Description
A delightful Strawberry Crepe Layer Cake made with layers of soft crepes, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 large eggs
- 2 cups milk
- 2 tbsp sugar
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- ½ cup strawberry puree (blend fresh or frozen strawberries)
- ½ cup mascarpone or cream cheese (optional, for thickness)
- 1 cup whipped cream (from above)
- Whole strawberries (for decoration)
- Extra whipped cream (for decoration)
Instructions
- In a blender, combine flour, eggs, milk, sugar, butter, vanilla, and salt. Blend until smooth.
- Rest the batter for 30 minutes (optional, but makes softer crepes).
- Heat a non-stick pan, lightly butter, and pour a thin layer of batter.
- Cook 1–2 minutes per side until golden. Repeat until you have 12–14 crepes. Let cool.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold in sliced strawberries.
- Place one crepe on a plate, spread a thin layer of whipped cream with strawberries.
- Top with another crepe, repeat the process, stacking until all crepes are used.
- Chill the stack for 30 minutes to set.
- Mix strawberry puree with mascarpone (if using) and fold into 1 cup whipped cream.
- Spread this strawberry cream frosting around the cake.
- Pipe whipped cream on top, garnish with whole strawberries.
Notes
- Resting the crepe batter helps achieve a softer texture.
- Use fresh strawberries for the best flavor.
- Mascarpone can be omitted for a lighter frosting.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg