Strawberry Crepe Cake Layers (Printable View)

Layers of delicate crepes with fresh strawberries and smooth vanilla cream create an elegant 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 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. This step is optional but enhances flavor.
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 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, garnish with whole strawberries and mint leaves.

# Expert Advice:

01 -
  • It looks like you spent all day in a French patisserie when really it just needs patience and a good nonstick pan.
  • Fresh strawberries and mascarpone cream taste like springtime in every bite without needing any fancy techniques.
  • You can make it a day ahead, which means less stress when guests actually arrive.
02 -
  • Don't skip the 20-minute rest for the batter—flour needs time to hydrate, and this prevents tough, thick crepes.
  • Mascarpone must be softened at room temperature before folding into the whipped cream, or you'll get lumps no amount of whisking can fix.
03 -
  • Weigh your flour if possible, because scooping and leveling isn't reliable and dense crepes ruin everything.
  • Keep your whipped cream cold until the last minute—work quickly when folding in mascarpone so the mixture stays fluffy and light.
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