In a small mixing bowl, mix together ricotta, 2 Tbsp sugar, lemon juice and lemon peel. Stir in 1/2 cup dates and the chocolate and set aside. Trim brown edges from pound cake and slice horizontally into 3 slices. Sprinkle bottom slice with 1 Tbsp sherry. Spread with half of the ricotta mixture. Set the second slice on top of the first. Sprinkle the second slice with 1 Tbsp of sherry and spread with remaining ricotta mixture. Cover them with the remaining slice and sprinkle with 1 Tbsp sherry.
Line a 9x4 inch bread pan with plastic wrap and set Cassata inside. Cover with plastic wrap. Place 2 unopened #12 cans in another 9x4 inch bread pan and set on top of Cassata to weigh it down. Refrigerate 2-3 hours or overnight.
One half hour before serving, combine strawberries with remaining 3 Tbsp sugar and 3/4 cup dates. Let sit at room temperature. To serve: Remove Cassata from pan and slice into 12 slices. Place 2 slices on each plate along with 3/4 cup strawberry mixture.