Strawberry Cassata
Indulge in the vibrant flavors of a homemade Strawberry Cassata, a no-bake Italian-inspired dessert that combines fluffy layers of sponge cake, creamy ricotta filling, and juicy fresh strawberries. Perfect for spring or summer gatherings, this elegant treat is infused with a tangy orange juice and strawberry jam syrup, elevating its sweetness while keeping it irresistibly moist. The luscious ricotta mixture is lightened with whipped cream and can be enhanced with chocolate chips for an extra touch of decadence. Topped with fresh strawberries or a dusting of powdered sugar, this simple yet show-stopping dessert is effortless to prepare and ideal for any special occasion. Treat your family and friends to a chilled slice of this stunning Strawberry Cassata!
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Recipe Information
Ingredients
- 1 8-inch Sponge cake
- 2 cups Fresh strawberries
- 1.5 cups Ricotta cheese
- 0.5 cups Powdered sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cups Strawberry jam
- 0.25 cups Orange juice
- 0.25 cups Optional: Chocolate chips
- 1 serving Optional: Powdered sugar or fresh strawberries for garnish
Instructions
Prepare the strawberries by rinsing and hulling them. Chop about 1.5 cups of strawberries into small pieces and reserve the remaining half cup for garnish or blending.
In a large bowl, mix the ricotta cheese and powdered sugar until smooth and creamy. You can use a hand mixer or whisk for this step.
In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
If desired, fold in chocolate chips for extra texture and flavor. Set this mixture aside.
Slice the sponge cake horizontally into 2 or 3 even layers, depending on your preference. Arrange the bottom layer of the cake in a springform pan or a similar deep dish lined with parchment or plastic wrap.
Mix the orange juice and strawberry jam together in a small bowl to create a syrup. Brush a generous amount of this syrup over the first cake layer.
Spread a third of the ricotta filling over the first cake layer, making sure it's evenly distributed. Add a layer of chopped strawberries on top of the filling.
Repeat the process with the remaining cake layers, brushing each with syrup, spreading filling, and layering the strawberries. End with a layer of ricotta filling on top.
Cover the cassata tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld together.
Before serving, remove the cassata from the springform pan and smooth out the sides with a spatula if needed. Garnish with fresh strawberries or a dusting of powdered sugar.
Slice and serve chilled. Enjoy this refreshing strawberry-filled dessert!
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 314.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1852 mg | 142% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1442 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
