Berries are one of my favorite fruits. I think one reason I love them is because of the beautiful colors. Deep red ripe strawberries, in particular, always attract my attention, and they are usually a tell-tale sign that summer is finally upon us!
So when I visited the grocery store recently and saw some beautiful, sweet-smelling strawberries, I thought, what can I do with them besides just eating them fresh (which is ALWAYS a great option!)?
Presenting Strawberry Cloud Crepe Cake!
If there’s a dessert that screams SUMMER, this cake is it. It looks and tastes summer-y (if “summer-y” can be a taste…). And to top it off, it is gluten-free, and refined sugar-free. So as far as desserts go, it’s healthy, too!
Strawberry Cloud Crepe Cake is light and refreshing. The fresh strawberries are mixed with a bit of honey and lemon juice and left to marinate in the fridge for a bit so the juices can come out. The whipped cream is flavored with a bit of honey and vanilla. And the crepes? Those are from the Flourless Crepe Tortillas recipe!
Keep in mind that you need to make the crepes ahead of time. You will have the best results if all your ingredients are cold when you start to construct the cake. Therefore, make sure you have a chance to refrigerate your crepes before using them.
Then it’s a simple matter of layering the three components which, when in several layers, makes for a pretty impressive looking cake!
I considered calling this Strawberry Shortcake Crepe Cake because it reminded me of a Strawberry Shortcake. But then I thought about how confusing that might be, to have “shortcake” in the name when there actually isn’t any cake at all! I figured it also didn’t sound catchy enough or memorable.
Then, in going through my photos, I noticed that the whipped cream looked rather cloud-like. And then inspiration struck and I got Strawberry Cloud Crepe Cake!
Just look at these lovely layers!
This recipe is very much like a strawberry shortcake, but just without the gluten-filled cake part. It’s also not as sugary sweet as most strawberry shortcakes…you get the sweetness you need from the ripe berries and a bit of honey. Why mask the strawberry flavor with a thick sugar coating?
This cake would also work beautifully with thinly sliced ripe mangos (in which case, I would skip adding the honey and lemon as mangos are quite strong in flavor already). You could also try it with a mixture of mashed blueberries, blackberries, and raspberries. Just keep in mind that those berries have bigger seeds than strawberries, so the seeds will affect overall eating experience (having learned this from experimentation!).
If you are looking for a light, fruity summer dessert that is also gluten-free and has no refined sugar, you have to make this recipe. It will impress your family or guests, both in looks and taste! Give it a try and leave a comment below! Happy summer eating!
Strawberry Cloud Crepe Cake
Crepes (make ahead and refrigerate until ready to use)
- 2 tsp melted ghee
- 2 tbs water
- 4 eggs
- 1/2 cup tapioca flour/starch
- 2 tsp coconut flour
- Pinch Sea salt
- 1 tsp vanilla extract
- 1 lb. (454g) fresh ripe strawberries, rinsed and hulled
- 1 tbs honey
- 1 1/2 tbs lemon juice
- 1 cup whipping cream
- 1 tsp vanilla
- 2 tsp honey
Flourless Crepe Tortillas
- Melt ghee and add water. Add eggs and beat to a frothy mixture.
- Add tapioca flour/starch, coconut flour, sea salt, and vanilla. Mix with a whisk until well-combined.
- Heat an 8" nonstick skillet over medium-low heat.
- Scoop batter into pan, swirling pan for the batter to cover the bottom evenly. I pour in approximately 2 tbs. worth of batter, about half a 1/4 cup measure.
- Cook for approximately 30 seconds. Flip and cook for another 30 seconds.
- Remove to plate to let cool as you continue with the rest of the batter.
- Let cool completely. You will achieve the best results with your cake if you make the crepes ahead of time and refrigerate them before using them to build the cake.
Strawberry Cloud Crepe Cake
- Reserve 2 of the nicest looking strawberries and put aside to decorate the top of the cake later.
- Rinse and hull strawberries. Pat dry.
- Thinly slice the rest of the strawberries. Mix with honey and lemon juice. Set in the refrigerator for 30-40 minutes.
- Making sure your mixing bowl and beaters are cold, combine whipping cream, vanilla, and honey and beat just until stiff peaks are reached.
- Starting with a crepe on your serving plate, spread whipped cream onto the crepe and top with a layer of strawberries. Repeat with the next crepe.
- On the last layer, spread the whipped cream on the crepe and decorate with the 2 reserved strawberries.
- Place in the refrigerator to chill until serving.
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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