Strawberry Crepe Cake Layers (Printable)

Delicate crepes layered with fresh strawberries and smooth vanilla cream make an elegant fruit dessert.

# What You 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 It:

01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add wet ingredients to dry, whisking until smooth. Cover and let rest for 20 minutes.
02 - Heat a nonstick skillet 8 to 10 inches over medium heat. Lightly butter the pan. Pour about 0.25 cup batter, swirling to coat the bottom. Cook 1 to 2 minutes until edges lift, flip, and cook another 30 seconds. Stack crepes on a plate; repeat to make 16 to 18 crepes. Let cool completely.
03 - In a large bowl, beat heavy cream and powdered sugar until soft peaks form. Add mascarpone and vanilla; beat just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon sugar, let sit 10 minutes to release juices.
05 - Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe, sprinkle with a few sliced strawberries. Top with another crepe. Repeat layers until all crepes, cream, and strawberries are used, finishing with a crepe.
06 - Cover and refrigerate for at least 1 hour to set.
07 - Just before serving, dust with powdered sugar, garnish with whole strawberries and mint leaves.

# Expert Suggestions:

01 -
  • It looks like you spent all day in a French patisserie, but you'll be done in under two hours and feel like a magician.
  • The crepes are forgiving once you understand the rhythm—your hands will remember it after the third one.
  • Fresh strawberries and silky cream taste like celebration without needing any special occasion as an excuse.
02 -
  • The crepe batter absolutely must rest for 20 minutes—I learned this the hard way when I tried to skip it and ended up with tough, rubbery crepes that refused to cooperate.
  • Your mascarpone must be softened to room temperature before you beat it into the whipped cream, or you'll get grainy lumps that no amount of whisking will fix.
  • Don't assemble the cake until a few hours before serving, or it will absorb moisture and become soggy at the bottom—the texture is best when eaten within 24 hours of assembly.
03 -
  • Make your crepes ahead of time and stack them with parchment between each one—they'll keep in the fridge for two days and take the stress out of assembly day.
  • Use an offset spatula to spread the cream filling; it gives you more control and helps you create even, thin layers instead of globs that make the cake topple.
  • If your cake starts to lean or feels unstable as you're building it, pop it in the freezer for 15 minutes—the cream will set enough to hold things in place.
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