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
Scale
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.
