Chef John's Strawberry Crepe Cake
I was going for a very light dessert here, in both taste and texture, but this technique really shines if you use a more traditional cake filling like buttercream. Since that gets nice and firm when chilled, you'll get even more gorgeously defined layers.
I probably could've just folded the strawberry jam into the whipped cream mixture to save time when assembling. I thought it would be nice to have streaks of fruit in the cream, but once sliced, it really wasn't that noticeable. Of course fresh fruit would also work, just be aware of the extra moisture that might add.