Strawberries and Cream Crêpe Cake

This Strawberries and Cream Crêpe Cake is light, luscious, and creamy. If you've ever wanted to try a crêpe cake, this would be the one to try first. It's easier than it looks, and totally delicious.

This strawberries and cream crêpe cake is light and creamy. It's filled with a mixture of strawberries, whipped cream, butter, and sweetened condensed milk.

Crêpe cake has been on my bucket list forever. It's sort of a cousin of ice box cake in texture, only even more creamy.

How to Make a Crêpe Cake:

For this crêpe cake, you can either make your own crêpes, or you can buy ready-made crêpes. You will need 18 crêpes for this cake.

While I have provided a crêpe recipe, I cheated and actually used Frieda's French Crêpes, (not an affiliate) which are readily available in my local grocery store and are just the right size.

You might also want to explore the crêpes available from Melissa's Produce (not an affiliate), although the crêpes are larger and might need trimming. Both companies are local to me.

Once you have your crêpes, you create an amazingly fluffy and creamy mixture of butter, cream cheese, sweetened condensed milk, and vanilla infused whipped cream.

Next, you spread the layers of crêpes with the whipped cream mixture, adding thinly sliced strawberries every third layer.

You can make this cake free form, or layer it in an 8-inch or 9-inch springform pan. I used a springform pan to keep things uniform.

You chill the cake in the pan for at least 6 hours. I left mine in the fridge over night, and then turned it out onto a cake plate for slicing.

What to do with leftovers:

This strawberries and cream crêpe cake will be good for about two days. After that, the whipped cream will begin to "weep" a bit. Fortunately, this cake is so good that you won't have to worry about having leftovers.


Welcome to the Cake Slice Bakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs.

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

 The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for July 2019 were ~

1. Apricot Almond Dream Cake
2. Strawberries & Cream Crêpe Cake
3. Limoncello Ricotta Cheesecake
4. Raspberry Princess Torte

Strawberries & Cream Crêpe Cake

• Culinary Adventures with Camilla
• Karen's Kitchen Stories
• A Day in the Life on the Farm
• Sweet Sensations 
• A Little Bit of All Right

Limoncello Ricotta Cheesecake

• Camille Cooks
• All That's Left Are The Crumbs

Raspberry Princess Torte

• Amandie Bakes

Strawberries and Cream Crêpe Cake

Yield: 12 servings

Author: Karen Kerr

This Strawberries and Cream Crepe Cake is light, luscious, and creamy.

ingredients:

For the Crêpes

• 8 large eggs
• 1 quart milk
• 1/2 cup butter
• 1/4 cup sugar
• 2 tsp vanilla extract
• 2 1/2 cups (313 grams) all purpose flour

For the Filling

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 can (1 cup) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups cold heavy cream
• 6 cups fresh strawberries, thinly sliced

instructions:

How to cook Strawberries and Cream Crepe Cake

To make the Crêpes

1. Blend the eggs, milk, butter, sugar, and vanilla in a blender until smooth.
2. Add the flour and blend until smooth. 
3. Let the batter rest for 10 minutes. 
4. Heat a 9 inch nonstick skillet or crêpe pan and pour 1/4 cup of the batter onto the pan and immediately tilt the pan to spread the batter to a thin round. 
5. Cook until the first side is golden, and then flip to cook the other side about 30 seconds. 
6. Place the crêpe on a wire rack. 
7. Repeat with the rest of the batter. You will need 18 crêpes. 

To Make the Filling and Assemble the Cake

1. In a large bowl, mix the butter and cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla, and salt and mix again until creamy. 
2. In another bowl or the bowl of a stand mixer, mix the cream on high speed until stiff peaks form. Add the butter and cream cheese mixture and and mix for one minute. 
3. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper.  Place the crepes, one at a time in the pan, spreading 1/3 cup of the cream mixture between each layer. Spread a thin layer of strawberries over the cream every third layer. 
4. Cover with plastic wrap and refrigerate for 6 hours or overnight. 
5. When ready to serve, place a cake plate on top of the springform pan and invert the whole thing. Remove the pan and the parchment paper and top the cake with more strawberries. Slice and serve. 

https://www.karenskitchenstories.com/2019/07/strawberries-and-cream-crepe-cake_20.html

Karen's Kitchen Stories

crepes, cake, strawberries

dessert

French

Created using The Recipes Generator