Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.Jump to Recipe
Crepe cake, Mille crepe, whatever you know it as, this dessert will have your guests ooh-ing and aah-ing. What is it about layered cakes that just makes your heart flutter?
I think part of the reason is that we think layered cakes are a lot of work, or that they are hard to make. I wish I could tell you that this cake comes together in a snap, but, well, you gotta make all those crepe layers. That being said, it’s easy to make and totally doable!
Most crepe cakes I see around just have some sort of cream in the middle, but I wanted to make this one extra special. My husband loves strawberries, so I thinly thinly sliced strawberries and added them to every layer!
A great way to thinly and uniformly slice your strawberries is to use a mandolin. Check out the video below to see how I did it. I got mine at the 100 yen (dollar) shop in Japan, but I’m pretty sure you can find them for cheap in America too.
By the way, what is it about crepes and ruining the first one? As in, whenever I make crepes, crepe cakes, anything crepe-y, my first one always goes straight into the trash. It just never turns out right! For this recipe, there’s room for some mistakes. I tossed my first layer, and then ditched a couple others that weren’t round enough. Look how tall it is still! If it’s missing a few layers, it’ll still look great, so don’t stress too much!
Another thing? Don’t stress if your crepe isn’t a perfect circle. In the video below, you’ll see that some of my layers were a little wonky, but I think it adds to the ruffle-y look of the finished cake. Really, it’s rather forgiving, so give it a shot!
I hope you’ll like this strawberry crepe cake! Watch the video below for a quick tutorial.
Strawberry Crepe Cake
Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.
- 2 eggs
- 400 ml milk
- 2 T granulated sugar
- 1 cup all-purpose flour
- 1/2 t baking powder
- 2 T butter melted
- 1/2 t vanilla
- 1 cup whipping cream
- 2 T granulated sugar
- 1 lb strawberries
Heat the milk until just warm. Whisk together the flour, baking powder, and sugar. In a large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine. Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. When batter is mostly smooth, add the rest of the milk, and mix. Add the melted butter and vanilla, and whisk to combine. Strain the batter through a mesh sieve into another bowl, to remove lumps. Allow to set in fridge for about half an hour.
Whip the cream with the sugar until medium stiff peaks form. Slice the strawberries as thin and evenly as you can, or use a mandolin to slice them. You may want to leave a few strawberries, for garnish, as you may not need the entire pound for the layers (depending on how many layers you make).
Heat a nonstick skillet to medium heat. Pour about 3T of batter and swirl around until you have a thin circle. Wait a minute or two until you are able to flip. When cooked through, remove from pan and place on a plate. Repeat with remaining batter. Have a couple of plates out, so you don't stack the hot crepes right on top of each other. Once they are cooled a bit, you can layer them.
To assemble: On the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you get to the final layer. Before setting the final crepe on top, cover the last strawberries with another thin layer of whipped cream. This is to keep the strawberries from showing through the top layer. Garnish cake with whipped cream and strawberries, if desired.
Adapted from: Cookpad (Japanese).