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Strawberry Eclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 7 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Strawberry Eclair Cake is a delightful no-bake dessert featuring layers of graham crackers, creamy cheesecake-flavored pudding blended with whipped topping, fresh strawberries, and a luscious strawberry frosting. Refrigerated to perfection, this cake softens into a tender, flavorful treat ideal for gatherings or a sweet family indulgence.

Ingredients

Pudding Mixture

  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping

Layers

  • 14.4 ounces graham crackers
  • 1 pound fresh strawberries (washed, hulled, and sliced)
  • 16 ounces store-bought strawberry frosting

Instructions

  1. Prepare the Pudding Mix: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until the mixture thickens, which typically takes a couple of minutes. Set this pudding mixture aside for layering.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture, blending it carefully to maintain the light and airy texture.
  3. Layer Graham Crackers: In a 9x13-inch baking dish, arrange a single layer of graham crackers completely covering the bottom.
  4. Add First Pudding Layer: Pour half of the prepared pudding mixture over the layer of graham crackers, spreading evenly for uniform coverage.
  5. Add First Strawberry Layer: Evenly distribute a layer of sliced fresh strawberries over the pudding layer.
  6. Second Graham Cracker Layer: Add another complete layer of graham crackers atop the strawberries.
  7. Add Remaining Pudding: Pour the remaining pudding mixture over this second graham cracker layer, spreading evenly.
  8. Second Strawberry Layer: Place another layer of sliced strawberries over the pudding mixture.
  9. Final Graham Cracker Layer: Finish with one more layer of graham crackers on top.
  10. Prepare Frosting: Remove all metal seals from the canned strawberry frosting, then microwave it for 10-15 seconds until it becomes pourable but not hot.
  11. Top with Frosting: Pour the warmed strawberry frosting over the top graham cracker layer, spreading it evenly to cover the entire surface.
  12. Chill to Set: Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for a minimum of 4 hours or preferably overnight. This resting time allows the graham crackers to soften and the flavors to meld beautifully.
  13. Serve: When ready, use a sharp knife to cut the cake into 12 pieces. Optionally, garnish each serving with extra fresh strawberries for added freshness and presentation.

Notes

  • Ensure all metal seals are removed before microwaving the strawberry frosting to avoid sparks.
  • For best texture, refrigerate the cake overnight to allow the graham crackers to fully soften.
  • This dessert can be made a day in advance and stored covered in the refrigerator.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • Substitute gluten-free graham crackers if you require a gluten-free option.

Find it online: https://suerecipe.com/strawberry-eclair-cake-recipe/