Strawberry Eclair Cake
What if you could create a show-stopping dessert without even turning on your oven? This Strawberry Eclair Cake is the answer for anyone craving a delicious, fuss-free treat. With layers of graham crackers, creamy cheesecake-flavored pudding, fresh strawberries, and luscious strawberry frosting, it’s a dessert that tastes as good as it looks.
Ingredients
- 14.4 ounces graham crackers about 1.5 sleeves
- 3.4 ounces cheesecake-flavored instant pudding mix or vanilla pudding as a substitute
- 1½ cups whole milk cold, for best results
- 8 ounces whipped topping thawed
- 1 pound fresh strawberries washed, hulled, and sliced
- 16 ounces store-bought strawberry frosting or homemade if preferred
Instructions
- In a large bowl, whisk together the pudding mix and cold milk until thickened. Let it sit for a minute to set.
- Gently fold in the whipped topping until fully combined. Avoid overmixing to keep the mixture light and airy.
- Take a 9x13-inch baking dish and create a single layer of graham crackers, covering the bottom completely.
- Spread half of the pudding mixture evenly over the graham crackers.
- Layer half of the sliced strawberries on top of the pudding mixture.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with the remaining sliced strawberries, then finish with a final layer of graham crackers.
- Warm the strawberry frosting in the microwave for 10-15 seconds until pourable, then spread it over the top layer of graham crackers.
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours (overnight is best for firmness).
- When ready to serve, slice into 12 pieces and garnish with extra strawberries if desired.
Notes
For a gluten-free version, use gluten-free graham crackers or almond flour biscuits. Swap whole milk for almond or coconut milk for a dairy-free alternative. Homemade whipped cream can replace the whipped topping for a richer texture. If fresh strawberries aren’t available, frozen (thawed and drained) work in a pinch. Store any leftovers properly to keep them fresh by covering with plastic wrap and storing for up to 3 days in the refrigerator or up to 1 month in the freezer.