The Easiest No-Bake Strawberry Crepe Cake: Light, Fresh, and Perfectly Sweet

ot only delicious but also incredibly simple to make. The recipe involves just a few basic steps—preparing the crepes, making a fresh strawberry sauce, and whipping up some cream. The crepes are soft and tender, while the strawberry sauce adds a burst of fruity flavor. Layering the cake with whipped cream makes it light and airy, ensuring that each bite is perfectly balanced. Plus, since it doesn’t require baking, it’s a great option for warm days when you want to avoid turning on the oven.

Perfect Occasion:

This no-bake strawberry crepe cake is ideal for summer gatherings, family celebrations, or as a show-stopping dessert for any casual get-together. Its light and refreshing flavors make it the perfect treat for a warm day, and its elegant appearance will impress guests at any event. Whether you’re serving it at a brunch, picnic, or dinner party, this cake is sure to be a hit. It’s also a wonderful option for Mother’s Day, birthdays, or any occasion where you want to offer a beautiful and delicious homemade dessert without the fuss of baking.

Decoration Tips:

To enhance the presentation of your strawberry crepe cake, consider arranging fresh strawberry slices in a decorative pattern on top of the cake. You can also add a light dusting of powdered sugar for a touch of elegance. If you want to make it even more special, drizzle some of the strawberry sauce over the top layer or add a few mint leaves for a pop of color. For a festive look, you could sprinkle some edible glitter or top with a dollop of whipped cream and a whole strawberry on each slice. The simplicity of the cake allows for a variety of beautiful and creative decorations.

Ingredients:

For the Strawberry Sauce:

• 485 grams fresh strawberries
• 132 grams granulated sugar
• 1 teaspoon lemon juice

For the Crepes:

• 700 grams whole milk
• 5 large eggs
• 110 grams granulated sugar
• 2 teaspoons vanilla extract
• 80 grams unsalted butter
• 205 grams cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Whipped Cream:

• 650 grams heavy cream
• 95 grams granulated sugar
• 1 teaspoon vanilla extract

For Assembly:

• 6-8 fresh strawberries

Instructions:

1. Make the Strawberry Sauce:
   • Wash and hull the strawberries, then chop them into small pieces. Place the strawberries, sugar, and lemon juice in a saucepan over medium heat.
   • Cook the mixture, stirring occasionally, until the strawberries break down and the sauce thickens, about 10-15 minutes.
   • Remove from heat and allow the sauce to cool completely before using.
2. Prepare the Crepe Batter:
   • In a large mixing bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
   • Melt the butter and let it cool slightly before adding it to the mixture.
   • In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, whisking until smooth and free of lumps.
   • Cover the batter and let it rest for at least 30 minutes in the refrigerator.
3. Cook the Crepes:
   • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter.
   • Pour a small amount of batter into the pan, swirling to spread it evenly into a thin layer.
   • Cook the crepe for 1-2 minutes on each side, or until lightly golden.
   • Repeat with the remaining batter, stacking the crepes on a plate as you go. Allow the crepes to cool completely before assembling the cake.
4. Make the Whipped Cream:
   • In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla extract together until soft peaks form.
   • Be careful not to overwhip the cream, as it should be light and airy.
5. Assemble the Crepe Cake:
   • Place one crepe on a serving platter. Spread a thin layer of whipped cream over the crepe, followed by a spoonful of strawberry sauce.
   • Repeat the process, layering crepes with whipped cream and strawberry sauce until all the crepes are used.
   • Finish the top layer with whipped cream and arrange the fresh strawberries decoratively on top.
6. Chill and Serve:
   • Refrigerate the crepe cake for at least 1 hour to allow the flavors to meld and the cake to set.
   • Slice and serve the cake chilled, enjoying the layers of flavor and texture in every bite.

Enjoy!