Strawberry Crepe Cake Recipe

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!

Course Dessert

Cuisine American, Ukrainian

Keyword Strawberry Crepe Cake, Strawberry Crepe Cake Recipe

Prep Time 45

Cook Time 25

Total Time 1 10

Servings servings

Calories 651kcal

Author Natalya Drozhzhin

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!