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5 from 1 vote

Strawberries and Cream Crepe Cake

This strawberries and cream crepe cake is layered with fresh berries and a cream cheese filling. It's a special treat that's sure to impress!
Prep Time1 hr 10 mins
Cook Time20 mins
Assembly Time10 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American, French
Keyword: cake, Cheesecake, cream cheese, Crepe, Strawberries and cream, Valentine's Day
Servings: 1 cake
Author: Broken Oven Baking Company


  • Blender
  • Non-stick 8 inch pan
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Electric mixer
  • Spatula
  • Whisk



  • 1 cup whole milk
  • 3 large eggs
  • 5 tablespoons unsalted butter melted
  • ½ teaspoon vanilla extract
  • ¾ cup (93g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • teaspoon salt
  • food coloring optional

Cream Cheese Frosting

  • 12 ounces (1½ blocks) cream cheese room temperature
  • ¼ cup (65g) sour cream
  • cup + 2 tablespoons (92g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1⅛ cup heavy whipping cream
  • ½ pound (8 ounces) strawberries (or more/less as preferred) thinly sliced (leave a few whole for decorating)



  • Add all the crepe ingredients (milk through salt) into a blender and pulse for 15 seconds. Carefully remove the lid, scrape down the sides, and pulse for another 15 seconds.
  • Transfer the crepe batter to a bowl and add a few drops of food coloring. Keep whisking and adding food coloring until you reach your desired color. Cover and refrigerate for at least 60 minutes.
  • While the batter is chilling, make the cream cheese filling.
  • Set aside a plate covered with parchment paper. Heat an 8 inch non-stick pan on low-medium heat and lightly grease it with butter.
  • When the pan is hot, add slightly less than ¼ cup of crepe batter to the center. Immediately lift and swirl the pan to evenly coat the bottom with batter.
  • After 30 seconds, carefully run a rubber spatula along the edge of the crepe and then lift the crepe and tuck the spatula underneath to flip it on its other side. Let that side cook for another 30-45 seconds and then carefully transfer it from the pan to the prepared plate.
  • Repeat until you're out of batter. This should make about 12 crepes.

Cream Cheese Filling

  • In a medium bowl, whisk the heavy whipping cream with an electric mixer until it's thick with stiff peaks. Let it chill in the fridge while you prepare the rest.
  • Mix together the cream cheese, sour cream, sugar, and vanilla extract in a separate bowl until smooth and creamy. Then, gently fold in the whipped cream until it's all combined well.

Assemble the Cake

  • Once the crepes have cooled completely, you can start assembling the cake!
  • Evenly spread the filling on top of one crepe (~¼ inch thick), and then layer with another crepe. This time, spread filling on top and add a few strawberry slices around the cream. Place another crepe on top and repeat these steps until you've used up all of the crepes.
    It doesn't matter which side of the crepes face upward, although I prefer layering with the side that was cooked second upward as I've noticed the color tends to be more vibrant.
    If you want more fruit in your crepe cake, feel free to add strawberry slices to every layer. However, you may need more than ½ pound (8 ounces) of strawberries.
  • Top with whole strawberries and enjoy!