Strawberries & Cream Crepe Cake

Instructions

1. Step
   Add all ingredients to a blender and mix until smooth.
2. Step
   Let rest in the fridge for a minimum of 30 minutes or overnight.
3. Step
   Heat a medium-size, non-stick pan over medium heat. Brush your pan with a bit of butter if needed (some non-stick pans actually do better without butter). Add 1 small ladle (or 1/3 cup) of batter, enough to lightly coat the bottom of the pan, swirling the pan to make sure the batter distributes evenly.
4. Step
   Cook for about 30 seconds per side and transfer to a clean, cool surface. Allow each crêpe to cool before layering. You can tell the crêpe is ready to flip when the edges start to brown—don’t over cook.
5. Step
   Repeat until all crepe batter is used. You should have about 20 crepes when you’re done. Remember: the first crêpe almost always doesn’t turn out, and snacking on a couple is encouraged.

Topping:

1. Step
   Combine whipping cream and vanilla bean paste in a chilled bowl and beat until the mixture has stiffened and peaks start to form. Store in fridge until you are ready to assemble.
2. Step
   Wash and dry, then remove stems from all strawberries. Slice very thinly from top to bottom and set aside.
3. Step
   Add strawberry jam to a bowl and whisk to loosen; set aside.

Assembly:

1. Step
   Make room in your fridge. Your cake will be at least 6 inches high and the height of your cake plate.
2. Step
   Place the first crepe layer on the cake plate or stand you will be serving on, and spread a thin layer of jam, leaving a 1/4 inch gap around the edge.
3. Step
   Layer the next crepe and spread a thin layer of whipped cream, also leaving a 1/4 inch gap around the edge.
4. Step
   Repeat this again, but on your second whipped cream layer, add your thinly-sliced strawberries. Layer on top of the whipped cream, but not on top of each other—we don’t want to bulk up our layers.
5. Step
   Repeat this 4-layer pattern until you reach the top. Your cake will be 16 –20 layers.
6. Step
   For the top layer, spread a thin layer of jam, edge to edge, then the final layer of vanilla bean cream, starting at the middle and working out, leaving the jam-covered edges exposed.
7. Step
   Garnish with sliced strawberries and store in fridge for 1 hour or until ready to serve (within 12 hours).