How to make *The* Strawberries & Cream Rollup Crepe Cake

This beautiful no-bake Strawberries & Cream Rollup Crepe Cake was making its rounds on social media. On a whim I decided to put it together since 1) I happen to have fresh strawberries in my fridge, 2) I have most of the ingredients in my pantry and 3) I was stuck at home and wanted to do something challenging.

On hind sight, I must say this is one of the most labor intensive cakes I’ve ever put together recently. The components of the cake aren’t too difficult to make – it’s crepes, whipped cream filling and sliced strawberries. Most of the time is spent on assembling and putting together all the parts. However, the end results are so worth the time and effort. It is definitely a Show Stopper!

Ingredients for Strawberries and Cream Rollup Crepe Cake

Here are the list of ingredients you will need for the cake. I like to have all the ingredients gathered at hand before starting, so that I don’t have to scramble.

For Crepes you will need:
2 cups all purpose flour, sifted
3 cups milk
4 Tbs unsalted butter, melted
3 Tbs granulated sugar
3 eggs

For Filling:
20 fresh strawberries, hulled and thinly sliced
8 oz cream cheese
3 Tbs granulated sugar
¼ cup heavy whipping cream
1 tsp vanilla extract

Preparing the Crepes

In a large bowl, combine the sifted flour, melted butter, sugar and eggs. Slowly add the milk, stirring briskly to make sure the batter is smooth. When done, strain to mixture into a large measuring cup. Cover and let it rest in the fridge for 30 minutes.

When ready, heat a large nonstick pan over medium heat. Pour a scoop of batter in the center and tip the pan so that the batter spreads thinly all the way up to the edges of the pan. Cook the crepe for about 3 minutes, or until golden brown. When ready, flip the crepe and cook for 1 minute until the edges start to brown. Remove from heat and transfer to a plate. Repeat until all the batter is gone.

Preparing the Strawberries & Cream

When waiting for the crepe batter to chill, wash and thoroughly dry the strawberries. Remove the stem and slice thinly. Set aside.
In a medium bowl, combine cream cheese and sugar. Next, add the heavy cream and vanilla and beat until smooth. Set aside.

Putting it Together

On a cutting board, stack the crepes on top of each other. Cut the crepes in half. Stack the halves again and cut the stack into two even strips. You should have 4 strips for each piece of crepe.

To assemble, first place two crepe strips on a clean work surface. Arrange the strips so that the short ends overlap on top to each other, to create a long belt. Carefully, spread the cream cheese mixture on both strips.
Arrange the thinly sliced strawberries on one of the strips. Roll up the first strip with the strawberries, then roll the second strip to wrap around the first strip. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without.

Once it becomes too large to roll, lay the cake on a serving platter.

Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake to complete the assembly.

Refrigerate the cake for approx. for 30 minutes to let it set before serving and slicing.

Notes on Strawberries and Cream Rollup Crepe Cake

1. The cake tastes delicious on its own or even better with a scoop of vanilla ice cream. Or more whipped cream. Or lightly sprinkled with icing sugar.
2. Garnish the cake with mint leaves or even better with candied flowers.
3. Uneaten cake can be stored in the fridge in an air tight container for up to 2 days.

More Fab Food Ideas:

Have you ever tried making a delightful meringue cake, specifically a pavlova? I made a 5 tiered pink cloud cake using egg whites. Check out this post where I learn how to put it together =>The Astonishing and Delightful Pink Ombré Pavlova Cloud Cake

If you are in the mood for something savory, check out this beautiful pull apart garlic bread => Beautiful Pull-Apart Flower Petals Garlic Bread

If you are in a rush, and want something that whips up in under an hour, check out these fun size casserole cups made with tomatoes, spinach and cheese. Bacon optional => Quick Fun Size Baked Veggies Cheese Casserole (Bacon Optional) You can make it all vegetarian, or make it half and half to keep both the veggie lovers and meat lovers happy. All in one pan!

Strawberries & Cream Rollup Crepe Cake

Jessica Lai Perez

This delicious no-bake concoction is made up of sliced crepe filled with sliced strawberries and whipped cream, all neatly rolled up into an impossibly beautiful cake. It is an absolute show stopper.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Assembling Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Celebration, Dessert

Cuisine American

Servings 1 cake

Ingredients

  

For Crepes

• 2 cups all purpose flour, sifted
• 3 cups milk
• 4 Tbs unsalted butter, melted
• 3 Tbs granulated sugar
• 3 eggs

For Filling

• 20 fresh strawberries, hulled and thinly sliced
• 8 oz cream cheese
• 3 Tbs granulated sugar
• ¼ cup heavy whipping cream
• 1 tsp vanilla extract

Instructions

 

Making Crepes

• In a large bowl, combine the sifted flour, melted butter, sugar and eggs. Slowly add the milk, stirring briskly to make sure the batter smooth. When done, strain to mixture into a large measuring cup. Cover and let it rest in the fridge for 30 minutes.
• When ready, heat a large nonstick pan over medium heat. Pour a scoop of batter in the center and tip the pan so that the batter will spread thinly all the way up to the edges of the pan. Cook the crepe for about 3 minutes, or until golden brown. When ready, flip the crepe and cook for 1 minute until the edges starts to brown. Remove from heat and transfer to a plate. Repeat until all the batter is gone.

Preparing the Filling

• When waiting for the crepe batter to chill, wash and thoroughly dry the strawberries. Remove the stem and slice thinly. Set aside.
• In a medium bowl, combine cream cheese and sugar. Next, add the heavy cream and vanilla and beat until smooth. Set aside.

Assembling the Rollup Cake

• On a cutting board, stack the crepes on top of each other. Cut the crepes in half. Stack the halves again and cut the stack into two even strips. You should have 4 strips for each piece of crepe.
• To start assembling, place two crepe strips on a clean work surface. Arrange the strips so that the short ends overlap on top to each other, to create a long belt. Carefully, spread the cream cheese mixture on both.

  Arrange the thinly sliced strawberries on one of the strips. Roll up the first strip with the strawberries, then roll the second strip to wrap around the first strip. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without.

  Once it becomes too large to roll, lay the cake on a serving platter. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake to complete the assembly.
• Refrigerate the cake for approx. for 30 minutes to let it set before serving and slicing.

Notes

1. The cake taste delicious on its own or even better with a scoop of vanilla ice cream. Or more whipped cream. Or lightly sprinkled with icing sugar.
2. Garnish the cake with mint leaves or even better with candied flowers.
3. Uneaten cake can be stored in the fridge in an air tight container for up to 2 days.

 

fabfoodflavors.com/how-to-make-the-strawberries-cream-rollup-crepe-cake/

Keyword beautiful cakes, Cream Cheese, crepe, no bake, rollup, strawberries

This recipe is lightly adapted from https://tasty.co/recipe/strawberry-rose-crepe-cake