Easy Strawberry Cassata Cake with Custard & Whipped Cream
This easy strawberry cassata cake is a Cleveland-style classic made with light vanilla sponge cake, silky vanilla custard, fresh strawberries, and fluffy whipped cream frosting. Elegant yet approachable, it’s a refreshing celebration cake perfect for birthdays, holidays, and spring gatherings.
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
You can prepare the sponge cake layers and vanilla custard 1–2 days ahead to make assembly easier. Always chill components before assembling for clean layers. Serve fully chilled for the best texture and flavor.
Nutrition
Calories: 420kcalCarbohydrates: 45gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 28gVitamin A: 520IUVitamin C: 45mgCalcium: 120mgIron: 1.6mg
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