No-Bake Strawberries and Cream Crêpe Cake

Crepes aren’t just for rolling, something special happens when you layer them with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful cake-like dessert, when you slice into it, you can see all the layers.No-Bake Strawberries and Cream Crepe Cake

More crepe recipes you may enjoy are classic Crepes filled with Berries, Chocolate Crepes, Banana Foster Crepes and Pumpkin Spiced Crepes.

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful cake-like dessert, when you slice into it, you can see all the layers.  Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful cake-like dessert, when you slice into it, you can see all the layers.

Crepes aren’t hard to make once you get the hang of it. I’ve been making them since I was a little girl, in fact it’s probably the first thing I learned to cook! The first crepe is usually a flop, but don’t get discouraged, the rest will turn out just fine. Crepes are very special to me, my Dad always made them when I was little and he’s the one who taught me how to make them. I’ve since lightened up his recipe swapping half of the flour for whole wheat, using less egg yolks and oil, and I use Certified USDA Organic and Fair Trade Certified cane sugar from Wholesome rather than refined white. I use real whipped cream here, I’d rather have the real stuff than processed cream. To lighten it, I fold some fat free Greek yogurt into it, the slight tang is actually lovely with the berries.

If you want to make this ahead, you can make the cream and crepes a day ahead a keep it refrigerated. Then assemble just before you’re ready to serve. I hope you enjoy this as much as we did!

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the layers.

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful cake-like dessert, when you slice into it, you can see all the layers.
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5 from 3 votes
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No-Bake Strawberries and Cream Crêpe Cake

7
7
7
SP
182 Cals 5 Protein 22 Carbs 8.5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 12 Servings
COURSE: Dessert
CUISINE: American
Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.

Ingredients

For crêpes:

  • 1 ¾ cup fat-free milk
  • 2 large egg whites
  • 1 large egg
  • 1 teaspoon canola oil
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons Wholesome Organic 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:

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 crêpe 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 crêpes 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 crêpe 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.

Video

Nutrition

Serving: 1slice, Calories: 182kcal, Carbohydrates: 22g, Protein: 5g, Fat: 8.5g, Saturated Fat: 4.5g, Cholesterol: 44mg, Sodium: 47mg, Fiber: 1.5g, Sugar: 13g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 5
Keywords: crepe cake, non bake cake, strawberry and cream cake, strawberry crepe cake, valentine's day dessert recipes

This is a sponsored conversation written by me on behalf of Wholesome. The opinions and text are all mine.

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42 comments

  1. For a Nutella based cream, could I replace the greek yogurt with the same amount of Nutella?

  2. Gina. So sorry to hear of your Dad passing.

  3. Hello, do you have the nutrition/calories seperate to be able to use for individual crepes? Thank you

  4. Can I make this gluten free??

  5. 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.

  6. After a few failed crepes, we added an additional 1/5 cup of flour and reblended. Made the crepes perfect!

  7. Made this today. Followed the recipe exactly and it turned out perfectly! Thank you. This is an amazing recipe! 

  8. Hi
    I was wondering if the cake is served warm or cold.

  9. 7SP for one slice of cake including strawberries and cream.

  10. 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!

  11. 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. 

  12. Do you happen to have the nutritional value just for the crepes?  I would like to make these for more savory dishes. Thank you!

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. 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.  . 

  18. 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?

  19. 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!!!!

  20. 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

  21. This looks amazing! Can’t wait to try this.

  22. 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.

  23. can I make this using gluten free flour? Looks delicious!

  24. 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!

  25. Oh no, there’s no directions yet!