Prepare the ricotta filling by beating the Dragone® Whole Milk Ricotta Cheese, juice and zest of lemons and honey in a medium bowl with an electric hand mixer on high, until blended. In another medium bowl with the hand mixer at medium speed, beat the cream until stiff peaks form. Then, fold the whipped cream into the Dragone® Whole Milk Ricotta Cheese, one-third at a time, and set aside.
Assemble the cake by using an offset spatula or piping bag to spread a little Dragone® Whole Milk Ricotta Cheese filling on a round 10-inch cake plate so the cookies stay in place. Arrange 5 cookies in a circle on the plate, edges touching, with an additional cookie inside the circle.
Carefully spread ¾ cup of the Dragone® Whole Milk Ricotta Cheese filling evenly over the pizzelle cookies, leaving a ¾-inch cookie border. Add another layer of the pizzelle cookies. Then, repeat for 3 more layers to build the cake, adding a thin layer of sliced strawberries every other layer. Top with a final layer of cookies.
Refrigerate the cake and remaining cream at least 3 hours, or up to 12 hours for a cake-like consistency.
Just before serving, cover the top layer of the cookies with the remaining 1½ cups of the Dragone® Whole Milk Ricotta Cheese filling. Decorate with the candied lemon slices and remaining strawberries.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.