This strawberry crepe roll is soft, creamy, and made without an oven! Thin red velvet crepes layered with fluffy whipped cream and fresh strawberries create a light and refreshing dessert perfect for any occasion.
Inspired by the strawberry crepe cake that so many people love, I’m really excited to share this Strawberry Crepe Roll.
Instead of stacking layers into a cake, everything is rolled up into soft, delicate crepes filled with cream and fresh strawberries.
This isn’t my first time making crepe rolls. I’ve made Mango, Matcha, and Chocolate versions before.
Once you get the hang of making the crepes, you’ll realize how versatile this recipe is.
Even if you’re new to making crepes or rolled desserts, this one is very forgiving.
The steps are simple, the ingredients are straightforward, and there’s no need for an oven. I’ve also included step-by-step photos to guide you through the entire process, so you can follow along with confidence.
Ingredients and Substitutions
- Eggs — Two large eggs provide structure and richness to the crepe batter. They help the crepes become tender yet sturdy enough to roll without breaking. I recommend using room-temperature eggs for the smoothest batter.
- White sugar — Divided between the crepe batter and the whipped cream, granulated sugar adds just the right amount of sweetness without overpowering the delicate strawberry and red velvet notes.
- Corn oil — A neutral oil keeps the crepes soft and pliable even after chilling. You can substitute with vegetable oil, canola oil, or even melted coconut oil (cooled to liquid). Avoid strong-flavored oils like olive oil.
- Milk — Whole milk is ideal for rich, tender crepes, but 2% or even plant-based milks like oat or almond milk work well too. The liquid helps create a thin, pourable batter.
- Red velvet emulsion — Just three drops give the crepes their signature color. Unlike liquid food coloring, emulsion provides a more concentrated, even hue without altering the batter’s consistency. You can also use gel food coloring (a tiny amount) or beet powder for a natural alternative.
- Low-protein / cake flour — Cake flour keeps the crepes delicate and soft. All-purpose flour can be used in a pinch, but the texture may be slightly chewier. Always sift to avoid lumps.
- Heavy cream — The star of the filling. You’ll need 400g for the main cream layer and an additional 80g for the decorative topping. Use heavy cream with at least 35% fat for stable, pipeable whipped cream.
- Fresh strawberries — Diced strawberries go inside the roll for juicy bursts of flavor, while halved strawberries decorate the top. Choose ripe but firm berries so they don’t release too much moisture into the cream.
Ingredients for Recipe Format
Crepe Batter
- 2 large eggs
- 20 g white sugar
- 20 g corn oil
- 240 g milk
- 3 drops red velvet emulsion
- 70 g cake flour (low-protein flour)
Filling Cream
- 400 g heavy cream
- 40 g white sugar
Filling & Decoration
- Fresh strawberries, diced (to taste)
- 80 g heavy cream (for decoration)
- 5 g white sugar (for decoration)
- Fresh strawberries, halved (for decoration)
How to Make Red Velvet Strawberry Crepe Roll
Make the Crepe Batter
- In a medium mixing bowl, crack 2 eggs. Add 20 g white sugar and 20 g corn oil. Whisk vigorously until the mixture is fully combined and slightly pale.
- Pour in 240 g milk and continue whisking until smooth.
- Add 3 drops of red velvet emulsion. Stir until the color is completely uniform throughout the batter.
- Sift 70 g cake flour into the wet mixture. Whisk gently until the batter is smooth and free of lumps. Do not overmix.
- For the silkiest texture, strain the entire batter through a fine-mesh sieve into a clean bowl. Set aside.
Cook the Crepes
- Preheat a non-stick frying pan over low heat. The pan should be warm but not smoking.
- Ladle a small amount of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.
- Cook over low heat until the surface of the crepe is set and small bubbles or “pockmarks” begin to appear. This means the bottom is perfectly cooked.
- Gently lift an edge with a spatula and slide the crepe onto a plate or wire rack to cool completely. Repeat with the remaining batter. Stack cooled crepes on a plate; they will not stick if completely cool.
Whip the Filling Cream
- In a chilled mixing bowl, combine 400 g heavy cream and 40 g white sugar.
- Using an electric hand mixer or stand mixer with a whisk attachment, whip on medium speed until the cream thickens to a yogurt-like consistency. It should hold soft peaks and be spreadable but not stiff. Set aside in the refrigerator.
Assemble the Crepe Roll
- Lay 4 cooled crepes on a clean work surface, slightly overlapping each other by about 1 inch to form one large rectangle.
- Pipe or spoon a generous, even layer of the whipped cream over the entire surface of the overlapping crepes. Use an offset spatula to spread it smoothly to the edges.
- Sprinkle diced fresh strawberries evenly over the cream.
- Pipe or spread a second, thinner layer of cream over the strawberries and smooth again.
- Gently fold the left and right sides of the crepe rectangle toward the center, about 1–2 inches on each side. This creates the “rug” or “towel” shape of a classic Swiss roll.
- Starting from one short end, carefully roll the crepes into a tight log. Roll slowly and gently to prevent cracking.
- Place the roll seam-side down on a serving plate or tray.
Chill and Decorate
- Refrigerate the assembled crepe roll for 30 minutes to allow the cream to firm up and the roll to hold its shape.
- While the roll chills, whip 80 g heavy cream with 5 g white sugar until thick and yogurt-like.
- Remove the chilled roll from the fridge. Pipe or spread the decorative cream over the top surface.
- Garnish with halved fresh strawberries.
- Slice with a sharp knife (wipe clean between cuts) and serve cold.
Storage
Store any leftover red velvet strawberry crepe roll in an airtight container in the refrigerator. It is best enjoyed within 1 day of making, as the strawberries may release moisture and the crepes can soften further. Always keep refrigerated until serving.
Tips & Tricks (Based on the Original Instructions)
- Always strain the batter. This one step removes any tiny lumps of flour or egg particles, guaranteeing crepes that are silky, smooth, and free of graininess.
- Keep the heat low, always. Red velvet crepes are thin and delicate. Medium or high heat will scorch the bottom before the top sets, and the crepe will crack when you try to roll it. Patience with low heat pays off.
- Whip cream to yogurt consistency, not stiff peaks. Overwhipped cream becomes grainy and difficult to spread. A soft, spreadable cream folds into the roll more easily and creates a tender, creamy bite.
- Let crepes cool completely before adding cream. Any residual heat will melt the whipped cream instantly, turning your beautiful roll into a runny mess. Cool on a wire rack to speed things up.
- Roll gently and keep the seam side down. Crepes are elastic but can tear if rushed. A slow, steady roll keeps everything intact. Positioning the seam on the bottom gives the roll a clean, professional appearance.
Frequently Asked Questions
Why are my crepes cracking when I roll them?
This usually happens if the crepes were overcooked or became too dry. Be sure to remove them from the pan as soon as small bubbles appear. Also, rolling while the crepes are slightly pliable (but cool) helps. If they feel dry, you can cover them with a clean damp towel while cooling.
Can I make this recipe gluten-free?
Yes. Substitute the cake flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly less tender, but the crepes should still roll successfully.
My whipped cream turned out runny. What went wrong?
The cream may have been underwhipped, or the bowl and cream weren’t cold enough. Always chill your heavy cream and mixing bowl beforehand. If the weather is very warm, you can also place the mixing bowl over an ice bath while whipping.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly recommended. Frozen strawberries release a lot of liquid as they thaw, which can make the whipped cream watery and cause the crepes to become soggy. If you must use frozen, thaw and drain them very well, then pat completely dry before dicing.
How far in advance can I make this for a party?
You can make the crepe roll up to 1 day ahead and keep it refrigerated, but wait to add the decorative cream and halved strawberries until just before serving. This keeps the topping looking fresh and prevents the cut strawberries from drying out.
Why does the recipe call for so many crepes if I only use four?
Not every crepe turns out perfectly on the first try — especially for beginners. Making extra batter ensures you have enough beautiful, intact crepes for the final roll. Any leftover crepes can be eaten with Nutella, jam, or extra cream as a cook’s treat.
Strawberry Towel Cake Recipe – Light, Creamy & Delicious
Ingredients
Crepe Batter
- 2 large eggs
- 20 g white sugar
- 20 g corn oil
- 240 g milk
- 3 drops red velvet emulsion
- 70 g cake flour low-protein flour
Filling Cream
- 400 g heavy cream
- 40 g white sugar
Filling & Decoration
- Fresh strawberries diced (to taste)
- 80 g heavy cream for decoration
- 5 g white sugar for decoration
- Fresh strawberries halved (for decoration)
Instructions
Make the Crepe Batter
- In a medium mixing bowl, crack 2 eggs. Add 20 g white sugar and 20 g corn oil. Whisk vigorously until the mixture is fully combined and slightly pale.
- Pour in 240 g milk and continue whisking until smooth.
- Add 3 drops of red velvet emulsion. Stir until the color is completely uniform throughout the batter.
- Sift 70 g cake flour into the wet mixture. Whisk gently until the batter is smooth and free of lumps. Do not overmix.
- For the silkiest texture, strain the entire batter through a fine-mesh sieve into a clean bowl. Set aside.
Cook the Crepes
- Preheat a non-stick frying pan over low heat. The pan should be warm but not smoking.
- Ladle a small amount of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.
- Cook over low heat until the surface of the crepe is set and small bubbles or “pockmarks” begin to appear. This means the bottom is perfectly cooked.
- Gently lift an edge with a spatula and slide the crepe onto a plate or wire rack to cool completely. Repeat with the remaining batter. Stack cooled crepes on a plate; they will not stick if completely cool.
Whip the Filling Cream
- In a chilled mixing bowl, combine 400 g heavy cream and 40 g white sugar.
- Using an electric hand mixer or stand mixer with a whisk attachment, whip on medium speed until the cream thickens to a yogurt-like consistency. It should hold soft peaks and be spreadable but not stiff. Set aside in the refrigerator.
Assemble the Crepe Roll
- Lay 4 cooled crepes on a clean work surface, slightly overlapping each other by about 1 inch to form one large rectangle.
- Pipe or spoon a generous, even layer of the whipped cream over the entire surface of the overlapping crepes. Use an offset spatula to spread it smoothly to the edges.
- Sprinkle diced fresh strawberries evenly over the cream.
- Pipe or spread a second, thinner layer of cream over the strawberries and smooth again.
- Gently fold the left and right sides of the crepe rectangle toward the center, about 1–2 inches on each side. This creates the “rug” or “towel” shape of a classic Swiss roll.
- Starting from one short end, carefully roll the crepes into a tight log. Roll slowly and gently to prevent cracking.
- Place the roll seam-side down on a serving plate or tray.
Chill and Decorate
- Refrigerate the assembled crepe roll for 30 minutes to allow the cream to firm up and the roll to hold its shape.
- While the roll chills, whip 80 g heavy cream with 5 g white sugar until thick and yogurt-like.
- Remove the chilled roll from the fridge. Pipe or spread the decorative cream over the top surface.
- Garnish with halved fresh strawberries.
- Slice with a sharp knife (wipe clean between cuts) and serve cold.
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