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Perfect Lemon Curd Stuffed Crepe Cake Recipe with Macerated Strawberries

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A delightful crepe cake layered with silky lemon curd and topped with juicy macerated strawberries, perfect for brunch or dessert. This recipe combines simple ingredients to create a light, refreshing, and utterly addictive treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 3/4 cup (150g) granulated sugar
  • 4 large egg yolks
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional garnish: Fresh mint leaves or powdered sugar for dusting

Instructions

  1. Make the Crepe Batter: In a mixing bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add the milk and vanilla extract. Slowly pour the wet ingredients into the dry, whisking continuously until smooth. Stir in the melted butter last. Let the batter rest for at least 30 minutes in the fridge.
  2. Cook the Crepes: Heat your non-stick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60ml) of batter into the pan, swirling quickly to spread it thin. Cook for about 1-2 minutes until the edges lift and the bottom is golden, then flip carefully and cook another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat until all batter is used (about 15-18 crepes).
  3. Prepare the Lemon Curd: In a heatproof bowl, whisk together lemon juice, zest, sugar, and egg yolks until smooth. Place the bowl over a pot of simmering water (double boiler method). Stir constantly until the mixture thickens and coats the back of a spoon (about 10-12 minutes). Remove from heat and whisk in butter pieces one at a time until fully incorporated. Strain through a fine mesh sieve for silky smooth curd. Let cool to room temperature.
  4. Macerate the Strawberries: In a bowl, toss sliced strawberries with sugar and lemon juice. Set aside at room temperature for 20-30 minutes until juicy and fragrant.
  5. Assemble the Crepe Cake: Place one crepe on your serving plate. Spread a thin layer (about 2 tablespoons) of lemon curd evenly on top. Repeat layering crepes and lemon curd until all are stacked. Reserve a few tablespoons of lemon curd for topping.
  6. Top and Garnish: Spoon the macerated strawberries over the top layer of crepe cake and drizzle with the reserved lemon curd. Optionally, dust with powdered sugar and garnish with fresh mint leaves.
  7. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to let the flavors meld and the lemon curd set. Slice carefully with a sharp knife and serve chilled or at room temperature.

Notes

Resting the batter for at least 30 minutes helps create tender crepes. Use medium heat to avoid burning crepes. Constant stirring during lemon curd cooking prevents scrambling eggs. Straining lemon curd is optional but results in a silky texture. Stack crepes while warm for easier spreading. Chill the cake for at least 1 hour before serving for best flavor and texture. For dairy-free version, substitute butter with coconut oil and milk with almond or oat milk.

Nutrition

Keywords: lemon curd, crepe cake, macerated strawberries, dessert, brunch, easy crepes, layered cake, lemon dessert

Find it online: https://chrisfeasts.com/perfect-lemon-curd-stuffed-crepe-cake-recipe-with-macerated-strawberries-easy-and-delicious/