Introduction

Strawberry Eclair Cake is a no-bake, layered dessert that combines creamy cheesecake pudding, fresh strawberries, and graham crackers for a delightful treat. It’s simple to assemble and perfect for warm days or when you want a crowd-pleasing dessert with minimal effort.

The dessert is in a clear glass square dish with a three-layer structure. The bottom layer is a light brown crumbly base, topped with a thick white creamy layer mixed with red strawberry pieces. Above this is another light brown crumbly layer similar to the base, followed by a smooth, thick, pink creamy top layer spread evenly with soft swirls. The dish sits on a white marbled surface, with fresh whole and sliced strawberries around it, and a white bowl of whole strawberries in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.4 ounces cheesecake flavored instant pudding mix
1½ cups whole milk
8 ounces thawed whipped topping
14.4 ounces graham crackers
1 pound fresh strawberries (washed, hulled, and sliced)
16 ounces store-bought strawberry frosting

Instructions

Step 1: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
Step 2: Gently fold in the thawed whipped topping until fully combined.
Step 3: In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom evenly.
Step 4: Pour half the pudding mixture over the graham crackers and spread it evenly.
Step 5: Add a layer of sliced fresh strawberries on top of the pudding mixture.
Step 6: Add another layer of graham crackers over the strawberries to cover them.
Step 7: Pour the remaining pudding mixture over the second layer of graham crackers, spreading it evenly.
Step 8: Add another layer of sliced strawberries on top of the pudding layer.
Step 9: Finish with one more layer of graham crackers on top.
Step 10: Heat the store-bought strawberry frosting in the microwave for 10-15 seconds until pourable. Be sure to remove all metal seals before heating.
Step 11: Pour the warm frosting over the top layer of graham crackers and spread it evenly to cover the entire surface.
Step 12: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to soften the graham crackers and allow the flavors to meld.
Step 13: When ready to serve, use a sharp knife to carefully slice the cake into 12 pieces. Garnish with extra fresh strawberries if desired.

Tips & Variations

For extra flavor, add a splash of vanilla extract to the pudding mixture before folding in the whipped topping.
Use fresh, ripe strawberries for the best sweetness and texture.
If you prefer, substitute the store-bought strawberry frosting with homemade strawberry glaze for a fresher taste.
For a nutty twist, sprinkle chopped toasted almonds between layers.

Storage

Store the strawberry eclair cake covered in the refrigerator for up to 3 days. This dessert is best served chilled. When reheating, it’s not recommended as it is meant to be enjoyed cold and the texture may change.

How to Serve

A square piece of dessert with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a light brown, crumbly base. The middle layer is thick and white with pieces of red strawberries scattered inside. The top layer is smooth and pink, with soft swirls creating a textured look. In the background, there is a bowl of fresh strawberries and a white cup, all softly blurred. A woman's hand is close to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling overnight as it allows the graham crackers to soften and the flavors to blend well.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for texture and flavor, but if using frozen strawberries, be sure to thaw and drain them well to avoid excess moisture making the cake soggy.