Strawberry Crepe Cake

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This light and airy strawberry crepe cake is made with 15 layers of thin crepes sandwiching fresh strawberries and whipped cream. It's an easy and elegant cake that takes just a bit of patience!

A slice of strawberry crepe cake on a plate with layers of crepes, whipped cream, and strawberry slices.

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Notes from the baker
Why you'll love this recipe
Tools
Ingredient notes
Tips for making the best strawberry crepe cake
Storage
Frequently asked questions
More crepe cake recipes to try
Recipe

Notes from the baker

I've made a few crepe cakes in the past but I think I've finally gotten the crepe recipe closest to how I want them to be - a thin and watery batter that is easy to spread in a pan with any special crepe-making tools but thick and pliable enough to not rip.

This strawberry crepe cake is the most classic variation of a crepe cake. Simple, elegant, and beautiful with the pops of colour and fruity flavour. It's a combination that I would make again and again and it's also perfect for Valentine's Day, Galentine's Day, Mother's Day, birthdays, or for anyone who will appreciate the time and effort it takes to make a slightly laborious crepe cake (it's worth it!).

Why you'll love this recipe

Super thin and buttery crepes. No special crepe-making tools needed.
Light and airy whipped cream. Keeps the cake moist and creamy without being too sweet!
Fresh strawberries. A fruity contrast to the rich flavours.
No-bake recipe. This cake is made on a stovetop only. No oven needed.

A strawberry crepe cake topped with strawberry slices on a wooden platter.

Tools

Whisk - The crepe batter can be made with only a manual whisk. You can choose to use a hand mixer but it's not necessary.
Fine mesh sieve - This is used to remove any clumps of flour or egg in the crepe batter to make it very smooth and silky (and prevent lumpy crepes!).
Electric hand mixer - I prefer using a hand mixer to make whipped cream because my arm gets tired when using a whisk. You can use whichever you prefer!
10" frying pan - A 10" frying pan or skillet will make crepes that are about 8-9" in diameter. You can use a smaller pan for smaller crepes. Try to only allow the batter to cover the flat bottom of the pan, not up the curved sides.
Cake turntable (optional) - A turntable is not required but it makes spreading the cream on the crepes easier since you can rotate the cake.
Offset spatula - An offset spatula has the perfect angle for spreading whipped cream on top of the crepes.
Piping bag - This is for piping the whipped cream on top of the cake or any other designs you want to make as decoration.

Ingredient notes

As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.

Eggs - These should be at room temperature before using them.
Granulated sugar
Cake flour - Cake flour contains less gluten than all-purpose flour and creates softer crepes.
Unsalted butter - This should be melted and cooled.
Milk - This should be at room temperature to prevent the butter from solidifying upon contact with the cold milk. I like to warm up the milk at the same time as I'm melting the butter.
Vanilla extract
Whipping cream - You can use whipping cream for a lighter texture or heavy cream for a richer and thicker texture.
Powdered sugar
Strawberries - Use fresh and ripe strawberries for the best colour and flavour. The strawberries on the inside of the cake should be cut into coins while the strawberries on top of the cake should be cut into quarters. You can change this up if you like! Finely chopped strawberries on the inside also works very well. You can decorate the top of the cake however you like.

Lifting a slice of strawberry crepe cake above the the rest of the slices.

Tips for making the best strawberry crepe cake

Use room temperature ingredients. This is very important for the crepe batter to come together! You don't want the melted butter to solidify into chunks when it comes into contact with any cold ingredients.
Chill the batter before using. Chilling the batter allows the melted butter to firm up and thicken the batter slightly. If the batter isn't chilled, the crepes are more likely to rip when cooked.
Make the crepes as thin as possible. Thinner crepes create a better cake texture when you layer many of them together without being gummy or doughy. To achieve even thinner crepes, you can add slightly more batter to your pan, quickly swirl, and pour the excess batter out of the pan. Keep in mind that thinner crepes are more delicate and harder to work with so it's a fine balance!
Adjust the heat, cooking time, and amount of batter accordingly. The heat setting that works best for your crepes varies between stovetops. For my stove, I found that exactly medium heat or slightly lower than medium was perfect. If your batter is cooking too fast to be able to swirl it around, lower the heat. If the crepes are taking too long to cook, increase the heat. In terms of batter amount, I found that slightly less than a ¼ cup of batter worked well for 8-9" crepes. Use less batter for a smaller pan or thinner crepes.
Don't overwhip the whipped cream. Whip the cream to soft or medium peaks and stop. When the whipped cream is whipped to stiff or firm peaks, it ends up becoming a bit dry in between the crepe layers. You'll end up with small pockets where there doesn't seem to be any cream at all since the crepes will soak up a bit of the moisture from the cream.
Chill the cake before slicing. This is also important! With so many layers of whipped cream, the crepes will likely slide around and the cake ill fall apart if you try to cut it without allowing the whipped cream to set. Chill for at least a few hours or preferably overnight.

Storage

This strawberry crepe cake can be stored covered or in an airtight container in the fridge for up to 3 days.

Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight or at room temperature for about an hour before eating.

Two slices of strawberry crepe cake on plates in front of the rest of the cake.

Frequently asked questions

Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?

Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.

Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.

More crepe cake recipes to try

Recipe

Comments

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