There’s something magical about the first forkful of Strawberry Eclair Cake—a cool, creamy dessert with lush layers of pudding, fresh berries, and graham crackers that soften into tender perfection in the fridge. It’s one of those deceptively simple, no-bake treats that leaves everyone gushing, “You made this?!” Whether you’re prepping for a summer picnic or craving an effortless, show-stopping finale to your family dinner, this cake checks every box for flavor, ease, and dazzling homemade appeal.
Ingredients You’ll Need
-
For the Cake:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (thawed)
- 1 box graham crackers (about 18 sheets)
- 2 cups fresh strawberries (sliced)
- 1 cup strawberry glaze or topping
- Optional: additional whipped topping and sliced strawberries for garnish
How to Make Strawberry Eclair Cake
Step 1: Mix the Pudding and Whipped Topping
In a large bowl, combine the instant vanilla pudding mix and cold milk. Whisk briskly—really get your arm into it!—until the mixture is smooth and just starting to thicken. It should take about two minutes to reach that dreamy, creamy consistency. Now, gently fold in the thawed whipped topping. This step turns the pudding into a pillowy filling—be gentle so you don’t lose all that fluffy volume.
Step 2: Build the Graham Cracker Base
Grab your favorite 9×13-inch glass or ceramic baking dish. Lay a single, even layer of graham crackers across the bottom. You might need to break a few crackers to fill the corners or fit snugly—don’t worry, it all melds together beautifully as it chills.
Step 3: Layer the Filling and Strawberries
Spread half of your pudding-whipped topping mixture gently over the crackers. Smooth it out with a spatula for an even layer. Next, scatter half of those juicy, fresh-sliced strawberries right on top. Their sweet flavor will seep gently into the creamy layer below.
Step 4: Repeat the Layers
Add a second layer of graham crackers over the strawberries, nestling them in so you’ve got good cake coverage. Pour on the remaining pudding mixture and smooth it out, then finish with the rest of your sliced strawberries.
Step 5: Finish with More Graham Crackers and Glaze
Top everything with a final layer of graham crackers, making sure the whole surface is covered. Then pour your strawberry glaze (or thinned jam) evenly over the top and gently spread it to every corner. This gives the Strawberry Eclair Cake its gorgeous, tantalizing finish.
Step 6: Chill and Garnish
Cover the dish tightly and refrigerate for at least four hours—or, better yet, overnight. This is when the graham crackers soak up the moisture and soften into luscious cake layers, and all those flavors meld together. Just before serving, pile on an extra swirl of whipped topping and a handful of sliced strawberries, if you’d like a little extra flair.
How to Serve Strawberry Eclair Cake
Garnishes
Nothing makes this cake pop like a lavish blanket of whipped topping and a scatter of freshly sliced strawberries on top. A few mint leaves add a dash of color and a hint of freshness if you want to get fancy. Even a light dusting of powdered sugar can give this no-bake wonder a “pastry shop” finish.
Side Dishes
Since Strawberry Eclair Cake is so delightfully creamy and fruity, I love serving it after a simple, savory meal. Pair it with fresh lemonade or iced tea, and if you’re hosting a party, a crisp green salad and grilled chicken will pave the way perfectly for this cool, sweet finale.
Creative Ways to Present
You don’t have to stick with a classic 9×13 dish! Try making individual mini cakes in mason jars or clear cups for picnics or birthday parties. For a potluck, assemble it in a trifle bowl to show off the beautiful layers. You can even use a round springform pan for a “wow” effect when sliced.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Strawberry Eclair Cake stores beautifully in the fridge for up to three days. Just cover the dish with plastic wrap or a tight-fitting lid to keep everything fresh and the flavors sealed in.
Freezing
Strawberry Eclair Cake actually fares quite well in the freezer! Cover it tightly with plastic wrap and a layer of foil, then freeze for up to a month. Thaw overnight in the fridge before serving—you might notice the strawberries release a little extra juice, but the cake will still taste fabulous.
Reheating
No reheating necessary for this chilled delight! If it’s been in the freezer, just let it return to fridge temperature by thawing overnight. The cake will slice best cold, so you’re always ready for dessert at a moment’s notice.
FAQs
Can I use frozen strawberries in this Strawberry Eclair Cake?
Absolutely—you can substitute frozen strawberries if fresh aren’t in season. Thaw them first, drain any excess liquid, and pat dry so the cake doesn’t get soggy.
What can I use instead of strawberry glaze?
If you can’t find strawberry glaze, give strawberry jam a quick stir with a tablespoon or two of water until it’s pourable. This will mimic that lovely sheen and flavor over the top of your cake.
How far in advance can I make Strawberry Eclair Cake?
You can make this cake up to a whole day ahead—actually, chilling it overnight gives the layers time to meld and makes serving a breeze. It also means less stress on the day you entertain!
Is there a way to make it lighter?
Definitely! Opt for sugar-free pudding and light whipped topping if you’re watching calories, and you’ll still end up with a dreamy, guilt-free dessert.
Can I swap the vanilla pudding for another flavor?
You sure can—try cheesecake or white chocolate pudding mix for a fun twist. Both pair deliciously with strawberries and add a subtle richness to every bite.
Final Thoughts
Once you try this Strawberry Eclair Cake, don’t be surprised if it becomes the dessert everyone begs you to make again and again. It’s effortlessly festive, totally irresistible, and the kind of sweet shared memory summer is all about. Go ahead—give it a whirl, and let yourself savor those luscious, berry-studded layers!
Print
Strawberry Eclair Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Eclair Cake. Layers of graham crackers, luscious pudding, fresh strawberries, and a sweet strawberry glaze come together in this easy no-bake dessert that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (thawed)
- 1 box graham crackers (about 18 sheets)
- 2 cups fresh strawberries (sliced)
- 1 cup strawberry glaze or topping
- Optional: additional whipped topping and sliced strawberries for garnish
Instructions
- Prepare the Pudding Mixture: In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Combine with Whipped Topping: Gently fold in the whipped topping until fully combined.
- Layer the Cake: In a 9×13-inch baking dish, arrange a layer of graham crackers, half of the pudding mixture, half of the sliced strawberries, another layer of graham crackers, the remaining pudding mixture, and the rest of the strawberries.
- Finish and Chill: Top with a final layer of graham crackers. Pour the strawberry glaze evenly over the top, spread to cover, and refrigerate for at least 4 hours or overnight.
- Garnish and Serve: Garnish with extra whipped topping and fresh strawberries before serving if desired.
Notes
- This no-bake dessert is perfect for summer.
- You can use strawberry jam thinned with a little water if glaze isn’t available.
- For a lighter version, use sugar-free pudding and light whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
