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–+ servings
crepe cake layered with whipped cream, crumble, and fresh strawberries.
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5 from 10 votes

Strawberry Crumble Crepe Cake

This strawberry crepe cake features delicate buttery crepes layered with strawberry whipped cream, fresh juicy strawberries, and vanilla crumble pieces. It is guaranteed to impress for any occasion!
This makes one approximately 6-inch cake that is about 6 inches tall! The slices will be thin, tall slices.

Equipment

  • nonstick 8 or 9 inch skillet

Ingredients

Crepe Batter

  • 2 cups whole milk
  • 4 large eggs
  • 2 cups all-purpose flour *spooned and leveled*
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoon unsalted butter melted
  • ½ teaspoon fine sea salt
  • 2 small drops of Red food coloring *just enough to make it pink!*

Vanilla Crumb Topping

Strawberry Whipped Cream

  • 1 ¼ cups frozen strawberries defrosted
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch fine sea salt
  • 3 tablespoon strawberry jam
  • 6-8 large fresh strawberries sliced thinly with a mandolin
US Customary - Metric

Instructions

Crepe Batter

  • Blend the milk, eggs, flour, sugar, vanilla, food coloring, and salt until smooth, about 30 seconds. It will look like thin pancake batter!
    If you don't have a blender, whisk everything together until the batter is smooth and lump-free.
  • Pour the batter into a mixing bowl or container, then quickly whisk in the melted butter.
  • Cover the bowl and chill in the fridge for at least 1 hour, overnight is best!
  • When ready to cook, take the batter out of the fridge and give it a good whisk. Then lightly butter a nonstick skillet and place it over medium-low heat.
  • Add a little less than ¼ cup of the batter to the pan and swirl it in a circular motion so that it completely covers the bottom of the pan.
    Don’t swirl it too much where it goes up the sides of the pan.
  • Cook for 1 minute, then use a rubber spatula to loosen the edge of the crepe closest to you. Pick it up carefully with your fingers or use the spatula and flip it over. Cook for 30 seconds longer.
  • Transfer the crepe to a plate and continue cooking until all of the batter is gone. You should have roughly 20-25 crepes. Set them aside to cool completely before using.

Vanilla Crumb

  • Combine the flour, sugar, and brown sugar until combined.
  • Then mix in the clear vanilla and melted butter and mix until crumbs form. Chill the crumb in the freezer while the oven preheats to 350 F/180 C. Spread them out onto a parchment-lined tray and bake for 12 minutes, then set them aside to cool completely.
    The crumb will have baked together some. Once cooled, break it up into small crumbs.

Strawberry Whipped Cream

  • Blend the defrosted strawberries until smooth. You should have about ½ cup of puree. Keep in the fridge until ready to use.
  • In a stand mixer, whisk the heavy cream, powdered sugar, vanilla, and salt on medium-high speed for 2 minutes until you are almost at a soft peak.
  • Add the strawberry puree and jam. Continue whisking until you reach a stiff peak, about 1-2 minutes longer.

Assembly

  • Place the first crepe on your serving plate or cake stand.
  • Spread 1-2 tablespoons of the whipped cream in an even layer over the crepe.
  • Add 4-5 thinly sliced strawberries then sprinkle 1-2 teaspoons of the crumbs.
    I only add strawberry slices every other layer. So you will have a layer of whipped cream with strawberries and crumble pieces, then the next layer will just be whipped cream and crumble pieces.
  • Repeat layering crepes, filling, fresh strawberries, and vanilla crumble. Top with the final and last crepe.
  • Dollop the remainder of the cream on top of the cake. Garnish with fresh strawberries and more crumble.
  • Chill the cake in the fridge for a minimum of 2-3 hours, this will set the cream and make it easier to cut into clean slices!

Notes

Step-by-step process photos are provided above, in the body of this post.
    • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
    • Rest the batter. For extra delicate and melt-in-your-mouth crepes, rest the batter in the fridge for at least one hour. Overnight is best!
    • Don't overcook the crepes! Crepes are very thin and only need about 2 minutes max to cook.
    • Plan ahead to tackle it easily! Plan ahead and prep the crepe batter, whipped cream, and shortbread crumble the day in advance then assemble the next day.
    • Use a non-stick frying pan. This is a MUST! The crepes will stick to the pan and be impossible to flip if not.
    • Chill before serving. For best results, chill the cake in the fridge after assembling it for at least 2-3 hours. This cake has tons of thin and delicate layers, and they will fall apart when cut if not chilled properly!
    • Store the cake in the fridge (lightly covered it longer than one day) for up to three days!
    • This cake should be kept in the fridge after 1-2 hours of serving or the whipped cream will start to soften.