Description
This luscious Strawberry Crepe Cake is a delicate layered dessert featuring thin, tender crepes stacked with airy whipped cream and fresh sliced strawberries. Perfectly balanced with sweet vanilla notes and a light texture, this no-bake cake is chilled to set for a refreshing and impressive treat that serves 8.
Ingredients
Crepes
- 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
Filling and Topping
- 500 g strawberries (sliced into 1/8″ coins)
- 6 strawberries (sliced into quarters, for topping)
Instructions
- Whisk eggs and sugar: In a medium bowl, whisk the eggs and granulated sugar until the mixture is loosened and well combined, ensuring smooth consistency.
- Add flour: Whisk in the cake flour until fully incorporated without lumps for a smooth batter.
- Incorporate liquids: Add melted butter, milk, and vanilla extract to the mixture and whisk until you have a thin, watery batter.
- Sieve batter: Strain the batter through a fine mesh sieve into another bowl to remove clumps. Cover and chill it in the fridge for 1 hour to rest.
- Heat pan: Preheat a 10-inch frying pan over medium heat, ensuring it is evenly heated before cooking crepes.
- Cook crepes: Using a ladle or 1/4 cup measuring cup, pour batter into the center of the pan and immediately swirl to spread thinly and evenly. Cook each crepe for 2 to 2.5 minutes until edges start to brown, then carefully loosen with a spatula and transfer to parchment paper. Repeat to make about 15 crepes, then divide into three piles of 5 crepes each.
- Whip cream: In a large bowl, combine whipping cream, powdered sugar, and vanilla extract. Using an electric hand mixer, whip until soft peaks form, which will provide a light and airy frosting.
- Assemble first layer: Place a cake board on a turntable. Lay down the first crepe and spread about 4 tablespoons of whipped cream evenly with an offset spatula, leaving a small clean edge.
- Stack crepes and cream: Place the next crepe on top, spread with whipped cream, and repeat until you have stacked 5 crepes.
- Add strawberry layer: Spread whipped cream on the 5th crepe, then arrange sliced strawberry coins over the cream, avoiding the edges. Add a dollop of whipped cream on top and gently smooth it over the strawberries to fill gaps.
- Repeat stacking: Repeat another 5 crepes layer and strawberry layer as before on top of the 10th crepe, finally layer the remaining 5 crepes above, maintaining the same pattern.
- Decorate top: Transfer leftover whipped cream to a piping bag, snip the tip, and pipe dollops on the cake top. Arrange quartered strawberries artistically on the whipped cream.
- Chill cake: Cover the cake loosely with an inverted mixing bowl or plastic wrap and refrigerate for at least 4 hours or overnight to let the cream set and layers meld together for clean slicing.
Notes
- Room temperature ingredients help batter and cream blend smoother.
- Swirling the pan quickly spreads batter thin and evenly for delicate crepes.
- Chilling the batter aids in tender crepes without tearing.
- Whip cream to soft peaks to maintain lightness but hold shape.
- Use a sharp knife to slice the chilled cake for clean layers.
- Store leftovers covered in the fridge and consume within 2 days for best freshness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
