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This ricotta strawberry lemon cake is made from scratch with fluffy ricotta lemon cake, fresh strawberries, and strawberry buttercream. Soft, bright, and full of summery flavor, this cake is perfect for a birthday party, BBQ, dinner party, or any get-together where you need dessert for a crowd!

A marble cake stand with ricotta strawberry lemon cake next to sliced strawberries on a beige background. In the background, a woman wearing a tan apron is holding the cake stand.

Every year, I make my mama something special for Mother’s Day and this cake was this year’s contender. Much like me, she’s a berry and citrus girl when it comes to desserts, so this was an easy one. My lemony strawberry shortcake cups and these creamy mini strawberry cheesecakes were both in the running. But, the strawberries have been unreal this year so I knew I had to cake-ify them!

Since May, I have made this cake no less than three times. It’s dumb good, absolutely everything you could possibly want out of a summer dessert. The combo of strawberry and lemon is true life the best. Plus, the ricotta adds tang and richness and makes this cake unbelievably soft. I know turning on the oven in the summer is a drag but this time, it’s worth it.

This cake is a total showstopper. An impressive, yet simple, summery dessert. It’s based on my favorite recipe from pastry school and the buttercream is totally unreal. It’s one of the most delicious cakes I’ve ever eaten if I do say so myself!

The secret to strawberry buttercream

Various white and cream bowls with baking ingredients, strawberries, and lemon zest on a white marble counter.

I’ve gone through my fair share of bad strawberry buttercreams. Fresh strawberry purées (too runny). Strawberry jam (weird pectin taste?). Strawberry extract (tasted like a Jolly Rancher but not in a good way). The real secret though? Say it with me: freeze dried strawberries. Once you crush them into a powder, it mixes in just like regular old powdered sugar but with an uber concentrated, in-your-face strawberry flavor.

Lemon ricotta cake

Six images making lemon ricotta layer cake; in image 1, two hands rub sugar and lemon zest in a white bowl on a marble counter. In image 2, the white bowl has creamed butter and sugar. In image 3, a hand pours eggs into the butter and sugar mixture. In image 4, a hand pours oil into the bowl with ricotta and vanilla extract. In photo 5, the hands add flour from a white bowl to the batter. In photo 6, a hand pours milk into the batter.
Start by adding the lemon zest and sugar to a large bowl. Rub the ingredients between your finger tips for about 1 minute until it smells like citrus heaven. Add the butter to the lemon sugar and beat until it’s all light and fluffy. Add the eggs one at a time. Then, mix in the vanilla extract, ricotta, and neutral oil. Mix in the dry ingredients and milk in two batches.

Don’t over-mix the cake batter or the cakes will come out dry and dense! Stir just until there are no more streaks of flour.

Two images making strawberry lemon layer cake; in photo 1, a hand uses a white rubber spatula to spread batter in a round cake pan on a white counter next to two more cake pans. In photo 2, three cake pans with baked cakes on a gold sheet pan.
Grease three 6-inch cake pans. Then, divide the batter between the cake pans and bake at 375°F (190°C) for 18-21 minutes, just until an inserted toothpick has a few moist crumbs. Once the cakes are baked, let them cool completely.

Strawberry buttercream

Three images making strawberry buttercream; in photo 1, two hands crush freeze-dried strawberries in a mortar and pestle on a marble counter next to a white bowl of strawberries. In photo 2, a white bowl has buttercream and strawberry powder on a marble counter In photo 3, two hands mix the strawberry buttercream with a green mixer.
While the cakes bake, crush the freeze dried strawberries in a food processor or with a mortar and pestle until you have a fine powder. Then, in a large bowl, beat the butter and half of the powdered sugar until it’s nice and fluffy. Add the strawberry powder and the rest of the powdered sugar. Mix until combined.
Then, add some vanilla, milk, and a pinch of salt. Whip until it’s very fluffy, about 3-4 minutes!

Assemble the cake

Three images on how to assemble a lemon cake with strawberry frosting; in photo 1, a woman frosts one cake layer on a marble cake stand next to lemons, green flowers, and a white bowl of strawberries on a beige counter. In photo 2, the woman adds strawberries to the cake layer. In photo 3, the woman is using a bench scraper to frost the cake.
Spread a layer of buttercream on one of the cake layers. Add a layer of sliced strawberries. Then, pipe a dam of buttercream on the edge of the cake layer. Top with another layer of cake and repeat the above steps. Top the third layer with some buttercream and smooth it out to make it look pretty. Finish by smoothing the frosting on the sides and decorating as desired.

To keep the strawberries from seeping into the cake, make sure to seal the cakes with a layer of buttercream! To do this, just spread a thin layer of frosting on top of the cake layer before adding the strawberries.

Storing & freezing cake

Since this cake has fresh strawberries, you’ll have to store it in the refrigerator. Place the cake in an airtight container or press plastic wrap against the cake to protect it from the fridge. Store it in the fridge for up to 2 days.

To freeze the cake layers, wrap them up in plastic wrap or parchment paper and store them in an airtight container for up to 1 month. I do not recommend freezing the cake whole because the texture will get funky once the strawberries defrost!

A sliced layer cake on a marble cake stand next to a slice of cake, sliced strawberries, and a bouquet of flowers with a beige background.

Frosting a naked cake

I love a naked cake because they’re super easy and chill. And, since they’re supposed to be a little rustic, it’s honestly really hard to mess them up. Here’s how I do it to keep everything simple and stress-free!

  1. Place one cake layer on a turntable or plate that you can easily spin around. Then, pipe a thick layer of frosting in-between each cake layer, finishing with the third layer. The buttercream should be overlapping the sides of the cake.
  2. Next, place the flat edge of a bench scraper or offset spatula parallel against the cake. Spin the turntable or plate as you gently press the bench scraper or offset spatula against the cake, smoothing out the frosting.
  3. Use a piping bag or offset spatula to fill any gaps in the frosting. Continue smoothing out the frosting and filling in gaps as necessary. It doesn’t have to be perfect! Use an offset spatula to smooth out the top or add swirls. Decorate as desired.

If you’re worried about crumbs, freeze the cake for about 30 minutes before frosting to prevent the buttercream from getting crumbs in it. I personally don’t worry about it but if you want a cleaner cake, this is the way!

A ricotta strawberry lemon cake on a marble cake stand placed on a wood board next to sliced strawberries, a cake server, and a bouquet of white flowers on a tan counter.

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4.80 from 5 votes

Ricotta Strawberry Lemon Cake

Yield: 12 slices
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
This cake is made up of fluffy ricotta lemon cake layered with fresh strawberries and strawberry buttercream. It's surprisingly simple, bright, and full of delicious summery flavors! *Note – this is a high-altitude recipe. Please see the recipe notes for sea-level instructions.*
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Ingredients

Lemon Ricotta Cake

  • 1 cup sugar
  • 2 Tablespoons lemon zest (about 3-4 large lemons)
  • 1 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon Kosher salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk ricotta cheese
  • 1/4 cup neutral oil
  • 1/2 cup whole milk

Strawberry Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 cup freeze dried strawberries
  • 1 teaspoon vanilla extract
  • 2 Tablespoons whole milk, plus more as needed
  • Pinch of Kosher salt

Assembly

  • 1 cup fresh strawberries, sliced
  • Strawberries, lemon slices, etc., for decorating

Equipment

  • 3 6-inch cake pans

Instructions 

Ricotta Lemon Cake

  • Preheat the oven to 375°F. Line the bottoms of three 6-inch cake pans with parchment paper and grease with baking spray or neutral oil.
  • Add the sugar and lemon zest to a large bowl. Use your fingertips to 'rub' the two ingredients together until the lemon zest releases its oils and the lemon sugar is very fragrant, about 60 seconds.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Next, add the unsalted butter to the lemon sugar. Beat until the mixture is light and fluffy, about 3-4 minutes. Mix in the eggs one at a time until incorporated. Then, add the vanilla extract, ricotta cheese, and neutral oil and mix until smooth.
  • Add half of the flour mixture followed by half of the milk. Beat just until combined. Repeat with the remaining ingredients. Use a rubber spatula to scrape any leftover ingredients at the bottom of the bowl. Do not over-mix!
  • Divide the batter evenly between the three cake pans and smooth with a rubber spatula. Place the cake pans on a sheet pan and pop them in the oven. Bake the cakes for 18-21 minutes, just until an inserted toothpick has a few moist crumbs on it.
  • Let the cakes cool in the pan for a few minutes. Then, flip them onto a cooling rack and allow them to cool completely.

Strawberry Buttercream

  • Place the freeze dried strawberries in a food processor. Pulse until you have a fine powder. Sift the strawberry powder through a fine mesh sieve to remove any seeds. Discard the seeds and set the strawberry powder aside.
  • In a large bowl, combine the butter and half of the powdered sugar. Beat until the mixture is combined, about 2-3 minutes.
  • Mix in the strawberry powder and the remaining powdered sugar until the frosting is smooth.
  • Add the vanilla extract, milk, and salt. If the frosting is too thick, add milk 1 Tablespoon at a time until you reach your desired consistency. Beat the buttercream until it's light and fluffy, about 3-4 minutes.

Assemble the cake

  • Use a serrated knife to evenly cut the domes off of the tops of the cakes, if necessary. Spoon about 2 cups of frosting into a piping bag.
  • Place one cake layer on a plate or cake stand. Spread a thin layer of strawberry buttercream on the top of the cake and then add a layer of strawberry slices. Using the piping bag, pipe a thick layer of frosting around the rim of the cake to create a dam. Top with another cake layer, and gently press down to adhere the cake to the buttercream. Repeat, finishing with the third cake layer.
  • Place a dollop of frosting on top of the third layer of cake and smooth with an offset spatula. To frost the cake, just place the flat edge of a bench scraper or offset spatula parallel against the cake. Gently press while spinning the cake stand/plate to smooth out the frosting. Fill in any gaps with more frosting using an offset spatula. Repeat as many times as necessary until you're happy with how it looks. Decorate the cake as desired. Serve and enjoy!

Notes

Sea-Level Instructions:
  • Use 1 1/2 tsp. baking powder.
  • Bake the cakes at 350° for 18-22 minutes.
The ricotta can be replaced with sour cream. No adjustments needed.
If you don’t have a food processor, you can use a mortar and pestle. Or, you can place the freeze dried strawberries in a zipper bag and crush them with a rolling pin.
You can use a zipper bag if you do not have a piping bag. Just cut one corner off the bottom of a zipper bag and fill with frosting. Twist it at the top to remove any air and pipe as usual. 
If you want lemon cake with strawberry filling instead, use this easy strawberry compote in-between the cake layers instead of fresh strawberries. It’s so good!
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 526kcal, Carbohydrates: 63.9g, Protein: 4.2g, Fat: 28.6g, Saturated Fat: 15.2g, Cholesterol: 94mg, Sodium: 174mg, Potassium: 109mg, Fiber: 1g, Sugar: 48.1g, Calcium: 58mg, Iron: 1mg
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Originally posted June 20, 2022.