If you’re searching for a dessert that’s both stunning and effortlessly delicious, look no further than the Strawberries and Cream Eclair Cake Recipe. This no-bake treat layers crisp graham crackers with luscious vanilla pudding, cool whipped topping, and juicy strawberries, all crowned with a smooth vanilla frosting glaze. Each bite offers a perfect balance of textures and flavors that feel indulgent yet wonderfully light. It’s a crowd-pleaser that’s as easy to make as it is to enjoy!
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting this delightful dessert. Each component is simple but plays a crucial role, from the crunchy graham crackers providing structure to the fresh strawberries adding vibrant color and natural sweetness.
- Graham crackers (1 box, 14.4 oz): The base layer that brings a satisfying crunch and holds everything together.
- Vanilla instant pudding (2 boxes, 3.25 oz each): Creates that creamy, rich filling that melts in your mouth.
- Milk (3½ cups): The liquid needed to fluff the pudding perfectly without being too runny.
- Cool Whip (1 container, 8 oz, thawed): Adds lightness and a whipped texture that’s essential for that airy creaminess.
- Strawberries (1 pint, sliced): Fresh and juicy, these provide a burst of sweet, tangy flavor and beautiful red hues.
- Vanilla frosting (1 can, 16 oz): Used as a glossy, sweet finishing touch that sets this cake apart visually and taste-wise.
- Additional sliced strawberries: Perfect for garnish to add freshness and a pop of color when serving.
How to Make Strawberries and Cream Eclair Cake Recipe
Step 1: Prep Your Pan and First Layer
Start by spraying the bottom of a 9×13 inch pan with cooking spray. This helps avoid any sticking and makes serving easier later on. Then, arrange a layer of whole graham crackers flat on the bottom, ensuring full coverage. Top this with half of your sliced strawberries, evenly spread to create a flavorful juicy layer.
Step 2: Whip Up the Pudding Mixture
In an electric mixer bowl, combine the vanilla instant pudding mix with 3½ cups of milk. Beat at medium speed for about 2 minutes until it’s smooth and slightly thickened. After that, gently fold in the thawed Cool Whip to introduce lightness, making the filling delightfully whipped and creamy.
Step 3: Assemble the First Pudding Layer
Pour half of the pudding and Cool Whip mixture over the strawberries in the pan, smoothing it into an even layer. This creates a luscious cream layer that contrasts beautifully with the crisp crackers and fresh berries.
Step 4: Add the Middle Layers
Place another layer of graham crackers on top of the pudding. Spread the remaining strawberry slices on top of these crackers, again distributing evenly for consistent flavor with every bite.
Step 5: Finish With More Pudding and Crackers
Pour the remaining half of the pudding mixture over the strawberries to fully cover them, then top with a final layer of whole graham crackers. These layers build the classic eclair cake look while keeping textures interesting.
Step 6: Glaze with Vanilla Frosting
Warm the vanilla frosting container in the microwave, uncovered, for 30 to 45 seconds until it’s pourable but not hot. Spread this frosting gently over the top graham cracker layer as the cake’s sweet glaze that seals it all in with a glossy finish.
Step 7: Chill to Perfection
Refrigerate your cake for at least 8 hours or preferably overnight. This resting time allows the graham crackers to soften wonderfully and the flavors to meld into one heavenly dessert. Before serving, feel free to garnish with additional sliced strawberries to really make it shine.
How to Serve Strawberries and Cream Eclair Cake Recipe
Garnishes
Fresh sliced strawberries are the obvious and delightful choice here, adding brightness and color. For a little extra flair, consider mint leaves for a fresh herbal note or a light dusting of powdered sugar for subtle sweetness and visual appeal.
Side Dishes
This eclair cake pairs perfectly with a simple scoop of vanilla or strawberry ice cream for a luscious cold contrast. A cup of freshly brewed coffee or light herbal tea also complements the creamy sweetness of the dessert beautifully.
Creative Ways to Present
Try serving this eclair cake in individual glass parfaits layered with the ingredients for an elegant twist. Or slice into squares and plate with a drizzle of berry coulis for a restaurant-worthy presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator. The cake holds up well for 3 to 4 days, keeping the layers moist and flavorful without the graham crackers becoming soggy.
Freezing
This dessert does not freeze particularly well due to the creamy pudding and fresh ingredients, which can alter in texture. For best quality, enjoy it fresh or within a few days refrigerated.
Reheating
Since this is a cold dessert, it’s meant to be served chilled and does not require reheating. Take it out of the fridge about 10 minutes before serving if you want it slightly softened but still cool.
FAQs
Can I use fresh fruit other than strawberries?
Absolutely! Blueberries, raspberries, or even peaches can be substituted or combined with strawberries to bring your own twist on the classic Strawberries and Cream Eclair Cake Recipe.
Is there a way to make this recipe gluten-free?
Yes, swap graham crackers for gluten-free graham-style crackers or gluten-free cookies that offer a similar crunch. Just ensure all other ingredients are gluten-free certified.
Can I use homemade pudding instead of instant?
You can, but instant pudding mix is key for the proper texture and quick setting needed for the layers to remain stable and creamy in the Strawberries and Cream Eclair Cake Recipe.
How far in advance can I prepare this dessert?
Preparing the cake the day before or even two days ahead is perfect, giving it ample time to chill and meld. Just keep it covered in the refrigerator until ready to serve.
What if I don’t have Cool Whip?
You can substitute with homemade whipped cream for a fresh touch, but store-bought Cool Whip offers consistent texture and sweetness that balances perfectly with the pudding.
Final Thoughts
There’s something endlessly charming about the Strawberries and Cream Eclair Cake Recipe. It’s the perfect combination of ease, beauty, and flavor that makes it a fantastic go-to dessert for family dinners, potlucks, or special occasions. I hope you give it a try and find it as delightful and irresistible as I do!
Print
Strawberries and Cream Eclair Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberries and Cream Eclair Cake is a luscious no-bake dessert featuring layers of graham crackers, creamy vanilla pudding mixed with whipped topping, and fresh strawberry slices, all topped with smooth vanilla frosting. Perfect for a make-ahead treat that delights with every bite, this easy-to-prepare dessert requires refrigeration to meld the flavors and soften the graham crackers into a cake-like texture.
Ingredients
Base and Layers
- 1 (14.4-oz) box graham crackers
- 1 pint strawberries, sliced
- Additional sliced strawberries for garnish
Pudding Mixture
- 2 (3.25-oz) boxes vanilla instant pudding mix
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
Topping
- 1 (16-oz) can vanilla frosting
Instructions
- Prepare the Pan: Spray the bottom of a 9×13-inch pan evenly with cooking spray to prevent sticking and make cleanup easier.
- First Layer of Graham Crackers and Strawberries: Arrange a single layer of whole graham crackers on the bottom of the pan. Spread half of the sliced strawberries evenly over the graham crackers.
- Make Pudding Mixture: In an electric mixer bowl, combine the vanilla instant pudding mixes and milk. Beat on medium speed for 2 minutes until the mixture thickens. Gently fold in the thawed Cool Whip until smooth and fully incorporated.
- Add First Pudding Layer and Second Graham Cracker Layer: Pour half of the pudding and whipped topping mixture over the strawberries, spreading evenly. Then place another layer of whole graham crackers over the pudding layer. Top this with the remaining half of the sliced strawberries.
- Add Second Pudding Layer and Final Graham Cracker Layer: Pour the remaining pudding mixture over the strawberries, smoothing it out. Cover the pudding with another layer of whole graham crackers.
- Prepare Frosting and Top the Cake: Heat the vanilla frosting in the microwave, uncovered, for 30 to 45 seconds until slightly warm and pourable. Pour the warmed frosting evenly over the top graham cracker layer, spreading gently to cover.
- Chill to Set: Refrigerate the assembled cake for at least 8 hours (or overnight) to allow the graham crackers to soften and the flavors to meld into a creamy eclair-like dessert.
- Garnish and Serve: Before serving, top the cake with additional sliced strawberries for fresh flavor and a decorative touch.
Notes
- For best results, allow the cake to chill overnight so the graham crackers soften to a cake-like texture.
- Use full-fat milk for creamiest pudding consistency.
- If you prefer a sweeter topping, you can add a light dusting of powdered sugar over the sliced strawberries before layering.
- This dessert is best served chilled and is not suitable for freezing.
- Substitute Cool Whip with homemade whipped cream for a fresher taste.
- Make sure the vanilla frosting is just warmed and not hot to avoid melting the pudding layers.
