Before we dive into this heavenly creation, I just want to say thank you. Whether you’ve been baking along with me for years or this is your first visit, I’m so grateful you’re here. Every comment, every photo you tag me in—it brings me so much joy. Sharing this strawberry eclair cake is truly a passion, and I can’t wait to show you today’s gem!
Now, this strawberry eclair cake? It’s the kind of dessert that makes everyone think you’ve spent hours in the kitchen, when in reality, it’s a no-bake miracle. Creamy, fruity, and lusciously layered, it’s perfect for spring and summer gatherings, or honestly, any time you want a little pick-me-up that feels like a hug in dessert form.
Why You’ll Love This Recipe
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It’s No-Bake and No-Stress: No oven, no problem! This dessert comes together with simple layering and a little fridge time. Perfect for hot days or when you just want something sweet without the fuss.
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Strawberry Dreaminess: The combination of fresh, juicy strawberries and creamy cheesecake pudding is downright irresistible. Each bite tastes like sunshine and smiles.
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Make-Ahead Magic: Prep it the night before and let the fridge do all the work. By morning, the graham crackers transform into a soft, cake-like texture that’s absolutely irresistible.
Ingredients
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3.4 ounces cheesecake flavored instant pudding mix
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1½ cups whole milk (cold!)
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8 ounces thawed whipped topping
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14.4 ounces graham crackers
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1 pound fresh strawberries (washed, hulled, and sliced evenly)
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16 ounces store-bought strawberry frosting
How to Make Strawberry Eclair Cake
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Mix it up: In a large mixing bowl, whisk together the cheesecake pudding mix and cold milk until thickened—this takes just a couple of minutes.
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Fold in fluff: Gently fold in the whipped topping. This mixture is going to be the silky glue that holds the whole dreamy thing together.
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Layer 1: In a 9×13-inch dish, lay out a single layer of graham crackers. Break them to fit as needed!
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Spread the love: Pour half of the pudding mixture over the graham crackers and spread evenly.
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Add a berrylicious touch by layering half of the strawberries on top of the pudding.
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Layer 2: Add another layer of graham crackers, then the remaining pudding mixture, followed by more strawberries.
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Top it off: Finish with one more layer of graham crackers.
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Frosting magic: Microwave the strawberry frosting (after removing all the metal liner!) for 10–15 seconds to make it pourable. Spread it evenly over the top layer.
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Chill time: Cover and refrigerate for at least 4 hours or overnight. Trust me—the wait is worth it!
Helpful Tips
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Cold milk is key for pudding that sets properly.
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Slice your strawberries evenly so your cake layers stay nice and level.
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Microwave with caution: If you’re nervous about microwaving the frosting in its original container, just scoop it into a microwave-safe bowl first!
Substitutions & Variations
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Not into strawberry frosting? Use vanilla or cream cheese frosting for a twist.
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No cheesecake pudding? Vanilla or white chocolate pudding also works like a charm.
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Gluten-free needs? Swap in your favorite gluten-free graham crackers.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh is best for the texture, but if you must use frozen, thaw and drain them very well first to avoid soggy layers.
Do I have to chill it overnight?
While 4 hours will do, overnight chilling really gives it that “eclair cake” magic—the graham crackers soften beautifully!
Can I make this ahead of time?
Absolutely! It’s perfect for prepping a day in advance.
Storage Instructions
Keep any leftovers covered and refrigerated for up to three days. The longer it sits, the softer (and somehow even tastier) it becomes. Just note that the strawberries might release a bit of juice over time—still delicious!
This Strawberry Eclair Cake is one of those magical recipes that looks impressive, tastes even better, and yet is delightfully easy to make. It’s the kind of dessert that brings people together—around a picnic table, at a birthday party, or just on a quiet evening when you need something sweet and special.
Happy Baking!
Print
Strawberry Eclair Cake
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Eclair Cake is a no-bake wonder layered with creamy cheesecake pudding, fresh strawberries, and graham crackers, all topped with a glossy strawberry frosting. It’s an easy and crowd-pleasing dessert that’s perfect for spring, summer, or any time you’re craving something sweet and simple!
Ingredients
3.4 ounces cheesecake flavored instant pudding mix
1½ cups whole milk (cold)
8 ounces thawed whipped topping
14.4 ounces graham crackers
1 pound fresh strawberries, washed, hulled, and sliced
16 ounces store-bought strawberry frosting
Instructions
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In a large mixing bowl, whisk the cheesecake pudding mix and cold milk until thickened (about 2 minutes).
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Gently fold in the whipped topping until fully combined.
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In a 9×13-inch dish, lay a single layer of graham crackers on the bottom.
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Spread half of the pudding mixture over the graham crackers.
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Add a layer of sliced strawberries on top of the pudding.
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Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries.
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Finish with a final layer of graham crackers.
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Microwave the strawberry frosting (after removing all metal) for 10–15 seconds to make it pourable.
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Pour and spread the frosting over the top layer of graham crackers.
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Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Use very cold milk to help the pudding set properly.
For best results, slice strawberries evenly for smooth layering.
If preferred, scoop frosting into a microwave-safe bowl before heating.
This dessert is best chilled overnight for the perfect cake-like texture.
- Prep Time: 20 minutes Chill Time: 4 hours (or overnight)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 22g
- Protein: 3g
- Cholesterol: 10mg