Strawberry Crepe Cake

This cake is very easy to put together—no special equipment needed. It’s perfect for a picnic gathering or any occasion. The cake consists of vanilla crepes layered with whipped cream and finished with a drizzle of strawberry sauce. You can also add fresh sliced strawberries between the crepe layers for extra flavor! I hope you enjoy this recipe. <3

INGREDIENTS

FOR STRAWBERRY SAUCE

• 485g fresh strawberries
• 132g granulated sugar
• 1 tsp lemon juice

FOR CREPE

• 700g whole milk
• 5 eggs
• 110g granulated sugar
• 2 tsp vanilla extract
• 80g unsalted butter
• 205g cake flour
• 1 tsp baking powder
• 1./2 tsp salt

FOR WHIPPED CREAM

• 650g heavy cream
• 95g granulated sugar
• 1 tsp vanilla extract

FOR ASSEMBLY

• 6-8 fresh strawberries

PROCESS

FOR STRAWBERRY SAUCE

1. Wash, hull, and chop the strawberries into small pieces.
2. In a medium saucepan, combine the chopped strawberries, granulated sugar and lemon juice.
3. Heat the saucepan over medium heat.
4. Stir the mixture occasionally until the strawberries release their juices and the sugar dissolves. This should take about 4-5 minutes.
5. Reduce the heat to low and let the mixture simmer for about 5 minutes, stirring occasionally. (you can use a wood spatula to mash the strawberry)
6. The strawberries should become soft, and the liquid will thicken slightly.
7. Remove the compote from the heat and let it cool to room temperature. (I cooled mine in the fridge and then moved on to make the crepe)

FOR THE CREPE

1. In a large mixing bowl, whisk together the cake flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, milk, granulated sugar, melted butter, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
4. Cover and refrigerate the batter for at least 30 minutes.
5. Heat a non-stick skillet or crepe pan over medium heat.
6. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
7. Cook for about 1-2 minutes on each side, or until the crepe is lightly browned.
8. Repeat with the remaining batter, stacking the crepes on a plate. Let them cool completely.

FOR THE WHIPPED CREAM

1. In a large mixing bowl, using a hand mixer or stand mixer whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Set aside.

FOR ASSEMBLY

1. Place one crepe on a serving plate or cake stand. Spread a thin layer of whipped cream over the crepe.
2. Repeat the process, stacking crepes with layers of whipped cream, until all the crepes are used.
3. Topped with fresh strawberries sliced in half, chilled in the fridge for at least 2 hours before cutting.
4. Slice in to serving and drizzle strawberry sauce on top. Enjoy!!