Powdered sugar for dusting
Whipped cream or Greek yogurt (for serving)
👩🍳 Instructions:
Preheat the oven to 175°C (350°F). Grease and line a 20–22 cm (8–9 inch) round cake pan with parchment paper.
Prepare the batter:
In a mixing bowl, whisk together eggs and sugar until pale and slightly fluffy.
Add ricotta and vanilla, mixing until smooth and creamy.
Gradually pour in the oil (or melted butter), mixing gently.
Sift in the flour, baking powder, salt, and lemon zest. Mix just until combined—don’t overwork the batter.
Assemble the cake:
Pour the batter into the prepared pan and smooth the top.
Arrange the sliced strawberries over the surface, pressing them in slightly. Sprinkle a bit of sugar over the top if desired.
Bake:
Bake for about 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool and serve:
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Dust with powdered sugar once completely cooled.
📝 Tips:
You can fold a few chopped strawberries into the batter for extra flavor.
The cake is best served the same day or the next, stored in the fridge due to the ricotta.
Add a drizzle of honey or a dollop of mascarpone for a more decadent version.
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