Strawberries and Cream Crepe Cake

5 from 8 votes

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 Time30

Cook Time0

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 342kcal

12 ounces (1½ blocks) (354.37 g) cream cheese room temperature
¼ cup (65 g) sour cream
⅓ cup + 2 tablespoons (92 g) granulated sugar
½ teaspoon (½ teaspoon) vanilla extract
1⅛ cup (266.16 ml) heavy whipping cream
½ pound (8 ounces) (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. Cover and refrigerate for at least 30 minutes.
While the batter is chilling, make the 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.

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.
Set aside a large plate or tray 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 flexible spatula along the edge of the crepe and then lift the crepe and tuck a flat 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 parchment-covered dish.
Repeat until you're out of batter. This should make about 12 crepes.

Once the crepes have cooled completely, you can start assembling the cake!
Evenly spread cheesecake filling on top of one crepe (~¼ inch thick), and then add strawberry slices and layer with another crepe. Repeat until you've used up all of the crepes. Note: I only add strawberries to every other layer, but feel free to use as many as you like.
The cake may be eaten immediately, but I recommend letting it sit in the refrigerator for at least an hour so that the filling has time to set. This makes it easier to get nice, clean slices.
Top with whipped cream and whole strawberries. Enjoy!

Store leftovers in an airtight container in the refrigerator for up to 1 week. I don't recommend freezing this cake.

Feel free to use a different fruit or jam in place of the strawberries.

The provided nutrition information is an estimate for one slice if the cake is cut into 12 slices. The calorie accuracy is not guaranteed.