I first tasted Strawberry Cassata Cake Recipe at a family gathering a few years ago. It was served at a friend’s house during a summer celebration, and I was immediately hooked by its light, fluffy texture and the burst of fresh strawberry flavor.
The cake layers were perfectly moist, complemented by the rich, creamy custard and the refreshing sweetness of the strawberries.
After confirming the Strawberry Cassata Cake Recipe, I decided to try making it myself, and the result was equally delicious.
The combination of lemon zest, whipped cream, and the hint of basil in the strawberries created a unique, aromatic flavor.
It’s not overly sweet, yet perfectly balanced. I shared it with close family and friends, and everyone loved it, appreciating the refreshing twist on a classic dessert.
It’s a treat everyone can enjoy, especially during warm weather or for special occasions. Let’s indulge in the deliciousness of Strawberry Cassata Cake recipe together!
What Is A Cassata Cake?
A Cassata Cake is a traditional Italian dessert originating from Sicily. It’s a rich and decadent treat typically made with layers of sponge cake soaked in liqueur, such as rum or Marsala wine.
The cake is filled with a creamy mixture of sweetened ricotta cheese, chocolate chips, and candied fruit, giving it a delightful combination of flavors and textures.
Once assembled, the Cassata Cake is often covered with a layer of marzipan or fondant and intricately decorated with colorful designs.
It’s a beloved dessert often enjoyed during special occasions and celebrations, offering a taste of Sicilian culinary heritage in every bite
How to Prepare Strawberry Cassata Cake Recipe?
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: Italian
Yield: 8 servings
Kitchen Utensils
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Measuring spoons and cups
- 9-inch cake pan (or similar size)
- Small saucepan (for custard)
- Knife and chopping board
- Rubber spatula
- Cooling rack
- Medium-sized bowl (for strawberries)
- Mixing bowl (for whipped cream)
- Stand or hand mixer (for whipped cream)
- Spoon for macerating strawberries
Ingredients
For the Cake:
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ teaspoon baking soda
- 2 teaspoons finely grated lemon zest
For the Custard:
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
For the Strawberries and Whipped Cream:
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1 small handful fresh mint sprigs
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cardamom
- 1 small handful fresh Thai basil sprigs
- 2 teaspoons dry gin
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
How to Make Strawberry Cassata Cake Recipe
1. For the Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and lemon zest. Set aside.
2. In a large mixing bowl, use a hand mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, followed by the egg whites. Beat well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
2. For the Custard:
1. In a small saucepan, heat the whole milk over medium heat until it begins to simmer. Do not boil. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
2. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
3. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens (about 4-5 minutes). Remove from heat.
4. Stir in the butter and kosher salt until the butter has melted completely. Set aside to cool slightly.
3. For the Strawberries and Whipped Cream:
1. In a medium bowl, combine the sliced strawberries, sugar, lemon juice, ground cardamom, mint sprigs, and Thai basil sprigs. Toss to coat and let macerate for at least 30 minutes.
2. In a mixing bowl, beat the heavy cream and vanilla extract with a hand mixer until soft peaks form.
3. Assembling the Cake:
1. Once the cake has cooled, slice it horizontally into two layers.
2. Spread the custard evenly on the bottom layer of the cake. Top with a generous amount of the macerated strawberries and whipped cream.
3. Place the second layer of cake on top. Decorate the top of the cake with more whipped cream, strawberries, and mint.
4. Chill the assembled cake for 30 minutes before serving, allowing the flavors to meld.
Special Notes
❖ Make Ahead: You can prepare the Strawberry Cassata Cake Recipe, custard, and whipped cream a day ahead. Store the components separately, and assemble the cake just before serving.
❖ Substitute Options: If you’re looking for a lighter version, you can use a lighter whipped topping or replace part of the sugar with a sugar substitute in the custard.
Nutrition Facts Strawberry Cassata Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 23g |
| Cholesterol | 95mg |
| Sodium | 310mg |
| Total Carbohydrate | 46g |
| Sugars | 30g |
| Protein | 8g |
Serving Ideas
For serving the Strawberry Cassata Cake Recipe, I recommend presenting it on a beautiful cake stand for an elegant touch.
Slice the cake into moderate portions and top each slice with a few fresh strawberry slices and a light sprinkle of powdered sugar for added sweetness.
If you’re feeling adventurous, a drizzle of the strawberry syrup over each piece enhances the flavor beautifully.
This cake is perfect when served cold, so let it chill for a while before indulging in its delightful layers!
How To Make With More Delicious
1. Infuse the Cake Layers:
Add extra flavor to the cake layers by brushing them with a flavored syrup before assembling the cassata cake.
Try using a mixture of citrus juice and sugar for a refreshing twist, or experiment with flavored liqueurs like amaretto or Grand Marnier for a decadent touch.
2. Incorporate Fresh Fruit:
Enhance the fruity flavor of the cassata cake by layering it with slices of fresh fruit such as strawberries, raspberries, or peaches.
The natural sweetness and juiciness of the fruit will complement the creamy ricotta filling and add a burst of color and freshness to each bite.
3. Drizzle with Chocolate:
Elevate the indulgence factor of the cassata cake by drizzling it with melted chocolate or ganache. The rich, velvety chocolate will add depth of flavor and a luxurious finish to the dessert, making it even more irresistible.
4. Experiment with Nuts:
Add a crunchy texture and nutty flavor to the cassata cake by sprinkling chopped nuts such as toasted almonds, hazelnuts, or pistachios between the layers
Not only will this add an extra dimension of taste, but it will also provide a satisfying contrast to the creamy filling and soft cake layers.
5. Garnish with Whipped Cream:
Take the presentation of the cassata cake to the next level by topping it with swirls of whipped cream or stabilized whipped topping.
Not only will this add a light and airy texture to each slice, but it will also enhance the visual appeal of the dessert, making it look even more tempting and delicious.
What Is The Difference Between Cleveland Cassata Cake And Cassata Cake?
The difference between Cleveland Cassata Cake and traditional Cassata Cake lies in their regional variations.
Cleveland Cassata Cake is a variation that originated in Cleveland, Ohio, often found in Italian-American bakeries in the area.
It typically features layers of sponge cake soaked in rum or liqueur, with a filling made from ricotta cheese mixed with sugar, chocolate chips, and sometimes candied fruits or nuts.
Traditional Cassata Cake originates from Sicily, Italy, and consists of sponge cake soaked in liqueur, layered with ricotta cheese filling flavored with citrus zest, chocolate chips, and candied fruit.
The cakes may differ in specific ingredients and decorative elements, reflecting the culinary traditions of their respective regions.
Is Cassata Cake A Cleveland Thing?
Cassata cake is not specifically a Cleveland thing. It’s a classic Italian dessert with variations found in different regions.
Cleveland has its own version called Cleveland Cassata Cake, which is popular in Italian-American communities. It has similarities to traditional Cassata Cake but may have different ingredients and flavors.
The Cleveland version often features sponge cake soaked in liqueur, ricotta cheese filling, and toppings like whipped cream and chocolate shavings.
How To Store
To store cassata cake, first ensure it is completely cooled. Then, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out and absorbing any odors from the refrigerator.
Store the cake in the refrigerator for up to 3-4 days. If the cake has any perishable fillings, such as whipped cream or fresh fruit, it’s best to consume it within 1-2 days for optimal freshness.
For longer storage, you can freeze cassata cake. Wrap it securely in plastic wrap and then aluminum foil, or place it in an airtight container before freezing.
Frozen cassata cake can last for up to 1-2 months. Before serving, thaw the cake in the refrigerator overnight, then bring it to room temperature before enjoying.
More Amazing Strawberry Cake Recipes
The Best Strawberry Mousse Cake Recipe
Strawberry Rhubarb Cake Recipe || A Slice of Spring
Strawberry Shortcake Cake Recipe With Crumble
Strawberry Crunch Cake Recipe – A Sweet and Crunchy
Perfecting Strawberry Coffee Cake Recipe
Conclusion
After making and tasting Strawberry Cassata Cake Recipe, I can confidently say it’s a must-try dessert! The light, moist cake, paired with the creamy custard and fresh strawberries, creates an irresistible combination of flavors.
The hint of lemon zest and basil adds a refreshing twist, making it perfect for any occasion. I was amazed by how easy it was to prepare, and the result was beyond delicious.
If you’re looking for a show-stopping dessert, I highly encourage you to try this recipe—you won’t be disappointed!
Strawberry Cassata Cake Recipe
Equipment
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Measuring spoons and cups
- 9-inch cake pan (or similar size)
- Small saucepan (for custard)
- Knife and chopping board
- Rubber spatula
- Cooling rack
- Medium-sized bowl (for strawberries)
- Mixing bowl (for whipped cream)
- Stand or hand mixer (for whipped cream)
- Spoon for macerating strawberries
Ingredients
For the Cake:
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ teaspoon baking soda
- 2 teaspoons finely grated lemon zest
For the Custard:
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
For the Strawberries and Whipped Cream:
- 1 lb fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar for macerating strawberries
- 1 small handful fresh mint sprigs
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cardamom
- 1 small handful fresh Thai basil sprigs
- 2 teaspoons dry gin
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a large mixing bowl, use a hand mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, followed by the egg whites. Beat well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Custard:
- In a small saucepan, heat the whole milk over medium heat until it begins to simmer. Do not boil. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens (about 4-5 minutes). Remove from heat.
- Stir in the butter and kosher salt until the butter has melted completely. Set aside to cool slightly.
- For the Strawberries and Whipped Cream:
- In a medium bowl, combine the sliced strawberries, sugar, lemon juice, ground cardamom, mint sprigs, and Thai basil sprigs. Toss to coat and let macerate for at least 30 minutes.
- In a mixing bowl, beat the heavy cream and vanilla extract with a hand mixer until soft peaks form.
Assembling the Cake:
- Once the cake has cooled, slice it horizontally into two layers.
- Spread the custard evenly on the bottom layer of the cake. Top with a generous amount of the macerated strawberries and whipped cream.
- Place the second layer of cake on top. Decorate the top of the cake with more whipped cream, strawberries, and mint.
- Chill the assembled cake for 30 minutes before serving, allowing the flavors to meld.