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Strawberry Eclair Cake Recipe

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★★★★★

5 from 121 reviews

Strawberry Eclair Cake is a no-bake layered dessert featuring creamy cheesecake-flavored pudding, fresh strawberries, graham crackers, and a luscious strawberry frosting topping. This easy-to-make refreshingly sweet treat requires minimal prep and refrigeration time, perfect for summer gatherings or anytime you desire a light, fruity dessert.

Ingredients

Scale

Pudding Mixture

  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping

Layers

  • 14.4 ounces graham crackers
  • 1 pound fresh strawberries (washed, hulled, and sliced)

Topping

  • 16 ounces store-bought strawberry frosting

Instructions

  1. Make the Pudding Mixture: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until it thickens, which usually takes a couple of minutes. Set the mixture aside.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the thickened pudding mixture until fully combined and smooth.
  3. First Graham Cracker Layer: In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom evenly.
  4. First Pudding Layer: Pour half of the pudding mixture over the graham cracker layer, spreading it evenly to cover all crackers.
  5. First Strawberry Layer: Arrange a layer of the sliced fresh strawberries over the pudding mixture, distributing them evenly.
  6. Second Graham Cracker Layer: Add another layer of graham crackers on top of the strawberries to form the third layer of the cake.
  7. Second Pudding Layer: Pour the remaining pudding mixture over this second graham cracker layer, spreading it uniformly.
  8. Second Strawberry Layer: Add another layer of sliced strawberries on top of the pudding.
  9. Top Graham Cracker Layer: Place one more layer of graham crackers over the strawberries, covering the entire surface.
  10. Prepare Strawberry Frosting: Heat the canned strawberry frosting in the microwave for 10-15 seconds until it becomes pourable. Make sure to remove any metal seals before microwaving.
  11. Top with Frosting: Pour the warm strawberry frosting over the top graham cracker layer and spread it evenly to cover the entire surface of the cake.
  12. Chill the Cake: Cover the baking dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften and the flavors to meld together.
  13. Serve: When ready, use a sharp knife to cut the cake into 12 pieces. Optionally, garnish each serving with extra fresh strawberries for added freshness and decoration.

Notes

  • Make sure to use fresh ripe strawberries for the best flavor and texture.
  • Refrigerating overnight improves the softness of the graham crackers and enhances the flavor melding.
  • Be careful to remove any metal seals from the frosting container before microwaving to avoid sparks or fires.
  • This dessert is best served chilled and should be kept refrigerated until serving.
  • If desired, you can substitute light or low-fat milk to reduce calories, though this may affect the creaminess.
  • This recipe is not gluten-free unless gluten-free graham crackers are used.

Keywords: Strawberry Eclair Cake, no-bake dessert, layered strawberry cake, cheesecake pudding dessert, graham cracker cake

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