Strawberry Shortcake

What do you do with a flat of strawberries?

Have strawberry shortcake, of course!

Husband Jim likes those little spongy cups at the grocery store

My solution?

A ricotta olive oil cake

It is so much better than those little cakes

And like those little cakes it soaks up the sweet strawberry juice

Served with whipped cream, of course.

The cake, was originally a gift when Jim had a procedure

It's from the Smitten Kitchen

And it's a good cake too

No matter what you do to it!

OLIVE OIL RICOTTA CAKE

butter or oil for the pan

1 cup ricotta

1/3 c. olive oil

1 c. sugar

1/2 t. freshly grated lemon zest

2 large eggs

1 1/2 c. flour

1 1/2 t. baking powder

1/4 t. baking soda

1/4 t. salt

Preheat oven to 350.    Line the bottom of a springform pan with parchment.    Butter pan and parchment.

Whisk ricotta, olive oil, sugar and lemon zest in a large mixing bowl.    Add eggs one by one and mix in thoroughly each time.

Sift the flour, baking soda, powder and salt right into the wet mixture and mix with a spatula until just combined.

Pour into the prepared pan and smooth the top.    Bake 30 minutes or until a toothpick comes out clean from the middle.