Strawberry and Cream Crepe Cake
This no-bake Strawberry and Cream Crepe Cake features soft, delicate crepes layered with fluffy whipped cream and juicy fresh strawberries. It’s a showstopping dessert that’s easy to assemble, requires no oven, and is perfect for summer gatherings, birthdays, or whenever you crave something sweet and elegant.
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.