If you’re on the hunt for a show-stopping dessert that blends elegance with irresistible flavors, the Strawberry Nutella Crepe Cake is your new best friend. With delicate layers of thin crepes stacked high, each layer generously spread with creamy Nutella and fresh strawberries, this cake combines the lightness of French crepes with the rich indulgence of chocolate and fruit. Perfect for celebrations or just a decadent treat to impress your loved ones, the Strawberry Nutella Crepe Cake delivers a visually stunning dessert that tastes as amazing as it looks.
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Why You’ll Love This Recipe
- Elegant yet approachable: This cake looks like it’s from a fancy patisserie but is surprisingly easy to make at home.
- Delightful texture contrast: Each bite brings a perfect balance of silky Nutella, soft crepes, and juicy strawberries.
- Customizable sweetness: Adjust the amount of Nutella and fruit to suit your personal taste perfectly.
- Ideal for celebrations: Whether a birthday or brunch, this cake is an eye-catching centerpiece dessert.
- Make ahead friendly: Prepare it in advance for stress-free entertaining and enhanced flavor melding.
Ingredients You’ll Need
Gathering your ingredients is straightforward, and every item plays a vital role to create the perfect balance of flavor, texture, and color in this Strawberry Nutella Crepe Cake. From pantry staples to fresh strawberries, you’ll see how each component shines.
- All-purpose flour: The base of the crepe batter providing structure without heaviness.
- Eggs: Bind the batter and contribute to the crepes’ silky texture.
- Milk: Adds smoothness and helps achieve a thin, spreadable batter for delicate crepes.
- Butter: Melted butter enriches the crepe batter and keeps layers tender.
- Nutella: The rich chocolate-hazelnut spread infuses every layer with creamy decadence.
- Fresh strawberries: Adds a bright, tangy contrast to the sweetness and enhances the cake’s freshness.
- Granulated sugar: Lightly sweetens the crepes and complements the fruit’s natural sweetness.
- Vanilla extract: Enhances flavor complexity in both the crepes and the layered cream.
- Heavy cream (optional): Whipped for extra creaminess if you prefer a softer filling alongside Nutella.
Variations for Strawberry Nutella Crepe Cake
One of the best parts about the Strawberry Nutella Crepe Cake is how easily you can adapt it to your preferences or dietary needs. Feel free to experiment with these tasty variations to make this recipe truly your own.
- Dairy-free option: Substitute almond or oat milk and use dairy-free chocolate spread to keep it vegan-friendly.
- Mixed berry delight: Swap strawberries with raspberries, blueberries, or blackberries for a colorful twist.
- Nutella alternatives: Try using peanut butter or almond butter mixed with a little cocoa powder for a different nutty flavor.
- Added crunch: Sprinkle chopped toasted hazelnuts or pistachios between layers for texture contrast.
- Lightened cream: Incorporate Greek yogurt into the whipped cream to reduce richness and add tang.
How to Make Strawberry Nutella Crepe Cake
Step 1: Prepare the Crepe Batter
In a large bowl, whisk together flour, sugar, and a pinch of salt. In another bowl, beat the eggs and gradually whisk in the milk and vanilla extract. Slowly add the wet ingredients to the dry mixture, stirring to form a smooth batter. Finally, fold in the melted butter to enrich the batter. Let it rest for 15-30 minutes to ensure the crepes cook evenly and develop tenderness.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium-low heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to spread evenly into a thin layer. Cook for about 1-2 minutes on each side until lightly golden and set aside on a plate. Repeat until all batter is used, stacking crepes with parchment paper in between to avoid sticking.
Step 3: Slice the Strawberries
While the crepes cool, gently wash and dry fresh strawberries. Slice them thinly to allow easy layering and to disperse their flavor evenly between crepe layers.
Step 4: Assemble the Cake
Place one crepe on a serving plate and spread a thin layer of Nutella evenly over it. Add a few sliced strawberries atop the Nutella, then layer another crepe on top. Repeat this layering process, ending with a crepe on top.
Step 5: Optional Whipped Cream Topping
Whip heavy cream until soft peaks form and spread or pipe it over the top of the cake for a luxurious finishing touch. Garnish with extra strawberries or a light dusting of powdered sugar for an attractive presentation.
Pro Tips for Making Strawberry Nutella Crepe Cake
- Rest the batter: Allowing the batter to sit improves the softness and helps crepes cook without tearing.
- Use a non-stick pan: Ensures easy flipping and maintains the delicate crepe shape.
- Thin layers matter: Keep Nutella layers thin to prevent the cake from becoming overly sweet or heavy.
- Chill before serving: Refrigerating the cake for at least an hour helps set the layers and enhances flavor fusion.
- Slice with a sharp knife: A clean cut prevents the cake from squishing or breaking apart.
How to Serve Strawberry Nutella Crepe Cake
Garnishes
Top with fresh strawberry slices, a sprinkle of powdered sugar, or even a drizzle of melted chocolate for added elegance and flavor complexity.
Side Dishes
Pair with a scoop of vanilla ice cream or a small bowl of mixed berries to brighten the palate and complement the cake’s rich sweetness.
Creative Ways to Present
Serve individual slices on pretty plates with a dollop of whipped cream and a sprig of mint, or create mini versions in cupcake molds for parties and bite-sized indulgence.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the cake tightly with plastic wrap and refrigerate for up to 3 days to keep it fresh and moist.
Freezing
This cake can be frozen if wrapped well in plastic wrap and placed in an airtight container for up to 1 month; thaw overnight in the fridge before serving.
Reheating
Enjoy this cake chilled or bring it to room temperature slightly before serving—avoid microwaving to preserve texture and flavor.
FAQs
Can I make the crepes in advance?
Yes! Crepes can be made a day ahead and stored in the refrigerator, separated by parchment paper and covered tightly with plastic wrap.
What if I don’t have Nutella?
You can substitute Nutella with any chocolate hazelnut spread, chocolate ganache, or even peanut butter combined with cocoa powder for a similar effect.
How do I prevent crepes from tearing?
Use a non-stick pan, cook over medium-low heat, and ensure the batter is properly rested to help crepes hold together without ripping.
Can I use frozen strawberries?
Fresh strawberries are best for texture and flavor, but thawed frozen strawberries can work if you drain excess liquid to avoid sogginess.
Is this recipe gluten-free?
Not traditionally, but you can experiment by substituting all-purpose flour with a gluten-free blend designed for crepes.
Final Thoughts
The Strawberry Nutella Crepe Cake is the kind of dessert that makes any occasion extra special. Its layers of silky crepes, rich Nutella, and vibrant fresh strawberries come together to create a beautiful and delicious masterpiece you’ll be proud to serve. Whether you’re treating yourself or delighting friends, this recipe is sure to become a beloved favorite in your kitchen. So grab those ingredients and get ready to impress with every sweet, creamy bite!
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Strawberry Nutella Crepe Cake
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop Cooking and Assembly
- Cuisine: French-inspired
- Diet: Vegetarian
Description
The Strawberry Nutella Crepe Cake is a stunning layered dessert featuring delicate French-style crepes, each generously spread with creamy Nutella and fresh strawberries. This elegant yet approachable cake offers a perfect balance of silky Nutella, tender crepes, and juicy fruit, making it ideal for celebrations or a decadent treat to impress your loved ones.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling & Topping
- About 1 cup Nutella (adjust to taste)
- 1 cup fresh strawberries, thinly sliced
- Optional: 1/2 cup heavy cream (for whipped cream topping)
- Optional: powdered sugar for garnish
- Optional: extra strawberries for garnish
Instructions
- Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt. In another bowl, beat the eggs, then gradually whisk in the milk and vanilla extract. Slowly combine the wet ingredients with the dry mixture, stirring to form a smooth batter. Fold in the melted butter to enrich the batter. Let the batter rest for 15-30 minutes to ensure the crepes cook evenly and develop tenderness.
- Cook the Crepes: Heat a non-stick skillet over medium-low heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to spread it evenly into a thin layer. Cook for 1-2 minutes on each side until lightly golden. Set each crepe aside on a plate, stacking with parchment paper in between to prevent sticking, until all batter is used.
- Slice the Strawberries: While the crepes cool, gently wash and dry the fresh strawberries. Slice them thinly to facilitate layering and evenly disperse their flavor between the crepe layers.
- Assemble the Cake: On a serving plate, place one crepe and spread a thin layer of Nutella evenly over it. Add a few sliced strawberries on top of the Nutella, then cover with another crepe. Repeat the layering process until all crepes are used, finishing with a crepe on top.
- Optional Whipped Cream Topping: Whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the top of the cake. Garnish with extra sliced strawberries or a light dusting of powdered sugar to enhance presentation.
Notes
- Rest the crepe batter for 15-30 minutes to improve tenderness and prevent tearing.
- Use a non-stick pan for easy flipping and delicate crepe layers.
- Keep Nutella layers thin to avoid overly sweet or heavy cake.
- Refrigerate the assembled cake for at least 1 hour before serving for better flavor melding and stability.
- Slice the cake with a sharp knife to prevent squishing or breaking apart.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg