Name: Strawberry Éclair Cake Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 1 box (3.4 oz) instant vanilla pudding mix; 1 1/2 cups cold milk; 1 (8 oz) tub whipped topping (thawed); 1 lb fresh strawberries (sliced); 1 box graham crackers; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

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If you’re craving a blissfully easy treat that tastes like summer in every bite, Strawberry Éclair Cake will absolutely steal your heart. This no-bake dessert layers creamy vanilla pudding, juicy strawberries, and tender graham crackers, all crowned with a luscious chocolate ganache. It’s the kind of recipe friends and family beg you to bring to gatherings, and once you taste it, you’ll see why the Strawberry Éclair Cake has become a cherished favorite in so many kitchens!

Strawberry Éclair Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for this Strawberry Éclair Cake couldn’t be simpler. Each ingredient brings something special, from the creamy richness to pops of bright berry flavor and the irresistible chocolate finish.

Instant vanilla pudding mix: Delivers that classic, nostalgic creaminess with very little effort.
Cold milk: Makes the pudding silky smooth and helps it set up perfectly.
Whipped topping (thawed): Lightens the pudding and gives the filling a dreamy, cloud-like texture.
Fresh strawberries (sliced): Adds bursts of juicy, fruity flavor and a gorgeous, colorful layer.
Graham crackers: The secret to the “cake” layers, softening beautifully into a tender, cake-like texture as the dessert chills.
Heavy cream: Forms the decadent base for homemade chocolate ganache.
Semi-sweet chocolate chips: Melts into a smooth, glossy ganache with just the right balance of sweetness.
Unsalted butter: Adds shine and richness to the ganache, making the topping extra luscious.

How to Make Strawberry Éclair Cake

Step 1: Prepare the Creamy Pudding Mixture

Start by whisking together the instant vanilla pudding mix and cold milk in a large mixing bowl. Whisk vigorously for about 2 minutes until the pudding thickens to a soft, smooth consistency. Once thickened, gently fold in the thawed whipped topping, turning the pudding into a light, mousse-like filling. This irresistible cream will form the luscious layers that set Strawberry Éclair Cake apart.

Step 2: Layer the Graham Crackers

Grab your trusty 9×13-inch baking dish and arrange a single layer of graham crackers to cover the bottom. Don’t worry if you need to break a few crackers to fit—just piece them together like a delicious puzzle. These crackers will soak up all that lovely flavor and transform into a tender, cake-like layer as it chills.

Step 3: Add the Cream and Strawberries

Spoon half of the creamy pudding mixture evenly over the graham crackers. Spread it out gently all the way to the edges. Scatter half of your sliced strawberries over the pudding, letting their sweet juices mingle with the cream. This combination is pure sunshine and sets up the signature flavor of Strawberry Éclair Cake.

Step 4: Repeat the Layers

Repeat with another layer of graham crackers, the remaining pudding mixture, and the rest of your strawberries. Finish with a final layer of graham crackers on top. You’re building a mouthwatering tower of flavors that always gets better the longer it sits.

Step 5: Make the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium until it just begins to simmer—don’t let it boil! Pour it over the chocolate chips and unsalted butter in a heatproof bowl. Let them sit for 2 minutes to soften and melt, then stir until smooth and glossy. This step fills your kitchen with that unmistakable chocolate aroma!

Step 6: Assemble and Chill

Pour the velvety ganache over the very top layer of graham crackers, spreading it gently to the edges. The chocolate will settle into an irresistible, shiny cap. Cover the whole dish and refrigerate for at least 6 hours (or overnight if you have the patience!) so those layers meld and the graham crackers soften into “cake.” When it’s time to serve, slice generous squares and enjoy every chilled, creamy, chocolaty bite of Strawberry Éclair Cake.

How to Serve Strawberry Éclair Cake

Garnishes

A sprinkle of sliced fresh strawberries on top makes the dessert look extra festive. For a fancy touch, scatter a few shavings of semi-sweet chocolate or a light dusting of powdered sugar over the ganache layer—guests will think you’re a dessert magician!

Side Dishes

Strawberry Éclair Cake is delightfully rich, so pairs best with light sides. Serve it with bowls of fresh mixed berries, a crisp green salad for contrast, or even small glasses of sparkling lemonade to complement the fresh flavors without overpowering them.

Creative Ways to Present

Try making individual parfaits by layering ingredients in small jars for picnics or casual get-togethers. For a special occasion, cut the chilled cake into neat squares and arrange them on a dessert platter with extra dollops of whipped cream and whole strawberries for a showstopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Cover leftovers in the baking dish with plastic wrap or transfer them to an airtight container. Stored in the refrigerator, Strawberry Éclair Cake stays fresh and delicious for up to three days. The flavors continue melding perfectly as it sits!

Freezing

If you need to make the cake far ahead, you can freeze it after assembling but before adding any garnishes. Wrap tightly in layers of plastic wrap and foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving—though the texture may be slightly softer, the taste is still spectacular.

Reheating

This is one dessert best enjoyed cold, so there’s really no need to reheat. Simply slice and serve straight from the refrigerator for maximum creaminess and that delightful cool bite.

FAQs

Can I use frozen strawberries in Strawberry Éclair Cake?

Absolutely! Just be sure to thaw and drain them well to prevent excess moisture, which can make the cake a bit soggy. Fresh strawberries still offer the best texture and vibrant color, but frozen berries work in a pinch.

Is it possible to use homemade whipped cream instead of whipped topping?

Definitely. Homemade whipped cream adds a lovely rich flavor and airy texture—just whip heavy cream with a hint of sugar until soft peaks form, and use it in the same amount as the recipe calls for whipped topping.

How long does Strawberry Éclair Cake need to chill?

Give it at least 6 hours in the fridge, but for the dreamiest texture, overnight is ideal. The extra time ensures those graham crackers become perfectly tender and cake-like.

Can I make Strawberry Éclair Cake with different fruits?

Yes! Try swapping in sliced bananas, raspberries, or even a mix of berries for a creative twist. The basic structure works with just about any fruit you love.

Will the graham crackers get too soggy if left overnight?

Nope—the graham crackers are meant to soften and soak up the flavors, becoming a tender, cake-like layer. They hold together beautifully without turning mushy, especially if chilled properly.

Final Thoughts

If you haven’t tried making Strawberry Éclair Cake yet, you’re in for such a treat! This dreamy, no-bake recipe is pure joy to eat and to share. Gather your ingredients, let it chill, and get ready to turn any occasion into a sweet celebration everyone will remember.

Strawberry Éclair Cake Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 6 hours 25 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful flavors of summer with this luscious Strawberry Éclair Cake. Layers of creamy vanilla pudding, fresh strawberries, and graham crackers topped with a rich chocolate ganache make this no-bake dessert a crowd-pleaser.

Ingredients

Scale

For the Vanilla Pudding Layer:

1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (thawed)

For the Strawberry Layer:

1 lb fresh strawberries (sliced)
1 box graham crackers

For the Chocolate Ganache:

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

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Instructions

In a large mixing bowl, prepare the vanilla pudding: Whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped topping.
Layer the cake: In a 9×13-inch baking dish, arrange a layer of graham crackers. Spread half of the pudding mixture over the crackers, then layer half of the sliced strawberries. Repeat with another layer of crackers, remaining pudding mixture, and strawberries. Top with a final layer of crackers.
Make the chocolate ganache: Heat the heavy cream until simmering, then pour over chocolate chips and butter. Stir until smooth.
Finish the cake: Pour the ganache over the top layer of graham crackers. Refrigerate for at least 6 hours before serving chilled.