Mother's Day Strawberry Mascarpone Cake (Printable Format)

Stacked crepes and strawberry mascarpone create an elegant, chilled dessert for Mother's Day gatherings.

# What's Needed:

→ Crêpe Batter

01 - 2 cups (250 g) all-purpose flour
02 - 2 ½ cups (600 ml) whole milk
03 - 4 large eggs
04 - ¼ cup (50 g) granulated sugar
05 - 4 tbsp (60 g) unsalted butter, melted
06 - 1 tsp vanilla extract
07 - Pinch of salt

→ Strawberry Mascarpone Filling

08 - 8 oz (225 g) mascarpone cheese, room temperature
09 - 1 cup (240 ml) heavy cream, chilled
10 - ½ cup (60 g) powdered sugar
11 - 1 tsp vanilla extract
12 - 1 ½ cups (225 g) fresh strawberries, hulled and finely chopped

→ Topping and Garnish

13 - 1 cup (150 g) fresh strawberries, halved
14 - 2 tbsp powdered sugar, for dusting
15 - Fresh mint leaves (optional)

# How To Make It:

01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry, whisking until smooth. Let batter rest for 20–30 minutes.
02 - Heat a nonstick crêpe pan or skillet over medium heat with a touch of butter. Pour about ¼ cup batter into the pan, swirling to coat evenly. Cook for 1–2 minutes per side until lightly golden. Repeat until all batter is used, stacking crêpes with parchment paper between each. Cool completely.
03 - In a mixing bowl, whip the heavy cream to stiff peaks. In a separate bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream, then fold in chopped strawberries.
04 - Place one crêpe on a serving platter. Spread a thin, even layer of strawberry mascarpone over it. Repeat layering crêpes and filling until all are used, finishing with a crêpe on top.
05 - Arrange halved strawberries and mint leaves on top. Dust with powdered sugar just before serving. Chill for at least 1 hour before slicing for cleaner cuts.

# Expert Advice:

01 -
  • You get to show off beautiful layers without having to be a professional baker—or even close.
  • The strawberry mascarpone filling is so dreamy, you’ll want to eat it with a spoon (and maybe you should).
02 -
  • Once I tried to rush stacking the cake before the crêpes cooled, and my cream filling melted and slid—so now I always wait.
  • Letting the assembled cake chill for at least an hour changed everything—slices hold beautifully, and the flavors meld in the fridge.
03 -
  • A nonstick pan makes all the difference—my first batch taught me that the hard way.
  • Sifting both the flour and powdered sugar gives the batter and cream an unbeatable silky finish.
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