Why You’ll Love This Recipe
Strawberry Eclair Cake is a no-bake dessert that layers graham crackers, creamy vanilla pudding, fresh strawberries, and a rich chocolate topping. Inspired by the classic eclair, this easy-to-assemble treat is perfect for summer gatherings, potlucks, or anytime you crave a refreshing and indulgent dessert without turning on the oven.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham crackersvanilla instant pudding mixcold milkwhipped topping (like Cool Whip)fresh strawberriessemisweet chocolate chipsheavy creamcorn syrup (optional for gloss)
directions
In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened, then fold in the whipped topping until smooth.
Spread a layer of graham crackers in the bottom of a 9×13-inch baking dish.
Top with half of the pudding mixture and a layer of sliced strawberries.
Repeat the layers with more graham crackers, the remaining pudding mixture, and more strawberries.
Add a final layer of graham crackers on top.
For the chocolate topping, melt the chocolate chips with heavy cream (and corn syrup if using) until smooth and glossy.
Pour the chocolate mixture over the top layer of graham crackers and spread evenly.
Cover and refrigerate for at least 4 hours or overnight to allow the layers to set and the crackers to soften.
Servings and timing
This recipe yields approximately 12 servings.Preparation time: 20 minutesChilling time: 4 hours to overnightTotal time: 4 hours 20 minutes (minimum)
Variations
Use chocolate or strawberry pudding instead of vanilla for a flavor twist.
Add a layer of cream cheese blended with sugar for extra richness.
Top with crushed freeze-dried strawberries for added texture and color.
Swap chocolate topping with a strawberry glaze or drizzle of white chocolate.
Add a sprinkle of chopped nuts or mini chocolate chips for crunch.
storage/reheating
Store Strawberry Eclair Cake in the refrigerator, covered, for up to 4 days.This dessert is best served cold and does not require reheating.It can be frozen for up to 1 month, though texture may change slightly upon thawing.
FAQs
Can I make this ahead of time?
Yes, this dessert is ideal for making a day ahead so the layers meld perfectly.
Can I use homemade whipped cream?
Absolutely, just make sure it’s stabilized to maintain the cake’s structure.
Do I have to use chocolate topping?
No, you can use a fruit glaze or leave it off for a lighter version.
Can I use other fruits?
Yes, blueberries, raspberries, or sliced bananas make great alternatives or additions.
Why does it need to chill so long?
The chilling time allows the graham crackers to soften into a cake-like texture.
Can I use sugar-free pudding and whipped topping?
Yes, for a lower sugar version, opt for sugar-free varieties.
Will fresh or frozen strawberries work best?
Fresh strawberries are best for texture and presentation, but thawed frozen ones can be used in a pinch.
Can I make this in individual cups?
Yes, layer the ingredients in dessert cups or jars for a portable and fun presentation.
Conclusion
Strawberry Eclair Cake brings together the nostalgic charm of an eclair and the bright, juicy flavor of strawberries in an easy, no-bake format. Whether you’re hosting a summer party or just want a cool dessert to enjoy, this cake is guaranteed to impress with minimal effort and maximum flavor.
Print
Strawberry Eclair Cake
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for ganache)
- Total Time: 4 hours 25 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Layering, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Description
Layered dessert featuring graham crackers, creamy vanilla pudding, whipped topping, and fresh strawberries, topped with a sweet chocolate ganache.
Ingredients
- 1 box (about 9–12 oz) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping, thawed (e.g., Cool Whip)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup semi‑sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon light corn syrup
Instructions
- In a medium bowl, whisk together pudding mixes and cold milk for about 2 minutes until thickened.
- Fold in the whipped topping until fully combined and smooth.
- Arrange a single layer of graham crackers in a 9×13″ baking dish.
- Spoon half of the pudding‑whipped topping mixture over the crackers and spread evenly.
- Layer half of the sliced strawberries over the cream layer.
- Add another layer of graham crackers, followed by the remaining pudding mixture, spreading smoothly.
- Top with remaining strawberries.
- In a microwave‑safe bowl, melt chocolate chips with butter and corn syrup in 30‑second intervals, stirring until smooth.
- Pour and spread the warm ganache over the fruit layer.
- Cover and refrigerate at least 4 hours or overnight to set.
- Slice into squares and serve chilled.
Notes
- Use fresh strawberries at peak ripeness for best flavor; frozen strawberries work too but drain excess liquid.
- Allow the ganache to cool slightly before spreading to avoid soaking the berries.
- Make ahead: prepare the day before for the best texture.
- Substitute raspberries or blueberries for a different flavor twist.
- For a gluten‑free version, use gluten‑free graham crackers.