If you’re dreaming of a dessert that’s show-stopping but secretly simple, Strawberry Eclair Cake is about to become your new obsession. Imagine pillowy vanilla pudding layered between crisp graham crackers, scattered with fresh strawberries, and finished with a glossy chocolate ganache—all chilled until everything melds together in a cloud-like embrace. This no-bake wonder is as much a celebration of summer berries as it is a nostalgic nod to classic eclair flavors, and it’s guaranteed to wow your friends and family (while barely breaking a sweat in the kitchen!).

Strawberry Eclair Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry Eclair Cake comes from its straightforward, fuss-free ingredients, each bringing something unique to the final slice. Nothing fancy here—just pantry favorites that come together for pure dessert bliss.

Graham crackers: These form the cake’s signature soft layers as they soak up all the creamy pudding, creating a melt-in-your-mouth texture.
Cold milk: Be sure it’s cold—the chill helps the pudding whip up thick and luscious in no time.
Instant vanilla pudding mix: Fast, reliable, and impossibly silky, this is your shortcut to eclair-style filling.
Whipped topping (such as Cool Whip): Folds in with the pudding for a fluffy, creamy bite that never feels heavy.
Fresh strawberries: Sliced berries offer vibrant color and juicy, sweet-tart flavor throughout every layer.
Heavy cream: When gently heated, it forms the base for your dreamy ganache topping.
Semi-sweet chocolate chips: These melt down with the cream for that classic, glossy eclair finish.
Light corn syrup: Just a little keeps the ganache beautifully shiny and spreadable.
Unsalted butter: Adds extra richness and a little sheen to the silky chocolate topping.

How to Make Strawberry Eclair Cake

Step 1: Whip Up the Pudding Layer

In a large mixing bowl, whisk together your cold milk and instant vanilla pudding mixes for about two minutes—until the mixture thickens up and holds soft peaks. Gently fold in the whipped topping, being careful not to deflate the lush, cloud-like texture. The result should be light, smooth, and irresistible.

Step 2: Start Layering the Base

Grab your trusty 9×13-inch baking dish and lay down a single layer of graham crackers, snapping or overlapping them slightly as needed to cover every inch. This will be the base that soaks in all the sweet, creamy pudding and transforms into a cake-like layer.

Step 3: Add Pudding and Strawberries

Spread half of your pudding mixture evenly over the graham cracker base, smoothing it gently to the edges. Scatter half of those gorgeous fresh strawberry slices over the creamy layer. Every bite should get a burst of berry brightness!

Step 4: Repeat the Layers

Now, add another layer of graham crackers on top, gently pressing them in so they’re nestled right into the pudding. Spread the remaining pudding mixture over this second cracker layer, then top with the rest of your sliced strawberries for more color and juiciness. Finish with a final layer of graham crackers as the “lid” to your cake.

Step 5: Make the Chocolate Ganache

For the grand finale, heat your heavy cream in a small saucepan over medium heat just until it barely starts to simmer. Remove from the heat, then whisk in the chocolate chips, corn syrup, and butter until it’s all glossy and smooth. Let it cool slightly—you want it pourable but not piping hot!

Step 6: Top and Chill

Pour the cooled chocolate ganache over the very top graham cracker layer, gently spreading it out with an offset spatula for a thick, luscious finish. Cover the pan tightly and refrigerate your Strawberry Eclair Cake for at least six hours (overnight is perfect) so the layers soften and flavor magic happens.

How to Serve Strawberry Eclair Cake

Garnishes

For a showstopping finish, crown your Strawberry Eclair Cake with a few extra fresh strawberry slices or even a scattering of white chocolate curls. Mint sprigs can also add a pop of color and a whisper of freshness that pairs beautifully with the rich, chocolatey top.

Side Dishes

While this dreamy dessert can absolutely stand on its own, I love serving it with a little vanilla ice cream or a dollop of extra whipped topping. If you’re in a festive mood, try it with a sweet berry compote or a refreshing iced coffee on the side to complement its creamy, fruity layers.

Creative Ways to Present

For brunches or parties, try assembling the Strawberry Eclair Cake in individual mason jars for a portable parfait vibe. You can also cut the cake into neat squares and drizzle each piece with a little white chocolate. A sprinkle of rainbow sprinkles or edible flowers will make it extra-inviting for birthdays or summer celebrations!

Make Ahead and Storage

Storing Leftovers

Once everyone’s gone back for seconds (and thirds!), just cover the leftover Strawberry Eclair Cake with plastic wrap or transfer it to an airtight container. It’ll keep beautifully in the fridge for up to three days—and honestly, the flavors get even more delicious as the layers meld.

Freezing

If you want to get a head start on your dessert game, you can freeze Strawberry Eclair Cake! Assemble and chill fully, then wrap tightly in a couple layers of plastic and foil. For best texture, enjoy within one month—just thaw overnight in the fridge before serving.

Reheating

Luckily, there’s no need for reheating with this no-bake beauty! Just let the cake soften a bit if it’s coming out of the fridge or freezer, and serve cold for the creamiest, dreamiest results. The layers will be easy to slice and equally delightful straight from the cold.

FAQs

Can I use different fruit in my Strawberry Eclair Cake?

Absolutely! While strawberries are classic, feel free to try blueberries, raspberries, or even a medley of summer berries for an extra pop of color and flavor. You can even layer in peaches or bananas for a delicious twist.

Is there a gluten-free option for this dessert?

Yes, you can easily make Strawberry Eclair Cake gluten-free by swapping the graham crackers for any gluten-free graham-style crackers or even thin, gluten-free vanilla cookies. The other ingredients are naturally gluten-free—just double check your labels!

Can I make this dessert ahead of time?

Definitely! In fact, Strawberry Eclair Cake benefits from being made in advance, since the graham crackers need a few hours to soften and become cake-like. Overnight chilling ensures the flavors really meld for the best texture and taste.

How do I prevent the ganache from becoming too hard?

Adding a touch of corn syrup and butter to your ganache helps keep it glossy and just soft enough to cut easily, even when chilled. Be sure not to overheat the cream when making the ganache, and pour it over the cake before it cools and thickens too much for easy spreading.

What’s the best way to slice and serve Strawberry Eclair Cake neatly?

For clean, bakery-worthy slices, use a sharp knife dipped in hot water (wiping the blade clean between cuts). This helps glide through the chocolate and creamy layers without sticking or dragging. Serve chilled and enjoy every beautifully layered bite!

Final Thoughts

If you love desserts that are as easy as they are irresistibly delicious, Strawberry Eclair Cake deserves a spot at the top of your must-make list. Don’t be surprised if everyone comes back for seconds—there’s just something magical about those creamy, fruity, chocolatey layers. Give it a try, share it with friends, and you might just make it your new signature treat!

Strawberry Eclair Cake Recipe

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4.8 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 Strawberry Eclair Cake. Layers of graham crackers, creamy vanilla pudding, fresh strawberries, and a luscious chocolate ganache come together in this easy, no-bake dessert.

Ingredients

Scale

Graham Cracker Layers:

1 box (14.4 oz) graham crackers

Pudding Layer:

2 cups cold milk
2 packages (3.4 oz each) instant vanilla pudding mix
8 oz whipped topping (such as Cool Whip)

Strawberry Layers:

3 cups sliced fresh strawberries

Chocolate Ganache:

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
2 tablespoons light corn syrup
2 tablespoons unsalted butter

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Instructions

Prepare Pudding Mixture: Whisk cold milk and pudding mixes until thickened. Fold in whipped topping.
Layer: Arrange graham crackers, pudding, strawberries in dish.
Make Ganache: Heat cream, add chocolate, corn syrup, butter. Pour over cake.
Chill: Refrigerate for 6 hours. Garnish with strawberries before serving.