This strawberry crepe cake is so beautiful and delicious with layers and layers of easy to make crepes and fresh strawberry whipped cream. Everyone will think it took you hours to prepare!
I have absolutely loved crepes since having my first one many, many years ago in Paris. I bought one from a street vendor and watched in amazement as such a beautiful, delicate dessert was created within minutes. Why don’t we have crepe street carts in Canada?
Since that Paris trip, I was not lucky enough to have experienced another crepe, until recently, when I ate at a lovely restaurant in Port Perry called the Piano Cafe. I ordered a savory crepe dish that was absolutely delicious and set about to try and recreate it at home. I am working to perfect that recipe and it will appear soon on this blog. It was when I was making my first crepes ever, for that very recipe, that I realized how easy they are to make! And that’s when I discovered crepe cakes.
How do I make a crepe cake?
I love the easiness of making crepes. They are as simple as placing the batter in the middle of your pan and rotating it to make the batter form a thin, large circle. While there are many crepes to make for this cake, each one takes just a few minutes to cook. Don’t worry if the crepes don’t come out as perfect circles. Mine definitely were not and I think it actually gives the cake a really nice ruffled look.
Once you have all your crepes made, you are ready to make the filling. Strawberries were on sale at my local grocery store, so I made strawberry whipped cream. To assemble the cake, start with one crepe and then 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 some more of the whipped cream and some whole strawberries.
Be prepared for your family and friends to be awed by this cake. It looks so impressive when cut into. I love all the layers!
If you liked this Strawberry Crepe Cake, you may like:
- Blood Orange Cheesecake
- Pink Velvet Swiss Roll with Whipped Cream Cheese Frosting
- Pumpkin Cheesecake with Cajeta Sauce
- Ultimate Chocolate Cake
- 4 large eggs
- 1 cup (250ml) milk (I used 1%)
- 1 cup (250ml) water
- 4 tbsp (57g) unsalted butter, melted
- 3 tbsp (37.5g) granulated sugar
- 2 cups (240g) all purpose flour
- 1/2 tsp salt
Strawberry Whipped Cream
- 1 1/2 cups (190g) strawberries, chopped
- 1 3/4 cup (420ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- In a large bowl, whisk together the eggs, milk, water, melted butter and sugar. Add in salt and flour and whisk to combine.
- Heat a lightly oiled frying pan over medium heat. Pour 1/4 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 1.5 minutes. Flip the crepe over and cook the other side until browned. Place the crepe on a wire rack to cool completely and repeat with the rest of the batter. The batter should make approximately 15 crepes.
Strawberry Whipped Cream
- Add the chopped strawberries to a food processor or a blender and puree until smooth.
- 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. You can make this a day ahead of time if you would like.
- Add the cooled puree, whipping cream and icing sugar into a large mixing bowl and whisk on high speed until soft peaks form.
- Take one crepe and place it onto a cake stand or serving plate. Spread a thin layer of the whipped cream on top of the crepe, about 1/4 cup. Top with a second crepe and repeat until all the crepes have been used.
- To decorate, spread some of the whipped cream on top of the cake and use whole strawberries for decor.
- Store the crepe cake in the refrigerator and serve cold. The cake will keep for 3 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 170mgSodium: 214mgCarbohydrates: 48gFiber: 1gSugar: 21gProtein: 9g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
This recipe was adapted from Life, Love & Sugar