Strawberry Crepe Cake (Printable)

Delicate layers of crepes paired with fresh strawberries and smooth vanilla cream for a memorable treat.

# Components:

→ Crepes

01 - 2 cups all-purpose flour
02 - 2.5 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt

→ Vanilla Cream Filling

08 - 2 cups heavy whipping cream, chilled
09 - 0.33 cup powdered sugar
10 - 8 ounces mascarpone cheese, softened
11 - 1 teaspoon pure vanilla extract

→ Strawberries

12 - 2 cups fresh strawberries, hulled and thinly sliced
13 - 1 tablespoon granulated sugar for macerating

→ Decoration

14 - Powdered sugar for dusting
15 - Whole fresh strawberries for garnish
16 - Fresh mint leaves for garnish

# Directions:

01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract until combined. Gradually add wet ingredients to dry mixture, whisking continuously until smooth and lump-free. Cover the batter and let rest at room temperature for 20 minutes.
02 - Heat a nonstick skillet measuring 8 to 10 inches over medium heat. Lightly butter the pan before each crepe. Pour approximately 0.25 cup batter into the center and immediately swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges begin to lift, then flip carefully and cook the other side for 30 seconds. Transfer cooked crepes to a plate and allow to cool completely. Repeat until 16 to 18 crepes are made.
03 - In a large bowl, beat the chilled heavy cream and powdered sugar with an electric mixer until soft peaks form. Add the softened mascarpone cheese and vanilla extract, then beat on low speed just until the mixture is smooth and thick, avoiding overbeating.
04 - Place sliced strawberries in a bowl and toss gently with 1 tablespoon granulated sugar. Allow to sit undisturbed for 10 minutes so the fruit releases its natural juices.
05 - Place one crepe on a serving platter as the base layer. Spread a thin, even layer of vanilla cream filling over the crepe using an offset spatula. Sprinkle a small amount of the macerated sliced strawberries over the cream. Top with another crepe and repeat the layering process with cream and strawberries until all components are used, finishing the final layer with a crepe on top.
06 - Cover the assembled crepe cake with plastic wrap or a cake dome and refrigerate for at least 1 hour to allow the layers to set and flavors to meld.
07 - Just before serving, dust the top of the cake generously with powdered sugar using a fine sieve. Garnish with whole fresh strawberries arranged decoratively and scatter fresh mint leaves over the surface for visual appeal.

# Expert Advice:

01 -
  • It looks like you spent all day in a professional kitchen, but the crepes come together faster than you'd expect.
  • The mascarpone and cream filling is silky without being heavy, letting those fresh strawberries really shine through.
  • You can assemble it a day ahead and decorate just before serving, which means less stress on the actual day.
02 -
  • If your crepe batter looks too thick after resting, add milk one tablespoon at a time until it reaches the consistency of heavy cream—this fixes everything.
  • Don't assemble the cake more than a few hours ahead if your kitchen is warm; the crepes can absorb moisture and lose their delicate texture.
03 -
  • Stack your cooled crepes between parchment paper squares so they don't stick together and become impossible to separate cleanly.
  • If you're nervous about assembly, practice layering on a cake stand or platter the night before—it's like a dress rehearsal and you'll move faster the next day.
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