If you’re on the hunt for a no-bake wonder that feels like pure sunshine on a plate, this Strawberry Éclair Cake is the answer to dessert dreams everywhere. Imagine layers of crisp graham crackers, creamy vanilla pudding, airy whipped topping, juicy sliced strawberries, and a silky white chocolate glaze—each bite is a luscious collision of textures and flavors. Quick to throw together yet guaranteed to inspire smiles at any gathering, Strawberry Éclair Cake is a perfect treat for picnics, celebrations, or just because.
Ingredients You’ll Need
-
Pudding Layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Cake Layers:
- 1 box graham crackers (about 18 full sheets)
- 2 cups fresh strawberries, sliced
White Chocolate Topping:
- 1 cup heavy cream
- 1 cup white chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla extract
How to Make Strawberry Éclair Cake
Step 1: Whip Up the Filling
Start by grabbing a large mixing bowl and whisking together your instant vanilla pudding mix with the cold milk. Whisk vigorously for about two minutes until the mixture thickens up and looks smooth—no lumps allowed! Once the pudding is ready, gently fold in your thawed whipped topping, keeping things light and airy. Your luscious filling is now ready to go.
Step 2: Build the First Layers
Get your 9×13-inch baking dish ready. Place a single layer of graham crackers at the bottom, snapping a few if needed to fill up the gaps. This first layer gives the cake its signature éclair “bite.” Spread half of the pudding-whipped topping mixture evenly over the graham crackers using a spatula. Next, scatter half of your sliced strawberries on top of the creamy layer—don’t skimp; the more strawberries, the more summery it tastes!
Step 3: Add the Second Layers
Now, create another layer of graham crackers over the strawberries, pressing them gently into the filling. Top with the remaining pudding mixture, smoothing it into every corner. Lay on the last of your strawberries, letting the vibrant red peek through in places. Top with a final blanket of graham crackers—you’re almost there.
Step 4: Whip Up the White Chocolate Glaze
In a small saucepan over medium heat, heat the heavy cream until it’s just simmering (keep an eye on it, as cream loves to boil over when you least expect it). Remove the cream from the heat, and immediately add the white chocolate chips, butter, and vanilla extract. Stir constantly until the chocolate and butter fully melt, and the glaze looks smooth and shiny. Let it cool for a few minutes so it’s pourable but not too hot.
Step 5: Top and Chill the Strawberry Éclair Cake
Pour that dreamy white chocolate mixture evenly over your final graham cracker layer, using a spatula to smooth it all the way to the edges. Now comes the hardest part: covering the pan and refrigerating it for at least 4 hours (overnight is even better!). This chill time allows the graham crackers to absorb the moisture and transform from crispy to perfectly cake-like.
How to Serve Strawberry Éclair Cake
Garnishes
Dress up your Strawberry Éclair Cake by adding extra slices of fresh strawberries across the top just before serving. For a little glam, try a light dusting of powdered sugar, a few mint leaves, or some white chocolate curls—the more festive, the better!
Side Dishes
This cake shines brightest with simple accompaniments. Serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to make it a showstopping finish to any meal. For a pop of color, consider a fruit salad filled with berries, kiwi, and melon.
Creative Ways to Present
Don’t limit yourself to a traditional baking dish! Make individual Strawberry Éclair Cakes in jars or small trifle bowls for cute, personal servings. You can also cut the cake into squares and plate them on colorful plates for a party-ready look. For a picnic, pack the slices in parchment paper for a portable, mess-free snack.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, wrap the baking dish tightly with plastic wrap or transfer slices to an airtight container. The Strawberry Éclair Cake keeps well in the refrigerator for up to 3 days—though the layers may become even creamier with time.
Freezing
You can freeze pieces of Strawberry Éclair Cake for up to two months. Wrap individual portions tightly in both plastic wrap and foil to protect them from freezer burn. Thaw overnight in the refrigerator before serving—the texture will be slightly softer but still delicious.
Reheating
No reheating is necessary (or recommended!) for this glorious no-bake treat. Simply serve chilled straight from the fridge. If you’ve frozen slices, just let them thaw in the fridge until perfectly creamy and ready to enjoy.
FAQs
Can I use frozen strawberries instead of fresh?
Yes! If using frozen strawberries, let them thaw first and drain off any excess liquid. This helps prevent the layers from becoming too soggy.
Is it possible to use chocolate graham crackers?
Absolutely! Chocolate graham crackers add an extra level of decadence and pair wonderfully with both the vanilla filling and the strawberry layers.
Can I make Strawberry Éclair Cake the day before?
In fact, making it a day ahead is encouraged! The chill time allows the flavors to meld and the graham crackers to soften into a cake-like consistency—that’s when it tastes best.
What can I use instead of white chocolate in the topping?
Feel free to swap in milk or dark chocolate chips for a different flavor profile, or even drizzle with a simple vanilla or cream cheese glaze if white chocolate isn’t your thing.
How do I prevent the topping from cracking?
Allow the white chocolate glaze to cool slightly before pouring, and spread it gently. Chilling overnight also helps keep the topping beautifully smooth when you cut the cake.
Final Thoughts
This Strawberry Éclair Cake is one of those desserts that makes you feel like a culinary genius with hardly any effort. It’s fresh, rich, and absolutely guaranteed to wow anyone lucky enough to snag a slice. If you’ve never tried making a no-bake cake before, there’s no time like the present—give this recipe a whirl and prepare for smiles all around!
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Strawberry Éclair Cake Recipe
- Total Time: 20 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Éclair Cake. Layers of graham crackers, creamy pudding, fresh strawberries, and a white chocolate topping come together in this easy, no-bake dessert that’s perfect for any occasion.
Ingredients
Pudding Layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Cake Layers:
- 1 box graham crackers (about 18 full sheets)
- 2 cups fresh strawberries, sliced
White Chocolate Topping:
- 1 cup heavy cream
- 1 cup white chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Pudding Layer: In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Gently fold in the whipped topping until fully combined.
- Assembly: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture over the crackers, then add a layer of sliced strawberries. Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries. Top with a final layer of graham crackers.
- White Chocolate Topping: In a small saucepan over medium heat, heat the heavy cream until just simmering. Remove from heat and stir in the white chocolate chips, butter, and vanilla extract until smooth. Let cool slightly, then pour evenly over the top layer of graham crackers. Refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften. Serve chilled.
Notes
- For extra strawberry flavor, spread a thin layer of strawberry jam over the graham crackers before adding the filling.
- You can substitute milk chocolate or dark chocolate for the topping if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
