Strawberries and Cream Crepe Cake

There’s something magical about the layering of flavors in a Strawberries and Cream Crepe Cake. I remember the first time I tried it; each bite was a sweet reminder of sunny days spent outdoors, sharing laughter with friends. This cake isn’t just a dessert; it’s an experience that brings joy to any gathering. The combination of delicate crepes, fluffy cream, and fresh strawberries makes it a perfect treat for any occasion – be it a summer picnic or a cozy family dinner.

Ingredient List for Strawberries and Cream Crepe Cake

The ingredients in this Strawberries and Cream Crepe Cake are thoughtfully selected to create a balanced flavor profile. The star, of course, is the fresh strawberries, which provide natural sweetness and a burst of flavor. The combination of whole wheat flour and all-purpose flour gives the crepes a delightful texture. The heavy whipping cream combined with cane sugar creates a rich filling that complements the lightness of the crepes perfectly.

• 1 ¾ cup fat-free milk – Gives the crepes a moist texture without adding extra fat.
• 2 large egg whites – Helps bind the ingredients while keeping the crepes light.
• 1 large egg – Adds richness to the batter for better flavor.
• 1 teaspoon canola oil – A neutral oil that prevents sticking.
• 1 teaspoon pure vanilla extract – Enhances the flavor of the crepes.
• 4 tablespoons cane sugar – Sweetens the batter for a delicious taste.
• Pinch kosher salt – Balances the sweetness of the sugar.
• ½ cup white whole wheat flour – Adds nutritional value and a slight nuttiness.
• ½ cup all-purpose flour – Creates a light and tender crepe.
• 1 teaspoon ground cinnamon – Adds warmth and depth to the flavor.
• Cooking spray or oil mister – For greasing the pan.
• 1 cup heavy whipping cream – The main component for a rich filling.
• ⅓ cup 0% fat Greek yogurt – Adds creaminess without excess fat.
• 4 tablespoons cane sugar – For sweetening the filling.
• 1 teaspoon pure vanilla extract – For flavoring the cream filling.
• 1 pound fresh strawberries, stemmed – The star of the dessert, providing freshness.
• ½ tablespoon powdered sugar – For a decorative finish.

Instructions for Strawberries and Cream Crepe Cake

Making a Strawberries and Cream Crepe Cake is an exciting journey of flavors and textures. Embrace the process, enjoy each step, and look forward to the delightful treat awaiting you at the end. Let’s dive into the instructions!

1. In a blender, combine the fat-free milk, egg whites, egg, canola oil, vanilla, cane sugar, and kosher salt. Blend until smooth. This mixture should be well combined, creating a uniform batter that’s ready for the next ingredients.
2. Add the white whole wheat flour, all-purpose flour, and ground cinnamon to the blender. Blend again until smooth. The goal is to achieve a batter that’s free of lumps and has a consistency similar to that of pancake batter.
3. Heat a 10-inch nonstick skillet over medium-low heat. Once hot, lightly spray with cooking spray or oil. A properly preheated skillet is essential for cooking the crepes evenly.
4. Pour about ¼ cup of batter into the skillet, swirling the pan slightly to create a thin, even layer. It’s important to cover the bottom of the skillet fully, but don’t worry if it doesn’t look perfect; crepes are forgiving.
5. Cook until the edges start to lift and the bottom is golden brown, about 1 to 2 minutes. The crepe should be firm enough to flip without tearing.
6. Gently flip the crepe using a spatula and cook the other side for about 1 minute until lightly golden. This side should have a nice color but remain soft.
7. Repeat the process with the remaining batter, stacking the finished crepes on a plate. You can cover them with a clean kitchen towel to keep them warm and moist.
8. In a stand mixer or using a hand mixer, whip the heavy whipping cream, cane sugar, and vanilla on medium speed until stiff peaks form, about 2 minutes. The cream should hold its shape, which is crucial for the cake assembly.
9. Gently fold in the Greek yogurt using a spatula. This adds a wonderful creaminess while keeping the filling light.
10. Slice half of the strawberries and leave the other half whole for topping. The sliced strawberries will add layers of flavor inside the cake.
11. Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of the cream filling on top, leaving a ¼-inch border around the edges.
12. Add a layer of sliced strawberries over the cream filling, distributing them evenly. This layering will infuse each bite with fresh fruit goodness.
13. Cover with another crepe and repeat the process, adding a layer of strawberries every 4 to 5 crepes. You want a beautiful stack of about 12 crepes total.
14. To finish, top the cake with the remaining whole strawberries and sprinkle with powdered sugar. This gives it a lovely finish, making it perfect for presentation.

Make It Your Own

While the Strawberries and Cream Crepe Cake is perfect as is, here are some tips to customize it to your liking:

• Storage: Store leftover crepes in the refrigerator for up to three days. Layer them between parchment paper to prevent sticking.
• Freezing: You can freeze the crepes before assembling them. Just stack them with parchment paper and keep them in an airtight container for up to 2 months.
• Flavor Swaps: Try using other fruits like blueberries or raspberries for a different flavor profile.
• Extra Creaminess: For a richer filling, consider adding a bit more cream or using whipped mascarpone cheese instead of Greek yogurt.
• Presentation: Top with additional fruits, mint leaves, or a drizzle of honey for an elevated look while serving.

What to Pair With Strawberries and Cream Crepe Cake

Serving a Strawberries and Cream Crepe Cake opens up a world of pairing possibilities. Here are some recommendations:

• Fresh Fruit Salads: A side of mixed fruit salad complements the sweetness of the cake.
• Ice Cream: Consider serving with a scoop of vanilla or strawberry ice cream for an indulgent treat.
• Tea or Coffee: A warm cup of tea or coffee is a perfect beverage to balance the sweetness.
• Casual Gatherings: This cake is perfect for casual gatherings, picnics, or brunch with friends.
• Seasonal Celebrations: Ideal for spring and summer parties or as a refreshing dessert for festive occasions.
• Storage Tips: If you have leftovers, keep them in an airtight container in the fridge for up to three days.

FAQ

Conclusion

The Strawberries and Cream Crepe Cake is a delightful way to celebrate any occasion with its beautiful layers and fresh flavors. It’s light yet satisfying, perfect for those sweet cravings. I encourage you to try this recipe and make it your own; it’s an adventure that’s sure to impress your family and friends.

Strawberries and Cream Crepe Cake

Indulge in the light and refreshing Strawberries and Cream Crepe Cake, a delightful dessert layered with sweet strawberries and fluffy cream. Perfect for spring and summer, this cake offers a unique take on traditional desserts. Enjoy the creamy texture and vibrant flavors that make for a stunning centerpiece at your next gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cup fat-free milk
• 2 large egg whites
• 1 large egg
• 1 teaspoon canola oil
• 1 teaspoon pure vanilla extract
• 4 tablespoons cane sugar
• Pinch kosher salt
• ½ cup white whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 spray Cooking spray or oil mister
• 1 cup heavy whipping cream
• ⅓ cup 0% fat Greek yogurt
• 4 tablespoons cane sugar
• 1 teaspoon pure vanilla extract
• 1 pound fresh strawberries, stemmed
• ½ tablespoon powdered sugar

Equipment

• Skillet
• Mixing Bowl
• Chef's Knife
• Blender
• Frying Pan

Method

 

1. In a blender, combine the fat-free milk, egg whites, egg, canola oil, vanilla, cane sugar, and kosher salt. Blend until smooth. This mixture should be well combined, creating a uniform batter that’s ready for the next ingredients.
2. Add the white whole wheat flour, all-purpose flour, and ground cinnamon to the blender. Blend again until smooth. The goal is to achieve a batter that's free of lumps and has a consistency similar to that of pancake batter.
3. Heat a 10-inch nonstick skillet over medium-low heat. Once hot, lightly spray with cooking spray or oil. A properly preheated skillet is essential for cooking the crepes evenly.
4. Pour about ¼ cup of batter into the skillet, swirling the pan slightly to create a thin, even layer. It’s important to cover the bottom of the skillet fully, but don’t worry if it doesn’t look perfect; crepes are forgiving.
5. Cook until the edges start to lift and the bottom is golden brown, about 1 to 2 minutes. The crepe should be firm enough to flip without tearing.
6. Gently flip the crepe using a spatula and cook the other side for about 1 minute until lightly golden. This side should have a nice color but remain soft.
7. Repeat the process with the remaining batter, stacking the finished crepes on a plate. You can cover them with a clean kitchen towel to keep them warm and moist.
8. In a stand mixer or using a hand mixer, whip the heavy whipping cream, cane sugar, and vanilla on medium speed until stiff peaks form, about 2 minutes. The cream should hold its shape, which is crucial for the cake assembly.
9. Gently fold in the Greek yogurt using a spatula. This adds a wonderful creaminess while keeping the filling light.
10. Slice half of the strawberries and leave the other half whole for topping. The sliced strawberries will add layers of flavor inside the cake.
11. Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of the cream filling on top, leaving a ¼-inch border around the edges.
12. Add a layer of sliced strawberries over the cream filling, distributing them evenly. This layering will infuse each bite with fresh fruit goodness.
13. Cover with another crepe and repeat the process, adding a layer of strawberries every 4 to 5 crepes. You want a beautiful stack of about 12 crepes total.
14. To finish, top the cake with the remaining whole strawberries and sprinkle with powdered sugar. This gives it a lovely finish, making it perfect for presentation.

Notes

• Storage: Store leftover crepes in the refrigerator for up to three days. Layer them between parchment paper to prevent sticking.
• Freezing: You can freeze the crepes before assembling them. Just stack them with parchment paper and keep them in an airtight container for up to 2 months.
• Flavor Swaps: Try using other fruits like blueberries or raspberries for a different flavor profile.
• Extra Creaminess: For a richer filling, consider adding a bit more cream or using whipped mascarpone cheese instead of Greek yogurt.
• Presentation: Top with additional fruits, mint leaves, or a drizzle of honey for an elevated look while serving.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!