Strawberry Eclair Cake is the dessert you never knew you needed—but once you've tasted it, you'll wonder how you lived without it! This delicious no-bake cake layers crispy graham crackers, creamy cheesecake pudding, fresh, juicy strawberries, and irresistible strawberry frosting. Perfect for summer gatherings, potlucks, or a weekend treat, it captures the sweetness of strawberries in a simple yet impressive dessert.
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Not only is this strawberry cake recipe delicious, but it's incredibly easy to make. With just 15 minutes of prep and a few simple ingredients, you’ll have a stunning dessert that tastes as amazing as it looks. Whether you're short on time or looking for a foolproof crowd-pleaser, this no-bake strawberry dessert is guaranteed to become your new go-to favorite!
If you love strawberry desserts as much as I do, you'll definitely want to check out some of my other favorites! My Easy Strawberry Tres Leches Cake is wonderfully moist and topped with juicy berries, while this Strawberry Crumble Ice Cream Cake combines cool ice cream with buttery crumble for an indulgent treat. And don't miss my Strawberry Shortcake Trifle, a layered masterpiece that's always a hit!
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Why You'll Love This Recipe
- Perfect for strawberry season: Strawberries are at their most flavorful and freshest in the height of summer! Make a day out of strawberry picking, then come home and enjoy the sweet rewards with this delicious treat!
- No baking necessary: There’s no need to start up the oven or warm up the house with this recipe. Just let it chill while you chill!
- Quick and easy prep: Only 15 minutes of hands-on time makes this recipe a convenient go-to for busy days or last-minute entertaining.
- Make-ahead friendly: Assemble it ahead of time and keep it refrigerated until you’re ready to serve, making hosting stress-free.
Ingredients
Gather the ingredients below to make this easy strawberry dessert recipe!
- Cheesecake instant pudding mix adds a rich, tangy cream cheese flavor to the cake. Be sure to use instant pudding mix as opposed to cook & serve.
- Milk makes the pudding perfectly thick, smooth, and creamy. You can use 2% or skim, but may result in a thinner pudding and cake.
- Whipped topping makes the pudding light and fluffy. You can make your own homemade whipped topping or use your favorite brand.
- Graham crackers start out crunchy, but get beautifully soft after chilling in the fridge. Whether you use regular graham crackers, or other variations such as chocolate or vanilla, any kind will be delicious!
- Fresh strawberries should be washed, hulled, and sliced before being added to the layers. You can pat them dry with a paper towel if they are too juicy.
- Strawberry frosting: Whether you use a store-bought frosting or make your own homemade version, frosting should be put in the microwave for 15-30 seconds so that it can be easily poured onto the cake.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Bring on the berries: Add blueberries, blackberries, or raspberries for extra color and flavor. A mix of fresh berries makes this dessert even more vibrant and summery! If you're a fan of berry-filled treats, you’ll also love my Berries & Cream Angel Food Cake Dessert—it’s another light, fruity favorite that’s perfect for warm weather.
- Pudding swap: Try white chocolate, vanilla, or even banana instant pudding for a new twist on the creamy filling.
- Fresh berry substitutions: No fresh strawberries? Use frozen strawberries (thawed, drained, and patted dry) or strawberry pie filling for a quick and easy alternative.
- Frosting alternatives: Not a fan of strawberry frosting? Chocolate, vanilla, or even cream cheese frosting make great substitutes. You can also try a homemade whipped topping or a strawberry glaze.
- Add a crunch: Sprinkle crushed graham crackers, vanilla wafers, or even chopped nuts between the layers for added texture. For another fun dessert with a satisfying crunch, check out my Birthday Cake Crunch Ice Cream—it’s a cool and colorful treat packed with sweet, crispy layers.
- Boost the flavor: Add a touch of lemon zest or a drizzle of strawberry syrup between layers to enhance the berry flavor.
- Make it mini: Use small mason jars or cups to create individual servings—perfect for parties or picnics.
How to Make Strawberry Eclair Cake
Once you've gathered all your ingredients, grab a mixing bowl and follow the steps below to make this quick strawberry dessert!
- Step 1: In a medium mixing bowl, combine cheesecake pudding mix and milk together and allow to thicken.
- Step 2: Fold whipping topping into thickened pudding.
- Step 3: Arrange a single layer of graham crackers in the bottom of a 9x13-inch baking dish.
- Step 4: Pour half of the pudding mixture over the first layer of graham crackers.
- Step 5: Evenly spread half of the strawberries over pudding. Repeat layering graham crackers, pudding mixture, and strawberries, finishing with a final layer of graham crackers.
- Step 6: Top evenly with warmed strawberry frosting; cover with plastic wrap and refrigerate for at least 4 hours.
Helpful Tips
- Use cold milk: Cold milk helps the pudding set faster and results in a thicker, creamier filling.
- Melt frosting carefully: If you prefer not to microwave the frosting in its original plastic container, transfer it to a microwave-safe glass bowl. If you do microwave it in the container, make sure to remove all foil or metallic seals first.
- Fill the gaps: Don’t worry if your graham crackers don’t fit exactly—just break them gently to cover the entire bottom of the dish evenly. This simple graham cracker crust method is the same one I use in my Patriotic Icebox Cake, where full cracker sheets are layered into the dessert—no crushing or baking required!
- Pat strawberries dry: If your berries are extra juicy, use a paper towel to blot them before layering. This helps prevent the dessert from becoming soggy.
- Let it chill completely: Don’t skip the chilling time! Refrigerating for at least 4 hours allows the layers to set and the graham crackers to soften into that cake-like texture. Just like my Vanilla Pudding Strawberry Pie, this dessert needs time in the fridge to develop its full flavor and the perfect creamy consistency.
- Use a serrated knife to slice: A serrated knife will give you cleaner cuts through the soft layers.
- Make it ahead: This dessert is even better the next day, making it perfect for prepping in advance for parties or gatherings.
- Store leftovers covered: Keep any extra slices covered in the fridge for up to 3 days—if they last that long!
Recipe FAQs
This dessert needs to be refrigerated for at least four hours before serving, but you can make it up to a day in advance if you wish. The longer it sits, the more the graham crackers will soften and the more the flavors will meld together. Just be sure to cover your dish in aluminum foil or plastic wrap!
During peak strawberry season, fresh strawberries are the best flavor and texture-wise, but if fresh isn’t an option, you can use frozen strawberries instead. Just be sure to thaw, drain, and dry them well to avoid a mushy dessert.
Yes! Just be sure it’s whipped to stiff peaks so it holds up in the layers. Note that homemade whipped cream may not be as stable if stored for several days.
Storage & Freezing Instructions
Storage Instructions
To store strawberry eclair cake, cover it in plastic wrap or aluminum foil and keep it in the refrigerator for 3-4 days.
Freezing Instructions
It’s not recommended. Freezing can alter the texture of the pudding and strawberries, making them watery or grainy once thawed. In addition, the graham crackers may become soggy or overly mushy, losing their cake-like consistency. For best results, enjoy this dessert fresh from the fridge within a few days of assembling.
More Strawberry Recipes You'll Love
Looking for other summer strawberry recipes like this? Try these:
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Strawberry Eclair Cake
Ingredients
- 3.4 ounce box cheesecake instant pudding mix
- 1 ½ cups milk
- 8 ounces whipped topping (thawed)
- 14.4 ounce box graham crackers
- 16 ounces fresh strawberries (washed, hulled, and sliced)
- 16 ounce container strawberry frosting
Instructions
- In a medium mixing bowl, whisk cheesecake pudding mix and milk together until it begins to thicken. Set aside.
- While pudding continues to thicken, arrange a single layer of graham crackers in the bottom of a 9x13-inch baking dish.
- Fold whipping topping into thickened pudding.
- Pour half of the pudding mixture over the first layer of graham crackers.
- Evenly spread half of the strawberries over pudding.
- Repeat with another layer of graham crackers, pudding mixture, and strawberries.
- Add a third layer of graham crackers.
- Finally, heat strawberry frosting in the microwave for 15-30 seconds so it can easily be poured and spread.
- Pour frosting over graham cracker layer and spread it evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Notes
- Use cold milk: Cold milk helps the pudding set faster and results in a thicker, creamier filling.
- Melt frosting carefully: If you prefer not to microwave the frosting in its original plastic container, transfer it to a microwave-safe glass bowl. If you do microwave it in the container, make sure to remove all foil or metallic seals first.
- Fill the gaps: Don’t worry if your graham crackers don’t fit exactly—just break them gently to cover the entire bottom of the dish evenly.
- Pat strawberries dry: If your berries are extra juicy, use a paper towel to blot them before layering. This helps prevent the dessert from becoming soggy.
- Let it chill completely: Don’t skip the chilling time! Refrigerating for at least 4 hours allows the layers to set and the graham crackers to soften into that cake-like texture.
- Use a serrated knife to slice: A serrated knife will give you cleaner cuts through the soft layers.
- Make it ahead: This dessert is even better the next day, making it perfect for prepping in advance for parties or gatherings.
- Store leftovers covered: Keep any extra slices covered in the fridge for up to 3 days—if they last that long!
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