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Perfect Strawberry Lemon Crepe Cake Recipe Easy Homemade Whipped Mascarpone Filling

strawberry lemon crepe cake - featured image
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A light and elegant crepe cake layered with fresh strawberries, lemon zest, and a whipped mascarpone filling that is creamy and airy. Perfect for celebrations or a refreshing dessert.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour, sifted
  • 3 large eggs, room temperature
  • 1 1/4 cups (300 ml) whole milk, warmed slightly
  • 2 tbsp (30 g) unsalted butter, melted, plus extra for the pan
  • 2 tbsp (25 g) granulated sugar
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (340 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 1/3 cup (40 g) powdered sugar, sifted
  • Lemon zest from 1 large lemon
  • 1 tsp pure vanilla extract
  • 2 cups (about 300 g) fresh strawberries, hulled and thinly sliced
  • 1 tbsp lemon juice
  • Optional: small sprinkle of sugar for strawberries if not very sweet

Instructions

  1. Make the crepe batter: In a large bowl, whisk together sifted flour, sugar, and salt. In another bowl, lightly beat eggs with warmed milk and vanilla extract. Gradually pour wet ingredients into dry, whisking constantly until smooth and slightly runny. Stir in melted butter. Let batter rest for 20-30 minutes at room temperature.
  2. Cook the crepes: Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup (60 ml) batter into the pan, swirling to coat evenly with a thin layer. Cook 1-2 minutes until edges lift and bottom is golden, then flip and cook 30 seconds more. Transfer crepes to a cooling rack. Repeat with remaining batter, stacking crepes with parchment paper between.
  3. Prepare the strawberry filling: Toss sliced strawberries with lemon juice and a pinch of sugar if desired. Let macerate while preparing mascarpone filling.
  4. Whip the mascarpone filling: In a chilled bowl, combine mascarpone, cold heavy cream, powdered sugar, vanilla extract, and lemon zest. Whip on medium-high speed until soft peaks form, being careful not to overwhip.
  5. Assemble the cake: Place one crepe on a serving plate. Spread a thin layer of mascarpone filling, then scatter some macerated strawberries. Repeat layering crepe, mascarpone, and strawberries until 15-20 crepes are stacked. Finish with a final layer of mascarpone and strawberry slices.
  6. Chill the cake: Refrigerate for at least 1 hour to let flavors meld and filling set before slicing and serving.

Notes

Rest the batter for 20-30 minutes for tender crepes. Use medium heat to avoid burning crepes. Whip mascarpone gently to soft peaks to avoid curdling. Use thin, even layers of filling to prevent sogginess. Macerate strawberries with lemon juice and sugar to enhance flavor and moisture. Store leftovers covered in the fridge up to 3 days. Slice with a sharp knife warmed under hot water for clean layers.

Nutrition

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

Find it online: https://bitefuljoy.com/perfect-strawberry-lemon-crepe-cake-recipe-easy-homemade-whipped-mascarpone-filling/