This strawberry crepe cake is guaranteed to impress any crowd! Layers of light and soft crepes with whipped cream and strawberry ganache create this beautiful and delicious cake, making it perfect for any occasion! If your baking skills are not up to scratch, this cake is a great alternative!
As it’s a birthday season, as well as strawberry season coming to an end, today’s recipe is a great celebration of both! You guys loved my Chocolate Crepe Cake , and I really wanted to create a similar version, but more summery, with a use of seasonal berries… So here it is!
What’s so special about this cake? Well, to start off with, it’s made of crepes! Layers of delicate, light and soft crepes sandwiched between whipped cream filling and covered in smooth strawberry ganache.
If baking layered cakes is not your forte, then this little number makes a great alternative to a traditional cake! There is no baking involved here at all. No need to turn the oven. No fancy equipment. It is made by simply cooking classic, French- style crepes and laying them on top of each other, with a spread of whipped cream in between.
FOR THE CREPES
- 3 Tbsp granulated sugar
- 2 cups 260g all-purpose flour (or 1 3/4 cups + 3 tablespoons (260g) Bob’s Red Mill 1-to-1 gluten-free flour)
- 3/4 tsp kosher salt
- 3/4 cup water
- 11/2 tsp vanilla extract
- 2 cups whole milk
- 4 large eggs room temperature
- 1/4 cup unsalted butter melted and cooled, plus more for the pan
FOR THE FILLING
- 1 1/2 cups 180g powdered sugar, sifted
- 2 1/4 cups heavy cream
- 1 cup halved strawberries for garnish
- 1/2 tsp kosher salt
- 2 cups finely chopped strawberries
- 12 oz. 1 1/2 cups mascarpone
- 1 1/2 tsp vanilla extract
- Step 1: Prepare a baking sheet or large cooling rack next to the stove.
- Step 2: Combine all the crepe ingredients in a blender and blend for 15-20 seconds until completely smooth. Or whisk all the ingredients together in a large bowl until very well combined.
- Step 3: Let the batter sit for 5 minutes while preheating the crepe pan or an 8 to 10-inch non-stick skillet over medium-low heat. Pans should be hot, but not smoking.
- Step 4: Rub a stick of butter in the skillet. With the skillet in one hand, pour 1/4 – 1/3 cup of batter into the hot skillet, while simultaneously tilting your wrist to rotate the pan so the batter spreads evenly to and around the edges of the pan. Fill in any cracks or holes with a dab of batter.
- Step 5: Cook until the edges slightly curl up and turn slightly golden, and the top is no longer shiny, about 2-3 minutes.
- Step 6: Use a rubber spatula to lift the edges of the crepe. Gently lift the edge of a crepe with your fingertips and quickly flip the crepe (or use a large rubber spatula to help flip the crepe if it’s too hot).
- Step 7: Let cook for 1-2 more minutes until golden brown.
- Step 8: Transfer to a single layer on a baking sheet or wire rack to cool for a few minutes while cooking additional crepe(s), then stack on a plate once cool.
- Step 9: Repeat until you’ve made at least 18 crepes. Set aside.
- Step 10: For the filling, place the mascarpone, heavy cream, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer.
- Step 11: Whip on medium speed for several minutes until very soft peaks form. Whisk in the powdered sugar until firm peaks form, taking care not to over-mix.
- Step 12: Place one crepe on a cake stand or plate and spread a thin layer of whipped mascarpone on top (about 1/4 cup per layer).
- Step 13: Sprinkle a thin layer of chopped strawberries over the cream and top with another crepe. Repeat, adding chopped strawberries to every other layer.
- Step 14: Spread all the remaining whipped mascarpone on top, and top with halved or whole strawberries.
- Step 15: Chill for at least 30 minutes or up to a day before slicing.