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Strawberry ricotta layer cake

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Treat your tastebuds to this delicious strawberry ricotta layer cake. Filled with light and fluffy buttercream, it’s the perfect dessert for entertaining.

  • Serves20
  • Cook time45 minutes
  • Prep time30 minutes, (+ cooling time)

Ingredients

  • 450g butter, softened
  • 3 cups (660g) caster sugar
  • 1 tbs finely grated orange rind
  • 6 Coles Brand Australian Free Range Eggs
  • 1½ cups (360g) fresh ricotta
  • 4½ cups (675g) plain flour
  • 1 tbs baking powder
  • 1 tsp bicarbonate of soda
  • 1¼ cups (310ml) buttermilk
  • ¼ cup (60ml) orange juice
  • 6 strawberries, trimmed, thinly sliced
  • 250g strawberries, extra, to decorate
  • 1 tbs redcurrant jelly, melted or strawberry jam, melted, strained
  • Strawberry buttercream
  • 150g strawberries, finely chopped
  • 2 tbs caster sugar
  • 250g butter, softened
  • 500g icing sugar mixture

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line the base and sides of three 20cm (base measurement) cake pans.
  2. Step 2

    Use an electric mixer to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the ricotta. Add the flour, baking powder and bicarbonate of soda and stir to combine. Stir in the buttermilk and orange juice. Divide among the prepared pans and smooth the surfaces. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool slightly. Turn onto a wire rack to cool completely.
  3. Step 3

    Use a large serrated knife to trim the top of each cake to level.
  4. Step 4

    Meanwhile, to make the buttercream, combine the strawberry and sugar in a saucepan. Set aside for 5 mins or until the juices are released. Stir over medium-low heat for 10 mins or until sugar dissolves, the strawberry breaks down and mixture thickens. Cool. Process in a food processor until smooth.
  5. Step 5

    Use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the strawberry mixture.
  6. Step 6

    Place 1 cake on a serving plate. Top with one-third of the buttercream and spread evenly over the top and side. Top with half the sliced strawberries. Continue layering with remaining cakes, buttercream and sliced strawberries.
  7. Step 7

    Spread remaining buttercream over top and side. Brush whole strawberries with redcurrant jelly or jam. Arrange over cake.

    Strawberry ricotta layer cake

    Strawberry ricotta layer cake
    • Serves20
    • Cook time45 minutes
    • Prep time30 minutes, (+ cooling time)
    Ingredients
    • 450g butter, softened
    • 3 cups (660g) caster sugar
    • 1 tbs finely grated orange rind
    • 6 Coles Brand Australian Free Range Eggs
    • 1½ cups (360g) fresh ricotta
    • 4½ cups (675g) plain flour
    • 1 tbs baking powder
    • 1 tsp bicarbonate of soda
    • 1¼ cups (310ml) buttermilk
    • ¼ cup (60ml) orange juice
    • 6 strawberries, trimmed, thinly sliced
    • 250g strawberries, extra, to decorate
    • 1 tbs redcurrant jelly, melted or strawberry jam, melted, strained
    • Strawberry buttercream
    • 150g strawberries, finely chopped
    • 2 tbs caster sugar
    • 250g butter, softened
    • 500g icing sugar mixture
      Description

      Treat your tastebuds to this delicious strawberry ricotta layer cake. Filled with light and fluffy buttercream, it’s the perfect dessert for entertaining.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease and line the base and sides of three 20cm (base measurement) cake pans.
      2. Step 2

        Use an electric mixer to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the ricotta. Add the flour, baking powder and bicarbonate of soda and stir to combine. Stir in the buttermilk and orange juice. Divide among the prepared pans and smooth the surfaces. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool slightly. Turn onto a wire rack to cool completely.
      3. Step 3

        Use a large serrated knife to trim the top of each cake to level.
      4. Step 4

        Meanwhile, to make the buttercream, combine the strawberry and sugar in a saucepan. Set aside for 5 mins or until the juices are released. Stir over medium-low heat for 10 mins or until sugar dissolves, the strawberry breaks down and mixture thickens. Cool. Process in a food processor until smooth.
      5. Step 5

        Use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the strawberry mixture.
      6. Step 6

        Place 1 cake on a serving plate. Top with one-third of the buttercream and spread evenly over the top and side. Top with half the sliced strawberries. Continue layering with remaining cakes, buttercream and sliced strawberries.
      7. Step 7

        Spread remaining buttercream over top and side. Brush whole strawberries with redcurrant jelly or jam. Arrange over cake.