Strawberry Crepe Cake Recipe

Name: Strawberry Crepe Cake
Prep time: 1 h
Cook time: 2 min
Total time: 1 h 2 min
Yield: 12
Cuisine: Korean
Ingredients: 3 Eggs; 35g Sugar; 0.5g Salt; 2g Vanilla extract; 160g Cake flour; 380g Milk; 50g Melted unsalted butter; 370g Heavy cream; 37g Sugar; 150g Heavy cream; 15g Sugar; 4g Strawberry powder; 50g whipped heavy cream (+5g sugar); Strawberry

by Cooking Tree 2022-03-12

written by Cooking Tree 2022-03-12

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Strawberry Crepe Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a strawberry crepe cake filled with strawberries layer by layer and decorated with a unique shape~
I put sliced strawberries on every 2 crepes, and it was full of strawberry flavor, so it was refreshing.

It is difficult to store raw strawberries for a long time, so I think it is best to make them and eat them quickly.
The inside is full of strawberries, but it looks really hearty with strawberries on the top as well.

When squeezing the white cream decorated in the shape of a string, squeeze it slowly to shape it, so that it can be squeezed without breaking.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Crepe Cake
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Rating: 3.6/5
( 10 voted )

Serves: 12 Prep Time: 1 Hour Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs
35g Sugar
0.5g Salt
2g Vanilla extract
160g Cake flour
380g Milk
50g Melted unsalted butter

370g Heavy cream
37g Sugar

150g Heavy cream
15g Sugar
4g Strawberry powder
50g whipped heavy cream (+5g sugar)
Strawberry

Instructions

Add sugar, salt, and vanilla extract to the egg and mix, then sift the soft flour, add a little milk, and mix to dissolve the powder.
Add all the remaining milk, mix, add melted unsalted butter, mix, sift through a sieve, cover with cling film and leave in the refrigerator for about 30 minutes.
Mix the dough once, pour the dough into a pan heated over low heat, spread it out and cook. When bubbles rise, turn over and cook a little more.
Bake repeatedly and cut into 15cm molds. Add sugar to cold whipped cream (370g) and whip to make cream.
Put one crepe on top, apply cream, put another crepe on top, apply cream, and then put the sliced strawberries.
Repeat and apply the cream thinly all over, and then harden in the refrigerator for about 1 hour.
Add sugar to whipped cream (150g) and whip lightly, then add strawberry powder and whip to make pink cream. Apply it all over the hardened cake.
Put softly whipped cream (50g) in a piping bag, squeeze it on the top of the cake, and decorate with strawberries.

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