Strawberry Lemonade Crepe Cake

By Tracy

6 Person

95 Minutes

0 Calories

Light, fluffy crepes layered with a sweet, tangy strawberry lemonade cream, come together to make this recipe for the perfect Strawberry Lemonade Crepe Cake! This crepe cake recipe is one of those times were combining two of your favorite things, becomes an even better thing! For this crepe cake, you’ll use a tart strawberry sauce and a tangy lemonade cream to build stacks and stacks of fluffy crepes. Serve this beautiful crepe cake creation on a cake plate for a delicately gorgeous summer treat.

Ingredients

Crepe Cake

1 tsp. oil
2 cups flour
1/4 tsp. salt
2 tsp. vanilla
3 tbsp. sugar
6 tbsp. butter, melted
4 eggs
3/4 cup water
2 cups milk

Lemonade Cream

1/2 tbsp. lemon zest
1 1/2 tbsp. lemon juice
1 tbsp. strawberry sauce
1/2 cup powdered sugar
3 sticks unsalted butter, softened
8 oz. marshmallow creme

Sauce

1 tbsp. lemon juice
1 tsp. lemon zest
1/2 tsp. salt
1 tsp. cornstarch
4 tbsp. sugar
1 bag strawberries

Method

01

Place all of the sauce ingredients into a medium saucepan. Cook over medium-high heat until the berries are bubbling and the sauce has slightly thickened about 7-8 minutes. Place the cornstarch in a small bowl and add a tablespoon of water.
02

Stir to dissolve the cornstarch and then add the mixture to the berries. Cook for 1 minute more. Cool at room temperature for about 15 minutes then transfer to the fridge and chill until cold.
03

Lemonade Cream: Whip the marshmallow creme in an electric mixer. Beat in your softened butter 4 tablespoons at a time until completely combined. Add the powdered sugar and strawberry sauce, beating until fully combined.
04

Add all crepe ingredients into a blender and blend until smooth. Chill the crepe batter for at least 1 hour or overnight. Heat a nonstick skillet over medium-high heat. Brush with a little bit of oil, using a paper towel to distribute an even amount over the skillet.
05

When hot, pour in crepe batter using only 1/3 cup per crepe. Tilt the skillet to distribute the batter evenly around the skillet. Flip the crepe over when the edges are slightly dry and raised, about 45 seconds on the first side and 30 seconds on the second side.
06

Repeat with all of the batters, putting the crepes on a round dinner plate and covering each with aluminum foil while you’re cooking the next crepe, as to keep separated and prevent the crepes from drying around the edges.
07

Place one crepe on a flat serving dish. Spoon about 1/4 cup of the Strawberry Lemonade Cream on top of the crepe and spread it to 1/2-inch from the edge of the crepe.
08

Continue layering crepes and cream, ending with one crepe on top. Gently press down on the crepe cake to flatten the top and push the cream to the edges if necessary.
09

Refrigerate until firm, at least 1 hour. This helps with smooth cutting.

Related Tags

Strawberry Lemonade Crepe Cake

3.6

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Prep Time 60 Mins
Cook Time 35 Mins
Total Time 95 Mins

02 Ingredients

Crepe Cake

1 tsp. oil

2 cups flour

1/4 tsp. salt

2 tsp. vanilla

3 tbsp. sugar

6 tbsp. butter, melted

4 eggs

3/4 cup water

2 cups milk

Lemonade Cream

1/2 tbsp. lemon zest

1 1/2 tbsp. lemon juice

1 tbsp. strawberry sauce

1/2 cup powdered sugar

3 sticks unsalted butter, softened

8 oz. marshmallow creme

Sauce

1 tbsp. lemon juice

1 tsp. lemon zest

1/2 tsp. salt

1 tsp. cornstarch

4 tbsp. sugar

1 bag strawberries

03 Method

Step 1

Place all of the sauce ingredients into a medium saucepan. Cook over medium-high heat until the berries are bubbling and the sauce has slightly thickened about 7-8 minutes. Place the cornstarch in a small bowl and add a tablespoon of water.

Step 2

Stir to dissolve the cornstarch and then add the mixture to the berries. Cook for 1 minute more. Cool at room temperature for about 15 minutes then transfer to the fridge and chill until cold.

Step 3

Lemonade Cream: Whip the marshmallow creme in an electric mixer. Beat in your softened butter 4 tablespoons at a time until completely combined. Add the powdered sugar and strawberry sauce, beating until fully combined.

Step 4

Add all crepe ingredients into a blender and blend until smooth. Chill the crepe batter for at least 1 hour or overnight. Heat a nonstick skillet over medium-high heat. Brush with a little bit of oil, using a paper towel to distribute an even amount over the skillet.

Step 5

When hot, pour in crepe batter using only 1/3 cup per crepe. Tilt the skillet to distribute the batter evenly around the skillet. Flip the crepe over when the edges are slightly dry and raised, about 45 seconds on the first side and 30 seconds on the second side.

Step 6

Repeat with all of the batters, putting the crepes on a round dinner plate and covering each with aluminum foil while you’re cooking the next crepe, as to keep separated and prevent the crepes from drying around the edges.

Step 7

Place one crepe on a flat serving dish. Spoon about 1/4 cup of the Strawberry Lemonade Cream on top of the crepe and spread it to 1/2-inch from the edge of the crepe.

Step 8

Continue layering crepes and cream, ending with one crepe on top. Gently press down on the crepe cake to flatten the top and push the cream to the edges if necessary.

Step 9

Refrigerate until firm, at least 1 hour. This helps with smooth cutting.

04 Author