Italian-inspired Cake with Strawberries and Ricotta
Our Italian-inspired Cake with Strawberries and Ricotta is a simplified version of the classic Italian cake that gives you delicious Ricotta cheese, and fresh strawberry layers. While the traditional Cassata cake recipe was made for Easter, the CUSSata cake makes a delicious and light dessert for any Holiday. Especially beautiful while strawberries are in season.
- Yellow Cake Mix
- Whole Milk
- Lemon zest
- Heavy Whipping cream
Where do Cassata Cakes come from?
The Italian Cassata or the original Sicilian Cassata cakes may date back to the 9th or 10th century. The original version of the cake included a rum -soaked sponge cake with sweetened Ricotta cheese and candied fruit.
The recipe for this cake can be traced back to the Muslim Arab rulers in Sicily, who brought with them their love of sweet pastries and desserts. During the Middle Ages, it was considered a delicacy only enjoyed by the nobility and wealthy merchants, due to the high cost of its ingredients. Over time, the Cassata recipe evolved and incorporated new ingredients, such as marzipan, sponge cake, and dark chocolate.
The name “Cassata” is said to derive from the Arabic word “quas’at,” which roughly translates to “bowl” or “dish.” Referring to the unique shape of the dessert, the cake was traditionally made in a bowl-shaped mold. Interestingly, the Cassata has also been adopted by neighboring regions such as Puglia and Calabria, where it is known as “Cassatella.”
In recent years, the Cassata has gained worldwide recognition and popularity, with variations of the recipe being enjoyed in many different countries around the world. However, the traditional Sicilian Cassata remains a unique and iconic dessert, beloved by locals and tourists alike.
Why is the Italian-inspired Cake with Strawberries and Ricotta called a Cassata Cake?
What is the Cleveland Cassata Cake?
The Cleveland, Ohio “Cassata Cake” uniquely refers to a layered yellow cake soaked in rum or rum syrup, filled with fresh strawberries and custard, and usually decorated with whipped cream and sliced strawberries. It first appeared in the early 1920s at LaPuma Spumoni & Bakery in Cleveland. The children of the owners did not like the traditional sweetened ricotta and candied fruit. Tomasso LaPuma made some changes and developed what was to become known as the Cleveland Cassata Cake. The fifth generation of this bakery, now located in the city’s eastern suburb of Chesterland, still continues to make the original Cleveland version, as do many other Italian bakeries in the area
The ‘Cussata’ Cake with Strawberries and Ricotta
Here’s what the cake looks like after layer 1:
CUSSata Cake with Strawberries and Ricotta filling
- Round 9 inch Cake pans
- Your favorite Yellow Cake Mix
- Oil (as directed by mix)
- Water (as directed by mix)
- Eggs (as directed by mix)
Ricotta Filling Milk
- 1 cup Whole Milk
- 2½ Tbs flour
Ricotta Filling (Rest)
- 2 sticks Softened Butter
- 1 cup Granulated Sugar
- 1 tbsp Lemon zest
- 2 tbsp Pure Vanilla Extract
- ½ cup Ricotta
- 1 pint Strawberries (Washed, Hulled, and thinly Sliced)
- 1 pint Chilled Heavy Whipping Cream
- ½ cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
Preheat the oven as described in cake mix instructions
Prepare cake in two 8 inch Rounds
- Prepare round pans with grease or cooking spray
- Blend ingredients as directed by cake mix - Mix well to make a smooth batter
- Bake in preheated oven as directed by cake mix
- Carefully remove the cakes from the oven
- Allow the cakes to cool for at least 30 minutes
Tempered milk and flour mixture
- Add the milk to a pot
- Whisk in the flour, until you have no lumps
- Turn stove to simmer
- Keep stirring until milk begins to bubble
- Turn the stove off
- Continue stirring another 30 seconds
- Let the mixture cool for 3-5 minutes
Mix the Remainder of the Ricotta mix
- Mix Softened Butter and Sugar together first with an electric mixer
- Mix in the Lemon Zest, Vanilla, and Ricotta
- Mix in Tempered Milk and Flour mixture
- Chill until you are ready to use. (refrigerate for at least 30 minutes)
Make Whipping Cream
- Add Chilled Heavy cream, Sugar, and Vanilla to a large bowl
- Combine ingredients using a standing mixer, with wire whip or beaters. Start at low speed
- Increase the mixing speed slowly, to high speed, as the cream starts to firm up
- Beat for 60-90 seconds or until you see stiff peaks form
Assembling the Cake
- Carefully take the flattest round out of the pan, and place it on a cake board or plate
- Cover the cooled cake with ½ of the Ricotta Mix. Cover to the edge of the cake
- Add ½ of the washed ,dried, and thinly sliced Strawberries to the top of the Ricotta Mix
- Place the second layer of cake on top
- Cover with the remaining Ricotta Mix
- Place remaining sliced Strawberries on top of the new layer of Ricotta Mix
- Cover the top and sides of cake with the Whipped Cream topping
- Decorate the cake with Strawberries
- Refrigerate your cake until ready to serve
Aphrodesi’Hacks’ for Cussata Cake with Strawberries and Ricotta
- You could use Cool Whip- Make sure it is cool, but not frozen. If you microwave Cool-Whip, it often becomes a drippy mess
- Be sure to stick with your Milk, while tempering… Don’t let it burn- or you may be adding extra CUSS words to the process!
- While Cassata cakes are traditionally Strawberry, you could Mix it up with your favorite fruit…maybe blueberry or peach?
Homemade Limoncello goes perfectly with Italian Cake. Who doesn’t love an icy homemade Limoncello? Such a beautiful Italian tradition. Many will enjoy it as an after-dinner- but it is a treat at any time- especially on a warm and sunny day- Delizioso!
How about a delicious Strawberry Mojito with your cake? Try our Skinny Whore-jito This low-calorie Whore-jito combines Sugar free lemonade, white rum, fresh mint leaves, and sliced strawberries. The Weekend – maker! Perfect for the summer heat.