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Strawberry-Lemon Crepe Cake

 Strawberry-Lemon Crepe Cake
Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning.—Lora Roth, Seneca, South Carolina
10 ServingsPrep: 1 hr. + chilling Cook: 35 min.


  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 4 eggs
  • 1 cup sugar
  • 3/4 cup lemon juice
  • 6 egg yolks
  • 2 tablespoons grated lemon peel
  • 6 tablespoons butter, cubed
  • 1-1/4 cups 2% milk
  • 3 eggs
  • 1/3 cup melted butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 package (16 ounces) fresh strawberries, hulled and thinly sliced


  • Sprinkle gelatin over cold water; let stand for 5 minutes.
  • In a small heavy saucepan over medium heat, whisk the eggs, sugar,

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Strawberry-Lemon Crepe Cake (continued)

Directions (continued)

  • lemon juice, egg yolks and lemon peel until blended. Add butter;
  • cook, whisking constantly, until mixture is thickened and coats the
  • back of a spoon. Remove from the heat; stir in softened gelatin
  • until completely dissolved. Transfer to a large bowl; cool. Press
  • waxed paper onto surface of lemon curd; refrigerate overnight or
  • until chilled.
  • Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted
  • butter and vanilla. Combine the flour, sugar and salt; add to milk
  • mixture and mix well. Cover and refrigerate for 2 hours or
  • overnight.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • 2 tablespoons batter into center of skillet. Lift and tilt pan to
  • coat bottom evenly. Cook until top appears dry; turn and cook 15-20
  • seconds longer. Remove to a wire rack. Repeat with remaining batter,
  • greasing skillet as needed. When cool, stack crepes with waxed paper
  • or paper towels in between.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Set aside 1 cup
  • for topping; cover and refrigerate. In a large bowl, gradually whisk
  • whipped cream into lemon curd.
  • To assemble, place one crepe on a cake plate. Spread with 3
  • tablespoons filling and layer with 2 tablespoons strawberries.
  • Repeat layers until 15 crepes are used (save remaining crepes for
  • another use). Cover cake and remaining lemon curd mousse;
  • refrigerate until serving.
  • Just before serving, top cake with whipped cream. Garnish with
  • remaining strawberries. Serve with additional lemon curd mousse.
  • Yield: 10 servings plus 5 leftover crepes.
Nutritional Facts: 1 slice with a scant 1/4 cup lemon curd mousse equals 461 calories, 30 g fat (17 g saturated fat), 328 mg cholesterol, 186 mg sodium, 42 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.