Cream ricotta and sour cream with a whisk until smooth
Add sugar and combine well.
Then add eggs one at a time
Followed by vanilla and strawberry extract
Toss the strawberries in 3 tbsp flour from the recipe
Add remaining flour to the batter. Combine well.
Lastly, add the flour-coated strawberries – mix until just combined.
Pour batter into your prepared springform pan
Place pan in a larger baking tray.
Pour 2 cups hot water in the larger baking tray outside the cake pan.
Bake for 40 to 50 mins or until center looks set.
Cool completely – chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.
Once cooled – carefully um-old from the pan and dust with powder sugar if desired.