Strawberries and Cream Crêpe Layer Cake with Vanilla Filling
An elegant layered dessert featuring delicate vanilla crêpes stacked with rich cream cheese filling and fresh strawberries. This impressive cake combines the technique of French crêpe-making with American layer cake assembly, creating a sophisticated dessert perfect for special occasions and entertaining. The combination of silky cream, tart strawberries, and tender crêpes creates a beautiful presentation that's surprisingly achievable at home. Each slice reveals gorgeous layers that showcase the contrast between the pale crêpes and vibrant berries, making it as visually stunning as it is delicious.
Ingredients
- 8 large eggs
- 1 quart milk
- ½ cup butter
- ¼ cup sugar
- 2 tsp vanilla extract
- 2 ½ cups all purpose flour, (313 grams)
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 can (1 cup) sweetened condensed milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups heavy cream, cold
- 6 cups fresh strawberries, thinly sliced
Instructions
- 1
Blend eggs, milk, butter, sugar, and vanilla in blender until smooth
- 2
Add flour and blend until smooth
- 3
Let batter rest for 10 minutes
- 4
Heat 9 inch nonstick skillet or crêpe pan and pour 1/4 cup batter, immediately tilting pan to spread into thin round
- 5
Cook until first side is golden, then flip and cook other side about 30 seconds
- 6
Place crêpe on wire rack
- 7
Repeat with remaining batter to make 18 crêpes
- 8
Mix butter and cream cheese in large bowl until smooth and creamy
- 9
Add sweetened condensed milk, vanilla, and salt and mix until creamy
- 10
Whip cream in separate bowl or stand mixer on high speed until stiff peaks form
- 11
Add butter mixture to whipped cream and mix for one minute
- 12
Line bottom of 8-inch or 9-inch springform pan with parchment paper
- 13
Layer crêpes one at a time, spreading 1/3 cup cream mixture between each layer
- 14
Spread thin layer of strawberries over cream every third layer
- 15
Cover with plastic wrap and refrigerate for 6 hours or overnight
- 16
Place cake plate on top of springform pan and invert
- 17
Remove pan and parchment paper and top with remaining strawberries
Tips
Let crêpe batter rest to allow flour to fully hydrate for smoother, more pliable crêpes
Use a consistent 1/4 cup measure for each crêpe to ensure uniform thickness and even layering
Refrigerate assembled cake overnight for best results as it allows flavors to meld and makes slicing cleaner
Good to Know
refrigerate covered up to 3 days
assemble up to 1 day before serving
slice with sharp knife, serve chilled
Common Mistakes
make crêpes uniform thickness to avoid lopsided cake
don't overmix cream filling to avoid deflating
chill fully before unmolding to prevent collapse
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make the crêpes ahead of time?
Yes, crêpes can be made up to 2 days ahead and stored covered in refrigerator with parchment between layers.
What if my crêpes tear during cooking?
Keep cooking - you need 18 good ones total. Torn crêpes can be patched with cream filling or used in middle layers.
How long will this cake keep in the refrigerator?
The assembled cake will keep well covered in refrigerator for up to 3 days, though best served within 2 days.