STRAWBERRY ECLAIR CAKE

Get ready to indulge in a dessert that’s as delightful to look at as it is to eat: the Strawberry Eclair Cake! This isn’t your average eclair; it’s a magnificent, no-bake layered wonder that brings together the classic flavors of a cream-filled pastry with the fresh, vibrant taste of summer strawberries. Imagine tender graham cracker layers, a rich and creamy filling, and a luscious strawberry glaze, all without ever turning on your oven. It’s the perfect treat for a warm day, a potluck, or simply when you’re craving something sweet and satisfying.

Inspired by the beloved French eclair, this cake takes a decidedly American, easy-to-make twist. Instead of delicate choux pastry, we use humble graham crackers to create a soft, cake-like texture once they absorb the decadent cream cheese and whipped topping filling. Each bite offers a harmonious blend of sweet, tangy, and creamy, punctuated by juicy bursts of fresh strawberries. It’s a dessert that truly shines, proving that sometimes the most impressive dishes are the ones that require the least fuss.

What makes the Strawberry Eclair Cake so special is its incredible simplicity combined with its undeniably delicious outcome. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe approachable and rewarding. It’s a fantastic recipe to make ahead, allowing the flavors to meld and the layers to set into a cohesive, sliceable dream. Prepare to impress your family and friends with this stunning, refreshing, and utterly irresistible dessert that will undoubtedly become a new favorite in your recipe repertoire.

Nutritional Information

Per serving (approximate values):

Calories: 350
Protein: 5g
Carbohydrates: 45g
Fat: 18g
Fiber: 2g
Sodium: 250mg

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed (like Cool Whip)
2 (14.4 ounce) boxes graham crackers
2 pounds fresh strawberries, hulled and sliced
1 cup powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract (for glaze)
2-3 drops pink or red food coloring (optional, for glaze)

Instructions

In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
Gently fold in the thawed whipped topping.
In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
Pour half the pudding mixture over the graham crackers, spreading it evenly.
Add a layer of sliced fresh strawberries on top of the pudding mixture.
Add another layer of graham crackers over the strawberries.
Pour the remaining pudding mixture over this second layer of graham crackers.
Add another layer of sliced strawberries.
Add one more layer of graham crackers on top.
Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave)
Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
When ready to serve, carefully use a sharp knife to slice 3 slices x 4 slices. You can garnish it with a few extra fresh strawberries.

Jenn’s Notes

Storage:

To Store: Cover the strawberry éclair cake tightly and store in the refrigerator for up to 4 days.
To Freeze: You can freeze the strawberry eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The strawberries will be affected by the freezing and thawing process.
Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.

Tips:

Prevent sticking: Lightly grease 9×13 inch pan (3″ depth for even edges) with non-stick spray.
Use graham cracker crumbs: Save broken graham crackers to fill gaps in the crust.
Chill for at least 4 hours: Refrigerate cake for at least 4 hours (longer = softer crust).
Microwave frosting safely: Remove lid & metal seal completely before microwaving frosting.