Strawberry Crepe Cake (Print Version)

Layers of tender crepes filled with vanilla cream and fresh strawberries for a delightful dessert.

# What You'll Need:

→ 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, optional for macerating

→ Decoration

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

# How to Make:

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 ingredients, whisking until smooth. Cover and let rest for 20 minutes.
02 - Heat a nonstick skillet 8-10 inches over medium heat. Lightly butter the pan. Pour about 0.25 cup batter, swirling to coat the bottom evenly. Cook 1-2 minutes until edges lift easily, flip, and cook another 30 seconds. Stack crepes on a plate. Repeat to make 16-18 crepes. Let cool completely.
03 - In a large bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Add softened mascarpone cheese and vanilla extract, beating just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon sugar and let sit for 10 minutes to release juices, if desired.
05 - Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe and sprinkle with sliced strawberries. Top with another crepe. Repeat layering until all crepes, cream, and strawberries are used, finishing with a crepe on top.
06 - Cover and refrigerate for at least 1 hour to set and allow flavors to meld.
07 - Just before serving, dust with powdered sugar and garnish with whole strawberries and fresh mint leaves if desired.

# Expert Advice:

01 -
  • It looks restaurant-quality but the technique is surprisingly forgiving once you nail the crepe flip.
  • You can make it a day ahead, which means you're actually relaxed when your guests arrive instead of stressed in the kitchen.
  • Every layer reveals fresh strawberries and cloud-like cream, so it photographs beautifully and tastes even better.
  • The flavors are light and elegant without being fussy or pretentious about it.
02 -
  • The batter's 20-minute rest is non-negotiable—it's the difference between crepes that tear and crepes that glide off the pan like silk.
  • Room temperature mascarpone mixes into the whipped cream without creating lumps, so let it soften on the counter instead of trying to beat cold cream cheese into submission.
  • Fresh strawberries are absolutely essential here—the whole cake depends on their flavor and texture, so buy them the day before and only hull and slice them right before assembly.
03 -
  • Make your crepes the morning of assembly so they're at room temperature and still pliable—cold crepes become stiff and crack when layered.
  • If your first crepe tears, set it aside and use it as your base layer where imperfections won't be visible; by crepe number four, your hands have found the rhythm anyway.
Go Back