In large bowl, whisk together milk, eggs, butter and 1 teaspoon vanilla until smooth. Add pancake and baking mix and whisk until smooth.

Heat an 8 to 10-in. nonstick skillet over medium high heat. Prepare with vegetable pan spray. Pour about 3 tablespoons batter into pan and swirl to cover bottom of pan with batter. Cook about 45 seconds, until edges begin to brown, then flip crêpe over and cook 15 seconds longer. Set aside. Repeat process with remaining batter. Allow all crepes to cool.

In large bowl, beat cream cheese and remaining 1 teaspoon vanilla using electric mixer on low speed until smooth (do not use whip attachment). Add confectioners’ sugar and beat until smooth. Add cream 1/4 cup at a time, beating until mixture is stiff. Remove 1 1/2 cups mixture; set aside. Beat strawberry jam and pink color (if using) into remaining filling until smooth.

Place 1 crêpe on serving plate; spread with about 2 1/2 tablespoons strawberry filling. Top with another crêpe, and repeat process until all crêpes are used, ending with a crepe on top. Fit a pastry bag with tip 1M and fill with remaining plain cream cheese filling. Pipe swirls on top of cake and top each with a fresh strawberry. Dust with additional confectioners’ sugar, if using. Serve immediately or refrigerate until ready to serve.

Note: many skillets are curved or tapered at the edges. You will need a nonstick skillet that is 7-8” wide across the bottom of the skillet.

Tip: to easily measure the batter, use a 1/4 cup measuring cup that is 3/4 full.