Step into a world of delicate desserts with our Strawberry Crepe Cake recipe, a visually stunning and deliciously layered creation that’s perfect for any occasion. This recipe brings together the light, airy texture of thin crepes with the sweet, juicy freshness of strawberries, creating a harmonious blend of flavors and textures. Whether you’re hosting a brunch, celebrating a special day, or simply craving a sweet treat, this crepe cake is an exquisite choice that’s sure to impress.”
“The beauty of this Strawberry Crepe Cake lies not just in its taste but also in its elegant presentation. Layers upon layers of soft crepes are alternated with a luscious mixture of whipped cream and fresh strawberries, culminating in a dessert that’s as delightful to eat as it is to look at. The process of assembling the cake is almost as enjoyable as eating it, offering a satisfying experience for both novice and experienced bakers.”
“Imagine cutting into this cake to reveal the multitude of fine crepe layers, each sandwiching a light and creamy filling, studded with the vibrant red of strawberries. It’s a dessert that brings a touch of sophistication to any table and is sure to be a conversation starter. So, gather your ingredients and prepare to embark on a culinary adventure that combines the simplicity of crepes with the elegance of a layered cake.”
These paragraphs aim to introduce the recipe in an engaging and descriptive way, highlighting the visual appeal, flavors, and the joy of making the Strawberry Crepe Cake
Strawberry Crepe Cake Recipe
Ingredients
Crepes
- 23 g unsalted butter melted
- 38 g granulated sugar
- 3 eggs (about 55g each)
- 120 g cake flour
- 360 g milk
- 5 g vanilla extract
- Red food coloring
Whipped Cream
- 560 g heavy cream
- 20 g granulated sugar
- 2 g salt
- 58 g strawberry sauce
- 1 tbsp vanilla extract
Strawberry Sauce
- 250 g fresh strawberries
- 60 g granulated sugar
- 5 g lemon juice
Filling
- Strawberry sauce
- Fresh strawberry slices
Instructions
- Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool.
- In a bowl, mix well melted butter, sugar, eggs, cake flour, milk, and vanilla extract until well combined. Add in some red food coloring and mix well. Sift once or twice. Cover it with plastic wrap and let set in the fridge for 15 minutes.
- Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe with the help of a spatula. Repeat the steps until you use up all the batter. Let the crepes cool down.
- While the crepes are cooling down, bring together heavy cream, sugar, salt and vanilla extract, use a hand mixer or a stand mixer, beat until stiff peaks form. Mix it with strawberry sauce.
- Assemble the crepe cake. It follows the order: a layer of crepe and a layer of cream filling. 2 layers of fresh strawberry slices and 2 layers of strawberry sauce in the middle and 1 layer of strawberry sauce on top. Let the crepe cake chill in the fridge for 30 minutes or let it set in the fridge to cool for 2 hours before slicing. Garnish it with fresh strawberries and with Christmas decoration.
