This Roasted Strawberry and Ricotta Cake is a layered dessert that combines the creamy richness of BelGioioso Ricotta con Latte Cheese with the sweet intensity of oven-roasted strawberries.Topped with whipped mascarpone and fresh berries, it’s a fresh, flavorful treat perfect for spring and summer gatherings.Roasted Strawberry and Ricotta Cake Print Recipe Makes 1 (9x5-inch) cake  Ingredients  Ricotta Cake1¼ cups (250 grams) granulated sugar1 teaspoon (2 grams) lemon zest⅔ cup (150 grams) unsalted butter, softened3 large eggs (150 grams), room temperature1 cup (220 grams) BelGioioso Ricotta con Latte Cheese, room temperature2 teaspoons (8 grams) vanilla extract1¾ cups (219 grams) all-purpose flour2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher saltWhipped MascarponeRoasted StrawberriesFresh strawberries, to serveWhipped Mascarpone1 (8-ounce) container (226 grams) BelGioioso Mascarpone Cheese½ cup (60 grams) confectioners’ sugar1½ teaspoons (9 grams) vanilla bean pastePinch kosher salt1 cup (240 grams) cold heavy whipping creamRoasted Strawberries¾ pound (340 grams) fresh strawberries, hulled and halved2 tablespoons (24 grams) granulated sugar InstructionsRicotta CakePreheat oven to 325°F (170°C).

Spray a 9x5-inch loaf pan with baking spray with flour.Line pan with parchment paper, letting excess e

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