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Easy Strawberry Crepe Cake

A delightful dessert featuring layers of thin crepes filled with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 2 cups all-purpose flour
  • 2 cups milk Can substitute with almond milk for a dairy-free option.
  • 4 large eggs
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons melted butter
Filling
  • 2 cups fresh strawberries, sliced
  • 1 cup whipped cream Can substitute with coconut whipped cream for a dairy-free option.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, milk, eggs, sugar, and salt. Whisk until smooth and let it rest for about 15 minutes.
  2. While the batter is resting, slice the fresh strawberries and whip the cream in a separate bowl until soft peaks form.
Cooking Crepes
  1. Heat a non-stick skillet over medium heat and add a little melted butter to coat the bottom.
  2. Pour about 1/4 cup of the batter into the skillet, quickly swirling it to coat the pan evenly.
  3. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip with a spatula and cook for another minute before transferring to a plate.
  4. Repeat until all the batter is used.
Assembly
  1. On a serving plate, place one crepe, spread a layer of whipped cream and a handful of sliced strawberries on top. Repeat until all crepes are stacked.
  2. Finish with a layer of whipped cream and top with remaining strawberries.
Chill and Serve
  1. Place the cake in the refrigerator for about 30 minutes to let the flavors marry before slicing.

Notes

You can make the crepes in advance and store them in the refrigerator between sheets of parchment paper. Avoid overcooking the crepes to maintain a soft texture. If you have leftovers, store them tightly covered in the refrigerator for 2-3 days.