Make the crepe batter

• Sift the flour, sugar and salt into a mixing bowl.
• Whisk in the eggs, then gradually pour in the milk, whisking until smooth.
• Stir in the melted butter and vanilla extract, then let the batter rest.

Cook the crepes

• Heat a lightly buttered frying pan over medium heat.
• Pour a thin layer of batter into the pan, swirling to coat the base evenly.
• Cook until set and lightly golden, flip and cook briefly on the other side.
• Transfer each crepe to a cooling rack and repeat with the remaining batter.

Whip the cream

• Pour the cold heavy cream into a bowl.
• Whip with the powdered sugar until firm peaks form.

Assemble the cake

• Place one crepe on a serving plate and spread a thin layer of whipped cream over it.
• Scatter sliced strawberries over the cream.
• Repeat the layers with the remaining crepes, cream and strawberries, finishing with a crepe on top.

Chill and serve

• Refrigerate the cake so the layers set.
• Slice and serve cold.