Description
This Strawberry Lemon Layered Crepe Cake tastes bright, creamy, and beautifully fresh. I stack tender homemade crepes with a fluffy lemon mascarpone cream and juicy strawberries for a light dessert that looks stunning on any table. It feels perfect for spring celebrations, birthdays, or a cozy coffee moment with friends—simple steps, big reward, and gorgeous layers in every slice.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups whole milk
- 1/2 cup water
- 3 tablespoons unsalted butter, melted (plus extra for the pan)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream (cold)
- 1 cup mascarpone cheese (room temperature)
- 1/2 cup powdered sugar
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 3 cups fresh strawberries, thinly sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 teaspoon lemon juice (for strawberries)
- Optional garnish: extra strawberries, lemon zest, powdered sugar
Instructions
- Make the crepe batter: Whisk flour, sugar, and salt in a bowl. In another bowl, whisk eggs, milk, water, melted butter, and vanilla. Pour wet into dry and whisk until smooth. Rest the batter for 30 minutes.
- Cook the crepes: Heat a nonstick skillet over medium heat and lightly butter it. Pour about 1/4 cup batter, swirl to coat thinly, and cook about 1 minute until edges lift. Flip and cook 20–30 seconds more. Repeat until you have 18–22 crepes. Cool completely.
- Prepare the strawberries: Toss sliced strawberries with sugar and lemon juice. Let sit 15 minutes to get juicy and glossy.
- Make the lemon cream: Whip cold heavy cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, lemon zest, and lemon juice until smooth. Gently fold whipped cream into mascarpone mixture until fluffy.
- Assemble the cake: Place one crepe on a serving plate. Spread a thin layer of lemon cream, then add a few strawberry slices. Add another crepe and repeat, stacking until you use the crepes. Finish with cream on top and smooth the sides if you like.
- Chill: Refrigerate the cake for at least 2 hours so the layers set and slice cleanly.
- Serve: Garnish with fresh strawberries, lemon zest, and a dusting of powdered sugar. Slice with a sharp knife (wipe between cuts) and enjoy.
Notes
I always let the batter rest so the crepes stay tender and flexible. I keep the heat at medium to avoid dry or crisp crepes. I use room-temperature mascarpone so it blends smoothly without lumps. I chill the finished cake at least 2 hours for clean layers. I store leftovers covered in the fridge for up to 3 days. I do not freeze this cake because the cream texture can change. I make the crepes a day ahead and assemble the next day when I want an easy, stress-free dessert.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg