Strawberry Crepe Cake Delight (Printable)

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

# Ingredient List:

→ 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 Steps:

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 Hints:

01 -
  • It looks like you spent hours in a French patisserie when it's actually quite manageable in an afternoon.
  • The crepes can be made ahead, which means you're really just assembling elegance on the day of.
  • Every bite delivers that perfect balance of delicate, slightly crispy crepe and pillowy, fruit-forward filling.
02 -
  • Don't skip the batter rest—20 minutes makes the difference between crepes that tear and crepes that are silky and pliable.
  • The pan temperature is everything; if it's too hot your crepes will brown too quickly and become brittle, too cool and they'll be rubbery.
  • Mascarpone must be softened at room temperature, or it will stay lumpy and refuse to blend smoothly with the cream.
  • Slice the cake with a hot, wet knife that you wipe after each cut; this gives you clean layers instead of a squished mess.
03 -
  • If mascarpone isn't available, softened cream cheese works in a pinch, but use about 20 percent less and beat it until completely smooth before folding into the cream.
  • Room temperature ingredients mix faster and smoother—take your eggs, milk, and mascarpone out of the fridge 30 minutes before you start.
  • Strawberries bruise easily, so slice them gently with a sharp knife rather than crushing them with a dull one.
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