Our no-bake Strawberry Eclair Cake is filled with layers of creamy pudding and fresh, seasonal berries sandwiched between sheets of graham crackers, covered with strawberry frosting. It is a delicious, light, and fruity dessert for summer when fresh strawberries are in season.
Strawberries and Cream Eclair cake
Our easy Strawberry Eclair Cake recipe is a delightful no bake dessert that combines the sweet taste of strawberries and cream with the layering technique of a dessert lasagna. Since everyone loved my Lemon Eclair Cake and S’mores Eclair Cake no bake dessert recipes so much, I knew I needed to add a summer strawberry version when fresh produce is at its peak.
This recipe is a 12 slice twist on the classic single-serving strawberry cream puff; it’s prepared like my peanut butter icebox cake, where it sits in the fridge for several hours until the cookies soak up the moisture from the filling and soften into a cake-like consistency.
Strawberry Eclair Cake Ingredients
- Instant Cheesecake pudding mix: I love how the cheesecake pudding provides a tangy cream cheese flavor to the filling. However, you can’t find this flavor, you can use vanilla pudding or even chocolate instead. Make sure to use instant pudding, not the cook-and-serve kind.
- Milk: Whole milk works best for the thick, creamy layers. Skim or 2% milk can be used for this recipe, but it will change the thinness and consistency of the pudding layers, resulting in a thinner cake.
- Cool Whip: Use your favorite frozen whipped topping or make your own Homemade Whipped Cream. It will be folded into the pudding mixture to make a light and fluffy filling.
- Graham crackers: Honey graham crackers, chocolate graham crackers, or even vanilla wafers can be used in this recipe. When placed in the fridge to chill, the cookies absorb the creamy pudding and soften into something cake-like and luscious.
- Fresh strawberries: I prefer to fresh strawberry slices in the layers rather when berries are in season. However, if fresh fruit is not available to you, strawberry pie filling will work in a pinch.
- Strawberry frosting: I use a store-bought container of Pillsbury frosting for my topping, but feel free to use your favorite brand. You can also use vanilla or even chocolate frosting to cover your cake!
See the recipe card for full information on ingredients and quantities.
How to Make Strawberry Eclair Cake
- Prepare The Pudding: Whisk together the pudding mix and milk until it thickens. Fold in the whipped topping and set aside.
- Assemble: Layer graham crackers along the bottom of the pan, spread the pudding mixture on top, and add a layer of sliced strawberries over the pudding. Cover with a second layer of graham crackers, remaining pudding mixture, and strawberries. Finish with a third layer of graham crackers.
- Cover The Cake: Microwave the frosting for 10-15 seconds, until pourable. Stir and spread over the top layer of graham crackers.
- Chill: Cover the baking dish and chill in the refrigerator for 4 hours or overnight.
- Slice and Serve: Slice, garnish with strawberry slices, and serve. Enjoy!
Serving Suggestions
This eclair cake is a cool and creamy dessert that makes the ultimate summer slice! Why heat up your house when it’s already hot outside? Perfect for backyard barbecues, potlucks, and parties; easily made in a baking pan so it’s portable.
Eclair cakes can be customized to fit your festivities. Top it with a dollop of whipped cream, fresh fruit, chocolate chips, colorful sprinkles, or a drizzle of chocolate or strawberry sauce. Or add some blueberries to create a red, white, and blue cake for Memorial Day, Labor Day, or 4th of July!
Tips & Variations
- Prepare The Pan: I like to spray both the bottom and sides of my 9×13 inch baking dish with non-stick cooking spray to prevent sticking. Make sure to use a dish that is 3 inches deep because it creates space for the graham crackers to be snug up against all of the edges.
- Don’t Discard: A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken.
- Set Before Serving: This cake needs to sit for at least 4 hours so the pudding mixture can set and the graham crackers can absorb it and become soft. You can even let your strawberry eclair cake set in the refrigerator overnight. The longer the cake is in the refrigerator the softer the graham crackers will be.
- Metal and Microwave Don’t Mix: Make sure you remove both the lid and metallic tamper-resistant covering from the frosting. It is very important that you remove all of the metal before microwaving the frosting.
Proper Storage
- To Store: Cover the strawberry éclair cake tightly and store in the refrigerator for up to 4 days.
- To Freeze: You can freeze the strawberry eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The strawberries will be affected by the freezing and thawing process.
- Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.
Other Easy Strawberry Desserts
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Strawberries and Cream Eclair Cake
Ingredients
- 3.4 ounces box cheesecake flavored instant pudding mix (I used Jello brand)
- 1½ cups whole milk
- 8 ounces thawed whipped topping I used a store brand
- 14.4 ounces box of graham crackers
- 1 pound fresh strawberries washed, hulled, and sliced (I was able to get 3 cups)
- 16 ounces container of store-bought strawberry frosting (I used Pillsbury)
Instructions
- 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.
- Gently fold in the thawed whipped topping.
- In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
- Pour half the pudding mixture over the graham crackers, spreading it evenly.
- Add a layer of sliced fresh strawberries on top of the pudding mixture.
- Add another layer of graham crackers over the strawberries.
- Pour the remaining pudding mixture over this second layer of graham crackers.
- Add another layer of sliced strawberries.
- Add one more layer of graham crackers on top.
- Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave)
- Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
- When ready to serve, carefully use a sharp knife to slice 3 slices x 4 slices. You can garnish it with a few extra fresh strawberries.
Jenn’s Notes
- To Store: Cover the strawberry éclair cake tightly and store in the refrigerator for up to 4 days.
- To Freeze: You can freeze the strawberry eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The strawberries will be affected by the freezing and thawing process.
- Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.
- Prevent sticking: Lightly grease 9×13 inch pan (3″ depth for even edges) with non-stick spray.
- Use graham cracker crumbs: Save broken graham crackers to fill gaps in the crust.
- Chill for at least 4 hours: Refrigerate cake for at least 4 hours (longer = softer crust).
- Microwave frosting safely: Remove lid & metal seal completely before microwaving frosting.
