Strawberry Crepe Cake Layers (Printer Version)

Light crepe layers paired with fresh strawberries and smooth vanilla cream create a delightful centerpiece.

# 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 fresh 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 Advice:

01 -
  • It looks like you trained in Paris, but tastes like pure homemade comfort.
  • The strawberries stay fresh and jammy without making the whole cake soggy.
  • You can make it ahead, which means you're actually relaxed when guests arrive.
02 -
  • Room temperature mascarpone is non-negotiable—cold mascarpone will break apart and ruin your filling, so pull it from the fridge 30 minutes before you need it.
  • Resting the batter really does matter; it hydrates the flour and makes crepes cook more evenly and flip more forgivingly.
03 -
  • If your crepes tear or look imperfect, layer them in the middle where no one will see them—the flawless ones are your bookends.
  • A tiny squeeze of lemon juice on the strawberries right before serving brightens everything and makes people taste the berries more intensely.
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