If you’re searching for the ultimate no-bake summer dessert that’s as impressive as it is effortless, look no further than this Strawberry Eclair Cake. Imagine silky layers of creamy vanilla pudding, billowy whipped topping, sweet fresh strawberries, and tender graham crackers, all crowned with a glossy strawberry glaze. It’s cool, refreshing, bursting with fruity flavor, and perfect for potlucks, celebrations, or just treating yourself on a warm afternoon.

Strawberry Eclair Cake Recipe - Recipe Image

Ingredients You’ll Need

For the pudding layer:
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 ounces) whipped topping (such as Cool Whip)
For the cake layers:
- 1 box graham crackers
- 3 cups fresh strawberries (sliced)
- 1 1/2 cups strawberry glaze or strawberry pie filling

How to Make Strawberry Eclair Cake

Step 1: Prepare the Creamy Pudding Filling

Start by whisking together the two boxes of instant vanilla pudding mix with three cups of cold milk in a large mixing bowl. Whisk briskly for about two minutes until the pudding thickens up and your arm gets a mini workout. Next, fold in the whipped topping gently. This keeps everything airy and cloudlike, so don’t worry if it looks a little fluffy—that’s exactly what we want for this Strawberry Eclair Cake.

Step 2: Layer the Graham Crackers

Grab your trusty 9×13-inch baking dish and arrange a single layer of graham crackers along the bottom. You might have to break a few to fit perfectly, but try to cover as much surface area as possible. This forms the base of our “cake” and will soak up all those creamy flavors.

Step 3: Assemble the First Layer

Spoon half of the pudding mixture over the graham crackers, spreading it evenly from edge to edge. Scatter half of your sliced strawberries across the creamy layer, making sure every bite will get a juicy piece of berry. Not only does this add bursts of fresh flavor, but it also makes those pretty strawberry layers visible in every slice.

Step 4: Build the Second Layer

Add another, even layer of graham crackers right on top of your strawberries—think of it like building a delicious dessert puzzle. Spread the rest of the pudding mixture as smoothly as possible over your graham cracker layer. Then, top with the remaining sliced strawberries, creating a beautiful patchwork of fruit.

Step 5: Finish With Glaze and Chill

Time for the showstopper: spoon your strawberry glaze or pie filling evenly over the top of the cake, spreading it so every square inch shimmers with berry brightness. Cover your Strawberry Eclair Cake tightly with plastic wrap and refrigerate for at least 4 hours (overnight is even better). This chill time allows the layers to meld and the graham crackers to soften into a tender, cake-like texture.

How to Serve Strawberry Eclair Cake

Garnishes

A little garnish goes a long way and can turn your already gorgeous Strawberry Eclair Cake into the star of any dessert spread. Try a sprinkle of finely chopped white chocolate, extra fresh strawberry slices, or even a dusting of powdered sugar. If you want an extra flourish, a few sprigs of fresh mint will make your cake truly shine.

Side Dishes

This cake pairs beautifully with summery side dishes. Serve it alongside a fruit salad for more juicy color, or offer a scoop of vanilla ice cream for a touch of decadence. A hot cup of coffee or a flute of bubbly rosé are also delightful companions—perfect for picnic vibes or backyard parties.

Creative Ways to Present

For an extra-fun twist, try making individual Strawberry Eclair Cake parfaits in jars—just layer the ingredients as you would in a dish. Or, serve miniature squares on cupcake liners for easy grab-and-go portions at potlucks. Don’t be afraid to experiment with shapes or serving pieces to make each slice feel special.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Eclair Cake covered in the refrigerator. The flavors actually deepen after a day, and the cake remains perfectly soft and creamy for up to 2 or 3 days. For best results, keep it tightly covered so it doesn’t pick up any stray fridge smells.

Freezing

While freezing is not usually recommended for this dessert—since whipped topping and pudding can become watery as they thaw—you can freeze the assembled cake before adding the strawberries and glaze. Wrap well, then add the fruit and glaze after thawing for the best texture and flavor.

Reheating

No need to reheat this sweet treat at all! Strawberry Eclair Cake is served chilled, straight from the fridge. Simply slice and enjoy whenever the craving hits—no oven required.

FAQs

Can I make Strawberry Eclair Cake a day in advance?

Absolutely! In fact, making Strawberry Eclair Cake the day before allows the flavors to meld and the graham crackers to soften, creating that classic “eclair” texture—just store it covered in the fridge until you’re ready to serve.

Can I use homemade whipped cream instead of Cool Whip?

Yes, fresh whipped cream can be used for a richer flavor and homemade touch. Just make sure it’s whipped to stiff peaks and gently fold it into the pudding so you still get that airy, creamy filling.

What if I don’t have strawberry glaze or pie filling?

No worries! You can simmer fresh strawberries with a little sugar and cornstarch on the stovetop to create your own quick strawberry topping. Or, simply layer on more fresh strawberries—your Strawberry Eclair Cake will still be delicious and beautiful.

Can I substitute chocolate graham crackers?

Definitely! Chocolate graham crackers add an extra layer of flavor that pairs so well with vanilla and strawberries. Your Strawberry Eclair Cake becomes even more decadent with this tasty swap.

How do I keep the graham crackers from getting too soggy?

Chilling the cake for at least four hours is key—it gives the crackers time to soften just enough for a cake-like bite, without turning mushy. If you want more distinct layers, reduce the chill time a tad, but most people find the classic, slightly-soft texture absolutely irresistible.

Final Thoughts

This Strawberry Eclair Cake really does deliver all the joy of summer in one pan—sweet, creamy, pretty to serve, and such a breeze to make. Whether for birthdays, picnics, or just because, give this recipe a try and watch it disappear slice by slice!

Strawberry Eclair Cake Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful flavors of fresh strawberries and creamy pudding in this easy-to-make Strawberry Eclair Cake. A perfect no-bake dessert for any occasion!

Ingredients

Scale

For the pudding layer:

2 boxes (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 container (8 ounces) whipped topping (such as Cool Whip)

For the cake layers:

1 box graham crackers
3 cups fresh strawberries (sliced)
1 1/2 cups strawberry glaze or strawberry pie filling

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Instructions

Prepare the pudding layer: In a large bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth.
Assemble the cake: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture over the crackers, then layer half of the sliced strawberries. Add another layer of graham crackers, the remaining pudding mixture, and the rest of the strawberries. Spread strawberry glaze or pie filling evenly on top.
Chill and serve: Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set and soften. Slice and serve chilled.