Decadent Strawberry Crepe Cake Recipe: Layers of Creamy Bliss

From the moment the first hint of sweet vanilla and ripe strawberries fills the kitchen, this Strawberry Crepe Cake isn’t just a dessert; it’s an experience. I still remember the first time I made it, a quiet Sunday afternoon transforming into a celebration of delicate layers and fresh flavors. There’s something undeniably magical about paper-thin crepes, each one lovingly cooked, stacked high with billows of lightly sweetened whipped cream and bright, juicy strawberries. It’s a labor of love, yes, but one that rewards you with an elegant, show-stopping dessert that tastes like a dream and creates memories with every forkful.

Why You’ll Love This

• Pure Indulgence: It’s a dessert that feels incredibly luxurious, yet is surprisingly approachable to make.
• Fresh Flavors: The combination of light crepes, airy whipped cream, and fresh strawberries is simply divine.
• A Feast for the Eyes: Its beautiful layered appearance makes it a perfect centerpiece for any gathering.
• Versatile Treat: Equally at home at a casual brunch or a fancy dinner party.
• Creative Outlet: There’s a calming, rhythmic joy in the process of making each delicate crepe and then assembling the layers.

I once served this Strawberry Crepe Cake at a family gathering, secretly hoping it would impress my notoriously picky younger cousin, Leo. He usually only deigns to eat chocolate cake. To my utter surprise, after his first tentative bite, his eyes widened, and he asked for a second slice before anyone else had even finished their first! Seeing him enjoy something so light and fresh, something so different from his usual heavy chocolate, was truly heartwarming and a testament to this cake’s universal appeal.

What Makes It Special

• Delicate Crepes: The secret to the cake’s ethereal texture lies in the perfectly thin, golden crepes, made with a blend of milk, flour, cornstarch, and eggs for that signature silky finish.
• Cloud-Like Whipped Cream: A generous amount of thickened heavy cream, sweetened just right with white sugar and infused with pure vanilla extract, creates the perfect light and fluffy counterpoint to the crepes.
• Bright, Fresh Strawberries: Punnet after punnet of fresh strawberries, thinly sliced, add bursts of tangy sweetness and a vibrant color that makes every layer sing.
• Melted Unsalted Butter: A touch of melted butter in the crepe batter ensures richness and helps achieve that beautiful, tender consistency.
• Cornstarch Inclusion: This often-overlooked ingredient in the crepe batter is key to achieving a tender crepe that is sturdy enough for stacking without being chewy.

Making It Happen

Begin your crepe cake journey by whisking together the milk, flour, cornstarch, sugar, eggs, and that lovely melted butter in a blender until the mixture is silken smooth, a testament to its future delicate texture. Next, pass this luxurious batter through a fine-meshed sieve into a large bowl, ensuring every lump is banished for truly flawless crepes. Now, for the heart of the operation: heating a nonstick skillet over medium-low heat with a whisper of vegetable oil, which you’ll gently wipe away, leaving just enough to create that perfect golden sheen. Pour about a quarter cup of batter, swirling it gracefully to coat the pan’s bottom with an even, thin veil. Watch as it gently heats, its surface transforming from glossy to matte, signaling it’s ready for a quick flip with a spatula – just 10 seconds on the other side is all it needs. Continue this rhythmic dance until all the batter has transformed into a stack of beautifully pliable crepes, then let them cool to room temperature, preparing them for their grand assembly.

While your crepes rest, turn your attention to the whipped cream, the fluffy heart of this cake. In the bowl of a stand mixer, combine the generous amount of thickened heavy cream, the glistening white sugar, and that aromatic vanilla extract. Whip them for a good 3-4 minutes, watching as the liquid transforms into stiff, cloud-like peaks, ready to embrace the crepes. Pop it into the fridge to chill, letting it firm up slightly, ensuring it holds its form beautifully.

Now, the artistry of assembly begins. Choose 3-4 of your most perfect, ruby-red strawberries for garnish, then thinly slice the rest, their vibrant color promising bursts of freshness. Find a large plate or cake board – this cake is a showstopper, and it’s best built where it will be served. Lay down your first delicate crepe, spreading a thin, even layer of that heavenly whipped cream across its surface. Gently top it with another crepe, and repeat this luscious layering four times. After the fourth crepe, spread another thin layer of cream, then arrange those vibrant, sliced strawberries in a beautiful pattern, topping them with just a whisper more cream before another crepe crowns the layer. Continue this glorious pattern: four crepes separated by cream, then another strawberry layer, until every last crepe has been used. Crown your masterpiece with artful swirls of whipped cream and those reserved, perfect strawberries, their natural beauty completing the picture. Finally, and perhaps most importantly, place the cake in the fridge to set for a minimum of one hour. This magical hour allows the layers to meld, the flavors to deepen, and the cake to firm up, making slicing an absolute joy. Then, with a flourish, slice and serve your magnificent creation!

You Must Know

• Batter Consistency is Key: If your batter seems too thick, add a tablespoon of milk at a time until it’s easily pourable and swirls thinly.
• First Crepe is a Practice Run: Don’t fret if the first crepe isn’t perfect; it often is, and it’s a great way to gauge your pan’s temperature.
• Even Heat for Even Crepes: Maintain a consistent medium-low heat; too high and your crepes will brown too quickly and become brittle.
• Chill Your Cream: Ensure your heavy cream and mixing bowl are very cold for the quickest and fluffiest whipped cream.
• Resting Time is Non-Negotiable: The chilling time for the assembled cake allows the flavors to marry and prevents a wobbly slice.

Serving Ideas

This elegant Strawberry Crepe Cake shines brightest when served simply. A light dusting of powdered sugar adds a touch of charm, or for an extra pop of color, a few fresh mint leaves. It’s absolutely divine with a cup of freshly brewed coffee, a delicate Earl Grey tea, or for a celebratory touch, a glass of chilled sparkling rosé wine. Its light and fresh profile also makes it a wonderful conclusion to a rich, savory meal.

Make It Different

• Berry Medley: Instead of just strawberries, try a mix of fresh raspberries, blueberries, and blackberries for a vibrant “forest fruit” crepe cake.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the crepe batter or whipped cream for a bright, zesty twist.
• Chocolate Drizzle: A delicate drizzle of melted dark chocolate over each cream layer or on top of the finished cake would be a delicious indulgence.
• Nutty Crunch: Sprinkle finely chopped toasted almonds or pistachios between some layers for added texture and flavor.
• Dairy-Free Delight: Substitute the milk with a plant-based milk (like almond or oat) and use a coconut cream for the whipped cream, ensuring it’s well chilled and firm for whipping.

Storage and Reheating Recipe Tips

Store any leftover Strawberry Crepe Cake in an airtight container in the refrigerator for up to 2-3 days. While crepes can be rewarmed gently, this cake is best enjoyed chilled, allowing the creamy layers and fresh fruit to maintain their pristine texture and flavor. Freezing is not recommended as the cream and fresh strawberries will likely become watery upon thawing.

Success Tips

• Don’t Overmix the Batter: Blending until just smooth is sufficient; overmixing can develop gluten, leading to tougher crepes.
• Thin is In: The thinner the crepes, the more delicate and elegant your cake will be. Don’t be afraid to practice your swirling technique!
• Cool Completely: Ensure your crepes are fully cooled before stacking, or they will melt your beautiful whipped cream.
• Work Gently: Whipped cream is delicate; fold or spread it gently to maintain its airy volume.
• Sharp Knife for Slicing: Use a long, sharp knife, wiping it clean between each slice, for beautifully presented pieces of cake.

Frequently Asked Questions (FAQ)

Q: Can I make the crepes ahead of time?
A: Absolutely! You can make the crepes up to two days in advance. Stack them between sheets of parchment paper, wrap them tightly in plastic wrap, and store them in the refrigerator. Bring them to room temperature before assembling the cake.

Q: My crepes are tearing when I try to flip them. What am I doing wrong?
A: This usually happens if the crepe hasn’t cooked enough on the first side or if the batter is too thin. Ensure the surface looks matte and the edges are slightly golden and pulling away from the pan before attempting to flip. You might also try increasing the cornstarch slightly if your batter feels too watery.

Q: How can I prevent my whipped cream from deflating?
A: The key is to start with very cold heavy cream and a chilled bowl and whisk. Whip until stiff peaks form, but be careful not to over-whip, which can turn it grainy. Using a higher-fat heavy cream (at least 36%) also helps create a more stable whipped cream.

Q: Can I use frozen strawberries?
A: While fresh strawberries are highly recommended for their texture and vibrant flavor, you can use thawed frozen strawberries if fresh aren’t available. However, be sure to drain them thoroughly to prevent excess moisture from making the cake soggy. Their texture will be softer than fresh berries.

Q: What if I don’t have a blender for the batter?
A: No problem! You can whisk all the ingredients together by hand in a large bowl. Just make sure to whisk vigorously until completely smooth, or pass it through the fine-meshed sieve twice to catch any stubborn lumps.

Prep time	Cook time	Total time	Servings	Category	Difficulty	Cuisine	Yield	Equipment
45 minutes	1 hour	1 hour 45 minutes	10-12 slices	Dessert	Medium	French	One 8-inch cake	Blender, Fine-meshed sieve, Medium nonstick skillet, Spatula, Stand mixer with whisk attachment (or electric mixer)

Ingredients

Crepes

• 480 ml (2 cups) Milk
• 90 g (3/4 cup) Plain flour
• 60 g (1/2 cup) Cornstarch
• 65 g (1/3 cup) Granulated sugar
• 6 Large eggs
• 30 g (2 tbsp) Unsalted butter, melted
• Vegetable oil (for cooking)

Whipped Cream

• 900 ml (3 3/4 cups) Thickened/Heavy cream
• 150 g (3/4 cup) White sugar
• 2 tsp Vanilla extract

Assembly

• 1 Punnet Fresh strawberries

Instructions

1. Crepe Batter: Combine the milk, flour, cornstarch, sugar, eggs, and melted butter in a blender and blend until completely smooth.
2. Sieve Batter: Pour the mixture through a fine-meshed sieve into a large bowl to ensure a lump-free batter.
3. Cook Crepes: Heat a little vegetable oil in a medium nonstick skillet over medium-low heat. Wipe the excess oil with a paper towel, leaving just a thin film. Pour approximately ¼ cup of crepe batter into the pan, immediately swirling it to evenly coat the bottom. Cook gently until the surface becomes matte and the edges begin to crisp, then flip with a spatula and cook for just 10 seconds on the other side. Repeat this process with the remaining batter.
4. Cool Crepes: Allow the stack of cooked crepes to come to room temperature before assembling.
5. Prepare Whipped Cream: Place the cold thickened/heavy cream, white sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with an electric mixer). Whip for 3-4 minutes until stiff peaks form.
6. Chill Cream: Place the whipped cream in the fridge until ready to use for assembly.
7. Prepare Strawberries: Select 3-4 perfect fresh strawberries for garnish. Thinly slice the remaining strawberries.
8. Begin Assembly: Choose a large plate or cake board as your base, as the assembled cake can be difficult to move. Lay one cooled crepe onto the board.
9. Layer Cream: Spread a thin, even layer of the prepared whipped cream over the crepe. Top with another crepe.
10. Continue Crepe Layers: Repeat the process, layering four crepes with cream between each.
11. First Strawberry Layer: Spread a thin layer of cream over the fourth crepe. Arrange a layer of sliced strawberries on top of the cream. Top the strawberries with another thin layer of cream, then place another crepe on top.
12. Second Set of Crepe Layers: Continue to layer another four crepes, alternating with layers of whipped cream.
13. Second Strawberry Layer: After the fourth crepe in this set, spread cream, arrange another layer of sliced strawberries, add a thin layer of cream, and top with a crepe.
14. Final Layers: Continue this layering process until all the crepes have been used, ensuring you finish with a crepe on top.
15. Garnish: Top the entire cake with decorative swirls of the remaining whipped cream and garnish with the reserved whole or sliced strawberries.
16. Set Cake: Place the finished Strawberry Crepe Cake in the fridge to set for a minimum of 1 hour. This allows the layers to meld and the cake to firm up, making slicing easier.
17. Serve: Once set, slice and serve your beautiful, decadent cake!