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Strawberry Crepe Cake (+GF/DF Option)

This strawberry crepe cake features layered paper thin crepes, a sweet cream filling and juicy strawberries in between. Naturally colored and flavored this strawberry crepe cake can be customized to be gluten and dairy free without too much effort. To reduce the workload, make the crepes the day before and assemble the strawberry crepe cake the next day.

Strawberry crepe cake (also known as mille crepe cake) with cream and fresh strawberries

Strawberry Crepe Cake Recipe Overview

This strawberry crepe cake recipe starts with making crepes. Here you have the option to use regular flour or replace it with a gluten free flour mix, or use my other recipe for gluten free crepes. Also you could make grain free crepes with almond flour, if you’re looking for a low carb version.

To give the strawberry crepes a touch of red color, I’m using a little bit of beet juice (left after boiling a beetroot) but this is totally up to you. Another options is some food coloring.

For the filling, again, you have two options, use regular whipped cream (if you can handle dairy) or use whipping coconut cream or a dairy free whipped cream.

This strawberry crepe cake makes a perfect summer cake or birthday cake by the way. You don’t need to turn on the oven for this recipe.

Also make sure to check my fall flavored apple crepe cake with caramel sauce for diversity!

A slice of strawberry crepe cake with fresh strawberries between layers.
A slice of strawberry crepe cake with fresh strawberries between layers.

Related: Layered Banana Cake With Coconut Frosting

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Ingredients For Strawberry Crepe Cake

Crepes

  • Flour – use regular all purpose flour. For a gluten-free version, substitute an equal amount of flour with my gluten free flour mix. Or use this gluten free crepe recipe. Feel free to adjust the ingredients to your needs;
  • Eggs – They help with binding and trapping the air bubbles created by liquid expanding as the batter is heated. 
  • Milk – helps the crepe batter spread out thinly in the pan. If there’s too much fat in the milk, it’s best to dissolve it with water. This is what makes a crepe batter so much thinner and runnier. Use any plant based milk if you want a dairy free version (no added water is needed here).
  • Butter – The more fat there is in the batter, the more tender the finished crepe will be. Also you could use oil.
  • Sugar – is added for a subtle sweetness.
  • Beet juice – for coloring the crepes. I used some red water resulted from boiling some beets. It’s natural in beautiful. Don’t worry, it will not taste like beets.
  • Vanilla – for flavor and smell.

For the cream filling:

  • whipped cream (or dairy free whipping cream) + sugar; Or coconut whipping cream + vegan butter + sugar – will help create a similar texture like regular whipped cream but a little denser.
  • Fresh strawberries – are used between layers and as decoration.
  • Freeze dried strawberries – ground into powder for dusting the top (but it’s totally optional);

Find the complete printable recipe with measurements below.

Strawberry crepes cake / strawberry and cream crepe cake.
Strawberry crepes cake.

Related: Strawberry Banana Milkshake + Video, DF Version

How To Make The Strawberry Crepe Cake

Step 1. Prepare the ingredients and make the crepe batter:

  • Add all ingredients into a blender and mix until smooth.
  • To make the batter pink/red I boiled a beet in 1 cup of water, and then I added 1/2 cup of that red beet water to the crepe batter. Or you can use food coloring if you want.
  • Chill the batter for an hour, before making the crepes. Resting will help the crepes cook through more fully and evenly, providing a finer texture. Give it another mix just before using, add more liquid if it looks too thick.
Process shots showing how to make pink crepe batter for strawberry crepes cake.
Pink crepe batter.

Step 2. Cook the crepes

  • Pour about 1/4 cup or less of batter into the heated pan. I’m using a 10″ceramic no-stick pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Cook about one to two minutes on each side. 
  • It’s all about heating the pan to the right temperature (stove knob between 3 and 4). If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy.
  • Cover with a lid or towel to help crepes moisten while you cook the rest.
Process shots showing how to cook crepes for strawberry crepe cake recipe.
Cooking crepes for crepe cake.
  • To reduce the work load you can stop here, and continue the assembling of the strawberry crepe cake the day you plan to serve it.

Step 3. Assemble the strawberry crepe cake:

  • Make the cream frosting and cut the strawberries into thin circles.
  • To make the cream frosting use regular heavy whipping cream or dairy free whipping cream and sugar; mix with a hand mixer until fluffy and medium peaks form, about 3-4 minutes.
  • To assemble the strawberry crepe cake: spread 1 teaspoons of whipped cream on the center of your cake serving plate. This helps adhere the cake to the plate. Place a crepe on top. Spread about 2 heaping tablespoons of cream evenly on top in a very thin layer. Spread cream all the way to edges of crepe to prevent the sides from wrinkling up.
Process shots showing how to assemble the strawberry crepe cake / crepe cake with strawberries.
Assembling the strawberry crepe cake.
  • I added a layer of sliced strawberries every five crepes. But you could add more or less if you like. Just make sure to add a thin layer of cream on the crepe before you add the strawberries and after. This will ensure they get “sandwiched” in cream and provide moisture to the crepes.
  • Repeat layering crepes, whipped cream and strawberries until you finish your crepe stack.
  • I used 17 crepes out of 20, because I needed some of the remaining whipped cream for the top and edges. If you intend to use all crepes, you’ll need a little bit more than 1 box (16oz) of whipping cream.

Step 4. Finish and decorate the crepe cake:

  • If you have extra whipped cream, feel free to spread all around the sides of the crepe cake too.
  • Dust the top with some ground freeze dried strawberries for a nice vibrant red color. But I recommend doing that up to an hour before serving. The longer it sits, the strawberry powder will soak the moisture and get damp. Purely esthetically it looks better when the powder is dryer.
  • Decorate the top of the mille crepe cake with fresh strawberries.
  • Refrigerate the strawberry crepe cake for at least 4 hours or up to 12 hours before serving. Chilling the cake in the refrigerator is important because otherwise the crepes will slip and slide as you cut. If chilling longer than 4 hours, I recommend covering the crepe cake.
Dusting the strawberry crepe cake with freeze dried strawberry powder and decorating with fresh strawberries.
Dusting the strawberry crepe cake with freeze dried strawberry powder.

Whipped Cream Suggestions

  • Another filling variation is to mix whipped cream with sour cream (60% / 40%), it makes a delicious tangy cream.
  • If you don’t like whipped cream, you can use a pastry cream filling, which I used in my banana pudding recipe (it’s also dairy free).

Dairy Free Version: as I mentioned above, you can use a dairy free whipping cream or coconut whipping cream in a can (which has healthier ingredients). Once you have chosen the right one, you add your choice of sweetener and vanilla extract.

Related: Healthy Strawberry Muffins (Gluten Free, DF)

Strawberry crepe cake decorated with fresh strawberries and dried rose buds
As decoration I used fresh strawberries and dried rose buds

Related: Strawberry Bliss Balls (Nut Free, Paleo)

Tips For Perfect Thin Crepes

The trick to creating the best strawberry mille crepe cake is having paper thin crepes. For that you need the batter to be really smooth and to have the consistency of heavy cream — almost liquid.

For a perfectly thin crepe I find I need a little less than a ¼ cup for each crepe. And the best method for flipping crepes is using my hands and a spatula.

Crepe Cake FAQs

Why is my crepe cake hard?

It could be 2 reasons: one, the cake wasn’t left to rest for longer enough to absorb moisture. Two, the crepes themselves have a tough dry texture because they were cooked too slow.

What is the texture of the crepe cake?

This crepe cake has a soft delicate texture and the whipped cream makes it light and airy.

How long does strawberry mille crepe cake last?

If the cake is already assembled with layers of fresh strawberry, then it’s good for up to 18 hours. Then the strawberries will release the juice and spoil fast.

A slice of moist strawberry crepe cake.
A slice of moist strawberry crepe cake.

Variations and Add-ins

  • Instead of fresh strawberries use freeze dried strawberries or a strawberry jam. Or you could infuse the whipped cream with freeze dried strawberry powder.
  • Drizzle with melted chocolate for more flavor!
  • Add crushed nuts for decoration.
Keep the strawberry crepe cake in the fridge covered when storing.
Keep the strawberry crepe cake in the fridge covered when storing.

Fruit Crepe Cake Storing

Storing leftovers: Refrigerate the strawberry crepe cake for up to 24 hours in an airtight container. Longer storage is not recommended as the strawberries tend to spoil fast when combined with the whipped cream

Freezing:  I don’t recommend freezing the entire assembled crepe cake. Whipped cream doesn’t hold up well after being frozen—it tends to get weepy and liquidy! It’s best to freeze the individual crepes without any toppings or fillings after you cook them and assemble later.

More Fruit Cake Recipes

More Strawberry Desserts To Try

If you made this strawberry crepe cake, then please leave a star rating or a comment below the recipe card.

Your feedback is really helpful for me and readers!

Strawberry Crepe Cake Recipe (GF+DF Option)

This strawberry crepe cake features layered paper thin crepes, a sweet cream filling and juicy strawberries in between. Naturally colored and flavored this strawberry crepe cake can be customized to be gluten and dairy free with a few ingredient swaps. To reduce the workload, make the crepes the day before and assemble the strawberry mille crepe cake the next day. This recipe makes 20 layers of crepes.
Prep Time30 mins
Cook Time1 hr 15 mins
Resting time1 hr
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Clean Eating, Dairy Free, French, Gluten Free
Servings: 8 slices
Calories: 543kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

Crepes

  • 4 large eggs
  • 2 cups milk - or dairy free milk
  • 1/2 cup red beet water - or regular water (or use more dairy free milk)
  • 3 tbsp melted butter - or oil
  • 2 cups all purpose flour - or gluten free flour
  • 3 tbsp sugar - or maple sugar
  • 1 tbsp vanilla extract
  • pinch of salt

Filling and decoration

Instructions
 

Step 1. Prepare the ingredients and make the crepe batter

  • Add all ingredients into a blender and mix until smooth.
  • To make the batter pink/red I boiled a beet in 1 cup of water, and then I added 1/2 cup of that red beet water to the crepe batter. Or you can use food coloring if you want.
  • Chill the batter for an hour, before making the crepes. Resting will help the crepes cook through more fully and evenly, providing a finer texture.
    Give it another mix just before using, add more liquid if it looks too thick.

Step 2. Cook the crepes

  • Pour about 1/4 cup or less of batter into the heated pan. I’m using a 10″ceramic no-stick pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. 
  • Cook about one to two minutes on each side. It’s all about heating the pan to the right temperature (stove knob between 3 and 4).
    If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy.
  • Cover with a lid or towel to help crepes moisten while you cook the rest. To reduce the work load you can stop here, and continue the assembling of the strawberry crepe cake the day you plan to serve it.

Step 3. Assemble the strawberry crepe cake

  • Make the cream frosting and cut the strawberries into thin circles.
  • To make the cream frosting use regular heavy whipping cream or dairy free whipping cream and sugar; mix with a hand mixer until fluffy and medium peaks form, about 3-4 minutes.
  • To assemble the strawberry crepe cake: spread 1 teaspoons of whipped cream on the center of your cake serving plate. This helps adhere the cake to the plate. Place a crepe on top.
  • Spread about 2 heaping tablespoons of cream evenly on top in a very thin layer. Spread cream all the way to edges of crepe to prevent the sides from wrinkling up.
  • I added a layer of sliced strawberries every five crepes. But you could add more or less if you like. Just make sure to add a thin layer of cream on the crepe before you add the strawberries and after. This will ensure they get “sandwiched” in cream and provide moisture to the crepes.
  • Repeat layering crepes, whipped cream and strawberries until you finish your crepe stack.
  • I used 17 crepes out of 20, because I needed some of the remaining whipped cream for the top and edges. If you intend to use all crepes, you’ll need a little bit more than 1 box (16oz) of whipping cream.

Step 4. Finish and decorate the crepe cake

  • If you have extra whipped cream, feel free to spread all around the sides of the crepe cake too.
  • Dust the top with some ground freeze dried strawberries for a nice vibrant red color. But I recommend doing that up to an hour before serving. The longer it sits, the strawberry powder will soak the moisture and get damp. Purely esthetically it looks better when the powder is dryer.
  • Decorate the top of the mille crepe cake with fresh strawberries.
  • Refrigerate the strawberry crepe cake for at least 4 hours or up to 12 hours before serving. Chilling the cake in the refrigerator is important because otherwise the crepes will slip and slide as you cut.
    If chilling longer than 4 hours, I recommend covering the crepe cake.

Notes

Whipped Cream Suggestions

  • Another filling variation is to mix whipped cream with sour cream (60% / 40%), it makes a delicious tangy cream.
  • If you don’t like whipped cream, you can use a pastry cream filling, which I used in my banana pudding recipe (it’s also dairy free).
Dairy Free Version: as I mentioned above, you can use a dairy free whipping cream or coconut whipping cream in a can (which has healthier ingredients). Once you have chosen the right one, you add your choice of sweetener and vanilla extract.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1slice | Calories: 543kcal | Carbohydrates: 65.12g | Protein: 10.24g | Fat: 28.35g | Sodium: 144.2mg | Potassium: 349.8mg | Fiber: 2.55g | Sugar: 38.75g | Vitamin A: 1394.11IU | Vitamin C: 50.96mg | Calcium: 197.5mg | Iron: 2.31mg

The information shown is an estimate provided by an online nutrition calculator.

This strawberry crepe cake features layered paper thin crepes, a cream filling and juicy strawberries in between. Naturally colored and flavored this strawberry crepe cake can be customized to be gluten and dairy free with a few ingredient swaps. To reduce the workload, make the crepes the day before and assemble the strawberry mille crepe cake the next day. Strawberry crepe cake recipe great for summer. #strawberrycrepecake #crepecake #millecrepe #strawberrycake #glutenfreecake #dairyfreecake

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