If you’ve ever dreamed of a dessert that combines luscious layers, sunshine-bright berries, and sheer ease, this Strawberry Éclair Cake will make your heart sing. Imagine crisp graham crackers softened into a tender cake, folded with creamy vanilla pudding, airy whipped topping, and a generous crown of juicy strawberries, then finished with billows of homemade whipped cream and a strawberry jam drizzle. This no-bake showstopper is as gorgeous as it is delicious, making it a go-to for busy weeknights, backyard gatherings, or any time your sweet tooth calls.

Strawberry Éclair Cake Recipe - Recipe Image

Ingredients You’ll Need

Graham Crackers:
- 1 box (14 ounces)
Fresh Strawberries:
- 2 cups, sliced
Vanilla Pudding Mix:
- 1 package (3.4 ounces), instant
Whipped Topping:
- 1 container (8 ounces), thawed
Heavy Cream:
- 1 cup
Powdered Sugar:
- 1/4 cup
Vanilla Extract:
- 1 teaspoon
Strawberry Jam:
- 1/2 cup

How to Make Strawberry Éclair Cake

Step 1: Prepare the Pudding Filling

In a large mixing bowl, whisk together your cold whole milk and instant vanilla pudding mix for about two minutes, until the mixture is thick and creamy. Gently fold in the thawed whipped topping with a spatula, making sure everything is smooth and evenly combined. This luxurious mixture will become the silky center of your Strawberry Éclair Cake.

Step 2: Start Layering the Base

Spread a thin layer of your pudding mixture onto the bottom of a 9×13-inch baking dish. This helps the graham crackers stick and makes serving a whole lot easier! Place a single layer of graham crackers over the pudding, breaking them as needed to fit every nook and cranny of your dish.

Step 3: Build the Layers

Now for the fun part! Spoon one-third of the pudding mixture over the graham crackers, spreading it into the corners. Sprinkle on one-third of your fresh strawberry slices, making sure every bite gets some berry goodness. Repeat these layers two more times—graham crackers, pudding, strawberries—ending with a beautiful layer of strawberries right on top.

Step 4: Make the Whipped Cream Topping

In a smaller bowl, pour in your chilled heavy cream, powdered sugar, and vanilla extract. Beat this mixture using a hand mixer or stand mixer on high speed until stiff peaks form—it should be light and billowy, but not runny. Spread this homemade whipped cream right over the final strawberry layer for a dreamy finish.

Step 5: Add the Strawberry Jam Drizzle

Warm the strawberry jam in the microwave for about 15–20 seconds, just until it loosens up and can be drizzled. With a spoon, artfully drizzle the jam back and forth over the whipped cream and strawberries, making a glossy, jewel-toned finish that no one can resist.

Step 6: Chill and Set

Cover your Strawberry Éclair Cake with plastic wrap or foil, then pop it in the fridge for at least 4 hours, or even overnight. This time is key: the graham crackers soften into a cake-like texture, and all those flavors meld together for sliceable, scoopable perfection. Serve chilled, and get ready for glowing reviews!

How to Serve Strawberry Éclair Cake

Garnishes

Add a sprinkle of extra sliced strawberries just before serving, or a few fresh mint leaves for a pop of color and fragrance. If you’re feeling fancy, a dusting of powdered sugar or a handful of white chocolate curls makes this Strawberry Éclair Cake look bakery-worthy!

Side Dishes

Since this cake is a decadent treat, pair it with something light and refreshing, like a fruit salad, sparking lemonade, or a crisp glass of rosé. Coffee or herbal tea also make the perfect sippable sidekicks for a breezy afternoon dessert moment.

Creative Ways to Present

You can dress up your Strawberry Éclair Cake in mini glass dessert cups for individual portions—so adorable for parties or showers! Or, try cutting it into dainty squares for a dessert tray, or even stack the cake layers taller in a deep trifle bowl for a dramatic, layered centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Éclair Cake stores beautifully in the fridge. Simply cover the dish tightly with plastic wrap or transfer pieces to an airtight container. It will stay fresh and delicious for up to three days—if it lasts that long!

Freezing

Want to save some for a future treat? You can freeze individual slices or the whole cake (well-wrapped) for up to one month. The texture of the strawberries may soften slightly, but it’s still a delight when thawed in the fridge overnight.

Reheating

There’s no need to reheat this cake—it’s best served chilled, straight from the fridge! If frozen, just let the cake thaw in the refrigerator for several hours or overnight before serving.

FAQs

Can I use a different fruit instead of strawberries?

Absolutely! You can substitute raspberries, blueberries, or a mix of berries if you’d like. Just make sure the fruit is sliced and not too juicy, so the cake stays nice and firm.

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

Yes, you can fold in freshly whipped cream for a more homemade taste and texture. Just make sure your whipped cream is stable before mixing it into the pudding layer.

What type Dessert

Traditional honey graham crackers are ideal for Strawberry Éclair Cake, as they soak up moisture and soften just right. Chocolate or cinnamon varieties add a fun twist if you’re feeling adventurous!

Can I make this cake gluten-free?

Definitely! Just swap the regular graham crackers with your favorite gluten-free variety. All the other ingredients are naturally gluten-free, so you won’t miss out on any flavor or texture.

How do I keep the dessert from getting soggy?

The key is to chill for the recommended amount of time. Graham crackers will soften into a cake-like texture but won’t turn mushy. If you’re making it very far in advance, avoid assembling it more than a day ahead for the best texture.

Final Thoughts

If there’s one dessert I can count on to dazzle my family and friends every single time, it’s Strawberry Éclair Cake. It’s so easy to make, so satisfyingly creamy and fruity, and simply irresistible chilled from the fridge. I hope you’ll make this no-bake beauty and share it with the people you love—it’s pure happiness, one sweet slice at a time.

Strawberry Éclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: Emma
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Strawberry Éclair Cake, a no-bake dessert that’s perfect for summer gatherings. Layers of graham crackers, creamy pudding, fresh strawberries, and whipped cream come together for a luscious treat that’s sure to impress.

Ingredients

Scale

Graham Crackers:

1 box (14 ounces)

Fresh Strawberries:

2 cups, sliced

Vanilla Pudding Mix:

1 package (3.4 ounces), instant

Whipped Topping:

1 container (8 ounces), thawed

Heavy Cream:

1 cup

Powdered Sugar:

1/4 cup

Vanilla Extract:

1 teaspoon

Strawberry Jam:

1/2 cup

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Instructions

Prepare Pudding Mixture: Whisk cold milk and pudding mix until thickened. Fold in whipped topping.
Layer Ingredients: Alternate graham crackers, pudding mixture, and strawberries in a baking dish.
Top with Whipped Cream: Beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over the top layer.
Drizzle with Jam: Warm strawberry jam and drizzle over the cake.
Chill and Serve: Refrigerate for at least 4 hours before serving chilled.