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Light Strawberry Lemon Crepe Cake Recipe Easy Homemade Mascarpone Whipped Filling

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A light and refreshing crepe cake layered with lemon-zested crepes, fresh strawberries, and a silky mascarpone whipped cream filling. Perfect for a fresh yet indulgent dessert that feels fancy but is easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 3 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk or 2%
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted, plus extra for pan
  • Zest of 1 large lemon
  • Pinch of salt
  • 8 ounces (225g) mascarpone cheese
  • 1 cup (240ml) heavy cream, chilled
  • 1/3 cup (40g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 cups (300g) fresh strawberries, hulled and thinly sliced
  • Optional: drizzle of honey or sprinkle of powdered sugar for serving

Instructions

  1. Make the Crepe Batter: In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs with milk and melted butter. Slowly pour wet mixture into dry ingredients, whisking constantly to avoid lumps. Fold in lemon zest. Let batter rest at room temperature for 15-20 minutes.
  2. Cook the Crepes: Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into pan, swirling to coat bottom evenly in a thin layer. Cook 1-2 minutes until edges lift and bottom is golden, then flip and cook other side for 30 seconds. Transfer crepe to cooling rack or plate. Repeat until all batter is used, stacking crepes with parchment paper between layers.
  3. Prepare the Mascarpone Whipped Filling: In a chilled bowl, combine mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon juice. Whip with electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  4. Assemble the Cake: Place one crepe on serving plate. Spread about 2 tablespoons mascarpone filling evenly over crepe. Top with 2-3 slices of strawberries. Repeat layering crepe, filling, and strawberries until all crepes are stacked, finishing with a crepe on top.
  5. Chill and Serve: Cover cake loosely with plastic wrap and refrigerate at least 2 hours to let flavors meld and filling set. Before serving, garnish with extra strawberry slices, lemon zest, or powdered sugar if desired.

Notes

Resting the batter for 15-20 minutes is key for tender crepes. Use a hot pan and thin batter layer for easy flipping. Whip mascarpone filling until soft peaks form to avoid grainy texture. Keep filling layers thin to maintain cake stability. The cake is best served chilled or at cool room temperature. Store leftovers covered in refrigerator up to 3 days; avoid freezing.

Nutrition

Keywords: crepe cake, strawberry lemon cake, mascarpone whipped filling, light dessert, easy crepe recipe, fresh strawberry dessert, lemon zest crepes

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