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Strawberry Crepes Cake

Strawberry Crepes Cake

Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year
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Strawberry Crepes Cake is an elegant and delightful dessert that features multiple thin layers of crepes stacked with a luscious strawberry cream filling. This cake is perfect for special occasions, offering a visually stunning and delicious treat that will impress guests.

The crepes are made from a simple batter of flour, eggs, milk, butter, and a touch of sugar, cooked until thin and lightly golden. Each crepe is spread with a creamy filling made from whipped cream mixed with fresh strawberry puree. The crepes are then stacked one on top of another, creating a multi-layered cake.

Between the layers, fresh strawberry slices can be added to enhance the fruity flavor and provide bursts of freshness. Once all the crepes are stacked, the cake is chilled to set, making it easier to slice and serve.

The top of the Strawberry Crepe Cake can be garnished with additional fresh strawberries, a dusting of powdered sugar, or a drizzle of strawberry sauce. The result is a cake that is light, airy, and bursting with the sweet and tangy flavor of strawberries.

Strawberry Crepe Cake is perfect for birthdays, brunches, or any special celebration where you want to offer a unique and sophisticated dessert. Its combination of tender crepes and creamy filling makes it a favorite among dessert lovers.


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For the crepes

For the cream filling

For the jelly top


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  1. Make the jelly top first. Soften the gelatin in iced water. Melt the frozen strawberry puree; add in sugar, softened gelatin, and water, place over low heat and mix until smooth. Pour the mixture into the mold and send into the fridge to chill until still.

  2. In a bowl, melt the butter, add in eggs, sugar, cornstarch, cake flour and milk, and mix until smooth. Sift the batter three times to get rid of the lumps.
  3. Grab a non-stick pan. Do not grease it. Heat the pan over medium heat first, once it is heated, turn into low heat, pour a cup of batter into the pan. Since the pan is hot, a thin layer of crepe will appear immediately. Pour the extra flowing batter back into the bowl. Place the pan over low heat, gently move the pan around to make sure the crepe is evenly heated. Once it has bubbles, peel the thin layer off from the corner. Let it cool down on the cooling rack. Repeat this step until you use all the batter.

  4. Make the cream filling. Melt the frozen strawberry puree, place over low heat, add in sugar, stir until the sugar dissolve. Then set aside to let it cool down. In a clean bowl, add in heavy cream, sugar, and softened gelatin, beat until it thickens. Add in strawberry puree mixture; beat until it forms soft peaks.

  5. Over a cake stand, a layer of crepe and a layer of cream filling. Repeat this st ep until you use all the crepes and cream. Top it with the strawberry jelly. Decorate it with extra cream. Send the cake into the fridge to chill about 10-15 minutes before serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: Strawberry Crepe Cake, crepe cake, strawberry cake