Must-Try Strawberry Cassata Cake Recipe
Welcome to a fresh take on the timeless Sicilian classic: Cassata Cake! This recipe puts a modern spin on the traditional cassata, combining fluffy sponge cake with a luscious ricotta filling and topped with fresh, seasonal strawberries. It’s a delightful blend of textures and flavors—light, airy cake, creamy filling, and a sweet fruit topping that makes it perfect for spring and summer celebrations.
Ingredients
For the Sponge Cake:
For the Strawberry Syrup:
For the Ricotta Filling:
For the Topping:
Instructions
Prepare the Sponge Cake:
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Preheat and Prep
Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the paper as well.
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Mix Dry Ingredients
In a bowl or on a sheet of wax paper, lightly whisk together the flour, cornstarch, cinnamon, and vanilla powder (if using). Set aside.
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Prepare Egg Mixtures
Separate the egg yolks and whites. In a medium bowl, whisk the egg yolks with the vanilla extract, then mix in half of the sugar until creamy and lightened in color.
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Beat Egg Whites
In a large bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
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Combine Mixtures
Gently fold the egg yolk mixture into the egg whites. Sprinkle 1/3 of the flour mixture over the batter and fold in gently. Repeat two more times until all the flour is incorporated. Be careful not to overmix.
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Bake
Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a plate, remove the parchment, and transfer to a cooling rack. Let cool completely.
Prepare the Strawberry Syrup:
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Combine Ingredients
In a small saucepan, combine the strawberry preserves and water. Stir well to mix.
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Heat
Bring the mixture to a gentle boil over medium heat, stirring occasionally. Cook for about 10 minutes, allowing it to reduce slightly and thicken.
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Add Lemon Juice and Sweetener
Remove from heat and stir in the lemon juice and honey or maple syrup if using.
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Cool
Allow the syrup to cool slightly before using it to soak the sponge cake layers.
Prepare the Ricotta Filling:
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Mix Filling
In a large bowl, use an electric mixer to beat together the ricotta cheese, mascarpone cheese, confectioners’ sugar, and vanilla extract until light and mostly smooth. Cover and refrigerate until ready to use.
Assemble the Cassata:
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Slice the Cake
Carefully slice the cooled sponge cake into three horizontal layers.
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Layer and Soak
Place the first cake layer on a serving plate. Brush generously with about 1/3 of the strawberry syrup. Spread with 1/3 of the ricotta filling. Repeat with the remaining layers, placing the final layer cut side up.
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Chill
Cover the assembled cake and refrigerate for at least 5 hours, or up to 24 hours to allow the flavors to meld.
Prepare the Topping:
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Prepare Strawberries
About 15 minutes before serving, combine the sliced strawberries with sugar and orange juice if using. Let the mixture sit for 10 minutes.
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Top the Cake
Arrange the macerated strawberries on top of the chilled cassata. Reserve any extra strawberries to garnish individual servings.
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Serve
Serve the cassata cake chilled. Any leftovers should be covered and refrigerated.
Note
- If you prefer a lighter syrup flavor, use a brush to apply the syrup to avoid over-saturating the cake layers.
- If you’re making this ahead, wait to top with strawberries until just before serving to keep them fresh and vibrant.
- For easier removal, line your springform pan with parchment paper and butter it well to avoid sticking.
