Strawberry Creepe Cake – Light, Layered, and Show-Stopping

Strawberry Creepe Cake is a stunning, bakery-style dessert made from delicate, buttery crepes stacked high with layers of fluffy cream and fresh strawberries. Each slice shows off beautiful pink-and-cream stripes of fruit and filling, with a melt-in-your-mouth texture that’s both light and indulgent.

This recipe layers simple vanilla crepes with a creamy whipped filling and juicy strawberries, creating a no-bake cake that looks fancy but is surprisingly easy to put together. Chill it in the fridge, let the flavors mingle, and you’ll have a dessert that feels elegant enough for special occasions but simple enough for a weekend treat.

Perfect for birthdays, brunches, Valentine’s Day, Mother’s Day, or any time you want a dessert that makes people say “wow” before they even take a bite, this Strawberry Creepe Cake is as delicious as it is beautiful.

Why You’ll Love This Recipe

Light & Creamy – Thin crepes and whipped filling give a soft, cloud-like texture.
Fresh Strawberry Flavor – Juicy berries in every layer keep it bright and fruity.
No-Bake Showstopper – No oven needed; just cook crepes and assemble.
Make-Ahead Friendly – Gets even better after chilling and setting in the fridge.

Ingredients

For the Crepes (about 18–20 crepes):

• 1½ cups (190 g) all-purpose flour
• 3 tbsp granulated sugar
• ¼ tsp salt
• 3 large eggs
• 2 cups (480 ml) milk
• 2 tbsp unsalted butter, melted (plus more for the pan)
• 1 tsp vanilla extract

For the Strawberry Cream Filling:

• 8 oz (225 g) cream cheese or mascarpone, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 1½ cups (360 ml) heavy whipping cream, cold
• 2 cups fresh strawberries, finely chopped (plus extra sliced strawberries for layering and topping)
• 1–2 tsp lemon juice (optional, to brighten flavor)

For Garnish (Optional):

• Extra fresh strawberries (sliced or halved)
• Powdered sugar for dusting
• Fresh mint leaves

Instructions

Make the Crepe Batter
In a mixing bowl, whisk together flour, sugar, and salt.
In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and lump-free.
Let the batter rest for at least 20–30 minutes (or up to 1 hour in the fridge) to relax the gluten and give you tender crepes.

Cook the Crepes
Lightly butter or oil a non-stick crepe pan or medium non-stick skillet and heat over medium-low to medium heat.
Pour about ¼ cup of batter into the pan, swirling quickly to coat the bottom in a thin, even layer.
Cook for 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip and cook another 20–30 seconds.
Transfer crepe to a plate to cool. Repeat with remaining batter, stacking cooled crepes in a neat pile. Let them cool completely before assembling.

Make the Strawberry Cream Filling
In a bowl, beat softened cream cheese (or mascarpone), powdered sugar, and vanilla until smooth and creamy.
In a separate bowl, whip cold heavy cream to stiff peaks.
Fold the whipped cream gently into the cream cheese mixture until smooth and fluffy.
Fold in finely chopped strawberries and lemon juice (if using). If the filling seems very loose, chill it for 15–20 minutes to firm slightly.

Assemble the Strawberry Creepe Cake
Place one crepe on a serving plate or cake stand.
Spread a thin, even layer of strawberry cream filling over the crepe, going almost to the edges.
Optionally, add a few thin strawberry slices on top of the cream for extra fruit in some layers.
Top with another crepe and repeat: a thin layer of cream, then another crepe.
Continue stacking crepes and cream until you’ve used up the crepes and filling, finishing with a crepe on top.

Chill to Set
Cover the crepe cake loosely with plastic wrap.
Refrigerate for at least 2–3 hours, or preferably 4+ hours, to allow the layers to set and flavors to meld.

Decorate & Serve
Before serving, top the cake with sliced or halved strawberries.
Dust lightly with powdered sugar and garnish with mint leaves if desired.
Slice with a sharp knife, wiping between cuts for clean layers. Serve chilled.

Nutritional Information

(Approximate per slice, 1 of 10)

• Calories: ~320
• Protein: 6g
• Fat: 19g
• Carbohydrates: 32g
• Sugar: 17g
• Fiber: 1g

Tips for Success

Rest the Batter – Resting gives smoother, more tender crepes.
Keep Crepes Thin – Swirl quickly and use just enough batter to coat the pan.
Cool Before Filling – Warm crepes will melt the cream filling and cause slipping.
Chill Well – Chilling helps the cake set, making slicing easier and cleaner.

Why This Recipe Works

Crepes are ultra-thin and soft, so when stacked with light strawberry cream, they create a cake that’s tall but not heavy. The cream cheese (or mascarpone) adds body and tang, while whipped cream keeps the filling airy and mousse-like. Fresh strawberries bring sweetness, color, and brightness to every layer.

Because the cake is assembled and chilled rather than baked in the oven, the flavors have time to mingle and the texture sets into something sliceable, yet delicate. The result is a Strawberry Creepe Cake that feels special and looks impressive, but is built from simple, approachable steps.