Strawberry Eclair Cake

This Strawberry Eclair Cake is a no-bake dream come true. Layers of graham crackers, creamy vanilla pudding, whipped topping, and sweet strawberries come together to create a chilled dessert that tastes just like a strawberry éclair—without any baking or fuss. I love making this cake when I want something that’s easy, impressive, and irresistibly good.

Why You’ll Love This Recipe

I love how this cake takes simple ingredients and transforms them into something so light, creamy, and decadent. The graham crackers soften into cake-like layers, the pudding and whipped topping make it smooth and fluffy, and the strawberries add just the right fruity touch. It’s perfect for potlucks, family dinners, or anytime I need a make-ahead dessert that everyone will rave about.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers

• Instant vanilla pudding mix

• Cold milk

• Whipped topping (like Cool Whip)

• Fresh strawberries, sliced

• Strawberry glaze or strawberry jam (optional for topping)

• Optional: cream cheese for added richness, white chocolate drizzle for decoration

Directions

1. I start by whisking the instant vanilla pudding with cold milk until it thickens, then fold in the whipped topping. For a richer version, I mix softened cream cheese into the pudding first.

2. In a 9×13-inch dish, I lay a single layer of graham crackers on the bottom.

3. I spread half of the pudding mixture over the crackers, followed by a layer of sliced strawberries.

4. I add another layer of graham crackers, then the rest of the pudding mixture, and top with more sliced strawberries.

5. For a glossy finish, I spoon strawberry glaze or a bit of warmed jam over the top.

6. I cover and refrigerate the cake for at least 4 hours, or overnight if possible, so the graham crackers soften into cake-like layers.

7. Just before serving, I sometimes drizzle melted white chocolate over the top for a little extra flair.

Servings and timing

This recipe makes about 12 servings and takes 20 minutes to prepare, plus at least 4 hours to chill before serving.

Variations

Sometimes I switch things up with chocolate pudding for a chocolate-strawberry twist, or add blueberries for a red, white, and blue version. I’ve also made it with banana slices or mixed berries for a different fruity take. When I want a more luxurious feel, I use homemade whipped cream instead of whipped topping.

storage/reheating

I store leftovers in the fridge, covered, for up to 3 days. The cake actually gets better as it sits and the flavors meld together. I don’t freeze this dessert—its texture doesn’t hold up well after thawing.

FAQs

Can I make this cake ahead of time?

Yes, and I actually prefer making it the night before. It gives the graham crackers plenty of time to soften and the flavors to blend.

Can I use homemade whipped cream?

Absolutely. I whip heavy cream with a little sugar and vanilla until stiff peaks form and fold it into the pudding for a homemade touch.

What’s the best way to slice this cake?

I use a sharp knife and wipe it clean between cuts. Chilling the cake thoroughly makes slicing much easier.

Can I use frozen strawberries?

I prefer fresh for the best texture, but I can use frozen strawberries if I thaw and drain them well first.

Is this cake overly sweet?

It’s sweet, but not overly so. The fruit adds a fresh balance, and I can adjust the sweetness by using less glaze or a lightly sweetened whipped cream.

Conclusion

This Strawberry Eclair Cake is one of my go-to desserts when I want something easy, beautiful, and completely delicious. It’s cool, creamy, and packed with fresh strawberry flavor. Whether I’m hosting guests or just treating myself, this no-bake cake is always a hit—and it disappears fast. Once I made it, it instantly earned a spot in my dessert rotation.