Strawberry Cream Crepe Cake with Berries

Indulge in the delightful fusion of soft strawberry-flavored crepes filled with a creamy strawberry mixture and topped off with fresh strawberries and blueberries. It's a feast not only for the taste buds but for the eyes too!

Ingredients:

For the Strawberry Crepes:

• Eggs: 4
• Sugar: 50g
• Low Gluten Flour: 150g
• Butter: 50g
• Milk: 400g
• Red Velvet Food Coloring: 2-3 drops

For the Strawberry Cream Filling:

• Cream Cheese: 250g
• Sugar: 25g
• Light Cream: 150g
• Strawberry Jam: 70g

For the Toppings:

• Fresh Strawberries
• Fresh Blueberries

Instructions:

1. Prepare the Strawberry Crepes:
   1. In a mixing bowl, whisk together eggs and sugar.
   2. Incorporate the flour and butter, ensuring a smooth consistency.
   3. Gradually add in the milk, mixing continuously.
   4. Stir in 2-3 drops of red velvet food coloring for that vibrant strawberry color.
   5. Sieve the batter once or twice to remove any lumps.
   6. Over medium-low heat, ladle a portion of the batter into a non-stick pan. Spread thinly and allow to bubble.
   7. Once cooked, transfer to a plate and repeat with the remaining batter.
2. Prepare the Strawberry Cream Filling:
   1. Beat the cream cheese with sugar until smooth and creamy.
   2. In a separate bowl, whisk the light cream and strawberry jam together until well combined.
   3. Gently fold the strawberry mixture into the cream cheese, ensuring a homogenous mixture.
   4. Transfer to a piping bag and set aside.
3. Assemble the Crepe Cake:
   1. Lay a strawberry crepe flat on a serving dish. Pipe a generous layer of the strawberry cream over it.
   2. Place another crepe on top and repeat the process until all crepes are layered.
   3. Gently roll the layered crepes tightly to form a cake structure, using parchment paper for support.
   4. Refrigerate for 2 hours to set.
4. Decorate and Serve:
   1. Once set, pipe any remaining strawberry cream on top.
   2. Garnish with fresh strawberries and blueberries.