Crepe Cake Recipe with Strawberries and Cream

Layering the crepes is a somewhat soothing as you see the cake come to life. Be sure to spread the whipped cream evenly, making sure to reach the edges, so that the cake does not sag on the edges. If you see “sagging” you can insert a few strawberries to give the cake a little facelift where needed.

I suggest breaking the steps up over a few days. You will need to make the batter the night before you plan on making the crepes. This can be done during the week or a few days ahead of time. Then, when you’re ready to assemble the cake, all you will need to prepare is the filling: strawberries and whipped cream.

Check out my quick and easy homemade strawberry cake recipe if you’re looking for something that isn’t as time intensive! Or try strawberry muffins for a great weekend breakfast!

FAQs

How to Avoid Rubbery Crepes

If your crepes are turning out rubbery there are a few possibilities.

1. Most likely…your pan is not hot enough, and you are cooking the crepes too slowly. Raise the temperature and cook for a shorter amount of time. They should be ready to flip in less than 60 seconds. Which leads me to…

2. You may be flipping too quickly. There should be small golden brown circles on the crepe when you flip it. If you don’t see that, let it cook longer.

3. You are not refrigerating the batter overnight. The gluten from the flour needs a rest, at least for a few hours, but ideally overnight.

4. You are overtaxing the batter (this is unlikely), but is possible.

5. You are adding too much batter to the pan. Crepes are intentionally incredibly thin, if you pour too much batter into the pan, the crepe will be too thick and can become rubbery.

The Recipe

Crepe Cake Recipe with Strawberries and Cream

This crepe cake recipe is a show-stopper, and is perfect for special occasions! The cake is made of delicate crepes and filled with strawberries & whipped cream!

Print Pin Rate

Prep — 1 day d

Cook — 10 minutes mins

Additional Time — 15 minutes mins

Total — 1 day d 25 minutes mins

Serves — 10

Ingredients  

• For the crepes:
• 4 cups milk
• 4 eggs
• 2 cups flour
• 4 tablespoons melted butter
• healthy pinch of salt
• For the filling:
• 32 oz 1 Qt. cold heavy whipping cream
• 1 carton 1 Lb. strawberries
• 1/2 cup confectioners’ sugar
• 1/2 cup granulated sugar

Instructions 

Prepare the crepe batter the night before:

• In a medium mixing bowl gently scramble the eggs. Add milk to the eggs, and whisk well. Add a healthy pinch of salt.
• Sift the flour into the mixture, whisking as you add. Once the flour is mixed in, stir in 4 tablespoons melted butter.
• Cover and refrigerate overnight.
• Remove from the fridge and whisk the batter as it will have separated a bit from sitting overnight.
• Check the consistency of your batter – it should resemble half & half. If it is too thick, add a splash more milk and a dash of canola oil as needed, until you have reached the desired consistency. This is an eyeball measurement system. You want it to be thicker than non-fat milk, but not as thick as pancake batter.

Begin preparing the crepes for the cake:

• Use your best non-stick frying pan to cook the crepes. Over medium/high heat, add a very small amount of canola oil to the frying pan, allowing it to get glossy. Then swirl the pan around so that the oil evenly coats the surface of the pan. You can use a paper towel here to wipe away excess oil and make sure the oil has coated the entire surface of the pan.
• Pour 1/4 cup batter onto the hot pan, tilt the pan around in a circular motion so that the batter spreads evenly in a very thin layer.
• Cook on medium high heat for 45-60 seconds. It is ready to flip once the edges begin to curl, and the cooked side shows small golden circles. Flip, and cook for an additional 30-60 seconds (until golden). Remove and cover until all of the batter is cooked. Makes about 24, 8" crepes.
• Once the crepes have been cooked, place them in the fridge (or even briefly in the freezer) to cool completely.

While the crepes cool, begin preparing the filling:

• Slice the strawberries into thin 1/8" slices removing the tops. Place the slices in a bowl and sprinkle with 1/2 cup granulated sugar, stir to coat evenly.
• Let the strawberries soak in the sugar and prepare the whipped cream: In a large mixing bowl, combine heavy whipping cream and confectioners’ sugar. Using the whipping attachment on your electric mixer, whip the cream until stiff peaks form.

Begin preparing the cake:

• On a cake stand or plate, place one crepe down in the center. Spread a thin, even layer of whipped cream (about 1/4 cup) to the entire crepe making sure to reach the edges of the crepe, add a few sliced strawberries in the same manner you would place pepperoni on a pizza. Top with a crepe, and repeat with another layer of cream and strawberries. Continue this process until you have reached your desired cake height, checking as you go that the layers are even and your crepe stack is straight.
• To finish the cake, add a final layer of whipped cream and strawberries, and dust with confectioners’ sugar. Place the cake in the fridge for 2-4 hours to allow the cream to set. Use a very sharp knife to cut the cake.

I hope you enjoy this strawberry crepe cake recipe, if you love this recipe, please leave a 5-star rating and share on social media! Tag me @boxwoodavenue!