No-Bake Strawberries and Cream Crêpe Cake

Crepes aren’t just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.
PREP TIME:15minutes 
COOK TIME:30minutes 
TOTAL TIME:45minutes 
YIELD: 12 Servings
COURSE: Dessert
CUISINE: American


For crêpes:

  • 1 ¾ cup fat-free milk
  • 2 large egg whites
  • 1 large egg
  • 1 teaspoon canola oil
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons Wholesome Organic Cane Sugar
  • Pinch kosher salt
  • ½ cup white whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Cooking spray or oil mister

For filling and topping:

  • 1 cup heavy whipping cream
  • 1/3 cup 0% fat Greek yogurt
  • 4 tablespoons Wholesome Organic Cane Sugar
  • 1 teaspoon pure vanilla extract
  • 1 pound fresh strawberries (stemmed)
  • 1/2 tablespoon Wholesome Organic Powdered Sugar


  • In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.
  • Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
  • Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
  • Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.
  • Repeat with the remaining batter, stacking finished crêpes on a plate.

For filling:

  • In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.
  • Slice half of the strawberries, leaving the other half whole for topping.

To assemble:

  • Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.
  • Repeat, adding a layer of strawberries every 4 – 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
  • To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.


Serving: 1sliceCalories: 182kcalCarbohydrates: 22gProtein: 5gFat: 8.5gSaturated Fat: 4.5gCholesterol: 44mgSodium: 47mgFiber: 1.5gSugar: 13g
– W-W Points: 8
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