Light, delicate crepes are layered with a simply strawberry-mascarpone cream to create the easiest and most perfect spring cake. This Strawberry Cream Crepe Cake will be a favorite for the warmer months ahead. And no baking required.
Have you ever been to New York City in the spring? Sadly, I have not. I usually go in the fall or winter…when all the leaves have left their branches and were swept up to leave the city entirely. I see movies that are set in NY during the spring and every year I say I’m going to get up there. I never do. There’s something magical about NY in the winter when all the crowds have died down from the holiday rush but I think know there’s something equally magical about NY in the spring. And I dream of having a picnic lunch in Central Park right in a certain spot that I know and love so well….complete with a gigantic, obnoxiously huge slice of crepe cake. I know…I’m a tourist but don’t burst my magical bubble. Okay?
- 24 sweet crepes
- 8 ounces mascarpone cheese
- 1 1/2 cups sliced fresh strawberries
- 3/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 2 1/2 tablespoons turbinado sugar