This strawberry cream crepe cake has buttery crepes layered up with fluffy whipped mascarpone and juicy California strawberries. Paper-thin layers of crepes give the cake a playful ruffled edge that looks like it took hours, but is simple to prepare and doesn’t require turning on the oven! The result is a sponge-like texture that tastes a bit like strawberry shortcake. Recipe by Sarah Menanix of Snixy Kitchen.
Strawberry Cream Crepe Cake
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- Blender; 8”-10"crepe pan or non-stick skillet; stand mixer or hand mixer
- 4 large eggs room temperature
- 2 cups 260g all-purpose flour (or 1¾ cups + 3 tablespoons (260g) Bob’s Red Mill 1-to-1 gluten-free flour)
- 2 cups whole milk
- ¾ cup water
- ¼ cup unsalted butter melted and cooled, plus more for the pan
- 3 Tbsp granulated sugar
- 1½ tsp vanilla extract
- ¾ tsp kosher salt
- 12 oz. 1½ cups mascarpone
- 2¼ cups heavy cream
- 1½ tsp vanilla extract
- ½ tsp kosher salt
- 1½ cups 180g powdered sugar, sifted
- 2 cups finely chopped strawberries
- 1 cup halved strawberries for garnish
- Prepare a baking sheet or large cooling rack next to the stove.
- Combine all the crepe ingredients in a blender and blend for 15-20 seconds until completely smooth. Or whisk all the ingredients together in a large bowl until very well combined.
- Let the batter sit for 5 minutes while preheating the crepe pan or an 8 to 10-inch non-stick skillet over medium-low heat. Pans should be hot, but not smoking.
- Rub a stick of butter in the skillet. With the skillet in one hand, pour ¼ - ⅓ cup of batter into the hot skillet, while simultaneously tilting your wrist to rotate the pan so the batter spreads evenly to and around the edges of the pan. Fill in any cracks or holes with a dab of batter.
- Cook until the edges slightly curl up and turn slightly golden, and the top is no longer shiny, about 2-3 minutes.
- Use a rubber spatula to lift the edges of the crepe. Gently lift the edge of a crepe with your fingertips and quickly flip the crepe (or use a large rubber spatula to help flip the crepe if it's too hot).
- Let cook for 1-2 more minutes until golden brown.
- Transfer to a single layer on a baking sheet or wire rack to cool for a few minutes while cooking additional crepe(s), then stack on a plate once cool.
- Repeat until you've made at least 18 crepes. Set aside.
- For the filling, place the mascarpone, heavy cream, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer.
- Whip on medium speed for several minutes until very soft peaks form. Whisk in the powdered sugar until firm peaks form, taking care not to over-mix.
- Place one crepe on a cake stand or plate and spread a thin layer of whipped mascarpone on top (about ¼ cup per layer).
- Sprinkle a thin layer of chopped strawberries over the cream and top with another crepe. Repeat, adding chopped strawberries to every other layer.
- Spread all the remaining whipped mascarpone on top, and top with halved or whole strawberries.
- Chill for at least 30 minutes or up to a day before slicing.
Since you’ll be cooking 20-24 crepes, we recommend using two pans simultaneously if you have two that will work.
If the pan gets too hot, it will be hard to swirl the batter into a thin crepe because it will cook too quickly when you pour it onto the pan, but if the pan is too cool, your edges will be very thin and brittle since the batter won’t stick to the pan. It’s okay if you mess up a crepe or two while you get the heat just right for your stove. Store cake uncovered in the fridge for up to one day. If storing longer than a day, store any leftovers in an air-tight container in the fridge