Layers of soft crepes, tart strawberries, and airy sweet cream are married in this gorgeous crepe cake. It’ll vanish off the table in minutes!
I grew up knowing crepes as “blinchiki” in Ukraine. These thin and buttery pancakes were always irresistible to me, and I’ve been finding new ways to enjoy them my whole life. My crepe recipe has been on the site for over 10 years now with thousands of rave reviews, which brings us to yet another crepe creation today…
This strawberry crepe cake! It’s a tribute to the classic strawberries-and-cream combo, and it has the most wonderful melt-in-your-mouth texture and summery taste. You guys know how much I love hosting, and you can BET that I served up this crepe cake to friends and family the first chance I got. Try it and let me know what you think in the comments!
Obsessed with crepe cakes? You’ll be swooning over this Nutella crepe cake and tiramisu crepe cake.
Strawberry Crepe Cake Video
How To Make a Strawberry Crepe Cake
This recipe is super simple — start by cooking up some crepes, then get the strawberries and cream ready. Once you have all the separate components, assembly is a breeze!
- Make the crepes: Double this recipe to make 30 crepes.
- Cook the strawberries: In a small saucepan, cook the diced strawberries, 1/2 cup of sugar, and lemon juice for 5-10 minutes. Allow the mixture to cool, then drain the juices using a strainer and reserve. Set the cooked strawberries aside.
- Whip the cream: Using a stand mixer or electric hand mixer, beat together the cream cheese, 1/2 cup of sugar, and drained strawberry juices until smooth. Add the heavy cream and beat just until fluffy.
- Assemble the cake: Place a crepe down on a serving platter, then layer with cream, another crepe, more cream, and cooked strawberries. Repeat this process until all the crepes are used up. Decorate the cake as desired, then chill.
Hot tip: If you’re making this crepe cake for guests, plan ahead and assemble it the day before. It tastes so much better after being chilled overnight (and it’s easier to slice)!
Tips For a Stunning Crepe Cake
Crepes are one of my most popular recipes, so let’s just say that I’ve made a lot of crepe cakes. Learn from my mistakes and follow these tips to produce a beautiful cake (and have fun doing it).
- Soften the cream cheese in advance. Take the cream cheese out of the fridge a few hours before you plan to make the cake. Don’t rush the softening process, or you’ll end up with lumps of cream cheese in the cream.
- Choose the pan size carefully. This 8-inch nonstick skillet is my go-to for cooking crepes. I personally love a taller crepe cake (the cross-section is so impressive!), so I make my crepes 8-9 inches in diameter. Feel free to make larger crepes if you prefer using a crepe pan, but keep in mind that the cake will have less layers.
- Make thicker crepes. To ensure the crepes hold up to the layers of cream and strawberries, I made my crepes on the thicker side for this recipe.
- Work on your crepe multi-tasking! If you have two pans that are exactly the same size, go double-time on cooking the crepes. Not only is it faster, it’s also a great way to get your kids involved in the kitchen.
- Be patient with the cream. The cream cheese and strawberry juice may look like they’re never going to come together, but keep mixing on high and they will!
- **Avoid overmixing once you add the heavy cream** This is a very common mistake, so pay attention and slow the mixer down as soon as you pour in the heavy cream. Make sure the heavy cream is super cold (I usually pop it in the freezer for a few minutes), and stop mixing as soon as the cream is fluffy and holds stiff peaks.
- Assemble the cake in a springform pan (optional). This tip was a game-changer for me. For a more professional appearance, layer everything in a springform pan, then carefully lift off the ring and marvel at the clean edges. If you prefer a more rustic appearance, go free-form.
- Add the cooked strawberries every two layers. I love the perfect balance of crepe, cream, and strawberries this way!
- Garnish the cake right before serving. For the best presentation, hold off on adding fresh strawberries on top until you’re ready to bring out the cake. Cut strawberries tend to soften and brown in the fridge.
Storage
If you’re lucky enough to have leftover strawberry crepe cake, store it in an airtight container in the fridge for up to a week.
More Layered Cake Recipes
- Ferrero Rocher Cake — Made with ground hazelnuts and plenty of Nutella for a taste of the famous candy
- Spartak Cake — Rich chocolate wafers layered with vanilla custard cream
- Golden Key Cake — A Slavic classic: soaked sponge cake, dulce de leche cream, and roasted hazelnuts
- Medovik Cake — Crispy thin honey cake sandwiched with cream cheese and dulce de leche
Recipe
Ingredients
- 30 crepes (double the recipe)
- 4 cups strawberries diced
- 1/2 cup sugar
- 2 tbsp lemon juice
- 16 oz cream cheese softened at room temperature
- 1/2 cup sugar
- 3 cups heavy whipping cream very cold
- 1/2 cup fresh strawbrries for decor
Instructions
- Prepare the crepes according to the recipe instructions (8-inch crepes work perfectly for this recipe). I like to make thicker crepes for this cake so that they hold up to the layers of cream and berries.
- In a small saucepan, combine the diced strawberries, 1/2 cup of sugar, and lemon juice. Bring the mixture to a simmer and cook for 5-10 minutes.
- Transfer the cooked strawberries to a separate bowl or container and allow them to cool completely.
- Place the cooled strawberry mixture in a mesh strainer or sieve and allow the juices to drain — you should get about 1 cup of juice. Set the strawberries aside.
- In a mixing bowl, combine the softened cream cheese, 1/2 cup of sugar, and strawberry juice. Beat until the mixture is smooth and creamy.
- Add the heavy whipping cream and continue beating until the cream is fluffy. Keep an eye on the mixture to avoid over-mixing, as it may turn lumpy.
- Start assembling the cake by placing a crepe, a layer of cream, another crepe, more cream, and cooked strawberries. I like the pattern of adding strawberries after every two crepes.
- Decorate the outside of the cake with more cream and garnish the top with fresh strawberries. Allow the cake to thoroughly chill in the fridge, then enjoy!
Great recipe, just took me forever to make. The total time should be changed to 3 hours. Making 30 crepes is not for the weak!😂
Hey Anna, you made me laugh... Why are you making them for 3 hours? Tiny crepes? 😂 One way to speed things up is to use two frying pans or multitask a bit!
Lol! You are right! I should’ve done that😅🤦🏼♀️