01In a large bowl, add the egg and beat with a whisk. Add the sugar and whisk to combine.
02Add a few tablespoons of flour and whisk to combine. Add a few tablespoons of milk and whisk to combine. Continue alternating adding flour and milk and whisk to combine until the batter is smooth.
03Heat 1/2 tablespoon of butter in a medium pan over medium high heat. Once the butter has melted, reduce the heat to medium. Add 1/3 cup of batter to the pan and tilt the pan making sure the batter fills the entire surface, creating a circle.
04Cook for 1-2 minutes, until the edges of the crêpe begin to curl up and until you no longer see raw batter on the surface. Flip the crêpe over with a spatula and continue cooking for 1 minute. Transfer the crepe to a parchment paper-lined baking sheet.
05Repeat with remaining batter, adding a slice of butter before every addition. You should have about 10 crêpes.
06Add the heavy cream to a bowl and use a hand mixer to beat on medium high speed until soft peaks form, about 5 minutes. Add the powdered sugar and strawberry preserves and beat until smooth and combined with stiff peaks.
07Place the first crepe on a serving plate. Spread a layer of whipped cream in an even layer on the crepe. Repeat with the remaining crepes and whipped cream.
08Refrigerate the cake for at least one hour, up to 24. Before serving, place a few scoops of powdered sugar in a fine mesh sieve and dust over the cake.