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Week 3: Strawberry Crepe Cake

This cake consists of around 20 layers of crepes stacked on top of each other and layered with whipped cream and strawberries.

It's safe to say that if you were to bring this crepe cake to a party, you would be met with countless compliments. The strawberry layered cake is just such a showstopper!

Not to mention, the cake is pretty simple to make. You'll be done in, at most, two hours. If you work efficiently, you could even be finished in an hour. 

Crepe cakes first originated in France, where they were known as “gâteau de crêpes. However, Ema Wada popularized the modern crepe cake by selling them in her shop, Paper Moon Cake Boutique.





  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups milk 

  • 1/4 cup melted butter

  • 1/4 cup oil

  • 1/4 cup water

  • 3 eggs

  • 1/4 cup granulated sugar


  • 2 cups heavy whipping cream

  • 1/4 cup powdered sugar

  • 3 cups strawberries, sliced


  1. In a blender, blend all your batter ingredients. Heat your crepe pan over medium heat and grease it with butter. Spread 1/4 cup of the crepe batter onto the pan and cook for one minute on both sides until golden brown. Repeat the process until you run out of batter. 

  2. While the crepes cool, make the filling. With an electric mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form.

  3. To assemble, place a crepe on the plate and spread a layer of whipped cream. Fill each layer with fresh strawberries and continue building your cake. 


The Bored Baker 👩🏽‍🍳


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