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Strawberry Crumble Cake With Creamy Ricotta

Strawberry Crumble Cake With Creamy Ricotta

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This strawberry crumble cake is made with fresh strawberries paired with creamy ricotta cheese and delicious homemade shortcake crumble dough.

You can easily prepare it at home without any special equipment whatsoever.
It takes less than an hour to make this strawberry crumble cake from start to finish!

If you try it once, I guarantee you’ll be making it over and over again!

It can be made in advance and it’s perfect for kids to bite on with a glass of milk in the morning or snack time.

This cake can be cut in 10 medium-size pieces.

Strawberry Crumble Cake Ingredients

For the crumble dough:

  • all purpose flour
  • white sugar
  • unsalted butter, cold just out of the fridge
  • baking powder
  • egg
  • lemons zest from 1 lemon
  • Pinch of salt

For the filling:

Baking pan:

9.5 inch sprinform pan

How To Make Strawberry Crumble Cake – Step By Step

Preheat the oven to 375F.

Prepare Crumble Dough

  • In a large bowl, add all dry ingredients: all purpose flour, sugar, baking powder, a pinch of salt.
  • Cut butter in nail-size cubes, add to the mix.
  • Zest 1 lemon using a microplane zester or a fine grater. Be sure just to grate the yellow skin, avoiding the white pith.
  • Cut everything with a wooden spatula or a dough cutter until butter cubes are cut into smaller pieces.
  • Add the egg. Using the same cutting motion work the mix again until the dough has reached even crumble texture.
  • Give the last gentle toss to the dough with your hands, getting any flour and sugar from the bottom of the bowl.

    IMPORTANT:
    Don’t try to knead the dough as you would for pasta, bread etc.  Instead gently rub it with your hands.
    The dough should NOT come together, instead it should remain crumbly.
    For this reason, pay attention not to rub it for too long, as the butter will start to melt and the dough will loose its crumble texture.
  • Cover the bowl with a plastic wrap and put in the fridge for the time you’ll be preparing the filling.
    Again, we’re doing this to not let the butter melt and ruin the dough crumbs.

Prepare Strawberry Ricotta Filling

  • Wash and pat-dry fresh strawberries with a paper towel.
  • Cut off the top, and cut into quarters. If you happen to have a giant strawberry in the mix, cut it in 8 parts 🙂 The idea is to have more or less even pieces. Sprinkle with 2 tbsp of sugar. If the strawberries are less sweet, feel free to add another spoon.
  • Drain off the excess liquid from ricotta cheese.
  • In a separate bowl mix ricotta cheese with a half of strawberries.

Assemble The Cake

  • Grease and flour your baking pan. You can also cover it with a parchment paper instead.
  • Spread ⅔ of the crumble dough over the bottom of the baking pan.
  • Make sure there are no empty space. Form approx ½ inch high borders.
  • Sightly press the dough with the palm of your hand.
  • Spread strawberry ricotta mix over the cake.
  • Top with the remaining fresh strawberries.
  • Sprinkle over the top ⅓ of the remaining dough.
  • It’s totally fine if you have strawberries showing off here and there.
    If needed, gently fold in the sides of the cake inside.

Bake at 375F for 30-40 minutes.

Let the cake cool. Dust it with confectioner’s sugar before serving

Top Tips For Making Strawberry Crumble Cake

  • Depending on where you are in the world, the perfect strawberry season will be different. For Southern Italy, it’s March but if you live in colder climate it’s usually May/June. When you start to feel strawberries are getting sweet and fragrant, you can be sure it’s time.
  • If you’re making this strawberry crumble cake a little early in the season, you might need to add another tablespoon or two to the strawberries for sweetness.
  • You can make this recipe without any special equipment. But you can also prepare the crumble dough using food processor if you wish. Follow the same steps when it comes to adding the ingredients and process until you get a medium size crumble.

The cake will be a bit crunchy on the outside if served in the first 2 hours after baking.

But if you let it stay for 6-8 or overnight it’ll be soft, flavorful and will just melt in the mouth with the first spoon.

Super easy to make, this strawberry crumble cake with ricotta filling is south to the border of delicious!

strawberry crumble cake inside

Strawberry Crumble Cake

Super easy to make, this strawberry crumble cake with ricotta filling is south to the border of delicious!
Print Pin Rate / Comment
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 10

Ingredients

For the crumble dough

  • 1 ⅔ cup flour
  • 3 oz sugar/ ⅓ cup
  • 3 oz butter/ ¾ stick of butter
  • 1 tbsp/ ½ pack baking powder
  • 1 egg
  • 1 lemon zested
  • Pinch of salt

For the filling

  • 1 cup/ 9 oz ricotta cheese
  • 1 lb/ 16 oz strawberries
  • 2 tbsp sugar

Baking pan

  • 9.5 inch sprinform pan

Instructions

  • Preheat the overn to 375F.
  • In a large bowl, add all dry ingredients: all purpose flour, sugar, baking powder, a pinch of salt. Cut butter in nail-size cubes, add to the mix. Butter should be solid and cold.
  • Zest 1 lemon using a microplane zester or a fine grater. Be sure just to grate the yellow skin, avoiding the white pith.
  • Cut everything well with a spatula or dough cutter. Try to break the butter cubes into smaller pieces.
  • Add the egg. Mix again until the dough has an even crumble texture. Give the last gentle toss to the dough with your hands, getting any flour and sugar from the bottom of the bowl.
  • IMPORTANT: Don’t try to knead the dough as you would for pasta, bread etc.  Instead gently rub it with your hands.The dough should NOT come together, instead it should remain crumbly.For this reason, pay attention not to rub it for too long, as the butter will start to melt and the dough will loose its crumble texture.
  • Cover the bowl with a plastic wrap and put in the fridge for the time you’ll be preparing the filling. Again, we’re doing this to not let the butter melt and ruin the dough crumbs.
  • Wash and pat-dry fresh strawberries with a paper towel. Cut off the top, and cut into quarters. If you happen to have a giant strawberry in the mix, cut it in 8 parts 🙂 The idea is to have more or less even pieces. Sprinkle with 2 tbsp of sugar. If the strawberries are less sweet, feel free to add another spoon.
  • Drain off the excess liquid from ricotta cheese. In a separate bowl mix ricotta cheese with a half of strawberries.
  • Grease and flour your baking pan. You can also cover it with a parchment paper instead.
  • Assemble the cake: Spread ⅔ of the crumble dough over the bottom of the baking pan. Make sure there are no empty space. Form approx ½ inch high borders. Slighty press the dough with the palm of your hand. Spread strawberry ricotta mix over the cake. Top with the remaining fresh strawberries. Sprinkle over the top ⅓ of the remaining dough.
  • It’s totally fine if you have strawberries showing off here and there. If needed, gently fold in the borders of the cake inside.
  • Bake at 375F for 30-40 minutes.
  • Let the cake cool. Dust it with confectioneer’s sugar.

Notes

The cake will be a bit crunchy on the outside if served in the first 2 hours after baking. But if you let it stay for 6-8 or overnight it’ll be soft, smoothy and will just melt in the mouth with the first spoon
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This Strawberry Crumble Cake is also a perfect dessert to make for Mother’s Day and for no special reason at all.

Buon Appetito!

Recipe Rating




jay

Sunday 23rd of May 2021

hi, your site has some great recipes. But im from the UK where we cook/bake using ml and grams and not cup's as measurements. So can you please tell me what is one cup equivalent to in grams and ml. Thanks,

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