This strawberry crepe cake is made stovetop. No turning on your oven! The layers and layers of paper thin crepes give the cake a ruffled edge. Between the crepes is a fresh strawberry whipped cream. A dessert that will delight your guests!
Jump straight to the recipe!
🍓An easy strawberry cake
This strawberry crepe cake is perfect for any occasion - Valentine's Day, Mother's Day, a bridal shower, or just because! Frozen strawberries can be used for the strawberry whipped cream. Just make sure you have some fresh whole strawberries for decoration, if you want.
Also, who doesn't love a super easy dessert to whip up sometimes? The crepes are made on the stovetop in a frying pan, and will take about 30 minutes to fry them all up! No oven needed!
If you like strawberry desserts, check out my white cake with strawberry filling, strawberry shortcake, or my homemade strawberry ice cream.
🥘Ingredients
Ingredient notes
- Strawberries - Fresh or frozen strawberries can be used. You may need to boil the puree a bit longer if using frozen, as frozen berries contain more water.
- Unsalted butter - If you use salted butter, omit the extra salt in the recipe.
- Whole milk - 2% milk can be substituted. I don't recommend a lighter fat milk then that though.
🔪Instructions
Crepes
To make crepes, whisk together the eggs, milk, water, melted butter and sugar in a large bowl. Add in salt and flour and whisk to combine. Heat a lightly oiled frying pan over medium heat.
Crepes are made simply by placing the batter in the middle of your pan and rotating it to make the batter form a thin, large circle. Cook the crepes for 2 minutes on one side, flip, and cook for another 30 seconds. Lift the side of a crepe up to check for doneness each time.
Don't worry if the crepes don't come out as perfect circles. I think it actually gives the cake a really nice ruffled look. If you want perfect circles, crepes can easily be trimmed before assembling the cake.
Strawberry whipped cream
Once you have all your crepes made, you are ready to make the filling. Add the chopped strawberries to a food processor or a blender and puree until smooth. If using frozen strawberries, there is no need to thaw them first.
Add the puree to a medium sized saucepan and cook over medium heat, stirring constantly, until the puree comes to a boil. Reduce heat to a simmer and cook until the puree has thickened. Refrigerate the puree until it has cooled for 1 hour or next day.
Assembly
To assemble the strawberry crepe cake, place one crepe on a cake stand and spread some of the whipped cream on top of it. Top with another crepe and repeat until you have used up all the crepes. Decorate the top with remaining whipped cream and strawberries.
For more step by step instructions, view the web story for Strawberry Crepe Cake!
✔️Expert tips
- Crepes are very thin, so they don't take long to cook. Don't walk away from them!
- Have the heat at medium or just below medium while cooking crepes. They can cook too fast and burn over too high of heat.
- Check for crepe doneness by lifting up a side of the crepe with a spatula.
- Frozen or fresh strawberries can be used. There is no need to thaw them if using frozen.
- If using frozen strawberries, the puree will need to be simmered longer because frozen berries contain more water.
💭FAQs
Crepe cakes are layers of ultra thin crepes with a filling in between each one.
The puree can be made a day ahead and stored in the refrigerator. The entire cake can be made and stored in the refrigerator for up to 3 days.
🔖Related recipes
📋 Recipe
Strawberry Crepe Cake
Ingredients
Crepes
- 4 large eggs
- 1 cup whole milk + 1-2 tablespoons more
- 1 cup water
- 4 tablespoon unsalted butter melted
- 3 tablespoons granulated sugar
- 2 cups all purpose flour
- ½ teaspoon salt
Strawberry Whipped Cream
- 1 ½ cups strawberries chopped
- 1 ¾ cup heavy whipping cream cold
- 1 cup powdered sugar
Instructions
Crepes
- In a large bowl, whisk together the eggs, milk, water, melted butter and sugar. Add in salt and flour and whisk to combine. Add a tablespoon of milk to thin the batter if it is to thick. As batter sits, it will thicken and need to be thinned out again.
- Heat a lightly oiled frying pan over medium heat. Pour ¼ cup batter into the frying pan, tilting the pan in a circular motion to that the batter creates a thin, large circle.
- Cook the crepe until the bottom is lightly browned, approximately 2 minutes. Flip the crepe over and cook the other side until browned, about 30 seconds. Check for doneness each time by lifting up the side of the crepe.
- Place the crepe on a wire rack to cool completely and repeat with the rest of the batter. The batter should make approximately 12-15 crepes.
Strawberry Whipped Cream
- Add chopped strawberries to a food processor or a blender and puree until smooth.
- Add puree to a small saucepan and cook over medium heat, stirring constantly, until the puree comes to a boil. Reduce heat to a simmer and cook until the puree has thickened, about 2 minutes. Refrigerate puree until it has cooled, about 1 hour or overnight.
- Add cooled puree, whipping cream and icing sugar into a large mixing bowl and whip on high speed until stiff peaks form.
To Assemble
- Take one crepe and place it onto a cake stand. Spread a thin layer of whipped cream on top of the crepe, about ¼ cup. Top with a second crepe and repeat until all the crepes have been used.
- To decorate, spread remaining whipped cream on top of the cake and add strawberries. Store the crepe cake in the refrigerator for up to 3 days. Serve cold.
Notes
- Crepes are very thin, so they don't take long to cook. Don't walk away from them!
- Have the heat at medium or just below medium while cooking crepes. They can cook too fast and burn over too high of heat.
- Check for crepe doneness by lifting up a side of the crepe with a spatula.
- Frozen or fresh strawberries can be used. There is no need to thaw them if using frozen.
- If using frozen strawberries, the puree will need to be simmered longer because frozen berries contain more water.
YOUR OWN NOTES
Nutrition
This recipe was adapted from Life, Love & Sugar
Jo Vanderwolf
Wow! So pretty! I love strawberries and whipped cream so I know this would be my new favorite !! Can't wait to try it!
Leanne | Crumb Top Baking
Crepe cakes always look so lovely and elegant! I've never made one, but this one is inspiring me to give it a try! Love the strawberries too!
Sabrina
What a beautiful cake and I absolutely adore strawberries and cream. Thank you for walking us through the process which looks daunting but isn’t really!