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Elegant Strawberry Rose Crepe Cake Recipe Easy Homemade Mascarpone Cream Dessert

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A delicate and elegant crepe cake layered with light crepes, luscious mascarpone cream, and fresh strawberry slices arranged in a beautiful rose pattern. Perfect for special occasions or a sophisticated everyday treat.

Ingredients

  • All-purpose flour – 1 cup (120 g), sifted
  • Large eggs – 3, room temperature
  • Whole milk – 1¼ cups (300 ml)
  • Granulated sugar – 2 tablespoons
  • Unsalted butter – 3 tablespoons (45 g), melted and cooled
  • Vanilla extract – 1 teaspoon
  • Pinch of salt
  • Mascarpone cheese – 1 cup (240 g), chilled
  • Heavy cream – 1 cup (240 ml), cold
  • Powdered sugar – ¼ cup (30 g), sifted
  • Vanilla extract – 1 teaspoon
  • Fresh strawberries – 1 pound (450 g), hulled and thinly sliced
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Make the crepe batter: In a large bowl, whisk together 1 cup (120 g) of sifted all-purpose flour, 2 tablespoons sugar, and a pinch of salt. In another bowl, lightly beat 3 large eggs. Gradually add the milk (1¼ cups/300 ml) and eggs to the dry ingredients, whisking until smooth. Stir in 3 tablespoons (45 g) melted butter and 1 teaspoon vanilla extract. Let the batter rest for 20 minutes at room temperature.
  2. Cook the crepes: Heat a non-stick skillet over medium-low heat and lightly grease it with butter or oil. Pour about ¼ cup (60 ml) of batter into the pan, swirling to cover the surface evenly. Cook for 1-2 minutes until edges lift and bottom is pale golden, then flip and cook the other side for 30 seconds. Transfer to a plate and cover with a towel. Repeat until all batter is used (about 12-15 crepes).
  3. Prepare the mascarpone cream: In a chilled bowl, whisk 1 cup (240 ml) cold heavy cream to soft peaks using an electric mixer. In another bowl, beat 1 cup (240 g) mascarpone cheese with ¼ cup (30 g) powdered sugar and 1 teaspoon vanilla extract until smooth. Fold whipped cream into mascarpone mixture gently.
  4. Assemble the cake: Place one crepe on a serving plate. Spread about 2 tablespoons mascarpone cream evenly over it. Arrange a few thin strawberry slices on top. Repeat layering crepes, cream, and strawberries until all crepes are stacked. Spread mascarpone cream evenly over the top crepe.
  5. Create the strawberry rose decoration: Starting from the center, arrange thin strawberry slices in a circular overlapping pattern to mimic rose petals. Garnish with fresh mint leaves if desired.
  6. Chill and serve: Refrigerate the cake for at least 1 hour before serving. Slice gently with a sharp knife, wiping between cuts for clean slices.

Notes

Rest the batter for 20 minutes to improve crepe texture. Cook crepes on medium-low heat to avoid burning. Whip cream to soft peaks and fold gently into mascarpone to keep filling light. Spread cream thinly to prevent sogginess. Chill cake at least 1 hour before slicing for best results. For gluten-free option, substitute all-purpose flour with almond flour. For vegan version, use plant-based milk, flax eggs, coconut cream, and vegan cream cheese.

Nutrition

Keywords: strawberry crepe cake, mascarpone cream dessert, crepe cake recipe, elegant dessert, homemade crepes, strawberry rose cake

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