Name: Japanese Strawberry Mille Crepe Cake Recipe
Prep time: 1 h 20 min
Cook time: 2 h
Total time: 3 h 20 min
Cuisine: Japanese
Ingredients: 3 large eggs; 35 grams neutral tasting oil; 190 ml heavy cream; 190 ml milk; 3 tablespoons granulated sugar; 135 grams cake flour; 1 teaspoon vanilla extract; 6 tablespoons water; Butter for greasing pan; Optional: red food coloring; 360 ml heavy cream; 80 grams powdered sugar (to taste); 1 teaspoon vanilla extract; 12 strawberries, thinly sliced

Jump to Recipe·5 from 25 reviews

If you’re looking for a show-stopping dessert that combines elegance and a burst of fruity flavor, the Japanese Strawberry Mille Crepe Cake is an irresistible choice. Imagine layer upon delicate layer of paper-thin crepes, each separated by billows of lightly sweetened whipped cream and juicy strawberries — all combining into one dreamy, melt-in-your-mouth bite. Whether you’re surprising guests or treating yourself, this enchanting cake promises a sweet adventure and a slice of pure joy.

Japanese Strawberry Mille Crepe Cake Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of the Japanese Strawberry Mille Crepe Cake is just how simple and fresh the ingredients are. Each component, from the lush strawberries to the whisper-light crepes, plays a crucial role in building layers of flavor and texture you’ll remember long after the last crumb is gone.

12 strawberries, thinly sliced: Choose the ripest, reddest berries for a vibrant look and the sweetest flavor between every layer.
360 ml heavy cream: For whipped cream that’s rich, fluffy, and stable enough to hold all those beautiful layers together.
80 grams powdered sugar (to taste): Sweetens the cream and dusts the cake for a cloud-like finish.
1 teaspoon vanilla extract: Adds depth and warmth to both the batter and the cream—don’t skip this!
190 ml heavy cream*: Used in the crepe batter, this extra dose ensures the crepes stay tender.
190 ml milk: Makes the crepes perfectly pliable and subtly creamy without weighing them down.
3 tablespoon granulated sugar: Gently sweetens the crepe layers, balancing their neutral flavor.
3 large eggs: The glue that binds your batter, creating crepes that hold up beautifully.
35 grams neutral tasting oil*: Canola or grapeseed oil works best, keeping the crepes supple and preventing sticking.
135 grams cake flour: Cake flour makes crepes extra tender and soft—ideal for cakes like this!
6 tablespoon water: Thins the batter for impossibly delicate, never rubbery, crepes.
Butter for greasing pan: Ensures even cooking and delivers a hint of richness to each crepe.
Optional: red food color: A drop or two will intensify the rosy hue of your crepe layers for a lovely, festive effect.

How to Make Japanese Strawberry Mille Crepe Cake

Step 1: Prepare the Crepe Batter

Start by heating the cream, milk, and sugar over medium heat, just until the sugar melts and tiny bubbles line the edges of the pan—don’t let it boil! Once dissolved, allow the mixture to cool to room temperature so you don’t accidentally scramble the eggs in the next step.

Step 2: Mix Wet and Dry Ingredients

Add the eggs, oil, cake flour, and vanilla extract right into the cooled mixture. If you want your crepes to take on a subtly rosy color, now is the time to add a little red food color. Stir gently so the batter stays smooth and even—no vigorous whisking needed!

Step 3: Blend, Strain, and Rest the Batter

Pop the batter into a blender or use an immersion blender for just a few quick pulses. The secret is to blend only until the flour lumps vanish, which ensures your crepes turn out silky. Strain the batter through a sieve for extra smoothness (no one likes a lumpy mille crepe!) and chill in the fridge for at least an hour. This rest time allows bubbles to disappear, making your crepes tender and flexible.

Step 4: Get Ready to Cook

When you’re ready, stir six tablespoons of water into your chilled batter. This last bit of liquid thins the mixture, giving you truly delicate crepes. Preheat your trusty 8-inch non-stick pan on low-medium heat and brush generously with butter (especially for the first crepe). When the butter sizzles, you’re good to go.

Step 5: Cook the Crepes

Ladle about 1/5 cup of batter onto the pan, swirling it swiftly to coat the entire surface. Cook each crepe for around two minutes, or until the edges lift easily and you see little bubbles forming. Flip with a spatula and cook the other side for about one minute—just until golden. Place each finished crepe on a cooling rack to prevent sogginess, and repeat the process until you have a generous stack ready for assembly.

Step 6: Whip the Cream

For the dreamy, pillowy cream, chill your mixing bowl and beaters beforehand. Whip the heavy cream on low speed until you see faint trails, then add powdered sugar and continue whipping at medium-high. Add in the vanilla, and stop as soon as the cream goes from shiny to matte—overwhipping will turn it grainy!

Step 7: Assemble the Cake

Now comes the best part—layering! Place a crepe on your serving plate, spread a thin layer of whipped cream, and dot with sliced strawberries. Press gently, then top with another crepe. Continue until all the crepes, cream, and berries are used up, pressing lightly after each layer for evenness. Transfer your assembled Japanese Strawberry Mille Crepe Cake to an airtight container and let it set overnight for maximum flavor melding.

How to Serve Japanese Strawberry Mille Crepe Cake

Garnishes

A final flourish of fresh strawberries, a dusting of powdered sugar, or a delicate drizzle of strawberry coulis can make your Japanese Strawberry Mille Crepe Cake truly shine. A few mint leaves add a bright pop of color and a touch of herbal fragrance if you want to get extra fancy.

Side Dishes

While this cake is a star all on its own, a side of lightly whipped cream or a scoop of green tea ice cream can turn the experience into an elegant afternoon tea. If you’re feeling traditional, a cup of fragrant jasmine tea is the perfect pairing, as it refreshes the palate and complements the cake’s gentle sweetness.

Creative Ways to Present

For special occasions, slice the cake thinly to reveal all those marvelous layers—then arrange pieces in a fan on a platter. Individual mini mille crepe cakes are adorable for parties. Or, for a personal touch, top each slice with a chocolate decoration or a tiny edible flower before serving.

Make Ahead and Storage

Storing Leftovers

The Japanese Strawberry Mille Crepe Cake is surprisingly resilient as leftovers. Simply keep any remaining cake in an airtight container in the refrigerator; it will taste wonderfully fresh for three to four days. The flavors mingle and improve with time, making it just as delicious on day two as it is on day one.

Freezing

If you’re planning ahead, this dessert can be frozen. Slice it into individual portions, wrap them tightly in cling film and foil, and tuck them into the freezer for up to a month. Defrost overnight in the fridge for a texture that stays remarkably close to freshly made.

Reheating

Truthfully, the Japanese Strawberry Mille Crepe Cake is best enjoyed cold or at cool room temperature. If you want to serve it just slightly warmer, let it rest on the counter for 15-20 minutes before slicing. Avoid microwaving, as it can melt the cream and ruin the delicate texture.

FAQs

Can I make Japanese Strawberry Mille Crepe Cake ahead of time?

Absolutely! In fact, letting the cake sit overnight in the fridge not only helps the layers set but also deepens the flavor and makes it easier to slice. Just assemble, cover, and chill until you’re ready to serve.

What’s the key to getting ultra-thin, even crepes?

The trick is to use a thin batter, swirl it quickly in a preheated pan, and keep the heat low to prevent browning. Resting the batter is essential for smooth, tender crepes that stack beautifully.

Do I have to use strawberries?

While strawberries are classic, you can absolutely swap in other fresh berries or even thinly sliced mango or kiwi. Each fruit brings its own juicy twist to your Japanese Strawberry Mille Crepe Cake.

Can I use store-bought crepes?

If you’re in a pinch, high-quality store-bought crepes do work, although homemade yields the softest, most delicate result. Just be sure to warm and soften them a bit before layering.

How do I keep the cake neat while slicing?

Use a very sharp knife dipped in hot water and wiped dry between each cut. This makes slicing through the cream and crepes effortless, so each piece looks as stunning as the last.

Final Thoughts

If you’ve ever wanted to bake something truly special, the Japanese Strawberry Mille Crepe Cake is your ticket to dessert bliss. With its dreamy layers and sweet strawberry ribbons, it’s as delightful to make as it is to eat. Gather your ingredients, set aside a Sunday afternoon, and treat yourself—you absolutely deserve a slice of this magic!