#CakeSliceBakers ~ Strawberries and Cream Crepe Cake

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking and eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

December 2019 is the final month we will be baking from The European Cake Cookbook and our tradition is that we have free choice of any of the cakes in the book; take a look at all the beautiful cakes we're sharing with you today:

Lemon Drizzle Bundt Cake
Sirnek (Ukrainian Cheesecake)
Strawberries and Cream Crepe Cake
Apple Sharlotka
Triple-Chocolate Swiss Roll
Mozart Torte
Toscaka Torte
Let me tell you a little about my experience with this cake - this was my very fist experience making crepes. I was an expert by number 5. Let's not talk about 1 through 4 (rest their souls). This is a very labor intensive cake. I clocked it in at about 1 1/2 hours total and that was pretty much me standing, in the kitchen, doing something that entire time. The crepes alone took me nearly an hour to make. However, don't let that deter you from giving this unique and beautiful creation a try!

It went over very well at my house - I mean how could it not? This lusciously creamy combination of all those layers of cream and crepe with a smattering of juicy strawberries? It's very reminiscent of an elevated strawberry shortcake and this would be a beautiful dessert or brunch table cake to share!

Strawberries and Cream Crepe Cake from The European Cake Cookbook


8 eggs
4 cups milk
1 stick butter, melted
1/4 cup sugar
2 tsp vanilla
2 1/2 cup flour

2 sticks (1 cup) butter, room temperature
1 (8-oz) pkg. cream cheese, room temperature
1 (12-oz) can sweetened condensed milk
1 tsp vanilla
pinch of salt
2 cups heavy cream
32-oz strawberries, hulled and thinly sliced.


  1. Begin by combining the crepe ingredients (all except the flour) in a blender; blend briefly until frothy and well combined. Add in the flour, and blend again just until combined (I used my Vitamix and it was VERY full, but it did all fit). Allow to rest 10 minutes.
  2. One at a time, prepare a crepe by heating a shallow skillet or crepe pan over medium-high heat. Prepare with a small amount of butter or cooking spray. Add enough batter just to cover the bottom, tilting the pan to cover the base and evenly distribute the batter. Allow batter to fully cook on the bottom until the edges begin to brown, and you can slide a spatula under fairly easily. Flip, and cook briefly on the other side and then turn crepe out onto a wire rack to cool while you prepare the next one. I had two crepes cooling on a large rack, and then would move them to a stack on a plate to make room for the next one.
  3. Give yourself plenty of time to make the crepes. Do not begin layering until they are fully cooled. You should use 18 crepes to make the cake layers (though it doesn't need to be exactly that number, as long as you end with strawberries on top).
  4. Meanwhile, you can prepare the filling. Place the 2 cups of heavy whipping cream in the bowl of a stand mixer, and whip until medium peaks form. Set aside (or move the cream to another bowl, so you can use your stand mixer again for the next step).
  5. Combine the softened butter and cream cheese in the bowl of your stand mixer and whip together until combined (a minute or two), scraping down the sides as needed.
  6. Add in the sweetened condensed milk, salt, and vanilla, blend again, scraping down the sides when needed. Add in the whipped cream, and whip the whole mixture another minute or so until stiff peaks have formed. Place in the refrigerator or use right away if  your crepes are ready.
  7. When ready to assemble, place a crepe on your serving plate, and spread with about 1/3 cup of the cream mixture. Add a second crepe, add additional cream. Add a third crepe, and additional cream and on this layer, cover with strawberries. Repeat layering, adding strawberries every third crepe, until you have used up your filling and your strawberries - ending with strawberries on top. 
My favorite photo assistant wanted a picture with the cake!


  1. This was one of my favorite cakes from the book. I made it the night before and served it up for breakfast for company. Huge hit.

  2. This was one of my favorites too! Now you are a crepe expert! Love the photo with Lyndsey!

  3. It's a beauty! I love the idea of it being an elevated strawberry shortcake for brunch. Great job!

  4. Beautifully done. It looks delicious!

  5. I made this when it was one of our monthly selections and have wanted to try it again. Love the ruffly edges of your crepes and it's very pretty.


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