In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt. In another bowl, beat 3 large eggs, then add 1 ½ cups of whole milk, 3 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Gradually combine the wet and dry ingredients until smooth, then let the batter rest for 20 minutes for better crepe texture.

Heat a nonstick skillet over medium heat and lightly coat it with butter. Pour about ¼ cup of the crepe batter into the center of the skillet, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges lift slightly and the surface appears set. Gently flip the crepe and cook for an additional minute until lightly browned. Repeat this process until you've cooked 16-18 crepes, placing them on a plate as you go.

In a large bowl, beat 1 cup of heavy whipping cream with ¼ cup of powdered sugar until soft peaks form, creating a light and airy texture. Next, fold in 8 ounces of mascarpone cheese and 1 teaspoon of pure vanilla extract, mixing gently until the filling is smooth and creamy.

Slice 2 cups of fresh strawberries and place them in a bowl. If desired, sprinkle with 1-2 tablespoons of granulated sugar to enhance their sweetness. Toss gently and let the strawberries sit for 10 minutes.

On a serving platter, start layering your Mother's Day Strawberry Crepe Cake by placing one crepe at the bottom. Spread a generous layer of the vanilla cream filling over the crepe, followed by a sprinkle of macerated strawberries. Repeat this process, alternating crepes, cream, and strawberries, until all ingredients are used, finishing with a crepe on top.

Cover the assembled cake loosely with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors of the strawberries and cream to meld seamlessly.

Before serving, dust the top of the chilled cake with powdered sugar for a beautiful finish. Garnish with whole strawberries and fresh mint leaves for an appealing presentation.