In a medium bowl, whisk together eggs and granulated sugar until well combined.
Add cake flour and whisk until smooth.
Pour in melted butter, milk, and vanilla extract. Whisk until a thin batter forms.
Strain the batter through a fine-mesh sieve into another bowl to remove any lumps.
Cover and refrigerate for 1 hour.
Heat a 10-inch nonstick frying pan over medium heat.
Pour about 1/4 cup batter into the center of the pan and immediately swirl to create a thin crepe.
Cook for 2–2½ minutes, or until the edges begin to lightly brown.
Carefully remove and transfer to parchment paper to cool.
Repeat until all batter is used, yielding about 15 crepes. Divide crepes into 3 stacks of 5.
In a large bowl, combine whipping cream, powdered sugar, and vanilla extract.
Beat until soft peaks form.
Place the first crepe on a cake board or serving plate.
Spread about 4 tablespoons of whipped cream evenly over the crepe.
Continue layering crepes and whipped cream until you have 5 crepes stacked.
Spread whipped cream on the fifth crepe and arrange a layer of sliced strawberries.
Add another thin layer of whipped cream over the strawberries.
Repeat the process to create a second strawberry layer after the tenth crepe.
Finish with the final stack of crepes.
Pipe remaining whipped cream on top and decorate with quartered strawberries.
Cover and refrigerate for at least 4 hours or overnight before slicing and serving.