Print

Perfect Mothers Day Strawberry Crepe Cake

strawberry crepe cake recipe - featured image
Print Recipe

A light and elegant strawberry crepe cake featuring thin crepes layered with whipped cream and fresh strawberries, perfect for celebrations like Mother’s Day.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1 1/4 cups (300 ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 tsp vanilla extract
  • About 2 cups (300 g) fresh strawberries, hulled and sliced
  • Optional: fresh mint leaves for garnish

Instructions

  1. Make the crepe batter: In a large bowl, whisk the flour, sugar, and salt together. In another bowl, beat the eggs with the milk and vanilla. Slowly pour the wet ingredients into the dry while whisking continuously to avoid lumps. Stir in the melted butter. The batter should be smooth and slightly runny. Let it rest for 20-30 minutes at room temperature.
  2. Cook the crepes: Heat your pan over medium heat and lightly grease with butter. Pour about 1/4 cup (60 ml) of batter into the center, quickly swirling the pan to spread it thinly and evenly. Cook for about 1-2 minutes until the edges lift and the bottom is golden. Flip carefully with a spatula and cook another 30 seconds. Transfer to a plate and cover loosely with foil or a towel to keep warm. Repeat until all batter is used (about 12-14 crepes).
  3. Prepare the filling: Using a chilled bowl and beaters, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, then continue whipping until soft peaks form. Be careful not to overbeat.
  4. Slice the strawberries: Hull and thinly slice the berries to layer evenly between the crepes. Reserve a few for garnish on top.
  5. Assemble the cake: Place one crepe on your serving plate. Spread a thin layer of whipped cream over it, then scatter a few strawberry slices. Repeat layering crepe, cream, and strawberries until you run out, finishing with a crepe on top. Lightly spread cream on top and arrange remaining strawberries decoratively. Chill the cake for at least 1 hour before serving.

Notes

Resting the batter for 20-30 minutes is essential for tender crepes. Use medium heat to avoid burning or rubbery crepes. Whip cream to soft peaks for best texture. If a crepe tears, patch with extra batter and cook longer. The cake is best chilled for at least 1 hour before serving. Can be made ahead and stored refrigerated for up to 2 days.

Nutrition

Keywords: strawberry crepe cake, Mother's Day dessert, layered crepe cake, whipped cream cake, easy crepe recipe, fresh strawberry dessert

Find it online: https://lucydishes.com/perfect-mothers-day-strawberry-crepe-cake-recipe-easy-step-by-step-guide/