I love this recipe because it combines tender crepes, fluffy whipped cream, and sweet strawberries into a dessert that looks bakery-worthy. The texture is light and delicate, making it less heavy than a traditional cake. I also appreciate that it can be made ahead of time, allowing the flavors and layers to set beautifully before serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crepes:
2 large eggs (room temperature) 50 g granulated sugar 80 g cake flour 40 g unsalted butter (melted and cooled) 400 g milk (room temperature or warmed with the butter) 1 teaspoon vanilla extract
For the Whipped Cream Filling:
400 g whipping cream 40 g powdered sugar 1 teaspoon vanilla extract
For the Strawberry Layers and Topping:
500 g strawberries (sliced into 1/8-inch coins) 6 strawberries (sliced into quarters, for topping)
Directions
I begin by whisking the eggs and granulated sugar together in a medium mixing bowl until the mixture is smooth and well combined. I add the cake flour and continue whisking until incorporated.
Next, I pour in the melted butter, milk, and vanilla extract. I whisk everything together until a thin, smooth batter forms.
To ensure perfectly smooth crepes, I pour the batter through a fine mesh sieve into another bowl. I cover the bowl and chill the batter in the refrigerator for 1 hour.
After chilling, I heat a 10-inch frying pan over medium heat. Using a ladle or 1/4-cup measuring cup, I pour batter into the center of the pan and immediately swirl it around until the batter spreads evenly and stops running.
I cook each crepe for about 2 to 2½ minutes, or until the edges begin to lightly brown. I carefully loosen the edges with a spatula and transfer each crepe to parchment paper to cool. I repeat the process until I have approximately 15 crepes, then divide them into three stacks of five.
For the whipped cream, I combine the whipping cream, powdered sugar, and vanilla extract in a large bowl. Using an electric mixer, I whip the mixture until soft peaks form.
To assemble the cake, I place the first crepe on a cake board. I spread about 4 tablespoons of whipped cream over the crepe, leaving a small border around the edge. I continue layering crepes and whipped cream until I have stacked five crepes.
On top of the fifth crepe, I spread another layer of whipped cream and arrange sliced strawberries over it, avoiding the outer edge. I add another layer of whipped cream over the strawberries and smooth it evenly.
I repeat the process with another stack of five crepes and create a second strawberry layer on top of the tenth crepe. Finally, I finish with the remaining five crepes.
Using any leftover whipped cream, I pipe decorative dollops on top and arrange the quartered strawberries for garnish.
I cover the cake and chill it in the refrigerator for at least 4 hours, or overnight, before slicing and serving.
I sometimes replace the strawberries with raspberries, blueberries, or mixed berries for a different flavor profile. For a richer dessert, I spread a thin layer of strawberry jam between the strawberry layers. I also enjoy adding a touch of lemon zest to the whipped cream for a fresh citrus note. For a chocolate version, I drizzle melted chocolate between some of the layers.
storage/reheating
I store the crepe cake covered in the refrigerator for up to 3 days. The whipped cream and strawberries stay freshest during this period. I do not recommend freezing because the whipped cream and fresh fruit can become watery after thawing. Since this is a chilled dessert, I serve it directly from the refrigerator without reheating.
FAQs
Can I make the crepes a day ahead?
Yes, I often prepare the crepes a day in advance. I stack them with parchment paper between each crepe and store them covered in the refrigerator.
Why do I need to chill the batter?
I chill the batter because it allows the flour to fully hydrate and helps create more tender, evenly textured crepes.
Can I use frozen strawberries?
I prefer fresh strawberries because frozen berries release excess moisture that can make the layers soggy.
How do I keep the crepe cake from sliding?
I make sure the whipped cream is whipped to soft peaks and chill the assembled cake thoroughly before slicing.
Can I use store-bought whipped topping?
Yes, I can substitute store-bought whipped topping if I want a quicker assembly process, although freshly whipped cream provides the best flavor and texture.
Conclusion
Strawberry Crepe Cake is a beautiful dessert that combines delicate crepes, silky vanilla whipped cream, and fresh strawberries into stunning layers. I love how elegant it looks while remaining surprisingly simple to prepare. Whether I serve it for a birthday, holiday gathering, or weekend treat, it always delivers a light, refreshing, and memorable dessert experience.
Delicate layers of soft crepes, fresh strawberries, and fluffy whipped cream come together in this elegant strawberry crepe cake. Perfect for birthdays, brunches, and special occasions.
In a medium bowl, whisk together eggs and granulated sugar until well combined.
Add cake flour and whisk until smooth.
Pour in melted butter, milk, and vanilla extract. Whisk until a thin batter forms.
Strain the batter through a fine-mesh sieve into another bowl to remove any lumps.
Cover and refrigerate for 1 hour.
Heat a 10-inch nonstick frying pan over medium heat.
Pour about 1/4 cup batter into the center of the pan and immediately swirl to create a thin crepe.
Cook for 2–2½ minutes, or until the edges begin to lightly brown.
Carefully remove and transfer to parchment paper to cool.
Repeat until all batter is used, yielding about 15 crepes. Divide crepes into 3 stacks of 5.
In a large bowl, combine whipping cream, powdered sugar, and vanilla extract.
Beat until soft peaks form.
Place the first crepe on a cake board or serving plate.
Spread about 4 tablespoons of whipped cream evenly over the crepe.
Continue layering crepes and whipped cream until you have 5 crepes stacked.
Spread whipped cream on the fifth crepe and arrange a layer of sliced strawberries.
Add another thin layer of whipped cream over the strawberries.
Repeat the process to create a second strawberry layer after the tenth crepe.
Finish with the final stack of crepes.
Pipe remaining whipped cream on top and decorate with quartered strawberries.
Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Chilling the batter helps create tender, flexible crepes.
For the cleanest slices, chill the assembled cake overnight.
Use ripe, sweet strawberries for the best flavor.
An offset spatula makes spreading the whipped cream easier and more even.
