Strawberry Crepe Cake
Grain-Free Strawberry Crepe Cake
Grain-Free, Gluten-Free, Nut-Free
Our Grain-Free French Crepes are the basis of this delicious and darling pink berry cake, just in time for the warmer months! Though crepe-making can take a bit of time, this dessert is the perfect treat to make when you want to entertain guests (or when you want to make a layered cake that doesn't need frosting or buttercream decorations!)
Thanks to Otto's Naturals Cassava Flour, cake-making just got easy! And we won't tell if you want to sneak a slice in the morning and call it breakfast ;)
Ingredients
- 20-24 (10-inch) Grain-Free French Crepes (about a tripled recipe)
- 2 ½ cups strawberries, washed and hulled
- 16 oz. cream cheese, room temperature
- 1 ¼ cups whipped cream
- ½ cup powdered sugar
Instructions
- In a high-power blender combine the cream cheese and the strawberries. Blend until smooth.
- Transfer the mixture to a large mixing bowl. Use handheld beaters to mix in the powdered sugar and whipped cream. Beat until smooth.
- Allow the mixture to chill for 30 minutes.
- Place one crepe on the surface you plan to keep the cake on. Once the cake is made you can't move it!
- Use a tablespoon and spread a thin layer of the strawberry cream cheese mixture onto the crepe. You don't want it too thick but it should sufficiently cover the crepe. Spread the mixture out the very edges of the crepe.
- Layer another crepe on top and spread more cream cheese mixture onto the crepe.
- Continue the process of layering the crepes and cream cheese mixture. Leave the top crepe plain.
- Place the cake in the fridge for at least 12 hours, but ideally 24 hours.
- Once chilled, the cake will firm up and be easier to decorate. Decorate with additional whipped cream and strawberries! Serve chilled and keep the cake stored in the fridge.
