Easy Spring Shortcake Recipe with Whipped Ricotta

Spring desserts call for simplicity—fresh fruit, soft textures, and flavors that are light and bright. These shortcakes check all of those boxes.

My goal with this shortcake recipe was to make it as easy as possible and something you can prep ahead of time for Easter or other spring gatherings. 

The secret to exceptional shortcakes isn't just the biscuit (though we'll get to that). It's the macerated fruit. 

What is Macerated Fruit?

Macerating simply means tossing fruit with sugar and letting it sit. It's basically the same as marinating. As the fruit rests, it softens a bit, releases its natural juices, and creates a light syrup. Add a touch of lavender or rose and some fresh herbs, and suddenly the fruit tastes like it’s blooming in a garden.

My Shortcake Method

Everyone and their mother has a favorite shortcake technique. I don’t really think there’s a wrong way as long as it tastes good! But if you’re curious, here’s what I think:

Shortcakes should be unfussy and made without special equipment, which is why I prefer the drop method for shortcakes. That means the dough is scooped and dropped onto a baking sheet, eliminating the need for rolling or cutting. Also, I think they should look craggly and misshapen and uneven. It’s part of their charm.

Whipped Ricotta

You know what is fussy? Whipped cream. So you know what I don’t use in this recipe? Whipped cream.

It’s not that it’s difficult to make. It’s just that it is best when it’s made right before serving, which is absolutely the most inconvenient time.

That’s why I started experimenting with other fillings, and I landed on whipped ricotta. It’s creamy, lightly sweet, and adds just a little richness without feeling heavy. And the best part—it can be made up to three days in advance.

Mix and Match

This isn’t a strict recipe—it’s more of a formula. Once you get the idea, you can mix and match flavors based on what you love or what you have on hand.

Here are a few of my favorite combos for spring:

• Strawberries + orange zest + rose + fresh mint
• Blueberries + lemon zest + lavender + thyme
• Blackberries + orange zest + orange blossom water + basil

The key with florals is to keep them subtle—you want them to complement the fruit, not overpower it.

Strawberry rose shortcakes with whipped ricotta

Yield: Makes 6 large or 8 medium shortcakes

Time: About 30 minutes

Ingredients

For the fruit

• 1 pound strawberries, diced
• 3 Tablespoons (38 grams) granulated sugar 
• 1 Tablespoon rose water
• 10 mint leaves torn in half

For the shortcake biscuits

• 3 Tablespoon granulated sugar
• 1 Tablespoon orange zest (from 1 orange)
• 2 cups (240 grams) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups (356 milliliters) heavy whipping cream
• Optional: Raw or turbinado sugar for sprinkling on top

For the whipped ricotta

• 8 ounces whole milk ricotta
• 3 Tablespoons honey (63 grams)
• 1 teaspoon rose water
• Optional: Orange zest

Directions

For the fruit

1. Combine strawberries, sugar, rose water, and mint. Let sit at room temperature while you prepare the rest of the shortcake.

For the shortcake biscuits

1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper or nonstick mat.
2. In large bowl, rub sugar and orange zest together to release essential oils. Sugar will be moist and orange.
3. Add flour, baking powder, and salt to bowl, and whisk until combined.
4. Add heavy whipping cream to bowl and stir with rubber spatula until dough comes together.
5. Scoop out portions of dough (around 4 ounces for 6 shortcakes and 3 ounces for 8 shortcakes) and drop onto prepared baking sheet. Shortcakes will spread so pile them more high than wide.
6. Sprinkle liberal amount of turbinado sugar on top of each dough mound.
7. Bake 14-16 minutes (rotating pan around 7-minute mark), or until tops and bottoms are golden brown and they are cooked through. Set aside to cool.
8. Once cooled, use serrated knife to cut in half horizontally.

For the whipped ricotta

1. In food processor, process ricotta cheese, honey, rose water, and optional orange zest until smooth, about 20 seconds. Don't over whip ricotta because it will turn to liquid.

Assembly

1. Plate bottom half of 1 shortcake.
2. Spoon macerated fruit over shortcake bottom. 
3. Top with generous dollop of whipped ricotta.
4. Close with top half of shortcake.
5. Serve immediately.

Notes

1. The shortcakes are best eaten the day of, but you can store any leftover shortcakes in an airtight container for up to 2 days. I recommend waiting to cut the shortcake in half until the day you plan to eat it.
2. Leftover whipped ricotta will last up to 4 days in the refrigerator. If any liquid separation occurs, just stir it together again.
3. Leftover macerated strawberries will last around 4 days in the refrigerator. They will continue to break down and get softer the longer they sit.

Why Your Carrot Cake Isn’t Very Good (And How to Fix It)

Carrot cake is one of those desserts people feel very strongly about. For some, it’s a springtime classic. For others, it’s a hard no—too dense, too textured, too full of things that don’t belong in cake.

But I don't think carrot cake is the problem. I think the problem is the way people make it.

If your carrot cake has ever turned out heavy, bland, or just…off, here are the most common mistakes—and how to fix them.

Mistake 1: You’re Using Pre-Shredded Carrots

Pre-shredded carrots are thick, dry, and lack flavor. Also, they often contain preservatives that prevent them from blending into the batter the way freshly grated carrots do.

Fix it:

• Buy fresh, whole carrots. They should snap, not bend.
• Peel them first. The skins are bitter and fibrous.
• Use the small side of a box grater for fine shreds.
• Grate them the same day you bake.

This gives you moisture and a tender crumb instead of stringy bits.

Mistake 2: You’re Adding Too Many Mix-Ins

Raisins, walnuts, coconut, pineapple… at some point, it stops being cake and starts being a texture overload.

Too many add-ins:

• Weigh down the batter

• Create excess moisture

• Make the cake fall apart

Fix it:

• Pick one or two mix-ins max—and keep them minimal.

If you’re using nuts or coconut, toast them first. It adds a layer of flavor.

Mistake 3: Your Spices Are Old

Carrot cake relies heavily on warm spices like cinnamon, nutmeg, and ginger.

But ground spices lose potency within 6–12 months.

Fix it:

• Replace old spices

• Or grind your own from whole spices for a stronger, fresher flavor

This is one of the easiest ways to instantly improve your cake.

Mistake 4: Your Carrots Turned Green

If you’ve ever seen green streaks in carrot cake, it’s not mold, it’s a chemical reaction.

This happens when:

• Baking soda isn’t evenly mixed

• The batter’s pH becomes too alkaline

Fix it:

• Mix thoroughly

• Don’t overdo the baking soda

  

Carrot Cake Without Clutter (No Mix-Ins, Honey Ricotta Topping)

Yield: Makes about 60 ounces of batter (around three 9-inch cake, four 6-inch cake pans, or 30 cupcakes)

Prep time: Around 40 minutes

Bake time: Around 50 minutes

Ingredients

For the cake

• 2 1/2 cups (300 grams) All-Purpose Flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg, freshly grated
• 1/8 teaspoon black pepper, freshly ground
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 large eggs (200 grams), room temperature
• 1 cup vegetable oil or other neutral-flavored oil (200 grams)
• 3/4 cup (191 grams) unsweetened applesauce
• 1 1/2 cups (300 grams) brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 Tablespoon fresh ginger
• 2 teaspoons vanilla extract
• 4 cups carrots (400 grams), freshly grated

For the topping

• 8 ounces whole milk ricotta
• 3 Tablespoons honey (63 grams)
• Zest from 1 orange

Directions

For the cake

1. Place rack in center of oven and preheat to 350 degrees Fahrenheit.
2. Lightly coat two or three 9-inch cake pans with nonstick spray. Line bottoms with parchment paper rounds. Then lightly coat parchment paper with more nonstick spray.
3. In large bowl, whisk flour, cinnamon, nutmeg, black pepper, baking powder, baking soda, and salt.
4. In another large bowl, whisk eggs, oil, applesauce, brown sugar, granulated sugar, ginger, and vanilla extract.
5. Pour wet ingredients into dry ingredients and use flexible spatula to fold ingredients together until just combined.
6. Fold in carrots.
7. Divide cake batter evenly into prepared pans.
8. Bake cakes, rotating halfway, until golden and tops spring back. Internal temperature should read between 200 and 205 degrees Fahrenheit.
9. Set pans on cooling rack and cool for 1 hour.
10. Run butter knife around edges of cakes and invert onto cooling rack. Remove parchment paper round and place right side up to finish cooling
11. Prepare topping.

For the topping

1. In food processor, process ricotta cheese, honey, and orange zest until smooth, about 20 seconds. Don't over whip ricotta because it will turn to liquid.
2. Once cakes are completely cool, use topping to decorate cakes as desired. I like to stack one cake on top of the other with ricotta between layers and on top, creating swooshes with the back of a spoon.
3. Topping can be made and stored in refrigerator up to 3 days in advance.
4. Wrap leftover cake and store in refrigerator for up to 5 days.

Matcha Loaf Cake (Perfect for St. Patrick’s Day and Spring)

Most St. Patrick’s Day desserts get their bright green color from a generous squeeze of food coloring, but this matcha loaf cake gets its vibrant hue naturally from finely ground green tea powder.

Matcha brings a gentle earthy flavor and a beautiful green color that feels perfect not only for St. Patrick’s Day but also for the start of spring.

Even better, this recipe is incredibly simple. It’s a one-bowl cake made with melted butter, which keeps the crumb rich and moist while keeping cleanup minimal.

Why bake with matcha?

Matcha is powdered green tea made from finely ground tea leaves. Because you’re using the entire leaf, the flavor is more concentrated than regular green tea.

In baking, matcha adds:

• a naturally vibrant green color

• a subtle earthy flavor

• a slightly bitter note that balances sugary desserts

It pairs beautifully with flavors like vanilla, citrus, berries, and coconut.

What kind of matcha should you use for baking?

Most baked good recipes call for culinary-grade matcha. Because it’s specifically designed for recipes where the powder will be mixed into batter so the flavor doesn't get lost in your baked goods.

However, I wanted this cake to be a really vibrant green color, and in order to achieve that I used ceremonial matcha.

One of my favorite places to buy ceremonial matcha locally is Recess. Their matcha is ground to order and shipped directly from Japan, so it’s incredibly fresh and vibrant. Fresh matcha has a bright green color and smoother flavor, which makes a big difference when baking.

A good rule of thumb:
If the powder looks dull, brownish, or olive-colored, the flavor and color in your baked goods won’t be as nice.

How to keep matcha from turning brown while baking

Matcha can darken during baking, but a few tips help maintain its bright color.

One of the key tricks is adding an acidic ingredient, which in this case is sour cream. The slight acidity helps stabilize the matcha and prevents it from oxidizing as much in the oven, which helps the cake stay greener.

Also, it's important to not over bake the cake. You know the cake is done when you stick in a meat thermometer and the internal temperature is 205 degrees Fahrenheit.

Is this really a one-bowl recipe?

This recipe uses melted butter instead of creaming butter and sugar, which keeps the process incredibly simple. Melted butter allows the batter to come together in just one bowl without needing a mixer. It also creates a richer crumb that works beautifully in loaf cakes.

In most recipes, it is advised to mix the dry ingredients together first in a separate bowl before adding to the wet ingredients. You will notice that is not the case here. I mix everything directly in with the wet ingredients to keep it a true one-bowl recipe. 

I have read a lot of Deb Perelman's (Smitten Kitchen) recipes, and she mixes the leavener directly into the wet ingredients. I was skeptical of this at first because it goes against everything I've learned, but as long as you mix in the baking powder really really well, it works just fine. In her words, mix it in 10 seconds longer than you think you need to. If that makes you nervous, use an extra bowl to mix the dry ingredients.

The perfect glaze for matcha cake

You don't necessarily need a glaze, but I've never met anyone disappointed to see a glaze on a loaf cake. Matcha has a naturally earthy flavor, so a sweet glaze balances it beautifully.

Some great options include:

• classic vanilla glaze

• lemon glaze for brightness

• strawberry glaze using ground up freeze-dried strawberries

A simple drizzle over the top is all this loaf needs.

Matcha Loaf Cake

Yield: 8 servings

Prep Time: 15 minutes

Bake Time: 70 minutes

Ingredients

For the cake

• 8 Tablespoons (1/2 cup) unsalted butter, melted but slightly cooled
• 1 1/4 cups (250 grams) granulated sugar
• 1 cup (240 grams) sour cream
• 2 teaspoons vanilla extract
• 2 Tablespoons (9 grams) matcha powder, sifted
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 2 teaspoons baking powder
• 2 cups (240 grams) all-purpose flour

For the lemon glaze

• 1 cup (113 grams) powdered sugar
• 1-2 Tablespoons lemon juice

Directions

For the cake

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease and line 9x5-inch loaf pan with parchment paper, leaving overhang on two long sides.
2. In large bowl, mix together butter, sugar, sour cream, vanilla extract, matcha powder and salt.
3. Stir in eggs, one at a time.
4. Sprinkle baking powder over surface of wet ingredients and stir until it disappears, or about 45 seconds.
5. Stir in flour until just combined.
6. Scrape batter into prepared loaf pan. Bake for 65 to 70 minutes or until internal temperature reaches 205 degrees Fahrenheit.
7. Let cool in pan before transferring to serving plate.

For the icing

1. In bowl, pour 1 tablespoon lemon juice over powdered sugar and whisk until mixture is smooth and runny. For thicker frosting, keep as is. For thinner frosting, add another tablespoon of lemon juice.
2. Pour icing over cake.

Recipe adapted from Smitten Kitchen's Better-Than-Classic Pound Cake found in her book "Smitten Kitchen Keepers"