I came across this simple seasonal dessert in Italy, many years ago.
It is still one of the best and nicest ways to serve strawberries.
As usual, the better the ingredients, the better the dish.
Good strawberries are pretty rare nowadays...don't get me started!
(But do tell every seller and grocer that those Elsantas are watery miserableness)
Good ricotta can be got, just make sure the brand you use is real ricotta, mild and creamy NOT CHEESY OR SALTY! It should taste like thick milk. The texture can be drier, almost sliceable sometimes, but it mustn't be like cream cheese.
Brown sugar - any kind will do, but the strong dark sticky Barbados type is best. Worst is that feeble kind that is like brown-coloured white sugar.
For a small family, use about a pint of strawberries, maybe a half of that volume in ricotta, and about 6 to 8 tablespoons of dark brown sugar.
Rinse and trim the strawberries. Quarter, slice, halve or leave, as needed for a comfortable spoonful size. Layer with the other ingredients into individual glasses, for single portions, or a pretty glass bowl for family serving.
Put strawberries, dollops of brown sugar, and spoonfuls or clumps of ricotta. About a third of each but more of the strawberries, the other things are a garnish for them.
It sounds very simple, but it is remarkable how good this mixture is!
For an excellent, clear account of what ricotta is and how it is made, have a look at Wikipedia.
