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Jul 20, 2019

Strawberries and Cream Crêpe Cake

This Strawberries and Cream Crêpe Cake is light, luscious, and creamy. If you've ever wanted to try a crêpe cake, this would be the one to try first. It's easier than it looks, and totally delicious.

Strawberries and Cream Crepe Cake

This strawberries and cream crêpe cake is light and creamy. It's filled with a mixture of strawberries, whipped cream, butter, and sweetened condensed milk.

Crêpe cake has been on my bucket list forever. It's sort of a cousin of ice box cake in texture, only even more creamy.

Strawberries and Cream Crepe Cake slice

How to Make a Crêpe Cake:

For this crêpe cake, you can either make your own crêpes, or you can buy ready-made crêpes. You will need 18 crêpes for this cake.

While I have provided a crêpe recipe, I cheated and actually used Frieda's French Crêpes, (not an affiliate) which are readily available in my local grocery store and are just the right size.

You might also want to explore the crêpes available from Melissa's Produce (not an affiliate), although the crêpes are larger and might need trimming. Both companies are local to me.

Once you have your crêpes, you create an amazingly fluffy and creamy mixture of butter, cream cheese, sweetened condensed milk, and vanilla infused whipped cream.

Strawberries and Cream Crêpe Cake

Next, you spread the layers of crêpes with the whipped cream mixture, adding thinly sliced strawberries every third layer.

You can make this cake free form, or layer it in an 8-inch or 9-inch springform pan. I used a springform pan to keep things uniform.

You chill the cake in the pan for at least 6 hours. I left mine in the fridge over night, and then turned it out onto a cake plate for slicing.

What to do with leftovers:

This strawberries and cream crêpe cake will be good for about two days. After that, the whipped cream will begin to "weep" a bit. Fortunately, this cake is so good that you won't have to worry about having leftovers.

Welcome to the Cake Slice Bakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs.

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

 The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for July 2019 were ~
  1. Apricot Almond Dream Cake
  2. Strawberries & Cream Crêpe Cake
  3. Limoncello Ricotta Cheesecake
  4. Raspberry Princess Torte
Strawberries & Cream Crêpe Cake
Limoncello Ricotta Cheesecake
Raspberry Princess Torte

Strawberries and Cream Crepe Cake on a plate

Strawberries and Cream Crêpe Cake

Yield: 12 servings
This Strawberries and Cream Crepe Cake is light, luscious, and creamy.


For the Crêpes
  • 8 large eggs
  • 1 quart milk
  • 1/2 cup butter
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 2 1/2 cups (313 grams) all purpose flour
For the Filling
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 can (1 cup) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups cold heavy cream
  • 6 cups fresh strawberries, thinly sliced


How to cook Strawberries and Cream Crepe Cake

To make the Crêpes
  1. Blend the eggs, milk, butter, sugar, and vanilla in a blender until smooth.
  2. Add the flour and blend until smooth. 
  3. Let the batter rest for 10 minutes. 
  4. Heat a 9 inch nonstick skillet or crêpe pan and pour 1/4 cup of the batter onto the pan and immediately tilt the pan to spread the batter to a thin round. 
  5. Cook until the first side is golden, and then flip to cook the other side about 30 seconds. 
  6. Place the crêpe on a wire rack. 
  7. Repeat with the rest of the batter. You will need 18 crêpes. 
To Make the Filling and Assemble the Cake
  1. In a large bowl, mix the butter and cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla, and salt and mix again until creamy. 
  2. In another bowl or the bowl of a stand mixer, mix the cream on high speed until stiff peaks form. Add the butter and cream cheese mixture and and mix for one minute. 
  3. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper.  Place the crepes, one at a time in the pan, spreading 1/3 cup of the cream mixture between each layer. Spread a thin layer of strawberries over the cream every third layer. 
  4. Cover with plastic wrap and refrigerate for 6 hours or overnight. 
  5. When ready to serve, place a cake plate on top of the springform pan and invert the whole thing. Remove the pan and the parchment paper and top the cake with more strawberries. Slice and serve. 
crepes, cake, strawberries
Created using The Recipes Generator

Would you like to comment?

  1. Your cake looks so delicious and has me wanting to reach through the screen and grab a slice. I think I would be much happier if I had made this cake instead of my choice. I can;t wait to grab some strawberries next weekend and put this on the menu.

    1. I almost made the one you made, but I had already made two cheesecakes this month!

  2. I was thrilled with how this cake turned out. Yours looks gorgeous Karen.

    1. Thanks so much! I had mine for breakfast too.

  3. you hit another cake that has been on my list of things to try!

    Inspiration, your name is Karen!

    1. Thanks Sally! It's been on my list forever. It's sooooo tasty!

  4. what happens to the remaining 2/3 of this mixture please? Just a little unclear about the layering part & amounts ... there are many layers, so how many tablespoons of cream mixture would you spread as you sandwich the crepes?

    1. It's 1/3 cup between each layer. That's about 5 to 6 tablespoons.

  5. Absolute stunning presentation!


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