The easiest no-bake strawberry crepe cake: light, fresh and perfectly sweet

Not only is it delicious, it’s also incredibly simple to make. The recipe only requires a few basic steps: making the crepes, making a fresh strawberry sauce, and whipping some cream. The crepes are fluffy 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 those hot days when you want to avoid turning on the oven.

Perfect opportunity:

This no-bake strawberry crepe cake is perfect for summer get-togethers, family celebrations, or as a show-stopping dessert for any casual gathering. 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 serve it at a brunch, picnic, or dinner party, this cake is sure to make a splash. 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 hassle of baking.

Decorating tips:

replaces the word nice with empty enhance the presentation of your strawberry crepe cake, consider arranging fresh strawberry slices decoratively on top of the cake. You can also dust it lightly with icing sugar for an elegant touch. If you want to make it extra special, drizzle some strawberry sauce over the top layer or add a few mint leaves for a pop of color. For a festive look, you can sprinkle with edible glitter or top each slice with a dollop of whipped cream and a whole strawberry. The simplicity of the cake allows for a variety of beautiful and creative decorations.

Ingredients:

For the strawberry sauce:

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

For the pancakes:

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

For the whipped cream:

• 650 grams of thick cream
• 95 grams of granulated sugar
• 1 teaspoon vanilla extract

For assembly:

Instructions:

1. Prepare the strawberry sauce:
   • Wash and hull the strawberries, then cut 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 to 15 minutes.
   • Remove from heat and allow sauce to cool completely before using.
2. Prepare the pancake batter:
   • In a large bowl, whisk together 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 lump-free.
   • Cover the dough and let it rest for at least 30 minutes in the refrigerator.

3. Cook the pancakes:
   • Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter.
   • Pour a small amount of batter into the pan, rotating it to spread it evenly into a thin layer.
   • Cook the crepe for 1 to 2 minutes on each side or until lightly browned.
   • Repeat with remaining batter, stacking crepes on a plate as you go. Let crepes cool completely before assembling cake.
4. Prepare the whipped cream:
   • In a chilled bowl, whisk together heavy cream, sugar and vanilla extract until soft peaks form.
   • Be careful not to over-whisk the cream, as it should be light and airy.
5. Assemble the crepe cake:
   • Place a crepe on a serving platter. Spread a thin layer of whipped cream on top, followed by a spoonful of strawberry sauce.
   • Repeat the process of layering the crepes with whipped cream and strawberry sauce until all the crepes are used.
   • Finish the top layer with whipped cream and arrange fresh strawberries decoratively on top.

6. Let cool and serve:
   • Refrigerate the crepe cake for at least 1 hour to allow the flavors to blend and the cake to set.
   • Cut and serve the cake fresh, savoring the layers of flavor and texture in every bite.

Appreciate!