Ingredients
Cake
1 ½ cup flour
1 tsp salt
1 tsp baking soda
1 ½ cup granulated sugar
3 eggs
15 oz whole milk ricotta cheese
¾ cup olive oil
1 tbsp whole milk
1 tsp vanilla extract
Whipped cream
2 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Strawberry filling/assembly
3 cup strawberries
½ lemon, juiced
½ cup sugar
Tools
4 mason jars
Directions
Cake
Step 1
Preheat the oven to 350 degrees.
Step 2
In a medium sized bowl, combine flour, salt, and baking soda. Set aside.
1 ½ cup flour
1 tsp salt
1 tsp baking soda
Step 3
In a stand mixer, beat sugar and egg until light and fluffy - about 5 minutes.
1 ½ cup granulated sugar
3 eggs
Step 4
Add in ricotta, olive oil, whole milk, and vanilla extract. Continue to mix for another 2-3 minutes.
15 oz whole milk ricotta cheese
¾ cup olive oil
1 tbsp whole milk
1 tsp vanilla extract
Step 5
Slowly add in flour mixture but be sure not to over mix.
Step 6
Pour mixture onto a greased baking sheet and bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
Step 7
Let cool completely then cut 12 small circles using biscuit cutter and set aside.
Whipped cream
Step 1
Add heavy cream, sugar, and vanilla to a stand mixer and whip until hard peaks form.
2 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Strawberry filling/assembly
Step 1
Add strawberries, sugar, and lemon juice to a bowl and gently stir until combined. Cover with plastic wrap and set in the fridge for 30 minutes.
3 cup strawberries
½ lemon, juiced
½ cup sugar
Step 2
Assemble cups as follows: cake, strawberry filling, whipped cream. Repeat until mason jars are full.
