No-Bake Strawberries and Cream Crêpe Cake
User Reviews
5
No-Bake Strawberries and Cream Crêpe Cake
Description
This recipe begins by blending milk, eggs, oil, vanilla, sugar, salt, two types of flour, and cinnamon to make a smooth crepe batter. Crepes are cooked one at a time in a lightly oiled skillet over medium-low heat to yield thin, tender pancakes. Meanwhile, heavy whipping cream is whipped with sugar and vanilla until stiff peaks form, then folded with Greek yogurt to create a creamy filling.
To assemble, a crepe is spread with a thin layer of cream filling followed by sliced strawberries placed every few layers. Multiple crepes are stacked to form a cake of about 12 crepes total. The top is finished with whole fresh strawberries and a dusting of powdered sugar, creating a visually appealing and flavorful dessert with mild cinnamon aroma, creamy texture, and fresh fruit brightness.
This no-bake cake is best chilled before serving to let the layers meld. It offers a fresh, light alternative to traditional baked desserts, showcasing the combination of tender crepes, subtly spiced batter, creamy filling, and ripe strawberries.
Ingredients
- 1 ¾ cup milk fat-free
- 1 cup heavy whipping cream
- 2 egg large, whites
- 1/3 cup Greek yogurt 0% fat
- 1 egg large
- 4 tablespoons cane sugar Wholesome Organic
- 1 teaspoon canola oil
- 1 teaspoon vanilla extract pure
- 1 teaspoon vanilla extract pure
- 1 pound strawberry stemmed, fresh
- 4 tablespoons cane sugar Wholesome Organic
- 1/2 tablespoon powdered sugar Wholesome Organic
- Pinch kosher salt
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- cooking spray or oil mister
Instructions
- In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.
- In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.
- Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.
- Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
- Slice half of the strawberries, leaving the other half whole for topping.
- Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
- Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
- To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.
- Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.
- Repeat with the remaining batter, stacking finished crêpes on a plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 182kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 8.5g | 13% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 44mg | 15% |
| Sodium | 47mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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