Strawberry Éclair Cake is a no-bake dessert dream—layered with creamy vanilla pudding, graham crackers, fresh strawberries, and a luscious strawberry glaze or frosting. It’s like a strawberry shortcake met a classic éclair and they became best friends. Perfect for warm weather and easy entertaining, this dessert is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- No oven required—perfect for summer
- Light, fruity, and creamy all at once
- Just a few ingredients and easy to make
- Great for making ahead
- Easy to customize with other fruits or flavors
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham crackers
- Instant vanilla or cheesecake pudding mix
- Cold milk
- Whipped topping (like Cool Whip)
- Fresh strawberries, sliced
- Strawberry frosting or glaze (store-bought or homemade)
Directions
- Make the pudding layer
In a mixing bowl, whisk together the pudding mix and milk until smooth and thickened. Gently fold in the whipped topping. - Layer the base
In a 9×13-inch dish, arrange a layer of graham crackers to cover the bottom. - Add the cream and strawberries
Spread half the pudding mixture over the graham crackers. Add a layer of sliced strawberries. - Repeat
Add another layer of graham crackers, then the remaining pudding mixture and more strawberries. - Top it off
Finish with one final layer of graham crackers. Warm the strawberry frosting slightly (10–15 seconds in the microwave) and spread it over the top layer. - Chill
Cover and refrigerate for at least 4 hours, or overnight, so the graham crackers soften into cake-like layers. - Serve
Slice into squares and serve chilled. Top with extra fresh strawberries if desired.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Chocolate twist: Use chocolate graham crackers and chocolate pudding
- Lemon éclair cake: Use lemon pudding and lemon frosting for a citrusy version
- Berry mix: Add blueberries or raspberries with the strawberries
- Fresh whipped cream: Swap Cool Whip for homemade whipped cream
- Mini jars: Make individual servings in mason jars or cups
Storage/Reheating
- Refrigerator: Keep covered in the fridge for up to 3 days
- Freezer: Not recommended—cream and strawberries don’t freeze well in this form
- Reheating: None needed—this is best served cold
FAQs
Can I use homemade pudding?
Yes! Use about 3 cups of any thick, chilled vanilla or cheesecake pudding.
Can I use frozen strawberries?
Fresh is best, but thawed and drained frozen berries work if you’re in a pinch.
What if I don’t have strawberry frosting?
Use whipped cream and top with a strawberry glaze or jelly, or just fresh berries.
Can I make this dairy-free?
Yes—use plant-based pudding mix, milk, and whipped topping alternatives.
Is this a good make-ahead dessert?
Absolutely! It tastes better the longer it chills.
How do I get clean slices?
Chill well and use a sharp knife wiped clean between cuts.
Can I swap graham crackers for another base?
Try vanilla wafers, ladyfingers, or digestive biscuits.
How can I make this less sweet?
Use unsweetened whipped cream and cut back on frosting or skip it altogether.
What can I use instead of Cool Whip?
Homemade whipped cream with a bit of stabilizer (like cream cheese or powdered sugar) works well.
Can I layer this in a trifle dish?
Yes! It looks beautiful layered in a clear dish for presentation.
Conclusion
Strawberry Éclair Cake is the kind of dessert that feels like summer in every bite—cool, creamy, fruity, and downright addictive. With its easy no-bake prep and crowd-pleasing flavor, it’s the perfect sweet ending for any get-together, cookout, or just a Tuesday night treat.
Print
Strawberry Éclair Cake
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Strawberry Éclair Cake is an easy no-bake dessert layered with graham crackers, creamy vanilla pudding, whipped topping, and fresh strawberries. It’s chilled overnight to let the flavors blend and the crackers soften into a cake-like texture. Simple to make, and totally irresistible!
Ingredients
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1 box (3.4 oz) instant vanilla pudding mix
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1 1/2 cups cold milk
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 box graham crackers (about 1 sleeve for each layer)
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3 cups fresh strawberries, sliced
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1/2 cup strawberry jam or preserves (optional, for topping)
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Whipped cream or extra berries for garnish (optional)
Instructions
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Make the filling:
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In a large bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.
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Gently fold in the whipped topping until smooth and creamy.
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Layer the cake:
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In a 9×13-inch dish, add a single layer of graham crackers to cover the bottom.
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Spread half of the pudding mixture over the crackers.
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Top with a layer of sliced strawberries.
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Add another layer of graham crackers, then the remaining pudding mixture, and more strawberries.
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Finish with a final layer of graham crackers on top.
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Optional topping:
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Warm the strawberry jam slightly and drizzle over the top graham layer, or add more whipped topping and fresh strawberries.
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Chill:
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Cover and refrigerate for at least 4 hours, or overnight for best results. The graham crackers will soften and create a cake-like texture.
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Serve:
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Slice and serve chilled. Add extra whipped cream or fresh berries if desired.
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Notes
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You can swap in chocolate or cheesecake pudding for a fun twist.
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Make individual servings in mason jars or cups for parties.
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If using frozen strawberries, thaw and drain them first.