Description
A delightful and visually stunning Strawberries and Cream Crepe Cake featuring delicate, thin crepes layered with a smooth cream cheese filling and fresh strawberries. This no-bake cake offers a perfect balance of fruity sweetness and creamy richness, ideal for special occasions or a sophisticated dessert treat.
Ingredients
Crepe Batter
- 1 cup whole milk
- 3 large eggs
- 5 tablespoons unsalted butter (melted and cooled)
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- Food coloring (optional)
Cream Cheese Filling
- 12 ounces (1½ blocks) cream cheese (room temperature)
- ¼ cup sour cream
- ⅓ cup + 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1⅛ cup heavy whipping cream
Fruit
- ½ pound (8 ounces) strawberries (thinly sliced, leave a few whole for decorating)
Instructions
- Prepare Crepe Batter: Combine milk, eggs, melted butter, vanilla extract, flour, sugar, and salt in a blender. Pulse for 15 seconds, scrape down the sides, and pulse another 15 seconds. Cover and refrigerate batter for at least 30 minutes to rest.
- Whip Heavy Cream: In a medium bowl, whisk heavy whipping cream with an electric mixer until stiff peaks form. Chill in refrigerator while preparing filling.
- Make Cream Cheese Filling: In a separate bowl, mix cream cheese, sour cream, sugars, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined and light.
- Add Food Coloring: Remove crepe batter from fridge, transfer to bowl, and add food coloring if desired. Whisk until the batter is evenly colored.
- Cook Crepes: Heat an 8-inch non-stick pan over low-medium heat and lightly grease with butter. Pour slightly less than ¼ cup batter in center, swirl pan to evenly coat. Cook 30 seconds, run spatula around edge and flip carefully. Cook other side 30-45 seconds. Transfer crepe to parchment-lined plate. Repeat to make about 12 crepes.
- Cool Crepes: Allow crepes to cool completely before assembling the cake.
- Assemble Cake: On a large flat plate, spread about ¼ inch of cream cheese filling evenly over one crepe. Add sliced strawberries atop filling, then cover with another crepe. Repeat layering filling, strawberries (optional on every layer), and crepes until all crepes are used.
- Chill Cake: Refrigerate the assembled crepe cake for at least 1 hour to allow filling to set for cleaner slicing.
- Decorate and Serve: Top cake with whipped cream and whole strawberries for an elegant finish. Slice and enjoy.
Notes
- Resting the crepe batter ensures tender and thin crepes.
- Use a flexible spatula to flip crepes gently and prevent tearing.
- Add strawberries to every other layer or all layers, depending on your preference for fruit intensity.
- The cake can be eaten immediately but chilling improves texture and presentation.
- Customize food coloring to create a visually appealing cake if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
