Description
A playful twist on traditional strawberry shortcake, this innovative dessert combines fluffy sponge cake, delicate crepes, and sweet strawberries for a delightful experience.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1 cup (240 ml) whole milk
- 2 tablespoons unsalted butter, melted plus extra for cooking
- 3 large eggs (for crepes)
- 3 tablespoons granulated sugar (for crepes)
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour or sifted all-purpose flour
- Pinch of fine sea salt (for crepes)
- 1 cup (240 ml) heavy whipping cream, well chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 8–10 fresh strawberries, hulled and thinly sliced
- Strawberry sauce or melted white chocolate (for drizzling)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and butter it lightly.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla on high speed until pale and thick, about 3-4 minutes. Fold in flour and salt gently.
- Spread the batter in the pan and bake for 10-12 minutes. Cool completely and slice into strips.
- For crepes, whisk together flour, sugar, and salt in one bowl. In another bowl, mix eggs and milk. Combine mixtures, add melted butter, and let rest for 15-20 minutes. Cook in a lightly buttered skillet.
- To whip cream, chill bowl and whisk, then add cream, sugar, and vanilla. Whisk until soft peaks form.
- Lay a crepe on plastic wrap, spread whipped cream, and add sponge cake strips and strawberries. Roll tightly, wrap, and chill for 1 hour.
- Unwrap and slice into rounds. Serve drizzled with sauce and garnished with mint.
Notes
You can prepare the sponge cake and crepes ahead of time and store them in airtight containers. Customize with different berries or flavored creams.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg