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Strawberry ricotta cakes

Serves: 8
Prep: 10
Cook: 40

    A simple, indulgent treat, perfect straight out of the oven with a dollop of greek yoghurt. Fluffy eggs and creamy ricotta provide a soft, satisfying texture, with lemon and strawberries adding a fresh, vibrant flavour.


    • 500g ricotta cheese
    • 3 tbs caster sugar
    • 3 eggs, lightly beaten
    • 1 tsp lemon rind, grated
    • 250g punnet strawberries, diced
    • yoghurt to serve


    1. Preheat oven to 180°C. In a large mixing bowl combine the ricotta cheese, sugar, eggs, lemon rind and half of the strawberries.
    2. Lightly grease 8 x half cup non-stick muffin holes. Divide the mixture evenly between the muffin holes. Bake for 40 minutes or until puffed and golden.
    3. Serve warm or cool, with the remaining strawberries and yoghurt.


    • Try using lime rind as a substitute to lemon rind for a fresh tangy taste.

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