If you’re looking for a show-stopping dessert that feels bakery-special but is still approachable at home, this easy strawberry cassata cake with custard & whipped cream delivers on every level. With layers of airy vanilla sponge cake, juicy strawberries, silky vanilla custard, and fluffy whipped cream frosting, this Cleveland-style classic is light, elegant, and incredibly satisfying.
Unlike traditional Sicilian cassata, this American-Italian version skips ricotta and candied fruit in favor of fresh strawberries and pastry cream. The result is a cake that’s perfect for birthdays, holidays, spring celebrations, or anytime you want a dessert that feels nostalgic yet timeless.
Why You’ll Love This Strawberry Cassata Cake
This strawberry cassata cake has earned its loyal following for good reason. It strikes the perfect balance between indulgent and refreshing, making it a dessert that almost everyone loves.
- Light and airy texture thanks to vanilla sponge cake
- Fresh strawberries add natural sweetness and brightness
- Creamy vanilla custard gives richness without heaviness
- Whipped cream frosting keeps the cake soft and delicate
- Make-ahead friendly, perfect for entertaining
- Classic Cleveland bakery flavor you can recreate at home
Even if layered cakes feel intimidating, this recipe breaks everything down into manageable steps so you can assemble it with confidence.
Ingredients for Strawberry Cassata Cake
This cake is made up of four components: sponge cake, vanilla custard, strawberry filling, and whipped cream frosting. Each part is simple on its own, and together they create something truly special.
Sponge Cake Layers
- Large eggs, separated
- Granulated sugar
- Cake flour
- Baking powder
- Cream of tartar
- Lemon juice
- Neutral oil (such as canola or vegetable oil)
- Water
Vanilla Custard (Crème Pâtissière)
- Milk or half-and-half
- Egg yolks
- Granulated sugar
- Cornstarch
- Unsalted butter
- Vanilla extract
Strawberry Filling
- Fresh strawberries
- Granulated sugar
- Orange juice (family-friendly substitute for liqueur)
Whipped Cream Frosting
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Ingredient Notes and Substitutions
- No alcohol needed: Traditional recipes often use orange liqueur, but orange juice works beautifully and keeps this cake family-friendly.
- Cake flour substitute: If you don’t have cake flour, replace each cup with 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch.
- Dairy swaps: Whole milk works fine instead of half-and-half, though the custard will be slightly lighter.
- Strawberries: Fresh strawberries are essential here. Frozen berries release too much moisture and can make the layers soggy.
Step-by-Step Instructions
This strawberry cassata cake is best made in stages. You can prepare the custard and sponge cake a day ahead, which makes assembly much easier.
Step 1 – Make the Vanilla Custard
Start with the custard so it has plenty of time to chill and set.
In a saucepan, gently heat the milk with vanilla until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick and pudding-like. Remove from heat and whisk in butter until smooth.
Transfer the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours or overnight.
Step 2 – Bake the Vanilla Sponge Cakes
Preheat your oven and line two round cake pans with parchment paper.
Whip egg whites with cream of tartar until soft peaks form, then gradually add sugar and whip to stiff, glossy peaks. In another bowl, whisk egg yolks with oil, lemon juice, and water. Fold the yolk mixture into the dry ingredients, then gently fold in the whipped egg whites in batches.
Divide the batter evenly between the pans and bake until the cakes are lightly golden and spring back when touched. Let them cool completely, then refrigerate until firm. Chilled sponge cake is much easier to slice and assemble.
Step 3 – Prepare the Strawberries
Wash, hull, and dice the strawberries. Toss them with sugar and let them sit for about 20–30 minutes. This process, called maceration, draws out juices and intensifies the strawberry flavor.
Drain the juices into a small bowl and stir in orange juice. Set both the berries and syrup aside.
Step 4 – Whip the Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft but stable peaks form. Be careful not to overwhip. Refrigerate until ready to use.
Step 5 – Assemble the Cassata Cake
Slice each sponge cake horizontally to create four even layers.
Place one layer on a serving plate and brush lightly with strawberry syrup. Spread a thin layer of custard, followed by a generous spoonful of strawberries. Repeat with remaining layers, ending with a plain cake layer on top.
Apply a thin crumb coat of whipped cream and refrigerate for 30 minutes. Finish frosting the cake smoothly and decorate with additional strawberries if desired.
Pro Tips for Success
- Chill between steps: Cold components make assembly easier and cleaner.
- Use a serrated knife: This helps create even sponge layers without tearing.
- Don’t oversoak: The sponge should be moist, not soggy.
- Level the cake: Trim uneven tops before layering for a professional finish.
- Serve cold: Cassata cake tastes best fully chilled, when the custard is set.
Flavor Variations
Once you master the classic, there are plenty of ways to customize this strawberry cassata cake.
- Mixed Berry Cassata: Use raspberries and blueberries along with strawberries.
- Chocolate Twist: Add cocoa powder to the sponge or chocolate shavings between layers.
- Lemon Cassata: Add lemon zest to the custard for extra brightness.
- Peach Cassata: Substitute ripe peaches for strawberries in summer.
- Mascarpone Cream: Fold mascarpone into the whipped cream for added richness.
Serving Suggestions
This cake is elegant enough to serve on its own, but it also pairs well with:
- Fresh sliced strawberries
- A dusting of powdered sugar
- Light espresso or coffee
- Sparkling water with citrus
For clean slices, use a long knife dipped in warm water and wiped dry between cuts.
Storage and Freezing Instructions
- Refrigerator: Store covered for up to 3 days.
- Freezing: Freeze unfrosted sponge cake layers for up to 2 months. Custard and assembled cake do not freeze well.
- Make-ahead: Prepare custard and cake layers 1–2 days ahead and assemble the day of serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 24g |
| Fiber | 2g |
| Sodium | 180mg |
Values are approximate and will vary based on ingredients used.
FAQ About Strawberry Cassata Cake
What makes Cleveland-style cassata cake different?
Cleveland-style cassata cake uses sponge cake, custard, strawberries, and whipped cream instead of ricotta and candied fruit. It’s lighter, fresher, and more dessert-friendly for American tastes.
Can I make this cake without custard?
Yes, but custard is a key part of the traditional flavor. If needed, you can substitute stabilized whipped cream or vanilla pudding, though the texture will be different.
Is strawberry cassata cake very sweet?
No. The whipped cream and sponge cake keep the sweetness balanced, while fresh strawberries add natural acidity.
How far ahead can I assemble the cake?
You can assemble it up to 24 hours in advance. In fact, chilling overnight improves the texture and flavor.
Can I use store-bought sponge cake?
You can, but homemade sponge cake gives the best texture and authentic flavor. If using store-bought, choose a light, unsweetened sponge.
Easy Strawberry Cassata Cake with Custard & Whipped Cream
Equipment
- round cake pans
- mixing bowls
- whisk
- electric mixer
- serrated knife
Ingredients
- large eggs, separated
- granulated sugar
- cake flour
- baking powder
- cream of tartar
- lemon juice
- neutral oil (canola or vegetable)
- water
- milk or half-and-half
- egg yolks
- cornstarch
- unsalted butter
- vanilla extract
- fresh strawberries
- orange juice
- heavy whipping cream
- powdered sugar
Instructions
- Heat the milk with vanilla until steaming. Whisk egg yolks, sugar, and cornstarch, then temper with the hot milk. Cook until thick, whisk in butter, cover, and chill.
- Whip egg whites with cream of tartar and sugar. Mix yolks with oil, lemon juice, and water, combine with dry ingredients, then gently fold in whites. Bake and cool completely.
- Dice strawberries and toss with sugar. Let macerate, then drain juices and mix with orange juice.
- Whip heavy cream with powdered sugar and vanilla until soft, stable peaks form. Chill until needed.
- Slice cakes into layers. Brush with syrup, layer custard and strawberries, then frost with whipped cream. Chill before serving.
Notes
Nutrition
Final Thoughts
This easy strawberry cassata cake with custard & whipped cream is a true celebration cake — light, creamy, and filled with fresh strawberry flavor. Whether you’re recreating a Cleveland bakery favorite or discovering cassata cake for the first time, this recipe delivers a beautiful, crowd-pleasing dessert that feels both classic and special.
Once you try it, it’s easy to see why this cake has remained a beloved favorite for generations.