Name: Strawberry Lemon Layered Crepe Cake
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 5 min
Cuisine: British/European
Ingredients: 1 cup (125 g) all-purpose flour; 2 tbsp granulated sugar; 1/4 tsp salt; 3 large eggs; 1 1/4 cups (300 ml) whole milk; 2 tbsp unsalted butter, melted + extra for greasing; 1 tsp pure vanilla extract; 1 cup (240 ml) heavy cream, chilled; 8 oz (225 g) mascarpone cheese, softened; 1/2 cup (60 g) powdered sugar; Zest of 2 lemons; 2 tbsp fresh lemon juice; 2 cups (300 g) fresh strawberries, hulled and sliced; 2 tbsp granulated sugar; Optional: 1 tsp vanilla extract

Jump to Recipe·Print Recipe

Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One of my all-time favorite desserts to make is the Strawberry Lemon Layered Crepe Cake. I still remember the first time I tried making it for a Sunday brunch with my sisters. The kitchen smelled like fresh strawberries and zesty lemon, and we couldn’t stop sneaking little bites while the layers were still cooling. There’s something magical about the delicate crepes stacked with creamy lemon mascarpone and juicy strawberries it feels like a hug on a plate. Every time I make this cake, it’s a celebration of flavors, colors, and the joy of sharing food with loved ones.

This recipe is perfect for spring and summer, but honestly, I make it any time I want to impress friends or treat my family to something special. The balance of sweet strawberries and tangy lemon cream makes it irresistible, and the layers give it that wow factor that always gets compliments.

I use the Strawberry Lemon Layered Crepe Cake recipe often in my kitchen because it’s versatile, fun to assemble, and brings everyone together. Whether you’re making it for a birthday, a cozy weekend breakfast, or a simple tea-time treat, it never disappoints.

Why I Love Making This Recipe

I love making this layered crepe cake because it’s creative, hands-on, and it makes people smile. There’s something satisfying about layering soft crepes with luscious lemon cream and fresh strawberries. It’s like building a little edible masterpiece. Plus, it’s a recipe that lets me slow down, enjoy the process, and appreciate the little moments in the kitchen.

Another reason I adore it is how light yet decadent it feels. The crepes are soft and delicate, the lemon cream is creamy without being overpowering, and the strawberries add a fresh burst of flavor. Every bite is a perfect balance of sweet and tangy, making it a dessert that everyone can enjoy without feeling too heavy.

Ingredients & Little Kitchen Secrets

Here’s everything you’ll need to make this dreamy Strawberry Lemon Layered Crepe Cake. I’ve included some of my little tips to make your layers perfect:

Crepes:

1 cup (125 g) all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
1 1/4 cups (300 ml) whole milk
2 tablespoons unsalted butter, melted + extra for greasing
1 teaspoon pure vanilla extract

Tip: Let the crepe batter rest in the fridge for at least 30 minutes. This makes them tender and easier to flip.

Lemon Mascarpone Cream:

1 cup (240 ml) heavy cream, chilled
8 oz (225 g) mascarpone cheese, softened
1/2 cup (60 g) powdered sugar
Zest of 2 lemons
2 tablespoons fresh lemon juice

Secret: Whip the cream separately until soft peaks form before folding it into the mascarpone mixture. This keeps it light and airy.

Strawberry Layers:

2 cups (300 g) fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
Optional: 1 teaspoon vanilla extract for extra depth

Tip: Toss the strawberries with sugar and let them sit for 10 minutes to release their natural juices this adds a beautiful flavor to the layers.

How I Make It, Step by Step

Prepare the crepe batter: In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs with milk, melted butter, and vanilla extract. Gradually whisk the wet ingredients into the dry until smooth. Cover and refrigerate for 30–60 minutes.
Cook the crepes: Heat a non-stick pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirl to coat evenly, and cook 1–2 minutes per side until lightly golden. Repeat until all batter is used. Stack crepes on a plate and cover with a clean kitchen towel to keep soft.
Make the lemon mascarpone cream: Whip the chilled cream until soft peaks form. In a separate bowl, mix mascarpone, powdered sugar, lemon zest, and lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
Prepare the strawberries: Toss sliced strawberries with sugar (and vanilla if using) and let sit for 10 minutes. Drain slightly if too juicy.
Assemble the cake: Place one crepe on a serving plate. Spread a thin layer of lemon mascarpone cream, then add a few strawberry slices. Repeat layering until all crepes are used, finishing with a layer of cream and a few strawberry slices on top.
Chill before serving: Refrigerate for at least 2 hours to let the layers set. This makes slicing clean and keeps the cake beautifully structured.

How I Serve It at Home

I love serving this Strawberry Lemon Layered Crepe Cake on a simple white cake stand so the layers really pop. I often sprinkle a little extra lemon zest on top for brightness, or add a few fresh mint leaves for a touch of color. We usually slice it thin because it’s rich and delicate, pairing perfectly with a cup of tea or a light sparkling drink for brunch.

Storage, Reheating & Make-Ahead Tips

Make-Ahead: This crepe cake is perfect for making a day in advance. Assemble it the night before and chill it actually tastes better as the flavors meld overnight.
Storage: Cover with plastic wrap and keep refrigerated for up to 3 days.
Reheating: This cake is best served cold. Avoid microwaving it will make the layers soggy.

100-Word Short Version

This Strawberry Lemon Layered Crepe Cake is a tender, layered dessert with delicate crepes, airy lemon mascarpone cream, and juicy strawberries. I love making it because it’s hands-on, creative, and perfect for sharing. The crepes are soft and light, the lemon cream adds a tangy sweetness, and fresh strawberries bring vibrant color and flavor. Layer them carefully, chill for a few hours, and slice thin to impress family and friends. It’s ideal for brunches, birthdays, or cozy weekend treats. Each bite is a sweet, refreshing hug that celebrates the joy of cooking and sharing delicious memories together.

Recipe Card Section (for readers)

⏱️ Time: Prep 45 min | Cook 20 min | Chill 2 hr
🛒 Ingredients:

📝 Notes:

Make a day ahead for best flavor
Keep refrigerated up to 3 days
Slice thin for delicate portions

Conclusion

Making this Strawberry Lemon Layered Crepe Cake is more than a recipe it’s a little ritual of love in my kitchen. Each layer reminds me of sunny mornings, laughter with family, and the simple joy of sharing something homemade. I hope it brings warmth, sweetness, and smiles to your table too. Cooking isn’t just about food; it’s about creating memories that linger long after the last bite.

Ingredients

Instructions

Leave a Comment Cancel reply