If you’re looking for a show-stopping dessert that feels like a hug in every bite, the Strawberry Eclair Cake Recipe is going to be your new best friend. This no-bake delight layers creamy vanilla pudding with fresh strawberries and crisp graham crackers, all topped with a luscious strawberry frosting that perfectly complements the sweet and tangy flavors inside. It’s simple enough for a weeknight treat but elegant enough to impress guests at your next gathering. Trust me, once you try this cake, it’ll quickly become a beloved staple in your dessert rotation.
Ingredients You’ll Need
Each ingredient in this Strawberry Eclair Cake Recipe is carefully chosen to build layers of flavor, texture, and color. From the creamy pudding to the fresh strawberries, everything plays a vital role in making this cake irresistibly delicious.
- Instant vanilla pudding mix (2 packets, 3.4 oz each): Provides a rich and silky base for the creamy layers.
- Whole milk (3 cups): Essential for preparing the pudding with a smooth, luscious consistency.
- Whipped topping (1 container, 8 oz, thawed): Adds lightness and fluffiness to the pudding filling.
- Graham crackers (1 box, about 18 full crackers): Create the perfect layered crunch that softens gently in the fridge.
- Fresh strawberries (2 cups sliced + ¼ cup pureed): Bring vibrant color and refreshing natural sweetness to the cake.
- Unsalted butter (½ cup, softened): Forms the creamy base of the strawberry frosting with richness.
- Milk (¼ cup): Helps achieve a smooth, spreadable frosting texture.
- Powdered sugar (3 cups): Sweetens and thickens the strawberry frosting perfectly.
How to Make Strawberry Eclair Cake Recipe
Step 1: Prepare the pudding mixture
Start by whisking together the instant vanilla pudding mix with cold whole milk in a large bowl. Beat for about 2 minutes until the mixture thickens up beautifully. The pudding gives this cake its creamy, dreamy foundation.
Step 2: Fold in whipped topping
Gently fold in the thawed whipped topping to lighten the pudding mixture. This makes the filling wonderfully fluffy and smooth — perfect for layering between the graham crackers.
Step 3: Layer the cake base
Lay down a single layer of graham crackers in your 9×13-inch baking dish. These crisp layers will soften once the cake chills, absorbing the creamy filling for that melt-in-your-mouth texture.
Step 4: Add pudding and strawberry slices
Spread half of the pudding mixture over the graham crackers and smooth it out delicately. Then sprinkle a generous layer of sliced fresh strawberries on top. The fresh fruit adds juiciness and bursts of flavor in every bite.
Step 5: Repeat the layers
Add another layer of graham crackers, followed by the remaining pudding mixture. Top again with more sliced strawberries, giving the cake those signature colorful, fruity layers. Finish with one final layer of graham crackers for a sturdy top.
Step 6: Prepare the strawberry frosting
In a medium bowl, beat the softened butter until creamy. Mix in the milk and pureed strawberries until combined, then gradually beat in the powdered sugar, one cup at a time, until the frosting becomes smooth and spreadable. This strawberry frosting is the perfect combination of sweet and tangy, crowning the cake with a stunning finish.
Step 7: Assemble and chill
Spread the luscious strawberry frosting evenly over the top layer of graham crackers. Smooth it out for a clean, polished look. Cover the cake tightly with plastic wrap or foil, then refrigerate for at least 6 hours or overnight. This chilling step lets the graham crackers soften just right and the layers meld into pure, dreamy perfection.
How to Serve Strawberry Eclair Cake Recipe
Garnishes
For an extra pop of color and freshness, top your cake squares with whole or halved strawberries before serving. A light dusting of powdered sugar or a sprig of fresh mint also beautifully elevates the presentation and adds a lovely aroma.
Side Dishes
This cake pairs phenomenally well with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to balance the sweetness, serve alongside a cup of bright, unsweetened green tea or a cold glass of milk for a classic comfort combo.
Creative Ways to Present
Try serving the Strawberry Eclair Cake Recipe in clear glass trifle dishes to showcase its stunning layers, or cut into individual parfait jars for a fun, portable twist. You can also drizzle a bit of melted chocolate or a strawberry sauce on top for luxurious flair that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered in the refrigerator for up to 3 days. The cake will remain moist and delicious, although it is best enjoyed within a day or two for optimal texture and freshness.
Freezing
This cake is not ideal for freezing since the graham crackers can become overly soggy and the texture of the fresh strawberries may change. It is best to enjoy the Strawberry Eclair Cake Recipe fresh or well-chilled.
Reheating
Since this is a no-bake chilled dessert, reheating isn’t recommended. Serve it cold straight from the fridge for the best flavor contrast and the perfect cool sweetness.
FAQs
Can I use frozen strawberries in the Strawberry Eclair Cake Recipe?
While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries if thawed completely and drained well to avoid excess moisture making the cake soggy.
Is it necessary to use instant pudding mix?
Instant pudding mix makes this recipe incredibly easy and reliable, providing that signature smooth, creamy filling. Homemade pudding could work but might affect the structure and overall taste slightly.
Can I substitute the graham crackers?
Graham crackers are ideal because they soften but hold some texture when chilled. If you want to experiment, crisp ladyfingers or digestive biscuits could be alternatives, but results will vary.
How long should I chill the cake before serving?
At least 6 hours is needed for the layers to set and the flavors to meld beautifully. Overnight chilling is the best option if time allows.
Can I make the strawberry frosting ahead of time?
Yes! You can prepare the frosting a day ahead and store it covered at room temperature or in the fridge (bring to room temp before spreading). It saves time and lets the flavors develop even more.
Final Thoughts
This Strawberry Eclair Cake Recipe is a true crowd-pleaser that combines simplicity with incredible taste and texture. It’s a delightful dessert to share with family and friends, celebrating fresh strawberries in a fun and elegant way that feels both nostalgic and fresh. Give it a try — once you make it, you’ll be reaching for this recipe again and again!
Print
Strawberry Eclair Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A delightful no-bake Strawberry Eclair Cake featuring layers of creamy vanilla pudding, fresh strawberries, and a luscious strawberry frosting, all built upon crispy graham crackers. Perfectly chilled for a soft, cake-like texture and ideal for a refreshing dessert any time of year.
Ingredients
Pudding Layer
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups whole milk
- 1 (8 oz) container whipped topping, thawed
- 1 box graham crackers (about 18 full crackers)
- 2 cups fresh strawberries, sliced
Strawberry Frosting
- ½ cup unsalted butter, softened
- ¼ cup milk
- ¼ cup fresh strawberries, pureed
- 3 cups powdered sugar
Instructions
- Prepare the pudding mixture: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Beat vigorously for about 2 minutes until the mixture thickens and sets.
- Fold in whipped topping: Gently fold the thawed whipped topping into the thickened pudding mixture until fully combined, creating a smooth and creamy filling.
- First layer of graham crackers: Arrange a single layer of graham crackers at the bottom of a 9×13-inch baking dish, ensuring the crackers cover the base evenly.
- Add pudding and strawberries: Spread half of the prepared pudding mixture evenly over the graham crackers. Then, evenly distribute the sliced fresh strawberries over the pudding layer.
- Repeat layers: Place another layer of graham crackers on top of the strawberries. Spread the remaining pudding mixture over this layer, followed by more sliced strawberries.
- Final graham cracker layer: Add one last layer of graham crackers to complete the layered stack.
- Prepare the strawberry frosting: In a medium bowl, beat the softened butter until creamy. Add the milk and pureed strawberries, mixing well to combine.
- Add powdered sugar: Gradually mix in the powdered sugar, one cup at a time, until the frosting reaches a smooth, spreadable consistency.
- Frost the cake: Spread the strawberry frosting evenly over the top graham cracker layer, smoothing the surface for a neat and attractive finish.
- Chill the cake: Cover the cake tightly with plastic wrap or foil. Refrigerate for at least 6 hours or preferably overnight to allow the graham crackers to soften and flavors to meld.
- Serve: Once chilled, slice the cake into 12 even squares and serve chilled for the best texture and taste experience.
Notes
- For softer layers, be sure to chill the cake overnight.
- Fresh strawberries can be replaced with frozen berries if fresh are unavailable; thaw and drain excess liquid before using.
- This dessert is best served cold and should be kept refrigerated.
- To make it dairy-free, substitute whole milk, whipped topping, and butter with plant-based alternatives.
- The cake can be prepared up to 24 hours in advance for convenience.
