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Strawberry Crepe Cake

No-Bake Strawberry Crepe Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups (240 g) all-purpose flour
  • 2 ½ cups (590 ml) whole milk
  • 4 large eggs
  • ¼ cup (55 g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp fine sea salt
  • 2 cups (480 ml) heavy cream, cold
  • 4 oz (115 g) mascarpone, cold
  • ⅓ cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 lb (450 g) fresh strawberries
  • 1 tbsp granulated sugar

Method
 

  1. Whisk flour, 2 tbsp sugar, and salt. Add eggs and half the milk; whisk until smooth. Stir in remaining milk, melted butter, and 1 tsp vanilla. Rest 15 minutes.
  2. Cook thin crepes in a buttered 8-inch nonstick skillet over medium heat, about 1 minute per side. Cool completely.
  3. Beat heavy cream, mascarpone, powdered sugar, and 1 tsp vanilla to firm peaks. Chill.
  4. Slice strawberries, toss with 1 tbsp sugar, and let sit 10 minutes. Pat dry if wet.
  5. Layer a crepe, then about 2 tbsp cream. Repeat, adding a strawberry layer after every 4 crepes, until all crepes and cream are used. End with a plain crepe on top.
  6. Spread remaining cream on top, arrange strawberries decoratively. Chill at least 4 hours, dust with powdered sugar, and slice.

Notes

Chill the assembled cake for at least 4 hours; overnight is best for cutting clean slices. The entire cake can be made a day ahead and tastes even better as the flavors meld.