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+ servings
A cake on a white cake stand.

Strawberry Crepe Cake

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!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 483kcal
Author Nina



  • 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



  • 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.


  • 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.


Serving: 7g | Calories: 483kcal | Carbohydrates: 49g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 213mg | Potassium: 189mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1123IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 2mg