Mastering the Strawberry Crepe Cake: A Stunning No-Bake Dessert
Prepare to amaze your family and friends with this exquisite strawberry crepe cake! This show-stopping dessert features delicate, thin crepes layered with rich whipped cream and crowned with a luscious strawberry ganache. It’s an elegant masterpiece perfect for any celebration, yet surprisingly simple to create. If the thought of traditional layered cakes feels daunting, this crepe cake offers a delightful and impressive alternative that requires no oven baking whatsoever.
As we celebrate both special occasions and the glorious strawberry season, this recipe serves as a perfect tribute to both! Many of you adored our Chocolate Crepe Cake, and based on its popularity, we were inspired to craft a summery variation, embracing the vibrant flavors of seasonal berries. The result? This breathtaking Strawberry Crepe Cake!
Discover the Magic of Strawberry Crepe Cake: An Unconventional Delight
What makes this strawberry crepe cake truly unique? Its foundation lies in layers upon layers of meticulously cooked crepes. Imagine soft, impossibly thin crepes, each delicately separated by a cloud of airy whipped cream, all enrobed in a silky, vibrant strawberry ganache. This “mille crepe cake” (meaning “a thousand crepes” in French, though typically featuring 15-30 layers) offers a textural experience unlike any other traditional cake.
For those who find the intricacies of baking elaborate layered cakes a bit intimidating, this strawberry crepe cake is your perfect culinary companion. There’s absolutely no oven baking required. Forget about precise oven temperatures, multiple cake pans, or complex decorating tools. This elegant dessert is crafted by simply cooking classic French-style crepes on a stovetop and meticulously stacking them, each layer generously spread with a delightful whipped cream filling. It’s an accessible yet incredibly sophisticated no-bake dessert that guarantees a wow factor without the usual baking stress.
Planning Your Strawberry Crepe Cake: Time-Saving Strategies
The time investment for creating this beautiful strawberry crepe cake depends largely on your planning strategy. While it’s certainly achievable to prepare and assemble the entire cake in a single day, which might take a dedicated 4-5 hours, a more relaxed approach can make the process much more enjoyable and less rushed.
We highly recommend breaking down the task into smaller, manageable chunks. The beauty of this recipe is that nearly every component of this impressive strawberry crepe cake can be prepared a day in advance. This allows for a stress-free assembly on the day you plan to serve it, ensuring a fresh and perfect dessert. This strategic planning not only saves time but also allows the flavors to meld beautifully, often enhancing the overall taste and texture of the cake. If you’re looking for other delicious strawberry-flavored cake ideas that are perhaps a bit simpler, consider trying this Strawberry Cake with Strawberry Filling as an alternative.
Optimizing Your Crepe Cake Timeline: Component Breakdown
Let’s break down the preparation times for each key element, offering insights into how you can make this multi-layered delight fit seamlessly into your schedule:
Crepe Batter Preparation
The crepe batter can be made up to a day in advance, which is a fantastic time-saver. After mixing, it’s crucial to let the batter rest for at least an hour in the refrigerator. This resting period is not merely a suggestion; it’s a secret ingredient for achieving truly delicate and melt-in-your-mouth crepes. Resting allows the flour to fully hydrate, absorbing more liquid, and gives the gluten a chance to relax. The result is a smoother batter that cooks into pliable, tender crepes that won’t tear easily and have an exquisite texture.
Cooking the Crepes
Cooking all the crepes for this recipe typically takes just under 45 minutes. This batch should yield approximately 25-28 individual crepes, although the exact number can vary depending on the size of your frying pan. For reference, I use a frying pan with a 9-inch diameter at the top, which tapers to a 7-inch cooking surface at the bottom. The consistency and thinness of your crepes are key to building a tall, impressive mille crepe cake.
Whipped Cream Filling
Whipping the cream takes only a couple of minutes. Once prepared, the whipped cream can be stored in an airtight container in the refrigerator for 1-2 days, making it another ideal component for advance preparation. This flexibility allows you to focus on cooking the crepes without rushing to prepare the filling simultaneously.
Trimming Crepe Edges (Optional)
While optional, trimming the edges of your crepes takes about 15 minutes and significantly contributes to a neater, more professional-looking finished cake. For this step, you can use any round object with a diameter slightly smaller than your crepes, such as a plate, a bowl, or, as I prefer, the bottom of a 7-inch loose-bottomed baking tin. Uniform crepes stack more evenly, resulting in a perfectly cylindrical cake.
Cake Assembly
Assembling all the layers of your strawberry crepe cake will take approximately 35-40 minutes. The cake featured in the photos boasts 25 distinct layers, showcasing the beautiful visual effect achieved with careful stacking. Patience and a steady hand are your best allies here.
Strawberry Ganache
The delicious strawberry ganache comes together quickly, requiring only about 10 minutes to prepare. You have the option to make it a day in advance and gently warm it in the microwave before use, or, as I often do, prepare it fresh on the day of assembly to use it immediately. Both methods yield excellent results, so choose what best fits your schedule.
Essential Tips for Crafting the Perfect Strawberry Crepe Cake
One of the most appealing aspects of making crepe cakes is their deceptive simplicity. Despite their incredibly sophisticated and flamboyant appearance, they are, in reality, one of the most straightforward dessert recipes to master. They consistently impress guests and are universally loved. I have yet to encounter someone who doesn’t fall for their charm.
Here are some invaluable tips and tricks I’ve gathered over time, ensuring your strawberry crepe cake turns out beautifully every time:
- Plan Ahead: As mentioned, making your crepes a day in advance will significantly simplify the entire process, allowing for a more relaxed and enjoyable baking experience.
- Invest in a Quality Non-Stick Frying Pan: This is a non-negotiable tool. Nothing is more frustrating than crepes sticking to the pan. A good quality, non-stick frying pan will require minimal fat (just a touch of butter or oil) and is the key to consistently perfect, easy-to-flip crepes.
- Maintain Consistent Batter Portions: For uniform crepes, use an equal amount of batter for each one. A ¼ measuring cup is usually ideal for my frying pan, but adjust based on your pan size. Consistency in size is crucial for a stable and attractive stacked cake.
- Master the Swirl: After pouring the batter, gently swirl the pan and twist your wrist in a circular motion. This technique evenly distributes the batter across the bottom, creating those signature thin, round crepes. (Refer to a video demonstration if available for visual guidance).
- Avoid Overcooking Crepes: Your crepe is ready to be flipped as soon as small bubbles appear on the surface and it easily releases from the pan. The second side only needs about 30 seconds to cook. Overcooking will cause the crepes to lose their beautiful pink hue (though they will still taste delicious). For that vibrant color, be mindful of cooking times!
- Observe the Color Difference: Typically, one side of your crepe will be a lovely golden-brown, while the other side should retain a more delicate pink appearance, especially if you’re using food coloring in the batter.
- Spread Thin, Even Layers of Whipped Cream: When assembling, apply a thin, consistent layer of whipped cream between each crepe. Remember, there are many layers, so a little goes a long way. Too much filling per layer can make the cake unstable and overly rich.
Elevating Your Cake: Decorating the Strawberry Crepe Cake
Decorating your strawberry crepe cake allows for creative expression, and there are several fantastic methods to choose from. My preferred technique involves pouring the strawberry ganache generously over the top of the cake, allowing it to artfully cascade down the sides. Alternatively, you might opt to pour the ganache solely over the top, creating a distinct, elegant cap. To truly enhance its appeal, a scattering of fresh, ripe strawberries on top is always a magnificent addition, adding both beauty and a burst of fresh flavor.
Any leftover whipped cream can be put to good use for additional embellishment. Simply transfer it into a piping bag fitted with your favorite nozzle and pipe decorative swirls or borders onto the cake. This adds another layer of sophistication and personal touch.
As you can observe in the accompanying photographs, I adorned the sides of this particular cake with toasted, flaked almonds. You can replicate this by gently pressing a handful of toasted flaked almonds into the sides of the ganache. Other wonderful options include coconut flakes, shredded coconut, or your preferred sprinkles, all of which will add a beautiful texture and visual charm to your finished dessert.
Storing Your Strawberry Crepe Cake
While crepe cakes are absolutely at their peak when served fresh, they can be stored in the refrigerator for up to 3 days. Over time, the layers may become a little denser, but the cake will undeniably remain delicious. Due to its cream-based filling, it is essential to keep this cake refrigerated at all times. However, it will hold up perfectly fine if left out during serving for approximately 2-3 hours, allowing guests to enjoy it at their leisure.
Further Insights and Advanced Tips for Crepe Cake Perfection
To round things off, here are a few additional pointers, some of which are based on valuable feedback received for our Chocolate Crepe Cake:
- Batter Consistency: Some readers found the crepe batter to be quite runny. While this specific batter recipe is my tried-and-true go-to, if you have a favorite crepe batter recipe that you’re comfortable with and trust for its consistency, feel free to use it instead. The key is to have a batter that spreads thinly and evenly.
- Achieving Uniform Crepes Without Trimming: If you choose not to trim the edges of your crepes (to save time or prefer a rustic look), try to minimize swirling your frying pan excessively when distributing the batter. This helps in achieving more consistently sized crepes from edge to edge, which in turn contributes to a more stable and aesthetically pleasing stacked cake. The goal is to cover just the bottom of the pan with batter, not allow it to climb up the sides.
I believe this comprehensive guide covers most aspects of creating a fantastic strawberry crepe cake. However, if you feel there’s anything else that should be added or highlighted, please don’t hesitate to let me know! Your feedback is always appreciated.
As always, I would absolutely love to hear from you if you decide to try this, or any other of my recipes. Please feel free to leave a comment and a rating below the recipe card in the comments section! You can also connect with me on my social channels: Instagram, Pinterest, and Facebook. Happy baking (or rather, no-baking)!
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Strawberry Crepe Cake
2 hours
1 hour
1 hour
4 hours
Equipment
- mixing bowl or an electric blender
- rubber or wooden spatula
- Non- stick frying pan
- offset spatula
- cake turning table (optional)
- ¼ cup measuring cup or a ladle
Ingredients
For crepes:
- 4 large eggs
- 1 L milk of choice
- 1 teaspoon vanilla
- 135 g sugar white caster or granulated
- 305 g all-purpose flour
- ½ teaspoon salt
- 3 tablespoon oil or melted butter
- ½ teaspoon red gel food colouring
For the filling:
- 625 ml double cream
- 120 g icing sugar
- ½ teaspoon vanilla bean paste optional
For strawberry ganache:
- 250 g white chocolate
- 250 ml double cream
- 200 g strawberries chopped
- 3 tablespoon butter
- ½ teaspoon red food colouring gel optional
Instructions
To make crepes:
- In a large bowl or an electric blender, combine all of the ingredients until you have smooth, runny batter. You can add more or less of red food colouring gel, to achieve the desired effect. Place the batter in the fridge for at least an hour.
- Place your non-stick frying pan over a medium high heat and allow it to heat up. Brush it lightly with melted butter or oil. Using a ladle or a ¼ measuring cup, pour the batter into the frying pan and make a large circle, twisting your wrist until the crepe batter covers the entire bottom of the frying pan.
- Cook the crepe for about 2 minutes, until lightly golden, then gently flip it onto the other side and cook for about 30 seconds. One side of your crepes should be golden brown, the other should be more pink in appearance. Remove the crepe from the frying pan and transfer into a plate. Repeat with the remaining batter until you have used it all. You should have roughly about 25 crepes.
To make the filling:
- Place the double cream into a bowl. Using a hand held electric mixer or a whisk, whip the cream for about 2 minutes until stiff peaks. Add the icing sugar and vanilla and mix to combine. Place in the fridge until ready to use.
To assemble the cake:
- If trimming the edges of the crepes, use a bottom of loose-bottom round baking tin which is slightly smaller in diameter to your crepes (you can also use a bowl turned upside-down, that is smaller in diameter to your crepes). Press it against the crepe and run a sharp knife around it, trimming the edges. Repeat with all of the crepes.
- Spread a thin layer of cream filling into a cake board or a plate. Lay down your first crepe (with pink side up). Using 1 tablespoon or a small cookie scoop as a measure, spread thin, even layer of the cream filling to the very edge of your crepe (using cake turning table comes handy here). Press another crepe on top (pink side up).
- Repeat with the rest of crepes and cream filling, leaving the last crepe on top uncovered. Place cake in the fridge for about 30 minutes to 1 hour to firm up.
To make strawberry ganache:
- Place chopped white chocolate into a medium bowl and set aside.
- Place double cream and chopped strawberries into a small saucepan over a medium heat. Keep stirring until it comes to simmer and the strawberries are soft and start to fall apart (it should take about 7- 10 minutes). Remove from the heat and pour this mixture over the white chocolate. Add 3 tablespoon of butter and leave the mixture, without stirring it for 2 minutes. Add food colouring and mix until smooth.
- Push the mixture through a sieve into a jug (to get rid of the strawberry seeds), then, while it is still runny, pour it over the top and sides of the cake. Put the cake in the fridge for about 30 minutes to set. Just before serving, top it with fresh strawberries and your choice of decorations
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- Crepe batter should produce about 25-28 individual crepes, but the exact amount may vary depending on the size of your frying pan.
- You can adjust the amount of red food coloring in both the crepe batter and the ganache to achieve your desired color intensity.
- Be careful not to overcook the crepes. They typically need about 1-2 minutes on the first side and only about 30 seconds on the second side.
Nutrition
Calories: 4672kcal |
Carbohydrates: 729g |
Protein: 124g |
Fat: 503g |
Saturated Fat: 279g |
Cholesterol: 2100mg |
Sodium: 2494mg |
Potassium: 3660mg |
Fiber: 13g |
Sugar: 467g |
Vitamin A: 15712IU |
Vitamin C: 124mg |
Calcium: 2438mg |
Iron: 20mg
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