Strawberry Crepe Cake: A stunning and Irresistible Dessert

Impress your guests with this stunning and delicious Strawberry Crepe Cake recipe! This easy-to-follow recipe will guide you through creating this layered crepe cake with layers of delicate crepes, fresh whipped cream and juicy strawberries. Perfect for any occasion, this dessert is sure to be a crowd favorite.

Slice of strawberry crepe cake, with a strawberry in the foreground.

Layered Mille Strawberry crepe cake: A Beautiful Layered Dessert

Crepe cake, Mille crepe cake, whatever you know it as, this beautiful layered dessert will have your guests ooh-ing and aah-ing. What is it about layered desserts 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, this strawberry crepe cake is easy to make and totally doable!

Finished product of strawberry crepe cake topped with a strawberry.

The Best Crepe Cake Recipe

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 fresh 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 online too.

top view of sliced strawberry crepe cake.

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 strawberry crepe cake 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!

One of the keys is having a really good non-stick skillet. High quality kitchenware really does make a big difference. That said, 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 that gives a lot of character to the finished cake. Really, it’s rather forgiving, so give it a shot!

top view of whole layered Japanese crepe cake garnished with strawberry.

I hope you’ll like this strawberry crepe cake! Watch the video below for a quick tutorial, and check out some of my other dessert recipes.

Tips for Creating The Perfect Strawberry Crepe Layer Cake

  • Batter Rest Time is Crucial: If you’re wondering how to make a crepe cake that turns out perfectly, remember to let the crepe batter rest. This process allows the flour to fully soak in the liquid, leading to soft, tender crepes.
  • The Importance of a Non-Stick Pan and Correct Temperature: The secret to a good strawberry crepe cake lies in the perfect cooking temperature. Ensure you use a high-quality non-stick pan and adjust the heat as necessary to avoid burning or uneven cooking.
  • Don’t Be Discouraged by the First Crepe: Usually, the first crepe serves as a trial run in your crepe cake recipe. If it doesn’t turn out perfect, use it as a benchmark to fine-tune the batter thickness and heat level.
  • Precision with Strawberry Slices: In crepe cakes, maintaining a neat and sophisticated appearance is important. Thinly slice the strawberries, using a mandoline if possible, for easy layering and a visually pleasing result.
  • Achieving the Right Cream Consistency: In the strawberry crepe cake recipe, whipping the cream to medium stiff peaks ensures it holds its shape well for the layers, while remaining creamy and easy to spread.
  • The Key is to Cool the Crepes: A layered crepe cake is best assembled when the crepes are entirely cooled, preventing the whipped cream from melting and keeping the layers neat and structured.
  • Perfect Layering: When you’re learning how to make a crepe cake, remember that heavy layers of cream and strawberries may destabilize your cake. Opt for thin, even layers instead.
  • Wait to Flip: Patience is key in crepe cake recipes. Wait until the edges of the crepe begin to curl before flipping to avoid tearing.
  • Assemble on the Serving Dish: Assemble your Japanese crepe cake directly on the plate or stand you plan to serve it on. Transferring a fully assembled crepe layer cake can be a tricky process.
  • Refrigerate Before Serving: The final step in creating your Japan crepe cake is to chill it in the refrigerator for a few hours before serving. This step firms up the cake, making it easier to slice, and helps to meld the flavors together.

Whether you’re making a mille crepe cake recipe or a simpler version, these tips should guide you to a perfect, delicious result.

50 thoughts on “Strawberry Crepe Cake: A stunning and Irresistible Dessert”

  1. 5 stars
    Oh i wanted to give 4.5 stars . The crepe cake was quite oily but very nice indeed. Just made it today, Tastes amazing!:):)

  2. Hello I followed the recipe but the cream in the layers was mostly absorbed by the crepes when chilled for about 6hrs any idea why? Thanks

    • Maybe it has to do with how much you put between the layers? You could also try using stabilized whipped cream (adding some gelatin) between the layers to firm it up!

  3. Thank you, a great crepe recipe. Had no problems in regards to sticking to the pan which was amazing. Really soft and light a great change to the usual cake 🙂

  4. 5 stars
    I made this for a practical and it turned out stunning and it tastes magnificent – strawberries and cream is a classic. I would definitely recommend to anyone wanting to give this form of crepes a go, this is the recipe to do it with

  5. 5 stars
    Tried it out!!! Really nice however would recommend keeping a wet cloth beside the fire to cool down the pan once in a whilr as when the pan gets too hot the batter would not spread as nicely!! Also towards the last few batches of batter you can try adding a table spoon of milk to water it a bit down as the flour and stuff would sink down

    • As long as the crepes aren’t warm anymore, you can add the whipped cream and then chill the finished product to set!

  6. 5 stars
    SOOOO GOOODDDD DEFINITELY WILL MAKE AGAIN!! I filled mine with strawberries and bananas and drizzled some Nutella and omg absolutely amazing crepe cake recipe! I also used plain homemade whipped cream and it was greattt! Thank you for sharing this recipe 🙂

    • 5 stars
      This was delicious! I halved the recipe and made the crepes in a mini pan, using 1 Tbsp of batter per crepe. I also halved the amount of whipped cream, but I think I could have used more. Thank you for this recipe!

    • Hi Glory, I’m not sure what that is. Do you mean a topping like cool whip? As long as it sets up hard enough, it should work. Sorry, I’ve never tried it with that before!

  7. i tried the recipe and it turned out great!! but i think you can lessen the butter to 1-1.5T.. crepe was a little bit too oily 😡

    • Hi Zeph, thanks for trying it out! Sorry that you found it too oily :(. If you try it with less butter, I’d love to hear how it turns out!

  8. Hi
    May I know how long it takes to whip the whipping cream to medium stiff peaks form?
    Can the canned whipping cream be used?
    Thank you

    • Hi Chua, that really can depend on the temperature of the cream, the speed you are whipping it at, and even the brand/type of cream!

      You could try the canned whipped cream… I haven’t used that much so I’m not really sure how different it is from the fresh stuff.

    • Hi Nisani, it depends on the exact size you make them, but I usually get around fifteen usable ones! I always mess up a few 🙂

  9. 5 stars
    Just made this today and it was so easy and yummy! I added some orange zest to my whipped cream for a little bit of pizazz. Thanks for a great and easy to follow recipe! I’ve made plenty of crepes before, but your recipe has the best instructions for mixing the batter to prevent lumps. I’ll be following this recipe for my crepes in the future!

  10. 5 stars
    Ruining the first crepe is and has always been the Italian way ?? but everyone after is mucho magnifico! This looks divine!!! Thank you for the recipe!

    • These crepes are meant to be more of a chewy “mochi-like” texture, so I don’t think you’ll have much luck getting them crispy. Even if you did get them to be that way, the cream in between the layers will probably keep it from staying crispy after you refrigerate it :/. Sorry!

    • Hi Jessie,
      If you let it sit in the fridge for a few hours, it should set up enough that you can cut it with a sharp knife!

  11. Have you ever tried covering a cake like this with white choc late as an icing ? Wondering if it would make it too sweet or just give a nice little finishing touch.

    • Hi Mandy! Do you mean just put a thin layer on the top crepe? You wouldn’t be able to cover the sides because it’s so… layery. Sorry, can’t think of a better word to describe it! I personally haven’t tried it. This recipe isn’t overly sweet, but if you are going to make it sweeter by adding a fair amount of white chocolate, you could try reducing the sugar in the whipping cream by just a smidge.

    • It’s best to store it in the fridge for a few hours to firm it up. I would just cover it with plastic wrap before doing any decorations on the top, and then decorate the top before serving!

    • Hi Vivian, I just use whatever regular pasteurized whipping cream my grocery store carries. I try to avoid ultra pasteurized. I usually get the A&E brand. Hope that helps!


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