Mix eggs, sugar, vanilla together. Then add butter and cake flour stir till mix well. Set aside for 30 minutes.

Heat a medium (6-inch) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with a spatula to lightly coat. Once the butter is hot, add about 1/3 cup of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of the pan until lightly golden. Remove to the tray or the steal tray and allow the layers to cool to room temperature before stacking them.

Beat the whipping cream and icing with a hand mixer until stiff peaks form. Place the first crepe layer onto your serving platter and spread about 4 tbsps of frosting between each crepe layer about 20 later, less or more is depend on you. Then cut the crepes in to 3 parts to make the flower with sliced strawberry. In each piece will put the whipped and strawberry sliced on. and then stick it on the crepe cake until finish.

Refrigerate the rose crepes cake for at least 6 hours or over night has firmed up it make easier to slice after refrigeration and won’t slide apart.