Strawberries and Cream Crepe Cake

Strawberries and Cream Crepe Cake is a delightful dessert that combines the sweetness of strawberries with light, fluffy crepes and creamy filling. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet treat at home. With layers of crepes and cream, it’s sure to impress your friends and family.

Why Make This Recipe

You should make this recipe because it offers a beautiful blend of flavors and textures. It’s light yet satisfying, making it a great dessert after a meal. The fresh strawberries add a burst of sweetness, while the creamy filling provides richness. Plus, it’s a fun recipe to make, allowing you to create something visually stunning that tastes amazing.

How to Make Strawberries and Cream Crepe Cake

Creating this stunning crepe cake is easier than it looks. Here’s a step-by-step guide to making it at home.

Ingredients

1 cup whole milk
3 large eggs
5 tablespoons unsalted butter (melted and cooled)
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
Food coloring (optional)
12 ounces (1 1/2 blocks) cream cheese (room temperature)
1/4 cup sour cream
1/3 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/8 cup heavy whipping cream
1/2 pound strawberries (thinly sliced; leave a few whole for decorating)

Directions

Prepare the Crepe Batter: Combine all crepe ingredients (milk through salt) in a blender. Pulse for 15 seconds, scrape down the sides, and pulse again for another 15 seconds. Cover and refrigerate the batter for at least 30 minutes.
Make the Cream Cheese Filling: In a medium bowl, whisk the heavy whipping cream with an electric mixer until it thickens and forms stiff peaks. Chill in the fridge. In a separate bowl, mix together the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined.
Cook the Crepes: Transfer the crepe batter to a bowl. Add a few drops of food coloring if desired. Heat an 8-inch non-stick pan on low-medium heat and lightly grease with butter. Pour slightly less than 1/4 cup of batter into the center of the pan, swirl to coat the bottom evenly. Cook for 30 seconds, carefully flip, and cook for another 30-45 seconds. Transfer to a parchment-covered plate. Repeat with the remaining batter (makes about 12 crepes).
Assemble the Cake: Once the crepes are cooled, start layering. Spread a thin layer (~1/4 inch thick) of cream cheese filling on one crepe. Arrange a layer of strawberry slices on top. Place another crepe on top and repeat the process. Continue until all crepes and filling are used. Chill in the refrigerator for at least 1 hour.
Decorate and Serve: Top with whipped cream and whole strawberries before serving.

How to Serve Strawberries and Cream Crepe Cake

Serve the crepe cake chilled. You can slice it like a regular cake. Add extra whipped cream and whole strawberries on top for a beautiful presentation.

How to Store Strawberries and Cream Crepe Cake

Store any leftovers in the refrigerator. Cover the cake with plastic wrap to keep it fresh. It’s best to eat the cake within 2-3 days for the best flavor and texture.

Tips to Make Strawberries and Cream Crepe Cake

Make sure to let the crepe batter rest for 30 minutes to get a better texture.
Use fresh, ripe strawberries for the best taste.
You can use different berries or even chocolate ganache for filling variations.

Variation

You can add a layer of Nutella or use whipped coconut cream for a dairy-free option. Feel free to mix in different fruits, like blueberries or raspberries, to change up the flavors.

FAQs

1. Can I make the crepes ahead of time?
Yes, you can make the crepes a day in advance. Just stack them with parchment paper in between and store them in the refrigerator.

2. What can I do with leftover filling?
You can use the leftover filling as a dip for fruits or spread it on toast for a tasty breakfast.

3. Can I freeze the crepe cake?
It’s best enjoyed fresh, but you can freeze individual slices. Wrap them well and store in the freezer for up to a month. Thaw in the fridge before serving.