Strawberries And Cream Crepe Cake Recipe

Imagine a dessert that is not only visually stunning but also irresistibly delicious—a true showstopper for any occasion. The Strawberries and Cream Crepe Cake perfectly fits this description with its thin, delicate crepes layered between generous spreads of luscious strawberry cream and slices of juicy fresh strawberries. Whether it's a birthday, tea party, anniversary, baby shower, or family gathering, this exquisite cake is bound to impress and can be tailored to feature a variety of seasonal fruits.

This no-bake wonder reimagines the classic strawberries and cream combination into a multi-layered masterpiece that is surprisingly easy to make. The tender, slightly chewy crepes offer a delightful contrast to the sweet and fruity whipped cream, creating a melt-in-your-mouth experience with every bite. Enjoy this elegant cake with a cup of tea, a glass of champagne, or a refreshing lemonade, and don’t forget to serve extra strawberries on the side for an added touch of freshness.

Though the recipe involves several steps, each one is straightforward. The key is to plan ahead: cook the crepes first and allow them to cool completely before assembling the cake. You can even prepare the crepes a day in advance and store them in an airtight container in the fridge. Once assembled, any leftover cake can be kept in the fridge for up to three days, making it a convenient and decadent treat to savor over several days.

Strawberries and Cream Crepe Cake Photo By: Annabelle Randles

Strawberries and Cream Crepe Cake

Created by recipe developer Annabelle Randles

Prep Time: 1 hour

Cook Time: 22 minutes

Servings: 10 servings

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• ¼ teaspoon salt

• 4 eggs

• 2 ½ cups milk

• ½ stick unsalted butter, melted

• ½ stick unsalted butter, for frying

• 2 ½ cups heavy cream

• ¼ cup plus 1 tablespoon powdered sugar

• 1 pint (¾ pound) strawberries, hulled

• 5 strawberries, unhulled and halved, for decoration

Directions

1. Mix the flour, sugar, and salt in a bowl.

2. Whisking continuously, mix in the milk little by little until the batter is completely smooth.

3. Whisk the eggs one by one into the batter.

4. Stir in the melted butter.

5. Leave the batter to rest for 20 minutes.

6. When you are ready to cook the crepes, heat a small knob of butter in an 8-inch crepe pan over medium-high heat.

7. Pour just under ⅓ of a cup of batter into the pan, and swirl the pan around to evenly cover the bottom of the pan

8. Cook the crepe for around 45 seconds on one side until it's firm and slightly golden.

9. Using a palette knife or spatula, flip the crepe on the other side.

10. Cook the crepe for 30 to 45 seconds until golden.

11. Transfer the cooked crepe to a plate.

12. Repeat steps 6 to 11 with the remaining batter.

13. Leave the crepes to cool down completely.

14. When they are completely cool, make the strawberry cream. With a fork mash enough hulled strawberries to get ⅓ cup of puree (about ¾ cup whole strawberries).

15. Cut the remaining hulled strawberries into small dice.

16. Place the cream, strawberry puree, and granulated sugar in the bowl of a food mixer.

17. Whip until the strawberry cream is stiff.

18. Place the first crepe on a serving dish and spread a thin layer of strawberry cream on top.

19. Place another crepe on top and spread a thin layer of strawberry cream on top.

20. Scatter about 2 tablespoons of diced strawberries on top.

21. Repeat steps 18 and 20 with the remaining crepes, making sure you keep around ½ cup of strawberry cream to decorate the top of the cake.

22. Top the cake with the remaining strawberry cream.

23. Top with unhulled strawberries.

24. Slice and serve the crepe cake.

Tips From the Recipe Developer:

The Perfect Crepe:

Creating a crepe cake isn't inherently difficult, but it does demand a bit of patience and attention to detail. As you stack the layers of crepes and strawberry cream, it's crucial to ensure the cake remains stable and evenly layered. To achieve this, consider a few essential tips concerning size, temperature, and consistency.

First, consistency is key when it comes to the crepes themselves. To achieve uniform shape and thickness, measure out ⅓ cup of batter for each crepe, cooking them in an 8-inch crepe pan. Allow the crepes to cool completely before assembling the cake; warm crepes can cause the whipped cream to melt, leading to a sagging or collapsing cake. As you stack, position each crepe carefully to maintain an even structure.

To maintain stability and a balanced appearance, spread thin and even layers of filling between the crepes. Overloading with cream or fruit can cause the cake to become top-heavy. If you include fresh fruits, dice them finely to prevent lumps and ensure easier slicing.

A smooth batter is essential for tender and light crepes. If your batter is lumpy, a quick blend in the blender for about 10 seconds should do the trick. Letting the batter rest for at least 20 minutes, or even overnight in the fridge, allows the gluten to bind with the eggs and milk, resulting in smoother crepes.

The type of pan and cooking temperature also play crucial roles. If you frequently make crepes, investing in a quality crepe pan is worthwhile. Preheat the pan properly, add a bit of butter, spread the batter quickly, and cook on medium heat. Flipping crepes may seem daunting, but with practice or the help of a silicone spatula, you'll achieve perfectly cooked crepes every time.