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Strawberry Cream Crepe Cake Recipe
|Strawberries||3 Cup (48 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Pastry cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1850 Calories from Fat 63
% Daily Value*
Total Fat 7 g11%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 63.3 mg
Sodium 4112.6 mg171.4%
Total Carbohydrates 451 g150.5%
Dietary Fiber 15.7 g62.9%
Sugars 335.5 g
Protein 14 g28.6%
Vitamin A 15.2% Vitamin C 668.2%
Calcium 31.3% Iron 22.4%
*Based on a 2000 Calorie diet
Slice remaining strawberries into a medium-size bowl.
Stir in honey.
Refrigerate for several hours.
Drain juice from berries into a small saucepan.
There should be about 1 cup.
If necessary, add enough water or orange juice to make that amount.
Stir cornstarch into juice until there are no lumps.
Cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Add strawberries, and cook just until mixture bubbles again.
Chill in refrigerator.
On a cake plate, spread Pastry Cream between crepes, forming them into a stack.
Pour strawberry sauce over top.
Decorate with reserved berries.