Dessertsbrokenovenbaking5.0
Strawberries and Cream Crepe Cake
This strawberries and cream crepe cake is layered with fresh berries and a cream cheese filling. It's a special treat that's sure to impress!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- bowl
- whisk
- pan
- spatula
📝 Preparation Steps
1
Crepe Batter
2
Add all the crepe ingredients (milk through salt) into a blender and pulse for ⏱️ 15 seconds. Carefully remove the lid, scrape down the sides, and pulse for another ⏱️ 15 seconds. Cover and refrigerate for at least ⏱️ 30 minutes.
3
While the batter is chilling, make the cream cheese filling.
4
Cream Cheese Filling
5
In a medium bowl, whisk the heavy whipping cream with an electric mixer until it's thick with stiff peaks. Let it chill in the fridge while you prepare the rest.
6
Mix together the cream cheese, sour cream, sugar, and vanilla extract in a separate bowl until smooth and creamy. Then, gently fold in the whipped cream until it's all combined well.
7
Crepes
8
Transfer the crepe batter to a bowl and add a few drops of food coloring. Keep whisking and adding food coloring until you reach your desired color.
food coloring (optional)(1½ blocks) cream cheese (room temperature)12 ounces
9
Set aside a large plate or tray covered with parchment paper. Heat an 8 inch non-stick pan on low-medium heat and lightly grease it with butter.
10
When the pan is hot, add slightly less than ¼ cup of crepe batter to the center. Immediately lift and swirl the pan to evenly coat the bottom with batter.
11
After ⏱️ 30 seconds, carefully run a flexible spatula along the edge of the crepe and then lift the crepe and tuck a flat spatula underneath to flip it on its other side. Let that side cook for another ⏱️ 30-45 seconds and then carefully transfer it from the pan to the parchment-covered dish.
12
Repeat until you're out of batter. This should make about 12 crepes.
13
Assemble the Cake
14
Once the crepes have cooled completely, you can start assembling the cake!
15
Evenly spread cheesecake filling on top of one crepe (~¼ inch thick), and then add strawberry slices and layer with another crepe. Repeat until you've used up all of the crepes. Note: I only add strawberries to every other layer, but feel free to use as many as you like.
16
The cake may be eaten immediately, but I recommend letting it sit in the refrigerator for at least an hour so that the filling has time to set. This makes it easier to get nice, clean slices.
17
Top with whipped cream and whole strawberries. Enjoy!
Nutrition Facts
calories
342 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
155 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
125 mg
carbohydrate Content
24 g
saturated Fat Content
15 g
unsaturated Fat Content
8 g
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