Crepe

1. Combine the milk, flour, cornstarch, sugar, eggs and melted butter in a blender and blend until smooth
2. Pour the mixture through a fine-meshed sieve into a large bowl
3. Heat a little vegetable oil in a medium nonstick skillet over medium-low heat, and wipe the excess oil with a paper towel
4. Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
5. Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
6. Repeat with the remaining batter
7. Allow the stack of crepes to come to room temperature

Whipped Cream

1. Place cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer, and whip for 3-4 mins until stiff peaks
2. Place in the fridge until ready to use

Assembly

1. Select 3-4 perfect strawberries and thinly slice the rest
2. Build the cake on a large plate or cake board (it can be difficult to move around if not)
3. Lay one crepe on the board/plate and spread a thin layer of cream over the crepe, top with another layer of crepe
4. Repeat with 4 layers of crepe, then spread a thin layer of cream over the top crepe
5. Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe
6. Continue to layer another 4 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe
7. Continue the process until all the crepes have been used
8. Top the cake with swirls of whipped cream and garnish with the remaining strawberries
9. Place the cake in the fridge to set for a minimum of 1 hour before serving
10. Slice and serve!