One day, my youngest granddaughter came to visit with a bright pink backpack, a stack of picture books, and a very serious craving for something “soft, pink, and sweet like clouds.” It was one of those early warm days when the air smells like cut grass and blooming trees, and baking felt too heavy.
So instead, I turned to an old no-bake treasure that used to be my summer secret weapon back when I was juggling teaching, PTA meetings, and Sunday dinners with my in-laws: Strawberry Éclair Cake.
It was first introduced to me by a friend at a school staff potluck sometime in the late ’80s. She called it her “lazy-day miracle.” I still remember the way it vanished from the serving table in under ten minutes—layers of graham crackers, creamy filling, sweet berries, and a glossy pink glaze that looked like it belonged in a dollhouse bakery.
That dessert quickly earned its spot in my handwritten recipe binder. Over time, I made it for retirement parties, baby showers, and casual Saturday night suppers. It’s dependable, no-fuss, and ridiculously charming to look at. Plus, it satisfies every sweet tooth without turning on the oven—something this retired teacher and part-time grandmother can appreciate on a sunny afternoon.
When my granddaughter took her first bite that day, she looked up with wide eyes and said, “You made magic!” And I thought—yes, yes we did.
Short Description
Strawberry Éclair Cake is a no-bake layered dessert made with graham crackers, cheesecake pudding, fresh strawberries, whipped topping, and strawberry frosting. It’s creamy, fruity, and perfect for warm-weather gatherings or easy make-ahead treats.
Key Ingredients
- 14.4 ounces graham crackers
- 3.4 ounces cheesecake flavored instant pudding mix
- 1½ cups whole milk
- 8 ounces whipped topping, thawed
- 1 pound fresh strawberries, washed, hulled, and sliced
- 16 ounces store-bought strawberry frosting
Tools Needed
- Mixing bowls (medium and large)
- Whisk or electric hand mixer
- Rubber spatula
- 9×13-inch baking dish
- Measuring cups
- Microwave-safe bowl
- Plastic wrap or aluminum foil
Cooking Instructions
Step 1: Mix the Pudding
In a large bowl, whisk together the cheesecake pudding mix and cold whole milk until thickened, about 2–3 minutes. Set aside to rest.
Step 2: Fold in Whipped Topping
Gently fold the thawed whipped topping into the pudding mixture using a rubber spatula. Mix until smooth and fluffy, without deflating it.
Step 3: Layer Graham Crackers
In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom completely. Break pieces if needed to fit neatly.
Step 4: Add Pudding Mixture
Spread half of the pudding mixture evenly over the graham cracker layer, smoothing it to the edges.
Step 5: Add First Strawberry Layer
Arrange half of your sliced strawberries in a single layer over the pudding. They should be evenly distributed but not packed too tightly.
Step 6: Repeat Layers
Add another full layer of graham crackers on top of the strawberries. Then, spread the remaining pudding mixture evenly over the crackers.
Step 7: Final Strawberry and Cracker Layers
Top with the rest of the sliced strawberries. Then finish with one final layer of graham crackers.
Step 8: Frost the Top
Microwave the strawberry frosting for 10–15 seconds until pourable. Stir and pour over the final graham cracker layer, spreading evenly to coat the surface.
Step 9: Chill
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. The crackers will soften into a cake-like texture.
Step 10: Serve
Slice into 12 squares and serve chilled. Garnish with extra strawberry slices for an added pop of freshness.
Why You’ll Love This Recipe
No-bake and oven-free—perfect for summer
Ready ahead of time—ideal for parties or potlucks
Light and creamy—satisfies without feeling heavy
Customizable—swap fruits or pudding flavors
Mistakes to Avoid & Solutions
1. Using skim milk for the pudding
Skim milk may not thicken the pudding properly. Always use whole milk for the best consistency.
2. Overmixing whipped topping into the pudding
This can deflate the mixture. Fold gently to keep it light and fluffy.
3. Skipping the chill time
The cake needs at least 4 hours to set. Without enough chill time, the layers won’t meld, and the texture won’t be cake-like.
4. Frosting too hot or too cold
Microwave just until pourable. If too hot, it may melt the whipped layer; if too cold, it won’t spread smoothly.
5. Uneven layers
Take your time to spread each layer evenly. This ensures every bite has that perfect creamy-cracker-berry balance.
Serving and Pairing Suggestions
Serve chilled, straight from the fridge—this dessert is best cold.
Pair with a glass of sparkling rosé, lemonade, or iced herbal tea.
Great for buffet-style settings, brunch tables, baby showers, or picnic baskets.
Add a sprig of mint or dollop of whipped cream for extra flair.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Don’t freeze—the texture becomes too soggy once thawed.
No reheating needed—serve cold or allow to sit at room temperature for 10 minutes before serving if needed.
Keep covered to prevent drying out or absorbing fridge odors.
FAQs
1. Can I use vanilla pudding instead of cheesecake flavor?
Yes! It changes the flavor slightly but still works beautifully.
2. Do I have to use store-bought frosting?
Not at all. You can make a simple strawberry glaze using powdered sugar, mashed strawberries, and a little milk.
3. Can I make this gluten-free?
Absolutely—just use gluten-free graham crackers. Check pudding mix and frosting labels to be sure they’re gluten-free.
4. How long can I make this ahead of time?
It’s best within 24–36 hours of assembling, but you can make it up to 2 days in advance.
5. Can I use frozen strawberries?
Fresh is better for texture, but thawed and well-drained frozen strawberries will work in a pinch.
Tips & Tricks
Let the pudding mixture rest a few minutes before folding in the whipped topping—it thickens better.
Slice strawberries evenly so they layer smoothly and look pretty in each slice.
Use an offset spatula to spread frosting evenly.
Chill the cake overnight for the cleanest, firmest slices.
Add a layer of sliced bananas with strawberries for a fruitier twist.
Recipe Varviations
Berry Medley Éclair Cake
Swap strawberries for a mix of fresh raspberries, blueberries, and blackberries. Use vanilla pudding and top with whipped cream instead of frosting.
Chocolate-Strawberry Éclair Cake
Use chocolate graham crackers and chocolate pudding. Keep strawberries as is, and top with chocolate ganache instead of pink frosting.
Lemon-Berry Éclair Cake
Use lemon pudding and layer with blueberries and strawberries. Finish with a lemon glaze (powdered sugar + lemon juice).
Tropical Éclair Cake
Use coconut pudding, graham crackers, and layer with mango, pineapple, and a touch of lime zest. Top with coconut whipped topping and toasted coconut flakes.
Final Thoughts
This Strawberry Éclair Cake brings joy to tiny granddaughters with strawberry-stained smiles, and comfort to friends sitting on a sun-drenched patio with a glass of iced tea. It reminds me that good food doesn’t have to be complicated to be memorable. Sometimes, all it takes is a few simple layers, a little patience, and a touch of strawberry sweetness.
I keep it in my rotation not just because it’s easy, but because it always feels like a small celebration. Every time I slice into it, I feel that familiar flutter of delight—and that’s something worth sharing. Let it brighten your kitchen and bring a smile to someone’s face, just like it does in mine.
Strawberry Eclair Cake
Print ThisIngredients
- 14.4 ounces graham crackers
- 3.4 ounces cheesecake flavored instant pudding mix
- 1½ cups whole milk
- 8 ounces whipped topping, thawed
- 1 pound fresh strawberries, washed, hulled, and sliced
- 16 ounces store-bought strawberry frosting
Instructions
Step 1: Mix the Pudding
Whisk pudding mix and cold milk in a large bowl until thick, about 2–3 minutes. Set aside.
Step 2: Fold in Whipped Topping
Gently fold in whipped topping until smooth and fluffy.
Step 3: Layer Graham Crackers
Line the bottom of a 9×13-inch dish with graham crackers, trimming to fit.
Step 4: Add Pudding Mixture
Spread half the pudding mixture evenly over the crackers.
Step 5: Add First Strawberry Layer
Evenly layer half the sliced strawberries over the pudding.
Step 6: Repeat Layers
Add another graham cracker layer, then spread the rest of the pudding mixture on top.
Step 7: Final Strawberry and Cracker Layers
Layer the remaining strawberries, then finish with a final graham cracker layer.
Step 8: Frost the Top
Microwave frosting 10–15 seconds until pourable. Spread over the top layer.
Step 9: Chill
Cover and refrigerate at least 4 hours or overnight.
Step 10: Serve
Cut into 12 slices and serve chilled. Garnish with extra strawberries if desired.
