strawberry crepe cake
Photo by Allrecipes

It's the 20-layer crepe cake that's taken over the internet!

See how to create this glorious sky-high confection of paper-thin crepes layered with a light and fluffy strawberry cream cheese filling and topped with fresh fruit and edible flowers.

Created by MasterChef alum, Elise Mayfield — aka Smart Cookie — this stunning dessert is a guaranteed show-stopper for special occasions from birthdays to Mother's Day and bridal and baby showers.

We'll share Smart Cookie's top tips to make the crepe batter, cook the crepes, create the filling, and stack it all up.

Get the recipe: Strawberry Crepe Cake

"If you're looking for a lavish, yet straightforward way to enjoy crepes, this is it. Twenty delicate crepes are stacked together with strawberry jam and cream cheese frosting to create this deliciously light no-bake crepe cake that will brighten any occasion! Garnish with any berries you like." — Smart Cookie

Strawberry Crepe Cake
Photo by Smart Cookie

Smart Cookie's Top Tips:

1. Make the crepe batter at least 4 hours before you're going to actually cook them — the batter needs a good long chill before it hits the pan so it's easier to work with. If you can chill it overnight, that's even better.

2. To help the thin crepe batter coat the bottom of your pan, lift the pan off the heat source, pour 1/4 cup batter into one side of the pan and tilt the pan to swirl it across the bottom.

3. When you're building this many layers, it's easy for things to start getting uneven. Pause every few layers to make sure you're stacking the crepes as neatly as possible.

Watch the video to see it all come together: