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Perfect Strawberry Lemon Crepe Cake Recipe Easy Homemade Whipped Mascarpone Delight

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A light and refreshing strawberry lemon crepe cake layered with fluffy whipped mascarpone cream, perfect for special occasions or casual weekends.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Large eggs – 3, room temperature
  • Whole milk – 1 1/4 cups (300ml)
  • Unsalted butter – 2 tbsp, melted (plus extra for greasing the pan)
  • Granulated sugar – 2 tbsp
  • Fresh lemon zest – 1 tsp
  • Pure vanilla extract – 1 tsp
  • Pinch of salt
  • Mascarpone cheese – 1 1/2 cups (340g), chilled
  • Heavy cream – 1 cup (240ml), cold
  • Powdered sugar – 1/2 cup (60g), sifted
  • Fresh lemon juice – 2 tbsp
  • Vanilla extract – 1 tsp
  • Fresh strawberries – 2 cups (about 300g), hulled and sliced
  • Granulated sugar – 2 tbsp (optional)
  • Fresh lemon juice – 1 tbsp

Instructions

  1. Make the Crepe Batter: In a large bowl, whisk together the flour, sugar, lemon zest, and salt. In another bowl, beat the eggs with milk and vanilla extract. Slowly add the wet ingredients to the dry, whisking continuously until the batter is smooth and lump-free. Stir in the melted butter last. Let the batter rest for 20 minutes at room temperature.
  2. Cook the Crepes: Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60ml) of batter, swirling to coat the pan evenly. Cook for 1 to 2 minutes until edges lift and bottom is lightly golden, then flip and cook for another 30 seconds. Transfer to a plate and cover loosely with a clean towel. Repeat until all batter is used, stacking crepes with parchment paper between if needed. Expect about 12 to 14 crepes.
  3. Macerate the Strawberries: Combine sliced strawberries with sugar and lemon juice in a bowl. Stir gently and let sit for 15 to 20 minutes to soften and release juices.
  4. Prepare the Whipped Mascarpone: In a chilled bowl, beat mascarpone cheese, heavy cream, powdered sugar, lemon juice, and vanilla extract together until soft peaks form. Be careful not to overbeat.
  5. Assemble the Cake: Place one crepe on a serving plate. Spread a thin layer of whipped mascarpone over it, then scatter a spoonful of macerated strawberries with some juice. Repeat layering crepe, mascarpone, and strawberries until all crepes are stacked. Finish with a final layer of mascarpone cream on top, smoothing it out.
  6. Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight. Just before serving, garnish with fresh strawberry slices and a little lemon zest.

Notes

Let the batter rest for 20 minutes for tender crepes. Use a well-greased, fully heated pan for easy flipping. Chill bowl and beaters before whipping mascarpone to get light, airy texture. Macerate strawberries to enhance sweetness and juiciness. Layer crepes while slightly warm but avoid melting the cream. Store leftovers covered in fridge up to 3 days; do not freeze. Bring to room temperature before serving for best texture.

Nutrition

Keywords: strawberry lemon crepe cake, whipped mascarpone, crepe cake recipe, easy crepe cake, homemade dessert, layered crepe cake, fresh strawberry dessert

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