🍓 Strawberry and Cream Crepe Cake: The Dessert That’ll Make You Forget the Oven
Let’s be real—some desserts just look so elegant that you’d think they came straight from a fancy bakery. But this Strawberry and Cream Crepe Cake? It’s all yours, and you won’t even need to turn on the oven. We’re talking soft layers of crepes, clouds of whipped cream, and juicy strawberries—all stacked into a dessert that’s as stunning as it is simple. 💕
I first made this cake when I was searching for a no-bake treat for a summer party—and honestly, I’ve been hooked ever since. Whether you’re celebrating Mother’s Day, a birthday, or just love strawberries, this is one recipe you’ll want to make again and again.
Ready? Let’s dive in!
🛒 Ingredients You’ll Need
Most of these are pantry staples, so you might already have everything on hand.
For the Crepes (Makes about 15–18 thin crepes):
- 3 large eggs (room temperature)
- 2 cups warm milk (whole or 2%)
- 1¼ cups all-purpose flour (sifted)
- 3 tablespoons melted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, but lovely for extra flavor)
For the Whipped Cream Filling:
- 2 cups heavy cream or double cream (chilled)
- 4 tablespoons powdered sugar (add more to taste)
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 2 cups fresh strawberries, sliced or chopped
- A few extra strawberries for decoration
- Optional: A little strawberry puree to fold into the cream
Handy Tools:
- Non-stick 7-inch skillet
- Fine mesh sieve (for sifting)
- Offset spatula
- Piping bag (optional)
- Cake turntable (helps with stacking)
- Cling film (for chilling)
👩🍳 How to Make Strawberry and Cream Crepe Cake (Step-by-Step)
This cake may look impressive—and it is!—but don’t let that intimidate you. Once you’ve prepped the batter and whipped the cream, it’s really just a matter of layering and chilling.
Step 1: Make the Crepe Batter 🥞
In a large bowl, whisk the eggs and warm milk together until smooth. Gradually add the sifted flour, then stir in melted butter, salt, and vanilla extract. Mix until you have a silky, lump-free batter.
Pro Tip: Let the batter rest in the fridge for 30–60 minutes. This helps the gluten relax and gives your crepes a soft, delicate texture.
Step 2: Cook the Crepes 🔥
Heat your non-stick skillet over medium heat. Pour in a little batter, swirling the pan so it coats the bottom in a thin, even layer. Cook each crepe for about 30–45 seconds per side, until lightly golden.
Stack the finished crepes on a plate and let them cool completely.
Step 3: Whip the Cream 🍦
In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla, and continue whipping until the cream is smooth and holds its shape.
Pop the whipped cream back in the fridge while you get your layers ready.
Step 4: Assemble the Cake 🎂
Now for the fun part—assembly!
- Place your first crepe on a cake turntable or serving plate.
- Spread a thin layer of whipped cream over the crepe using an offset spatula.
- Add a layer of strawberries (sliced or chopped).
- Repeat these layers—crepe, cream, berries—until you’ve used up your crepes (usually about 15 layers).
- Top the cake with a generous swirl of cream and finish with fresh strawberries.
- Dust lightly with powdered sugar for a polished look.
- Wrap the cake in cling film and chill for at least 4 hours (overnight is even better) to let the flavors meld and the cake set.
💡 Tips & Tricks Straight from My Kitchen
- Measure with a scale: For perfect results, weigh your ingredients.
- Don’t overmix: Stop as soon as your batter is smooth.
- Get creative: Swap strawberries for mango, matcha, or even a layer of strawberry curd for a twist.
- For extra color: Fold a little strawberry puree into the whipped cream.
- For perfect slices: Dip your knife in hot water and wipe it clean between cuts.
🧊 How to Store & Serve
- Chill thoroughly: Let your cake chill for at least 4 hours (overnight is ideal).
- Storage: Keep covered in the fridge for up to 3 days.
- Freezing: You can freeze the cake, tightly wrapped, for up to a month—though it’s best fresh!
- To serve: Slice cold and enjoy every creamy, berry-filled bite.
🧁 Decorating Ideas to Make It Shine
Once your crepe cake is assembled and chilled, have fun with the finishing touches! Presentation is half the magic—here are a few ways to elevate your cake:
- Strawberry Swirls: Pipe swirls of whipped cream on top and nestle quartered strawberries between them for a floral effect.
- Chocolate Drizzle: Melt some dark or white chocolate and drizzle it over the top for a beautiful, elegant touch.
- Fresh Garnishes: Sprinkle with mint leaves, edible flowers, or a little extra powdered sugar for a fresh, garden-party vibe.
- Fruit Fans: Thinly slice strawberries and arrange them in a fan pattern on top or around the edges for a bakery-worthy finish.
Pro Tip: Decorate just before serving for the freshest look!
🌈 Final Thoughts: Why You’ll Love This Cake
This Strawberry and Cream Crepe Cake is a real showstopper. It’s not just gorgeous—it’s bursting with flavor, soft layers, and that “wow, I made this!” feeling that makes baking so much fun.
Whether you’re celebrating or just want to make something special (without cranking up the oven), this cake is sure to impress. I can promise you: serve this once, and you’ll have people begging for the recipe!
Strawberry and Cream Crepe Cake (FAQs)
How do I keep my crepes from tearing when making a crepe cake?
To keep crepes from tearing, let the batter rest in the fridge for 30–60 minutes before cooking. This relaxes the gluten and helps your crepes stay soft and flexible. Also, make sure your pan is well-heated and non-stick, and handle the crepes gently when flipping. Don’t worry if your first one isn’t perfect—it’s just the cook’s treat!
Can I make this crepe cake ahead of time?
Absolutely! In fact, this cake is even better when made ahead. Assemble the crepe cake, cover it tightly with cling film, and let it chill in the fridge for at least 4 hours or overnight. This gives the flavors time to meld and makes slicing a breeze. Perfect for parties or special occasions!
What can I use instead of strawberries in this crepe cake?
Feel free to get creative! You can swap strawberries for other fruits like raspberries, blueberries, peaches, or mangoes. Even a layer of lemon curd or chocolate ganache works beautifully. Just make sure your fruit is fresh and not too watery for the best results.
How do I get clean, beautiful slices when serving the crepe cake?
For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between cuts. This helps you slice smoothly through the layers without squishing the cake. Serve each slice chilled for the best texture and look—your guests will be wowed!
Is this crepe cake recipe beginner-friendly?
Yes, it’s a fantastic choice for beginners! Each step is simple, and you don’t need any fancy equipment—just a non-stick skillet and a whisk. Plus, the process is very forgiving, and the final result is always impressive. If you can make pancakes, you can make this crepe cake. Give it a try—you might surprise yourself!
📝 Ready to Give It a Try?
If you make this crepe cake, I’d love to see your creation! Tag me on social media, leave a comment below, or share your own unique twist. Want a printable recipe card or a step-by-step video next? Just let me know!
And tell me—what’s your favorite crepe cake flavor? Drop your ideas in the comments. I’m always looking for new inspiration!
Strawberry and Cream Crepe Cake
Ingredients
- For the Crepes 15–18 thin crepes:
- 3 large eggs room temperature
- 2 cups warm milk whole or 2%
- 1¼ cups all-purpose flour sifted
- 3 tablespoons melted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
- For the Whipped Cream Filling:
- 2 cups heavy cream or double cream chilled
- 4 tablespoons powdered sugar or more to taste
- 1 teaspoon vanilla extract
- For the Strawberry Layer:
- 2 cups fresh strawberries sliced or chopped
- Extra strawberries for decoration
- Optional: Strawberry puree for folding into the cream
Instructions
- Prepare the Crepe Batter:
- In a large bowl, whisk together the eggs and warm milk until smooth.
- Gradually add sifted flour, then mix in melted butter, salt, and vanilla extract.
- Whisk until the batter is silky and lump-free.
- Cover and refrigerate for 30–60 minutes to allow the batter to rest.
- Cook the Crepes:
- Heat a non-stick 7-inch skillet over medium heat.
- Pour a small amount of batter into the pan and swirl to create a thin, even layer.
- Cook for 30–45 seconds per side, until golden but still soft.
- Stack cooked crepes on a plate and let them cool completely.
- Whip the Cream:
- In a chilled mixing bowl, beat the cold cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract, then continue whipping until the cream is smooth and holds its shape.
- Chill the whipped cream until ready to use.
- Assemble the Cake:
- Place the first crepe on a cake turntable or serving plate.
- Spread a thin layer of whipped cream over the crepe.
- Add a layer of sliced strawberries.
- Repeat: Layer crepe, cream, and strawberries until all crepes are used (usually 15–18 layers).
- Finish with a layer of whipped cream and decorate with extra strawberries.
- Optional: Dust lightly with powdered sugar.
- Wrap the cake in cling film and refrigerate for at least 4 hours (overnight is best) to set.
Notes
Storage & Reheating Tips
- Refrigerator: Store the crepe cake covered in the fridge for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- To Serve: Serve chilled for the best texture. For clean slices, use a hot, sharp knife and wipe between cuts.
- Reheating: Not recommended, as the cake is best served cold and fresh.
