Strawberries have earned a prominent place in cake shops, showcasing their popularity in dessert creations.

Among these, the strawberry mille crepe cake stands out, instantly captivating with its colorful presentation.

This exquisite strawberry mille crepe cake not only pleases the eyes but also delights the taste buds. The thick cream complements the luscious strawberry flavor, offering a fresh and natural experience.

The cream's velvety texture melts in the mouth, leaving behind a fragrant sensation. The soft cake crust harmonizes perfectly with the cream, creating a delightful culinary adventure. Let's delve into the preparation of this delightful dessert.

Ingredients:

For the Cake Crust:

- 100g high-gluten flour

- 10g strawberry powder

- 30g powdered sugar

- 2 medium-sized eggs

- 400g pure milk

- 15g unsalted butter

- Vanilla extract (moderate amount)

- A touch of pink food coloring

For the Cream:

- 300g high-fat cream

- 100g cream cheese

- 60g granulated sugar

Decoration:

- Strawberry juice jelly

- Soy milk jelly

Step-by-Step Instructions:

Step 1: Begin by cracking two medium-sized eggs into a bowl. Beat the eggs using a hand whisk until they are well mixed and at room temperature.

Step 2: Add 400g of room-temperature pure milk to the egg mixture, whisking as you pour. Gradually sieve in 100g of high-gluten flour, 30g of powdered sugar, and 10g of strawberry powder to ensure a fine crust. Mix the ingredients thoroughly.

Step 3: Gradually incorporate the milk and egg mixture into the flour, stirring to eliminate dry powder until a smooth consistency is achieved.

Step 4: Enhance the batter with a hint of pink food coloring for a gentle hue. Stir well and filter the batter through a sieve funnel to remove any impurities. Repeat this process at least twice.

Step 5: Introduce a touch of vanilla extract to balance sweetness and enhance the crust's flavor. Cover the batter with plastic wrap and refrigerate for an hour.

Step 6: After an hour, stir the batter to prevent flour from settling. Melt 15g of unsalted butter in the microwave and spread a small portion on the pan's bottom. Ladle a spoonful of batter onto the pan and spread it evenly.

Step 7: Cook the batter on low heat until it solidifies and bubbles appear. Gently flip the crust along its edges using a flat spatula and fry for another ten seconds. Remember to butter the pan before each crust to prevent sticking.

Step 8: Allow the crust to cool. For the cream, whisk 100g of cream cheese and 60g of sugar together until well combined.

Step 9: In a separate bowl, whisk 300g of high-fat cream until it forms stiff peaks. Gradually fold it into the cream cheese mixture.

Step 10: Assemble the cake by layering the pie crust, thin cream, and more crust in a cake pan. Refrigerate for over four hours until the cream sets. Top with strawberry jelly, soy milk jelly, and a dollop of cream for an appealing finish.

Cooking Tips: