Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberries and Cream Eclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 149 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Strawberries and Cream Eclair Cake is a no-bake, layered dessert featuring creamy cheesecake-flavored pudding, fluffy whipped topping, fresh strawberries, graham crackers, and a luscious strawberry frosting drizzle. It’s refrigerated to allow the graham crackers to soften and absorb the delicious flavors, creating a light and refreshing treat perfect for any occasion.

Ingredients

Scale

Pudding Mixture

  • 3.4 ounces box cheesecake flavored instant pudding mix (Jello brand recommended)
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping (store brand)

Layers

  • 14.4 ounces box graham crackers
  • 1 pound fresh strawberries, washed, hulled, and sliced (about 3 cups)

Topping

  • 16 ounces container store-bought strawberry frosting (Pillsbury recommended)

Instructions

  1. Prepare pudding mixture: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until the mixture thickens, which usually takes a couple of minutes. Then gently fold in the thawed whipped topping until fully combined and creamy.
  2. First layer of graham crackers: Spread a single layer of graham crackers evenly across the bottom of a 9×13-inch baking dish to form the base of the cake.
  3. Layer pudding mixture: Pour half of the prepared pudding mixture over the graham cracker layer and spread it evenly to cover the base.
  4. Layer strawberries: Add a generous layer of fresh sliced strawberries over the pudding.
  5. Second graham cracker layer: Add another layer of graham crackers on top of the strawberries, pressing gently to keep them flat.
  6. Top with remaining pudding: Pour the rest of the pudding mixture over this second graham cracker layer and spread evenly.
  7. Second strawberry layer: Add a second layer of sliced fresh strawberries on top of the pudding mixture.
  8. Final graham cracker layer: Place one more layer of graham crackers on top of the strawberries, completing the layering process.
  9. Heat frosting: Remove any metal seal from the strawberry frosting container, then microwave the frosting for 10-15 seconds until it becomes pourable.
  10. Top with frosting: Pour and spread the warmed strawberry frosting evenly over the last graham cracker layer, ensuring the entire surface is covered.
  11. Chill: Cover the dish tightly with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld beautifully.
  12. Serve: When ready, use a sharp knife to cut the dessert into approximately 12 slices (3 slices by 4 slices). Optionally, garnish with extra fresh strawberries for presentation.

Notes

  • For best results, ensure the pudding mixture is thick before layering to prevent sogginess.
  • Do not skip the chilling time as it is essential for the graham crackers to soften properly.
  • You can substitute fresh strawberries with frozen, but fresh yields the best texture and flavor.
  • If you prefer a lighter version, use reduced-fat milk and low-fat whipped topping.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://oliviadinner.com/strawberries-and-cream-eclair-cake-recipe/