Name: Strawberry Eclair Cake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3.4 ounces cheesecake flavored instant pudding mix; 1½ cups whole milk; 8 ounces thawed whipped topping; 14.4 ounces graham crackers; 1 pound fresh strawberries (washed, hulled, and sliced); 16 ounces store-bought strawberry frosting

I absolutely adore this Strawberry Eclair Cake Recipe because it combines all my favorite dessert elements into one delightful, no-bake treat. Layers of creamy cheesecake-flavored pudding mingled with fresh strawberries and soft graham crackers create a texture that’s both indulgent and refreshingly light. It’s one of those recipes I turn to whenever I want something impressive but simple, and it never fails to brighten up any gathering with its vibrant color and classic flavor.

Why You'll Love This Strawberry Eclair Cake Recipe

I have to say, what really makes this Strawberry Eclair Cake Recipe stand out for me is the incredible balance of flavors and textures. The cheesecake-flavored pudding brings a luscious creaminess that’s just the right amount of sweet without being overpowering. When paired with the fresh strawberries, you get this wonderful burst of natural fruity flavor that feels light and vibrant. The graham crackers soften up so beautifully as they rest, almost melting into the pudding to form a perfect, cake-like base. It’s so satisfying!

One of the biggest reasons I keep making this recipe is how easy it is to put together. No complicated baking techniques, no waiting around for cakes to cool, and no intimidating steps—just simple layering and chilling. I appreciate recipes like this that are perfect last-minute show-stoppers, especially when friends or family drop by unexpectedly. Yet, it still feels special enough for holidays or birthday celebrations.

If you love desserts that are refreshingly sweet but not overly dense, this cake is a must-try. It’s always my go-to when I want a crowd-pleaser that’s as delightful to look at as it is to eat. The glossy strawberry frosting topping is like the cherry on top, adding sweetness and a beautiful shine that makes the cake invite everyone to dig in.

Ingredients You'll Need

The image shows a clean layout of food items on a white marbled surface. At the top left, there is a white plate full of square crackers arranged neatly in layers. To the right of the plate, there is a sealed brown paper pouch, slightly crumpled. Below the crackers, there is an open white bowl with smooth white cream, and to its right, a clear container filled with a white granular substance. At the bottom left, a white bowl is filled with bright red strawberries stacked loosely. Next to the strawberries, on the right, sits a small dark container with shiny dark chocolate spread. A light beige cloth napkin is folded softly at the bottom right of the image. photo taken with an iphone --ar 4:5 --v 7

This dessert shines because of its simple, clever ingredients, each chosen to bring the right mix of flavor, texture, and color. Every component works together to create layers that are creamy, fruity, and satisfyingly soft.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cheesecake flavored instant pudding mix: Gives the cake its irresistible creamy, tangy foundation with minimal effort.
Whole milk: The liquid that transforms the dry pudding mix into the perfect velvety consistency.
Thawed whipped topping: Adds lightness and folds into the pudding for a fluffy, airy texture.
Graham crackers: The soft but slightly crunchy layers that soak up the delicious pudding while adding a subtle honeyed flavor.
Fresh strawberries: Bright, juicy, and healthy, they bring this cake alive with color and a natural sweetness.
Store-bought strawberry frosting: The shiny, sweet glaze that ties all the layers together and gives the cake a mouthwatering finish.

Directions

Step 1: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until you see it start to thicken, usually within a couple of minutes. This step is key to achieving that creamy base.

Step 2: Gently fold in the thawed whipped topping with a spatula. The idea is to keep it light and airy, so don’t overmix – just combine until smooth.

Step 3: Grab a 9x13-inch baking dish and lay down a single layer of graham crackers, covering the entire bottom. This will form your first layer of the cake.

Step 4: Pour half of the pudding mixture evenly over the graham crackers. Take your time smoothing it out so every cracker is coated.

Step 5: Arrange a layer of the sliced fresh strawberries over the pudding. Don’t be shy here – the fruit is what makes this cake pop with freshness.

Step 6: Add another full layer of graham crackers on top of the strawberries to create the second base layer.

Step 7: Pour the remaining pudding mixture over this second graham cracker layer and spread it evenly.

Step 8: Layer the remaining sliced strawberries on top of the pudding. This adds more juicy sweetness and beautiful color.

Step 9: Place the final layer of graham crackers over the strawberries, sealing all those delicious layers inside.

Step 10: Remove the metal seal from the canned strawberry frosting, then gently heat it in the microwave for 10-15 seconds until pourable. Heating helps it spread smoothly later.

Step 11: Pour the warm frosting over the top graham cracker layer and spread it evenly. This creates that signature glossy, strawberry glaze that looks fabulous and tastes delicious.

Step 12: Cover the whole dish tightly with plastic wrap or heavy-duty aluminum foil. Refrigerate for at least 4 hours or, even better, overnight. This resting time lets the graham crackers soften and flavors meld into that perfect, sliceable texture.

Step 13: When ready, use a sharp knife to cut the cake into 12 generous pieces. If you want to dress it up, I like to place a few extra fresh strawberry slices on each serving for a pretty presentation.

Servings and Timing

This Strawberry Eclair Cake Recipe makes 12 servings, perfect for sharing with a crowd or saving some delightful portions for later. The prep time is incredibly short — about 15 minutes to assemble all the layers. Then, you’ll need at least 4 hours for chilling, which is ideal for letting the flavors deepen and the texture become luscious and sliceable. Overall, the total time from start to finish is around 4 hours and 15 minutes, mostly hands-off.

How to Serve This Strawberry Eclair Cake Recipe

A clear glass rectangular dish filled with three layers: the bottom is a creamy mixture with visible bits of strawberries and a light beige cake or biscuit base, the middle layer is a smooth white cream with small strawberry pieces mixed inside, and the top layer is a thick, smooth pink frosting spread evenly across the surface. Fresh whole strawberries and some cut strawberries are placed nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love to keep things simple but elegant. It’s best enjoyed chilled straight from the fridge since the pudding and whipped topping stay light and refreshing when cold. I find that serving it with a few sprigs of mint or an extra handful of fresh strawberries adds a nice pop of color and freshness on the plate.

For occasions like family dinners or summer gatherings, I often pair this cake with a light sparkling wine or a fruity rosé to complement the strawberry flavors beautifully. If you’re serving it for a casual party, a cold glass of iced tea or lemonade works just as well, keeping things bright and balanced.

Presentation-wise, I like to slice it into squares about 3x3 inches each and serve on simple white plates so the colors really stand out. Little dollops of whipped cream on the side or a dusting of powdered sugar can make it feel extra special. This cake is perfect for celebrations, potlucks, or just a sweet treat to brighten any weeknight.

Variations

One of the wonderful things about this Strawberry Eclair Cake Recipe is how versatile it can be. If you want to switch things up, you could swap out fresh strawberries for other berries like blueberries or raspberries – which also pair exquisitely with cheesecake pudding. For a tropical twist, sliced kiwi or mango could add an unexpected burst of flavor.

If you’re looking to make it gluten-free, simply replace the graham crackers with a gluten-free variety, which you can usually find in most grocery stores. For a vegan take, try using dairy-free pudding mix, coconut milk instead of regular milk, and a dairy-free whipped topping. It won’t be quite traditional, but it’s a delicious compromise that keeps the spirit of the cake.

I also sometimes experiment by using vanilla or chocolate pudding instead of cheesecake-flavored for a different taste profile. And if you want a more rustic look, you can dollop the strawberry frosting on top without heating it first—that creates a lovely texture contrast.

Storage and Reheating

Storing Leftovers

Leftover Strawberry Eclair Cake is best stored in the refrigerator, covered tightly with plastic wrap or transferred to an airtight container. This keeps the graham crackers from drying out and preserves the fresh flavors. I recommend eating it within 3 to 4 days for the best texture and taste.

Freezing

While I love this cake fresh, you can freeze leftovers if needed. Wrap the cake tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn. It will keep well for up to one month. When ready to enjoy, thaw it in the fridge overnight. Just know the graham crackers may lose a bit of their softer texture after freezing, but it’s still quite tasty.

Reheating

This dessert is meant to be enjoyed chilled, so reheating isn’t ideal. If you prefer a slightly less cold cake, just let it sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as heating can cause the pudding and whipped topping to separate, ruining the texture.

FAQs

Can I use frozen strawberries for this cake?

Frozen strawberries tend to release extra moisture, which can make the cake soggy. If you must use frozen berries, thaw them completely and drain any excess liquid before layering to keep your cake's texture perfect.

Is there a way to make this cake ahead of time?

Absolutely! I actually recommend making the Strawberry Eclair Cake Recipe the day before serving. Chilling it overnight allows the flavors to meld beautifully and the graham crackers to soften perfectly, making for an even more delicious dessert.

Can I substitute the graham crackers with cookies?

Yes, you can use vanilla wafers, digestive biscuits, or other sturdy cookies in place of graham crackers. Just keep in mind the flavor and sweetness will vary slightly depending on what you choose.

What if I can’t find cheesecake flavored pudding mix?

You can substitute with vanilla pudding mix and add a teaspoon or two of cream cheese to mimic the cheesecake flavor. Whisk it well and let it thicken before folding in the whipped topping.

Can this dessert be made dairy-free?

Yes! Look for dairy-free or vegan pudding mixes and whipped toppings made from coconut or almond milk. Substitute the milk with your preferred plant-based milk. It won’t taste exactly the same, but it’s a wonderful alternative for those with dairy restrictions.

Conclusion

I truly hope you give this Strawberry Eclair Cake Recipe a try because it’s one of my absolute favorite desserts to share. It’s incredibly easy, irresistibly delicious, and always earns compliments from everyone who tastes it. Whether for a casual family gathering or a special celebration, this cake feels like a little slice of happiness on every plate. I’m confident it will become one of your cherished staples, just like it did for me.