Strawberry Cassata Cake Recipe
Strawberry Cassata Cake is a delightful dessert featuring layers of moist sponge cake, creamy ricotta cheese filling, and fresh strawberries. This Italian-inspired treat combines the sweetness of strawberries with a rich, creamy texture, making it a perfect indulgence for special occasions.
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.
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.