Strawberry Eclair Cake is a no-bake dessert that layers graham crackers, creamy vanilla pudding, whipped topping, and fresh strawberries for a simple yet decadent treat. Finished with a drizzle of strawberry glaze or syrup, this chilled cake is perfect for summer gatherings or anytime you crave a fruity, creamy delight.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham crackersinstant vanilla pudding mixcold milkwhipped topping (like Cool Whip)fresh strawberriesstrawberry glaze or strawberry syrupvanilla extract (optional)
directions
In a large mixing bowl, whisk the instant vanilla pudding mix with cold milk until it thickens, about 2 minutes.
Fold in the whipped topping and vanilla extract (if using) until fully combined.
In a 9×13 inch baking dish, place a single layer of graham crackers to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced strawberries over the pudding layer.
Repeat the layers with another layer of graham crackers, the remaining pudding mixture, and more sliced strawberries.
Top the final layer with a drizzle of strawberry glaze or syrup.
Cover and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Servings and timing
This recipe yields approximately 12 servings.Preparation time: 15 minutesChilling time: 4 hours or overnightTotal time: 4 hours 15 minutes
Variations
Swap vanilla pudding for cheesecake or white chocolate pudding for a flavor twist.
Add a layer of cream cheese blended with powdered sugar for extra richness.
Use chocolate graham crackers for a different base flavor.
Top with crushed freeze-dried strawberries for added texture and color.
storage/reheating
Store Strawberry Eclair Cake covered in the refrigerator for up to 4 days.Not suitable for freezing as the texture of the strawberries and whipped topping may change.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Yes, just make sure it’s stabilized enough to hold its shape.
Do I have to use strawberry glaze?
No, you can omit it or replace it with a drizzle of melted white chocolate or strawberry jam.
Can I make this cake ahead of time?
Yes, it’s even better when made a day in advance to allow the layers to soften and flavors to meld.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed and drained frozen strawberries can work in a pinch.
What type of graham crackers work best?
Standard honey graham crackers are traditional, but cinnamon or chocolate varieties are great alternatives.
Can I add other fruits?
Absolutely! Try adding blueberries, raspberries, or bananas for variety.
Is this cake gluten-free?
Only if you use gluten-free graham crackers and pudding mix.
How long should it chill?
At least 4 hours, but overnight is ideal for the best texture.
Can I reduce the sugar?
Yes, choose sugar-free pudding and glaze options or omit the glaze altogether.
What size dish should I use?
A standard 9×13 inch dish is perfect for layering.
Conclusion
Strawberry Eclair Cake is a creamy, fruity dessert that comes together with minimal effort and no oven required. Its luscious layers and refreshing taste make it a crowd-pleaser that’s easy to customize. Ideal for potlucks, holidays, or a weeknight sweet tooth, this cake is sure to become a family favorite.
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Strawberry Eclair Cake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A no-bake, layered dessert made with graham crackers, creamy vanilla filling, fresh strawberries, and a luscious chocolate topping. Perfect for summer gatherings.
Ingredients
- 1 box graham crackers (about 18 sheets)
- 2 cups fresh strawberries, sliced
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp butter
Instructions
- In a large bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened.
- Fold in the whipped topping and vanilla extract until fully combined.
- In a 9×13 inch dish, layer graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Arrange a layer of sliced strawberries on top.
- Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries.
- Top with one final layer of graham crackers.
- In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring until smooth.
- Pour the chocolate mixture over the top layer of graham crackers and spread evenly.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften.
- Slice and serve chilled.
Notes
- For added flavor, mix a little strawberry jam into the pudding layer.
- Use dark chocolate chips for a richer topping.
- This dessert can be made a day in advance.