Top a stack of crepes with cream and strawberries for a sweet dessert.
This cake is a sky-high showstopper! Made of layers and layers of crepes and a rich and creamy filling, it takes the term, ‘layered cake’ to the next level.
Baker Khara Westergard shared her recipe for a strawberry crepe cake. Gluten-free eaters often find crepe cakes disappointing because the typical rice flour stiffens when chilled, making the cake hard to cut. Khara has developed a new recipe that ensures a gluten-free crepe cake cuts beautifully and maintains a great texture even when chilled. Below, you’ll find both her gluten-free method and her regular crepe recipe!
Strawberry Crepe Cake
By Khara Westergard
Strawberry Cream
INGREDIENTS
- 8 oz. (1 cup) Philadelphia Cream Cheese
- 8 oz. (2 cups) C&H Powdered Sugar
- 2 tsp. McCormick’s Clear Vanilla
- 6 oz. (3/4 cup) Strawberry Filling/Topping
- 8 oz. (1 cup) Heavy Cream (40% fat)
- 1 tsp. McCormick’s Clear Vanilla
- 2 oz. (1/4 cup) C&H Powdered Sugar
METHOD
- Beat cream cheese until softened. Add 8 oz. powdered sugar and 2 tsp. clear vanilla. Beat until smooth.
- Beat in strawberry filling/topping. Set aside.
- In a separate bowl, whip remaining ingredients until stiff peaks form. Fold both mixtures together.
- Store covered in the refrigerator.
Quick Strawberry Sauce: If short on time, make a quick strawberry topping. Warm 1 cup of strawberry spread/preserves, 1-2 Tbsp. Fresh lemon juice, and 2-4 Tbsp of water to create a quick dessert sauce. The goal is to thin out the texture and add more acidity. If you take the acidity (lemon juice) too far you can always add a touch more sugar. Cool before use.
Strawberry Filling/Topping
INGREDIENTS
- 16 oz. fresh or frozen strawberries (tops off or thawed)
- 1 1/2 tbsp. cornstarch
- 3/4 cup + 2 tbsp. sugar (7 oz)
- 2 tbsp. fresh lemon juice
INSTRUCTIONS
- Process strawberries in a blender until chunky.
- Combine sugar and cornstarch. Add to a saucepan with lemon juice and berries. Mix well.
- Cook over medium heat, stirring constantly until boiling for 2 minutes. Remove from heat and cool completely.
Crepes
INGREDIENTS
Regular Crepes (Double for 30 crepes)
- 2 XL eggs
- 10 oz. (1 1/4 cups) milk
- 5 oz. (1 cup) all-purpose flour
- 1/4 tsp. salt
- 5 oz. (3 tbsp.) melted unsalted butter
- 1 tsp. vanilla
- 1 tbsp. white sugar
Gluten-Free Crepes (Double for 30-40 crepes)
- 6 XL eggs
- 8 oz. (1 cup) whole milk
- 32 g. (1/4 cup + 1/2 tbsp.) tapioca flour
- 32 g. (1/3 cup fluffed) millet flour
- 1/2 tsp. xanthan gum
- 3/8 tsp. salt
- 5 oz. (3 tbsp.) melted unsalted butter
- 1 tsp. vanilla
- 1 tbsp. white sugar
METHOD FOR BOTH
- Add ingredients to a blender and process until smooth. Use immediately or let batter rest in the fridge for 1 hour or overnight.
- Preheat a nonstick pan over medium heat. Spray with cooking spray, pour in batter, and tilt to spread evenly.
- Flip when the top is no longer wet and edges pull away from the pan.
Notes for Success
- Make Crepes Ahead: You can make your crepes ahead of time and store them well-covered in the refrigerator. If using the regular flour recipe, rewarm the plate of crepes to peel them apart. Be patient and careful. If you prefer, store each crepe between parchment paper.
- Make Cream Just Before Assembly: Prepare the cream just before assembling the cake to maintain its structure. If you make it ahead, rewhip it before use.
- Thin Filling Layers: Apply a thin layer of filling between each crepe. Too much filling can make the cake unstable.
- Smooth Filling: Spread the filling evenly to the edges of each crepe to ensure a consistent look and taste.
- Optional Strawberries: You can add thinly sliced strawberries between every other layer with the cream. However, fresh strawberries deteriorate quickly when in contact with sugar, so only do this if you plan to eat the cake within a day. Alternatively, serve fresh berries on the side.
- Build in Sessions: To avoid the cake slipping, build it in sessions of about 10 layers at a time. Allow the crepes to absorb moisture from the filling and set firmer. Use a bench scraper and spatula to lift and stack the layers. Chill the cake between sessions.
- Make Ahead: It’s best to make the cake ahead of time. This allows you to work without rushing. Decorate the cake on the day of your event.
- Double Recipes for 30 Layers: Double the crepe and filling recipes to create a 30-layer cake. You can make a shorter stack if you prefer.
- Top with Strawberry Sauce: Avoid filling the crepes with berry sauce alone as it can be too slippery. Use the sauce on top or serve it on the side.
- Sharp Knife for Serving: Use a very sharp knife to cut the cake for serving. Keep the cake chilled until ready to serve.
Find more from Khara on Instagram, @balsamicbaker.
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