This make-ahead dessert features a ricotta-vanilla based cake speckled with dark chocolate chips, layered with whipped cream and strawberries. It's a delicious summer treat that can also be assembled in trifle dishes.
1: Preheat oven to 350°.
2: In a bowl, mix together eggs, sugar, vanilla, vanilla bean seeds, and ricotta using a handheld mixer until smooth.
3: Add flour, baking powder, baking soda, and salt, stirring until dry ingredients are fully incorporated.
4: Fold in chocolate chips.
5: Pour cake batter into a 9x9 baking pan lined with parchment paper.
6: Bake for 25-30 minutes, until the cake is cooked through.
7: Once the cake has cooled, cut it into bite-size squares.
8: To assemble, layer whipped cream, cannoli cake, and fresh strawberries in jars.
9: Repeat layering until the jar is full. Store in the fridge with the lid on for up to 8 hours before serving.
