Crepes aren’t just for rolling! When you layer them with cream and strawberries in this strawberry crepe cake, you have a beautiful dessert that can be sliced like a cake, showing off all those pretty layers.
Strawberry Crepe Cake Recipe
I’ve been making crepes since I was a little girl—in fact it’s probably the first thing I learned to cook! My Dad always made them when I was little and he’s the one who taught me how to make them, which is why they’re one of my favorite desserts, whether it’s classic Crepes filled with Berries, Banana Foster Crepes, Pumpkin Spiced Crepes, or this strawberry crepe cake.
Why This Elegant Crepe Cake Is the Perfect Summer Dessert
Here’s why I adore this recipe—and why I think you will too.
- Easy to make in advance. If you want to make this ahead, you can make the cream and crepes a day ahead a keep them refrigerated. Then assemble just before you’re ready to serve.
- A healthier treat. I’ve lightened up my Dad’s crepe recipe by swapping half of the flour for whole wheat and using fewer egg yolks and less oil. I use real whipped cream in the filling, but to lighten it, I fold in some fat-free Greek yogurt. The slight tang is lovely with the berries!
- Light and summery. I love a light, fruity dessert for summertime and this strawberry crepe cake is exactly that. It’s perfect when you want to end a meal with something sweet without feeling heavy afterwards.
Crepe Cake
Ingredients
For crepes:
- 1 ¾ cup fat-free milk
- 2 large egg whites
- 1 large egg
- 1 teaspoon canola oil
- 1 teaspoon pure vanilla extract
- 4 tablespoons cane sugar
- Pinch kosher salt
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Cooking spray or oil mister
For filling and topping:
- 1 cup heavy whipping cream
- ⅓ cup 0% fat Greek yogurt
- 4 tablespoons cane sugar
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, stemmed
- ½ tablespoon powdered sugar
Instructions
- In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.
- Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
- Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
- Cook until the bottom of the crepe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.
- Repeat with the remaining batter, stacking finished crepes on a plate.
For filling:
- In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.
- Slice half of the strawberries, leaving the other half whole for topping.
To assemble:
- Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.
- Repeat, adding a layer of strawberries every 4 – 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
- To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.
Last Step:
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Nutrition
Key Ingredients
You’ll find the complete list of ingredients and quantities in the recipe card, but here’s a quick overview of the most important elements of this strawberry crepe cake recipe.
- Fat-free milk – Using fat-free (skim) milk helps keep the calories in check.
- Eggs – To keep the recipe lighter, I use one whole egg and then egg whites for the rest.
- White whole wheat flour – The advantage of white whole wheat flour over traditional whole wheat is that it has a lighter texture that’s closer to all-purpose flour. If you don’t have white whole wheat flour or don’t want to buy it, you can use all-purpose flour.
- Heavy whipping cream – I would rather use real whipping cream than artificial substitutes. It’s worth the splurge!
- 0% fat Greek yogurt – This is how I balance the decadence of the heavy whipping cream. We can use less cream by combining it with yogurt to form the filling.
- Fresh strawberries – I don’t recommend using frozen strawberries for this recipe, as they’ll release too much liquid into the cake, making it soggy.
Tips for Perfect Crepes
While this strawberry crepe cake is easy to assemble, making the crepes themselves can be intimidating, especially if you’ve never done it before! Here are a few pointers that will help you along the way.
- Accept that the first crepe won’t be great. It’s just a given: that first crepe won’t be perfect. But it’s going to be layered with all of your other crepes and no one will notice if it’s a little under-done or misshapen because you had trouble flipping it.
- Use a non-stick skillet. Since we’re only spraying the pan lightly with oil, it’s important to use a non-stick skillet to keep the crepes from sticking to the pan.
- Tilt and swirl immediately. The batter will start solidifying as soon as you add it to the pan, so you’ll need to pour it in quickly and then lift the pan, tilting and swirling to coat the entire bottom.
- Loosen, then flip. Slip a thin spatula under the crepe to loosen it. After you’ve loosened the entire crepe, flip it over. This helps keep the crepes from tearing.
Variations
Here are a few ways you can make this recipe your own.
- Make it chocolatey. Use my Chocolate Crepes for a little extra decadence. Garnish with Chocolate Covered Strawberries!
- Take a shortcut. Although it will change the nutritional values, you can swap in store-bought crepes to make this strawberry crepe cake even easier.
- Change up the fruit. So many summer fruits would be delicious in a crepe cake. Try juicy slices of fresh peach, raspberries, plums, or whatever looks good at the farmers market.
How to Store Leftovers
Lightly wrap your strawberry crepe cake with plastic wrap on the cake platter or transfer smaller amounts of leftovers to an airtight container. The cake will last 2 to 3 days in the refrigerator, depending on the freshness of the berries you used. Do not freeze this recipe.
More Strawberry Recipes
If you need more dessert ideas, check out these 5 strawberry recipes:
so good but let’s be clear – sugar is sugar healthwise
This recipe is easy to follow and easy to make! I was looking for a light dessert and I’m so happy I found this! It’s perfect and I will make it again! It’s delicious!
I make this cake for my daughter’s birthday every year. Absolutely fantastic!
My grandsons loved them.
For a Nutella based cream, could I replace the greek yogurt with the same amount of Nutella?
Gina. So sorry to hear of your Dad passing.
thank you!
Hello, do you have the nutrition/calories seperate to be able to use for individual crepes? Thank you
Can I make this gluten free??
I really don’t like Greek yogurt. Could you substitute sour cream? And strawberries sound great but would raspberries also work? It does sound like a yummy recipe.
Sure
I have used cream cheese 🙂
After a few failed crepes, we added an additional 1/5 cup of flour and reblended. Made the crepes perfect!
Made this today. Followed the recipe exactly and it turned out perfectly! Thank you. This is an amazing recipe!
Awesome!
Hi
I was wondering if the cake is served warm or cold.
chilled
7SP for one slice of cake including strawberries and cream.
looks amazing! thank you so much! confused as to the SP. so 7 SP for 1 crepe? does that take into account the strawberries and cream?? thanks!
Its for a slice of cake.
The idea here is great, however, the crepe recipe is not great. With the abundance of egg whites the crepes stick. Neither my trusty old crepe pan nor a non-stick pan worked. Tossed the batter and went back to my trusty Epicurious recipe and all was well.
Do you happen to have the nutritional value just for the crepes? I would like to make these for more savory dishes. Thank you!
I’m sorry but I don’t!
I’ve made this twice already and oh my it is delicious. The greek yogurt tricks everyone into thinking there’s cream cheese in the filling and it’s just so light and tasty. It’s great for brunch but I think I’ll make this for a light, simple dessert in the summer as well! Total crowd pleaser.
Gina,
In the above-listed comment on March 16th you stated, “the powdered sugar is 1/2 tbsp, which goes on top last. The 4T go in the whipped cream”?
However, your recipe instructions clearly state, “… whip the cream, 1 tablespoon cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt”.
So, shouldn’t your instructions be revised/updated? I’m assuming you meant to say, “1 tablespoon of cane sugar AT A TIME”?
I made this today for my potluck gift for Easter brunch. Mine is NOT as pretty as yours pictured, but it does taste delicious.
Yes, thanks for noticing! Updated now!
How many hours in advance could you make this before serving? I would like to making this for Easter but I would need to make in the morning for dessert after dinner (about 8 hours later).
Thanks!
You can make them ahead and refrigerate with plastic wrap over them on a plate. Reheat 30 to 50 seconds in the microwave.
Can you make this in advance? (or at least make the crepes and cream in advance and then just assemble it last minute?) And if made ahead of time would you store this in the fridge and take it out just before serving? Thanks!
You can make the elements in advance for sure!
Another winner! I’ve been making Skinnytaste recipes like crazy this weekend, lol. So- This afternoon, I made this cake and it is light and delicious. It took me less than an hour from start to finish. The cake ends up looking so pretty, and the flavors are so good together. .
I had a problem with this recipe. I could not get the crepes to turn over in one piece. They stuck to the pan even when I sprayed with nonstick and used a nonstick pan. I think there is too much milk in the recipe. Most crepe recipes have a cup while this one has 1 3/4 cups. Advice pls?
I’m making this and I am confused by the amounts of sugar in the topping. It calls for 4T cane sugar and 1/2 T powdered sugar. But the instructions only use 1 T of the cane sugar. What am I missing, please??? Thanks. Crepes ARE incredibly easy Gina!!!!
Can someone please address this? Based on my cooking ability, I made “do”. But 5 days to moderate and answer a post about amounts vs. instructions is really quite unfair.
Take it or leave it. It’s not like you paid for the recipe. It’s free.
the powdered sugar is 1/2 tbsp, which goes on top last. The 4T go in the whipped cream.
Thanks!
Don’t hate me for asking this question, but can we use stevia or another sugar substitute? If so, how many drops or how much would you recommend? Thanks Gina
Yes, but I would be guessing how much.
This looks amazing! Can’t wait to try this.
How do you think this would turn out with GF flour?
It should turn out fine if you use a store-bought gluten free flour blend.
A blend made with rice flours/tapioca starch (most purchased blends) will generally taste better in a sweet dessert like this than certain of the alternatives, which may have a flavor.
can I make this using gluten free flour? Looks delicious!
I have not tried.
I do! It turns out great!
Gina what an amazing recipe! My wife LOVES crepes and has a slightly unhealthy obsession with strawberries so this is a win-win recipe. Mother’s Day brunch here we come!
Oh no, there’s no directions yet!