• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Shop

The Worktop logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Christmas Breakfast Ideas
  • All Breakfast Recipes
  • Easy Ideas
  • Brunch Ideas
  • Meet Tina
  • By Category
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Collections / Breakfast for a Crowd / Strawberries and Cream Crepe Cake

    Dec 29, 2014 · Last Updated: Nov 8, 2021

    Strawberries and Cream Crepe Cake

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

    Sharing is caring!

    A beautiful and elegant Strawberries and Cream Crepe Cake made with 30 layers of crepes, separated by fresh whipped cream and freeze dried strawberries. It takes a certain amount of patience to make and assemble this crepe cake, but it is worth the effort. Relax on a weekend morning and make this crepe cake for brunch. 

    Strawberries and Cream Crepe Cake

    It's finally happened!  I've turned 30! Here it is, the big 3-0.

    Looking back, this past decade has been quite the trip. I've gone from studying health education in Texas to working at a hospital in San Francisco to studying law in Chicago and practicing as a finance attorney in Los Angeles. Now, I'm managing a coffeeshop and writing a food blog in London. During that time, I also got together with my middle school sweetheart (only 13 years late) and we exchanged vows under the northern lights in the Arctic Circle. At one point too, I drove a BMW convertible, but now I'm just fine getting around town by bike and helmet.

    Strawberries and Cream Crepe Cake

    So given the mishmash of my past and no clear future path, I spent the past weekend bothering my other half, Jonathan, with "what should I do with my life" questions. Should I go back into law? Should I open up my own coffee shop? Should I just sleep and eat all day? Eh, maybe! (just kidding.).

    Grab a friend and make this Strawberries and Cream Crepe Cake

    The only way he could get me to stop was to give me a big project to do. And that meant something more than whipping together a batter and pouring it into a pan to be left alone to bake. He actually needed to keep me occupied for a good amount of time.

    Strawberries and Cream Crepe Cake

    The smart guy decided that we should make a crepe cake together for my birthday. It involved making layers of crepes and stacking them all together, each with a layer of fresh cream and freeze-dried strawberries in between.

    Fresh whipped cream and freeze-dried strawberries sit between each of the 30 layers of crepe

    This Strawberries and Cream Crepe Cake is the perfect cake to make with a friend, family member, child or loved one. A crepe cake always takes quite a while to make because you have to cook up every layer of the cake individually. After you methodically cook the crepes, and I say methodically because after the 10th crepe you will have a system down, you still need to assemble the cake. It's a lot more fun to make crepe cakes when you grab someone to do it alongside you.

    Strawberries and Cream Crepe Cake

    It's definitely not a hard cake to make, but it does take several steps and some patience. If you want to speed it up, you can use multiple crepe pans or frying pans. But as tedious as it is to make one crepe at a time, I like to slow it down when I make this recipe. Think of making a crepe cake as a weekend morning project.

    But this Strawberries and Cream Crepe Cake is worth every minute of it. It is so satisfying taking a knife and cutting through all the layers of crepes at once. It's also so enjoyable to take a big forkful of the cake and know that you are getting 30 layers of crepes and cream in one bite.

    The recipe for this crepe cake is easy - you just need sometime and patience

    While I typically wouldn't be the type to make my own birthday cake, making this crepe cake shut me up about my unknown future, and it was the perfect birthday activity spending time with Jonathan in the kitchen.

    Strawberries and Cream Crepe Cake

    Little did he know, it also gave me some time to reflect on how I want to spend my time in life. I love this blog, and right now, this is it for me. This and all the opportunities that come along with it, like the pop-up brunch club I'll be hosting in February (more to be posted about that soon)! So if you enjoy following my blog, I'd love if you could please give it a like or a share somewhere. It would mean a lot to me, and be the best birthday present ever!!!

    Enjoy this beautiful crepe cake for a special brunch

    And here it is, the recipe for my 30th birthday cake: Strawberries and Cream Crepe Cake.

    Strawberries and Cream Crepe Cake

    Strawberries and Cream Crepe Cake

    5 from 6 votes
    Print Recipe Save RecipeSaved!
    Serves: 12
    Prep: 10 mins
    Cook: 1 hr 15 mins
    Total: 1 hr 25 mins

    Ingredients

    Basic Crepes

    • 2 ½ cups all-purpose flour (300 grams)
    • 2 cups whole milk (480 milliliters)
    • 2 medium eggs
    • ½ cup water (120 milliliters)
    • 1 tablespoon oil (15 milliliters)
    • Oil for cooking the crepes

    Fresh Whipped Cream and Strawberries

    • 2 teaspoons gelatin
    • 2 ½ tablespoons cold water (37 milliliters)
    • 2 cups double cream (440 grams)
    • ½ cup powdered sugar (65 grams)
    • 1 teaspoon quality vanilla extract
    • 3 tablespoons freeze dried strawberries pieces (7 grams)
    • handful of fresh strawberries - for topping

    Instructions

    To make the crepes:

    • In a medium bowl, beat together the eggs. Beat in the milk.
    • In a separate medium bowl, add in the flour. Slowly whisk in the beaten egg and milk. Slowly whisk in the water and oil.
    • Heat a cast-iron crepe pan on medium to medium-high heat (I switched between setting 6/10 and 7/10 on my stove). Make sure you give it enough time to evenly heat through (about 5-7 minutes). If the pan is not hot enough, the crepes may start to stick to it.
    • Add about ½ tablespoon of oil to the pan and give it a quick wipe with a paper towel to wipe off the excess oil and evenly coat the pan in oil. When you feel that the crepes start to stick to the bottom of the pan, repeat this step (every few crepes). I keep the paper towel nearby to give the pan a wipe with the excess oil when needed.
    • Once the oil is hot, add scant ½ cup of crepe batter, and quickly spread it around the pan evenly using a crepe rake. You can also try to quickly tilt the pan to swirl it, but I find it easier to use the crepe rake to make even sized crepes. The crepes should be very thin.
    • Let each crepe cook for about 1 minute, and then flip over and cook for an additional 30 seconds.
    • Remove the crepe and place on a cooling rack. The crepe will cool quickly, so if you are short on space, you can begin to stack them up after a few minutes of cooling.
    • Repeat with remaining batter.

    To make the whipped cream:

    • In a small bowl, mix together the gelatin and cold water.
    • Place the small bowl inside a larger bowl, and fill the larger bowl with hot water, careful not to spill into the small bowl. Mix the gelatin in the small bowl until it is completely dissolved. Remove the bowl from the hot water and allow the gelatin to cool (but not set).
    • In a medium bowl, whip together the cream, powdered sugar and vanilla until it is slightly thick.
    • Add in the gelatin and continue mixing until it is stiff.

    To assemble the cake

    • Let all the crepes cool before assembling the cake.
    • Spread a spoonful of whipped cream on a crepe. Sprinkle on some freeze dried strawberries. Top with another crepe and repeat with remaining crepes.
    • Top the cake with a generous layer of whipped cream and a some fresh strawberries.

    Notes

    The crepes can be made the night before and kept in the refrigerator until ready to be assembled.
    Author: The Worktop
    Cal : 299kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

     

    « Greek Yogurt Beignets
    Champagne Pear Crepes »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Easter Breakfast Recipes, Fruits and Yogurt Breakfast Ideas, Kid Friendly, Pancake Recipes, Pancakes and Waffles, Stove Top, Summer Breakfast Recipes, Valentine's Day Brunch Recipes, VegetarianTags: berries, birthday, cakes, crepes, fruits, strawberries, whipped cream

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Anna says

      April 05, 2018 at 10:28 pm

      Planning to make something similar for a coworker's birthday on Monday. Do the freeze dried strawberries not get chewy when they absorb the moisture from the cream?

      I'll probably be assembling this the night before, so it'll hang out in my fridge before we eat it

      Thanks!

      Reply
      • Tina Jui says

        April 06, 2018 at 3:05 am

        Hi Anna. I use the freeze dried strawberries because they 1) don't add moisture to the cream, as fresh strawberries would and 2) have intense flavor, and 3) are light in weight and won't cause the 30 layer cake to collapse. They aren't crunchy, but if you use strawberry bits (as opposed to full sized freeze dried strawberries), you shouldn't notice a particularly chewy texture.

        Reply
    2. Sanah says

      June 07, 2017 at 1:43 pm

      Thanks for the recipe! Can I use fresh strawberries between the layers instead?

      Reply
      • Tina Jui says

        June 09, 2017 at 12:10 pm

        Hi Sanah, freeze dried strawberries would work best. You could try with fresh strawberries, but I think the water content in the strawberries might make the cake not as stable.

        Reply
    3. LM says

      November 24, 2015 at 10:14 am

      5 stars
      Hi, I am wondering if I could cover it with an icing, and another thing, what can I substitute for double cream? i am going to make a birthday cake for my mom :)

      Reply
      • Tina Jui says

        November 25, 2015 at 7:52 pm

        First things first, happy birthday to your mom! You can use substitute the double cream with whipping cream or heavy cream. I haven't tried to cover the crepe cake in icing before, but I imagine if you make a frosting, you could completely cover the sides of it. It might be a bit tricky to get it completely smooth (as compared to frosting a cake), so you might need to use a thicker layer of frosting.

        Reply
    4. Gloria says

      September 22, 2015 at 8:23 pm

      This cake is beautiful! I wanted to make it, but I was wondering -- is it okay to keep the assembled cake in the refrigerator for ~half a day before serving, or is it better to assemble it right before serving?

      Reply
      • Tina Jui says

        September 22, 2015 at 11:10 pm

        Hi Gloria, the cake will keep for half a day in the fridge. I would recommend letting it rest a bit at room temperature before serving though. Enjoy!

        Reply
    5. Sadaf F K. says

      January 03, 2015 at 1:20 pm

      Happy 30 Tina, love the simplicity of your blog and recipes. Wishing you all the best for your future, have a bright one! :) <3

      Reply
    6. L. Chan says

      December 31, 2014 at 6:31 pm

      5 stars
      I love this post--and I really like this idea for a cake! What a great way to celebrate 30. :)

      Reply
      • Tina Jui says

        January 01, 2015 at 10:05 pm

        Thanks, dear! Now that I'm done eating the cake... back to wondering what am I going to do with my life :)

        Reply
    7. Teresa jui says

      December 30, 2014 at 6:36 pm

      5 stars
      What a good idea to make a birthday like that. how many layers?

      Reply
      • Tina Jui says

        December 30, 2014 at 10:02 pm

        We made about 24 layers.. I wanted to make a few more to get it to 30! But, we got hungry :)

        Reply
    8. Jonathan says

      December 30, 2014 at 12:52 pm

      5 stars
      All that work creating those layers makes it all the more satisfying when they're getting eaten in one bite!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

    More about The Worktop →

    Popular Breakfast Recipes

    • Sausage and Egg Breakfast Casserole
    • Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)
    • Instant Pot Congee - Chicken and Rice
    • Original Glazed Donuts (Krispy Kreme Recipe Copycat)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclosure Statement

    As Featured On

    The Worktop Featured On Banner - Taste of Home, Buzzfeed, Decor, The Bump, FeedFeed

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • Twitter
    • Email

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2021 Rainbow Rice Ltd trading as The Worktop. Unauthorized use and/or duplication of this material without express and written permission from this site's author and/or owner is strictly prohibited.