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+ servings

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.
strawberries and cream crepe cake close up
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5 from 1 vote


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)
  • 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.


Calories: 277kcal, Carbohydrates: 20g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 39mg, Potassium: 146mg, Fiber: 1g, Sugar: 14g, Vitamin A: 811IU, Vitamin C: 14mg, Calcium: 76mg, Iron: 1mg
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