Description
This Strawberry Lemon Layered Crepe Cake is a delicate, creamy dessert made with soft crepes, airy lemon mascarpone cream, and fresh strawberries. Perfect for brunches, birthdays, or a special weekend treat, it’s light, refreshing, and a feast for the eyes.
Ingredients
Scale
- 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
Instructions
- Mix flour, sugar, and salt. Whisk eggs, milk, butter, and vanilla. Combine and chill 30–60 min.
- Cook crepes 1–2 min per side until golden. Stack and cover.
- Whip cream until soft peaks. Beat mascarpone, sugar, lemon zest & juice. Fold in whipped cream.
- Toss strawberries with sugar & optional vanilla, let sit 10 min.
- Layer crepes, cream, and strawberries. Repeat. Finish with cream & strawberries on top.
- Chill at least 2 hours before serving.
Notes
Make ahead for best flavor. Keep refrigerated up to 3 days. Slice thin for delicate portions.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg