Print

Decadent Strawberry Crepe Cake Recipe with 20 Layers of Chantilly Cream Made Easy

strawberry crepe cake - featured image
Print Recipe

A light yet indulgent cake featuring 20 thin crepes layered with airy chantilly cream and fresh strawberries, perfect for special occasions and crowd-pleasing dessert.

Ingredients

  • All-purpose flour – 1 1/4 cups (150 g), sifted
  • Large eggs – 4, room temperature
  • Whole milk – 2 cups (480 ml), warmed slightly
  • Unsalted butter – 4 tablespoons (60 g), melted plus extra for the pan
  • Granulated sugar – 2 tablespoons (25 g)
  • Vanilla extract – 1 teaspoon (optional)
  • Pinch of salt
  • Heavy cream – 4 cups (960 ml), cold
  • Powdered sugar – 1/2 cup (60 g), sifted
  • Pure vanilla extract – 2 teaspoons
  • Fresh strawberries – 3 cups (about 450 g), sliced thinly
  • Optional: Lemon zest or a splash of Grand Marnier

Instructions

  1. Make the crepe batter: In a large bowl, whisk together sifted flour, sugar, and salt. In another bowl, beat eggs lightly, then add warmed milk and vanilla extract. Slowly pour wet ingredients into dry, whisking constantly to avoid lumps. Stir in melted butter. Let batter rest in fridge for at least 30 minutes.
  2. Cook the crepes: Heat crepe pan over medium heat and brush with melted butter. Pour about 1/4 cup (60 ml) batter into pan, swirling to coat bottom thinly and evenly. Cook 1 to 1 1/2 minutes until edges lift and bottom is lightly golden. Flip and cook another 30 seconds. Transfer to plate and cover with kitchen towel. Repeat until 20 crepes are made.
  3. Prepare chantilly cream: Chill mixing bowl and beaters for 10 minutes. Pour cold heavy cream and vanilla extract into bowl. Beat on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until firm peaks form. Do not overbeat.
  4. Assemble the cake: Place one crepe on serving plate. Spread thin, even layer of chantilly cream (about 3 tablespoons) on top. Scatter a few sliced strawberries over cream. Repeat layering crepe, cream, and strawberries until all 20 crepes are stacked. Reserve some cream and strawberries for top layer.
  5. Finish and chill: Spread remaining chantilly cream on top and decorate with remaining strawberries. Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let flavors meld and layers soften.

Notes

Rest crepe batter for at least 30 minutes to relax gluten and prevent tearing. Keep pan heat steady at medium to avoid uneven browning. Use thin layers of cream to maintain cake stability. Chill cake overnight for best texture and flavor melding. Avoid overwhipping cream to prevent graininess.

Nutrition

Keywords: strawberry crepe cake, chantilly cream, layered cake, crepes, dessert, easy cake recipe, special occasion dessert

Find it online: https://forkifyfun.com/decadent-strawberry-crepe-cake-recipe-with-20-layers-of-chantilly-cream-made-easy/