Strawberries and Cream Crepe Cake
Layers of homemade crepes, fluffy whipped cream, and juicy strawberries make up this light and decadent strawberries and cream crepe cake.
Have you ever made a crepe cake before? If not, now is the perfect time!
There’s no baking required for this cake. Instead, layers of homemade crepes and strawberry flavored whipped cream stack on top of each other to create a tall “cake” you can slice and enjoy. This strawberries and cream crepe cake is delicious and beautiful, and especially perfect for spring and summer when strawberries are in season.
Why you should make this crepe cake
Here’s just a few of the many reason why you should be making this strawberries and cream crepe cake asap:
- It’s made with just a handful kitchen stables (+ fresh strawberries)
- Very easy to assemble
- It’s quite light and not too sweet, but still has great flavor
- And it’s perfect for sharing!
One more thing, since it’s made with crepes we can eat it for breakfast, right? 😏
Ingredient you’ll need
Let’s make this crepe cake! Here’s everything you’ll need (full recipe below):
- Heavy whipping cream
- Granulated sugar
- Whole milk
- All-purpose flour
- Vanilla extract
How to make this Strawberries and Cream Crepe Cake
This crepe cake is simple, but it does have a few steps that each take a bit of time. Plan about an hour to make this crepe cake from start to finish:
- Make crepes. See my recipe and tips for homemade crepes here.
- Macerate strawberries. Mash half of the strawberries with sugar, vanilla and salt, then mix in remaining strawberries. Chill for at least 30 minutes.
- Whip heavy cream and add strawberries. Whip heavy cream to medium peaks. Set about 1½ cups of the heavy cream aside for the topping, then carefully fold in the strawberry mixture (and all of the juices) into the rest of the cream.
- Assemble. Add a single crepe to a serving plate or cake stand and spread about ¼ cup of the strawberry whipped cream on top (it’ll be a thin layer and that’s okay!). Repeat with remaining crepes and whipped cream. Top with reserved whipped cream and a few strawberries for decoration.
- Chill or serve right away. This crepe cake can be served immediately, or stored in the fridge to enjoy later. This cake is best within 1 day of assembly.
Tips for making a crepe cake
- While I am partial to my crepe recipe, you are free to use any crepe or thin pancake recipe. Make sure to have around 10-15 crepes to make this crepe cake.
- This recipe can be used with other kinds of fruit in place of the strawberries, like other berries, peaches or nectarines. Follow this recipe, and chop or slice larger fruit or berries before mashing and macerating.
- The smaller you slice the strawberries (or other fruit), the easier they will incorporate into the cream and spread more smoothly between the layers of crepes.
- What is macerating? It’s the process of combining fruit and sugar, and letting it sit to allow the natural juices of the fruit to release. An easy way to get lots of incredible strawberry flavor!
- I like to chill this crepe cake for about 30 minutes before serving. That gives the whipped cream time to firm up, so slicing is easier and cleaner. However, I do think this cake is best the day it’s made, and I would recommend serving it within 24 hours of assembly, or much sooner if possible.
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Strawberries and Cream Crepe Cake
For the crepes:
- 4 tablespoons unsalted butter (¼ cup, 56 grams)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla
- Pinch of salt
For the strawberry whipped cream filling:
- 2 cups fresh strawberries , thinly sliced and chopped (1 lb container)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy whipping cream
- Additional strawberries for topping and decoration
To make the crepes:
- Melt the butter in a 9-inch stainless or nonstick skillet over medium low heat.
- In a blender, combine the butter, milk, eggs, flour, sugar, vanilla, and salt until combined and no lumps remain, about 20-30 seconds.
- Add 1/4 cup crepe batter while tiling the pan and swirl to coat the bottom of the pan as needed. Let cook for about 2 minutes minutes, until lightly browned, loosening the edges and center with a spatula as it cooks.
- Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
- Flip cooked crepe out onto a plate and repeat with remaining batter.
To make the strawberry whipped cream:
- In a small bowl, use a fork to mash half of the strawberries with the sugar, vanilla and salt. Add remaining strawberries to the bowl and chill in the fridge for 30 minutes.
- Use an electric mixer to beat heavy whipping cream to about medium peaks. Set aside about 1½ of whipped cream for topping the crepe cake.
- Add all the strawberry mixture (including the juices) to the remaining whipped cream in the bowl and gently fold together with a spatula.
To assemble the crepe cake:
- Place one crepe on a plate or cake stand. Top with about ¼ cup of the strawberry whipped cream mixture. Layer will be very thin and that's okay!
- Repeat with remaining crepes and strawberry whipped cream.
- Top with reserved whipped cream and strawberries for decoration.
- Serve immediately or let it chill in the fridge for 30 minutes to firm up a little. This crepe cake is best served within 24 hours of assembly.
- The crepe batter can be made in advance and stored in the fridge for up to 24 hours.
- Whole milk is preferred, but 2% will work okay too.
- This video helpfully demonstrates how to tilt and swirl the pan when adding batter.