Looking for an elegant dessert that tastes as impressive as it looks? This Strawberries and Cream Crepe Cake is a simple, show-stopping choice. Thin, tender crepes are stacked with a light no-bake cream cheese filling and fresh sliced strawberries to create a dessert that comes together in about an hour. It’s easier to make than it appears and perfect for celebrations or a special treat.
Inspired by the classic mille crêpes, this version isn’t an authentic French or Japanese recipe, but it captures the layered charm. Crepes can be customized with food coloring for an ombré or rainbow effect; for this cake pink shades complement the strawberries beautifully. You can also leave the crepes their natural color and still get a stunning result.
Note: This recipe was originally published on February 9th, 2021 and republished on January 22nd, 2022. Ingredient measurements remain unchanged.
Ingredients
- Strawberries: Fresh and thinly sliced (or substitute strawberry jam).
- All-purpose flour
- Granulated sugar
- Salt
- Eggs
- Vanilla extract
- Unsalted butter – melted and cooled.
- Cream cheese
- Heavy whipping cream
- Sour cream
- Milk – 2% or whole milk recommended.
- Food coloring (optional)
See the recipe card below for exact quantities.
Substitutions & Variations
If you want to switch things up, try different fruits such as raspberries, blueberries, or a mix of berries. Fruit preserves or jam can replace fresh berries for a different texture and flavor. This filling pairs well with many fruit choices, so customize to your taste.
Equipment
Recommended tools:
- Nonstick 8-inch skillet (adjust batter amount if using a different size pan).
- Blender (or food processor/immersion blender) to mix the crepe batter.
- Hand mixer or electric mixer to whip the cream and blend the filling (a whisk works but takes more effort).
- Mixing bowls, spatula, measuring cups and spoons, and parchment paper for stacking crepes.
Step-by-Step Instructions
This crepe cake looks elaborate but is straightforward: make the batter, whip the filling, cook the crepes, and layer. No baking required.
Making the Crepe Batter and Filling
Step One: In a blender combine milk, eggs, melted butter, vanilla, flour, sugar, and salt. Blend about 30 seconds, scrape sides, and blend another 15–30 seconds. Cover and refrigerate at least 30 minutes to rest.
Step Two: Whip the cold heavy cream with a mixer until stiff peaks form; refrigerate while you prepare the cream cheese mixture.
Step Three: Beat cream cheese in a bowl until smooth. Add sour cream, sugar, and vanilla, then mix until creamy.
Step Four: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Cooking the Crepes and Assembling the Cake
Step Five: If coloring the batter, divide it into bowls and add food coloring to each portion until you reach the desired shade.
Step Six: Heat an 8-inch nonstick skillet over medium-low heat and grease lightly with butter. Pour just under 1/4 cup of batter into the pan, tilt to coat the bottom evenly, and cook until the edges look dry. Use a flexible spatula to loosen the edges, then lift and slip a flat spatula underneath to flip the crepe. Cook the second side 30–45 seconds.
Expert Tip: If your crepes develop small holes while flipping, don’t worry — they’ll be hidden once the cake is layered.
Step Seven: Transfer finished crepes to a plate lined with parchment. Repeat until batter is used; an 8-inch pan yields about 12 crepes.
Step Eight: Assemble on a cake stand or plate: place one crepe down, spread about 1/4 inch of cheesecake filling, add a layer of thinly sliced strawberries (or skip every other layer if you prefer fewer berries), and continue layering until finished. Top with whipped cream and whole strawberries.
Chill at least an hour for the filling to set and for easier slicing, though the cake can be eaten immediately.
Recipe FAQs
Yes. Chilling the batter helps the flour hydrate and relaxes the gluten, producing softer crepes.
Yes. Use less batter for smaller pans and more for larger pans. A smaller pan yields more crepes; a larger pan produces fewer.
Store leftovers in an airtight container in the refrigerator for up to one week. Freezing is not recommended.
The filling is best made fresh, but crepes can be made up to 2 days ahead (store in the fridge) or frozen up to 1 month. Layer parchment between crepes to prevent sticking.
A simple swirl of whipped cream and a few whole strawberries on top looks elegant and fresh.
With the no-bake cream cheese filling and strawberries, it has a bright flavor reminiscent of strawberry cheesecake.
Storage
Keep leftovers in an airtight container in the refrigerator for up to one week. Freezing this crepe cake is not recommended since the texture may change.
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📖 Recipe
Strawberries and Cream Crepe Cake
Equipment
- Blender
- Non-stick 8 inch pan
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or hand mixer
- Spatula and whisk
Ingredients
Crepes
- 1 cup whole milk (236.6 ml)
- 3 large eggs
- 5 tablespoons unsalted butter, melted and cooled (70 g)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (93 g)
- 1/4 cup granulated sugar (50 g)
- 1/8 teaspoon salt
- Food coloring (optional)
Cream Cheese Filling
- 12 ounces cream cheese (1½ blocks), room temperature (354 g)
- 1/4 cup sour cream (65 g)
- 1/3 cup + 2 tablespoons granulated sugar (92 g)
- 1/2 teaspoon vanilla extract
- 1 1/8 cup heavy whipping cream (266 ml)
- 1/2 pound strawberries, thinly sliced (leave a few whole for decorating)
Instructions
Crepe Batter
- Add milk, eggs, melted butter, vanilla, flour, sugar, and salt to a blender. Pulse 15 seconds, scrape down the sides, pulse another 15 seconds. Cover and refrigerate at least 30 minutes.
- While the batter chills, prepare the cream cheese filling.
Cream Cheese Filling
- Whip the heavy cream with an electric mixer until stiff peaks form. Chill while you prepare the rest.
- Beat cream cheese, then add sour cream, sugar, and vanilla until smooth. Gently fold in the whipped cream until combined.
Crepes
- Transfer batter to a bowl and add food coloring if desired, stirring until the color is even.
- Heat an 8-inch nonstick pan on low-medium and lightly grease with butter. Pour slightly less than 1/4 cup batter into the center, lift and swirl to coat the bottom.
- Cook 30 seconds, loosen the edges with a flexible spatula, then flip and cook the other side 30–45 seconds. Transfer to a parchment-lined plate. Repeat until batter is used (about 12 crepes).
Assemble the Cake
- Once crepes are cool, spread ~1/4 inch of cheesecake filling on one crepe, add strawberry slices, and top with another crepe. Repeat until all crepes are used. You can add strawberries to every layer or alternate layers.
- Chill at least one hour so the filling sets for cleaner slices, though you may serve immediately.
- Top with whipped cream and whole strawberries to finish. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. Freezing is not recommended.
Substitute other fruits or jams if you prefer a different flavor.
Nutrition information is an estimate per serving when cut into 12 slices and may vary.
Video
Carbohydrates: 24 g
Protein: 5 g
Fat: 26 g
Saturated Fat: 15 g
Sodium: 155 mg
Sugar: 16 g
Nutrition information is an estimate per serving and not guaranteed.