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Strawberry Crepe Cake Recipe

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A delicate and visually stunning Strawberry Crepe Cake featuring layers of thin crepes, lightly sweetened whipped cream, and fresh sliced strawberries. Perfect for special occasions or an elegant dessert, this cake requires some patience to assemble but rewards you with a deliciously light and creamy treat.

Ingredients

Crepe Batter

  • 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

Whipped Cream

  • 400 g whipping cream
  • 40 g powdered sugar
  • 1 teaspoon vanilla extract

Fruit

  • 500 g strawberries (sliced into 1/8″ coins)
  • 6 strawberries (sliced into quarters, for topping)

Instructions

  1. Whisk Eggs and Sugar: In a medium mixing bowl, whisk together the eggs and sugar until loosened and well combined. Add the cake flour and whisk again until smooth.
  2. Add Liquid Ingredients: Incorporate the melted butter, milk, and vanilla extract into the batter, whisking to create a thin and watery mixture.
  3. Sieve Batter: Pour the batter through a fine mesh sieve into another bowl to remove any lumps. Cover and chill the batter in the refrigerator for 1 hour to improve texture.
  4. Heat Pan and Cook Crepes: Heat a 10-inch frying pan over medium heat. Using a ladle or 1/4 cup measuring cup, pour batter into the center of the pan and swirl to spread it thinly and evenly.
  5. Cook Each Crepe: Cook for about 2 to 2.5 minutes per crepe until the edges begin to brown slightly. Use a spatula to carefully lift and flip if desired, or cook on one side only as implied. Transfer cooked crepes to parchment paper to cool. Repeat until approximately 15 crepes are made, dividing them into three piles of 5 crepes each.
  6. Prepare Whipped Cream: In a large bowl, combine whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
  7. Assemble the Cake – Layering: Place a cake board on a turntable. Start with one crepe, spreading about 4 tablespoons of whipped cream evenly over it using an offset spatula, leaving a small edge clear.
  8. Repeat Layers: Place another crepe on top and spread whipped cream again. Repeat until you have stacked 5 crepes.
  9. Add Strawberry Layer: On the 5th crepe, spread whipped cream and arrange a layer of sliced strawberries, keeping edges free. Add dollops of whipped cream on top and smooth over the strawberries.
  10. Stack Remaining Layers: Continue layering with 5 crepes, then strawberry layer again, and finally the last 5 crepes, maintaining the pattern: 5 crepes – strawberry layer – 5 crepes – strawberry layer – 5 crepes.
  11. Decorate Top: Transfer leftover whipped cream to a piping bag, cut the tip, and pipe dollops on top of the cake. Arrange quartered strawberries decoratively over the piped cream.
  12. Chill: Cover the assembled cake with an inverted mixing bowl or similar cover and refrigerate for at least 4 hours or overnight to set the whipped cream before slicing.

Notes

  • Ensure crepe batter is thin by adding milk gradually and swirling the pan to spread batter evenly.
  • Chilling the batter before cooking helps the crepes hold together better and improves texture.
  • Use room temperature eggs and milk for smoother batter mixing.
  • Cooling crepes before stacking prevents melting the whipped cream layers.
  • Sharp knife dipped in hot water before slicing will give clean cuts.
  • Store any leftover cake covered in the refrigerator and consume within 2 days for best freshness.

Find it online: https://bitezly.com/strawberry-crepe-cake-recipe/