Dessert

Strawberry Cottage Cake

A ricotta cake swirled with fresh strawberry compote, baked right in the Fieldstone Baker. It comes together in one bowl and looks like it took far more effort than it did. Make the compote ahead, fold everything together, and pull it from the oven golden and fragrant. Dust with powdered sugar just before serving.

August 14, 2026

By Farmhouse Pottery

Ingredients

Strawberry Compote

2 cups fresh strawberries, stems removed and quartered
1/2 cup granulated sugar

Cake Batter

1 (15-ounce) container whole milk ricotta, room temperature (about 1 2/3 cups)
3/4 cup olive oil
1 1/2 cups granulated sugar
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
1 1/2 teaspoons almond extract
3 large eggs, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar, for dusting

Directions

Place the quartered strawberries and 1/2 cup sugar in a medium saucepan. Bring to a gentle simmer and cook, stirring occasionally, until the strawberries have broken down and the mixture is thick and jam-like, about 15 to 20 minutes. Transfer to a bowl and cool completely.
Preheat the oven to 350°F. Lightly grease or line a 9 x 13-inch baking dish with parchment paper.
In a large bowl, whisk together the ricotta, olive oil, sugar, vanilla bean or vanilla bean paste, and almond extract until smooth. Add the eggs and whisk until incorporated.
Add the flour, baking soda, and salt. Whisk until just combined. Do not overmix.
Spread the batter evenly into the prepared baking dish. Spoon the cooled strawberry compote over the batter in dollops and gently swirl it through with a butter knife or skewer.
Bake for 40 to 50 minutes, or until lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool for at least 20 minutes before serving. Dust generously with powdered sugar just before serving.