Strawberries & Cream Rollup Crepe Cake
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.
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
- 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.
- Garnish the cake with mint leaves or even better with candied flowers.
- Uneaten cake can be stored in the fridge in an air tight container for up to 2 days.