Strawberry-Lemon Crêpe Cake

Active Time: 1 Hour 45 MinsTotal Time5 Hours 15 Mins
Yield: Serves 8

If you’ve ever enjoyed a glass of strawberry lemonade, you know this is a refreshing combination. And this company-worthy crepe cake will make everyone swoon with its ethereal layers and rich lemon filling. Be sure to save the liquid after macerating the strawberries–it’s delicious drizzled over each serving.



  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 3 cups whole milk
  • 3large eggs
  • 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
  • 6 tablespoons canola oil, divided


  • 3 cups heavy cream
  • 1/2 cup lemon curd
  • 1/8 teaspoon salt
  • 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon), divided
  • 1/2 cup powdered sugar, plus more for serving
  • Macerated Strawberries
  • 1fresh strawberries, quartered
  • 2 tablespoons limoncello
  • 1/4 cup granulated sugar
  • 1 to 2 tablespoons chopped fresh mint
  • Garnish
  • Lemon slices, optional

How to Make It

Step 1

Prepare the Crêpes: Whisk together flour, baking powder, 1⁄8 teaspoon salt, and 1⁄4 cup granulated sugar in a large bowl. Whisk together milk, eggs, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 3 tablespoons of the oil in an 8-cup measuring cup. Whisk the milk mixture into the flour mixture until batter is completely smooth (with no lumps). Let stand 1 hour, or cover and chill overnight.

Step 2

Cut 22 to 23 (12-inch) squares of wax paper. Heat a 10-inch nonstick skillet over medium. Brush a small amount of remaining oil in pan. Add 1⁄4 cup batter to pan, quickly tilting pan until batter covers bottom. Cook until Crêpe is set and just begins to lightly brown, 1 to 1 1⁄2 minutes. Turn over; cook until lightly browned, 1 to 1 1⁄2 minutes more. Transfer to a baking sheet, and cover with a piece of wax paper. Repeat procedure with remaining batter and oil, stacking Crêpes between wax paper. (Batter will make 22 to 23.) Cool to room temperature, about 30 minutes.

Step 3

Meanwhile, prepare the Filling: Beat heavy cream, lemon curd, salt, and 2 tablespoons lemon juice with a heavy-duty stand mixer fitted with whisk attachment on medium speed until foamy. Gradually add powdered sugar, beating until stiff peaks form. (Do not overbeat.) Gently fold in 1 tablespoon lemon zest.

Step 4

Prepare the Macerated Strawberries: Stir together strawberries, limoncello, and 1⁄4 cup granulated sugar. Let stand 10 minutes. Chill until ready to serve.

Step 5

Assemble cake: Place 1 Crêpe on a serving platter. Using a small offset spatula, spread 1⁄3 cup of Filling on Crêpe, spreading almost to edge. Repeat with 19 more Crêpes, ending with a Crêpe on top. (Reserve remainder for another use.) Cover and chill 2 to 24 hours.

Step 6

To serve, stir mint into Macerated Strawberries. Sprinkle top Crêpe with powdered sugar, and spoon Macerated Strawberries around the bottom. Garnish with lemon slices, if desired.

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