In a large mixing bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, cornstarch, powdered sugar, and salt until well combined.

Gradually add in the neutral oil, soy milk, water, and vanilla extract, stirring until the batter is smooth and free of lumps.

Allow the mixture to rest for about 20 minutes.

Heat a non-stick skillet over medium heat and brush it lightly with oil to prevent sticking.

Pour a small amount of batter into the skillet and immediately swirl to coat the bottom evenly.

Cook for 2 minutes or until the edges begin to lift, then flip and cook for another 30 seconds.

Transfer to a plate and repeat the process, stacking with parchment paper.

Place a mixing bowl and whisk in the freezer for about 10 minutes to chill.

Add the silk whipping cream, powdered sugar, and vanilla extract to the bowl.

Whip on high speed until firm peaks form, about 3-5 minutes.

Divide whipped cream into two bowls and refrigerate until assembling.

Take your first crepe and spread a thin layer of whipped cream over the surface.

Fold the crepe into quarters and layer it with additional whipped cream before adding the next crepe.

Continue layering until the final crepe, then roll gently into a rose shape.

Place the rolled crepe stack onto a cake stand.

Wrap with plastic wrap and freeze for about 1 hour for stability.

Transfer to the refrigerator until ready to serve.

Dust the top lightly with powdered sugar before serving.

Cut into slices to reveal the layers, serving alongside fresh fruit or fruit puree.