An addictive strawberry cake recipe

I prepared this strawberry cake recipe 4 times in 4 days. I really fell in love with it. It is delicious, addictive and…super easy to prepare!

If you’re not yet convinced, here you have two more reasons to prepare it: It doesn’t contain sugar or any fat.

I found the recipe in the blog Mon Petit Bistrot. Since then I’ve prepare it for us and to present friends.

The first time I prepared it I liked its aspect so much that I decided to photograph it even before trying it. While shooting the photos, my husband came back from work and ate the first slice you see on the photo :-). Yes, we loved it and the photos are the ones you see in this post.

You need a cake pan with removable sides as this cake is soft, quite creamy.

strawberry cake recipe strawberry cake recipe


strawberry cake recipestrawberry cake recipe
Prep.time: 00:15

Cooking time: 00:40

Servings. 6


350gr of ricotta cheese

70 gr of honey

50 gr of flour (or cornstarch)

4 eggs

zest of 1 organic lemon

vanilla beans (half)

5 strawberries

15 gr of butter+15 gr of sugar for the pan

Preheat the oven to 180°C/350°F.
Grease a 18cm/7in pan and sprinkle with sugar.
Sepate the yolks from the egg whites.
Beat the egg whites until stiff and reserve.
Beat the ricotta with the honey, add the yolks, the lemon zest, the vanilla beans and the flour and mi until well combined.
Carefully mix the egg whites, moving from bottom to top.
Pour the mi into the greased and sugared pan.
Cut the strawberries in slices and place them on the top.
Bake for 40 minutes
Buon appetito!