This is also a lovely cake to enjoy while still warm!
- To serve, dust with a little icing sugar and decorate with extra fruit if you wish. Have it cold with a cuppa or eat while still warm with a dollop of clotted cream or custard.
For more sweet treats, why not try some of my other gluten free baking recipes or save your favourites for later:
Happy Baking! Laura xxx