Strawberry Eclair Cake

If you love strawberries and crave an easy, no-bake dessert that’s as beautiful as it is delicious, this Strawberry Eclair Cake is calling your name! Imagine the classic layered charm of an eclair cake, but with the summery brightness of fresh strawberries and luscious strawberry frosting. It’s cool, creamy, and just the right amount of sweet — the perfect dessert for potlucks, birthdays, or a weekend treat.

This cake holds a special place in my recipe box. I first made it for a friend’s baby shower, and it was the first dish to be completely devoured. Since then, it’s become a go-to for spring and summer gatherings. It’s stunning with its layers of strawberries and pink frosting, but best of all, it comes together in minutes with a few simple ingredients. It’s one of those recipes that feels fancy but is secretly foolproof.

Why You’ll Love Strawberry Eclair Cake

No-bake recipe: Ideal for warm days when you don’t want to turn on the oven.
Quick to make: Just 15 minutes of prep time and a few hours of chilling.
Fresh strawberries: Adds natural sweetness and a lovely texture.
Cheesecake pudding base: Extra rich and creamy.
Crowd-pleasing: Perfect for showers, parties, and picnics.
Easy to customize: Swap pudding flavors, use chocolate graham crackers, or try different fruit.
Budget-friendly: All ingredients are affordable and easy to find.
Great for kids: Sweet, soft, and fruity — what’s not to love?

Ingredients You’ll Need

14.4 oz graham crackers – About 3 sleeves; forms the cake-like layers.
3.4 oz cheesecake flavored instant pudding mix – Adds richness and pairs perfectly with strawberries.
1½ cups whole milk – To mix the pudding; whole milk gives the creamiest texture.
8 oz whipped topping, thawed – Lightens the pudding mixture and makes it fluffy.
1 lb fresh strawberries, sliced – Be sure to wash, hull, and dry them thoroughly.
16 oz store-bought strawberry frosting – For a glossy, sweet top layer that adds color and flavor.

Step-by-Step Instructions

Make the filling: In a large bowl, whisk together the pudding mix and milk until thickened (about 2 minutes). Let sit for another 2 minutes to firm up.
Fold in whipped topping: Gently fold in the whipped topping until smooth and creamy. Set aside.
Layer the base: Arrange a layer of graham crackers in the bottom of a 9x13-inch dish. Break crackers to fit if needed.
Add pudding mixture: Spread half of the pudding mixture over the graham cracker layer using a spatula.
Add strawberries: Arrange half of the sliced strawberries over the pudding layer.
Repeat layers: Add another layer of graham crackers, then the remaining pudding mixture, followed by more strawberries.
Top with graham crackers: Add a final layer of graham crackers on top.
Frost the top: Microwave the strawberry frosting for 10-15 seconds until soft and pourable. Spread evenly over the top graham cracker layer.
Chill for at least 4 hours (or overnight) to allow the layers to meld and soften.

Serving and Storage Tips

Chill before serving for best flavor and texture.
Serve cold with extra fresh strawberries or a dollop of whipped cream.
Store covered in the fridge for up to 3–4 days. The cake gets better as it chills.
Make-ahead friendly: Best made the night before for optimal texture.
Cut with a hot knife for neat, clean slices.
Transport in a cooler if bringing to a picnic or outdoor party.

Helpful Notes

Use sugar-free pudding and light whipped topping for a lighter version.
Swap the frosting: Try vanilla, cream cheese, or even chocolate for a different twist.
Double the recipe: For a crowd, use a larger pan and double all ingredients.
Use frozen strawberries: If fresh aren’t available, thaw and drain them first.
Try flavored graham crackers: Cinnamon or chocolate graham crackers add extra flavor.
Add layers of jam: Swirl a little strawberry jam between layers for added sweetness.
Garnish with mint leaves or lemon zest for a pretty presentation.

Creative Variations

Mixed Berry Eclair Cake: Add blueberries, raspberries, or blackberries with the strawberries.
Lemon-Strawberry Version: Use lemon pudding mix and add a touch of lemon zest for a bright citrus twist.
Chocolate-Dipped Strawberry Cake: Use chocolate graham crackers and chocolate frosting.
Strawberry Shortcake Style: Add a layer of crumbled shortbread cookies for texture.
Mini Eclair Cups: Layer the ingredients in mason jars or small cups for a party-ready dessert.

Frequently Asked Questions

Can I use a different pudding flavor?
Yes! Vanilla, white chocolate, banana cream, or lemon pudding are all fantastic options that pair well with strawberries.
Can I make this ahead of time?
Definitely. It’s best when chilled overnight, which softens the graham crackers into a cake-like texture.
Can I use homemade whipped cream?
Yes, just be sure to stabilize it with a bit of powdered sugar so it holds up during chilling.
Do I have to use graham crackers?
Nope! You can also use vanilla wafers, ladyfingers, or thin shortbread cookies.
Can I freeze Strawberry Eclair Cake?
It’s not recommended. The texture of the pudding and whipped topping changes when frozen and thawed.
Can I use flavored frosting?
Absolutely. Cream cheese, lemon, or even whipped chocolate frosting work well if you want a new flavor profile.

Final Thoughts

This Strawberry Eclair Cake is the ultimate summer dessert — cool, creamy, fruity, and so easy to make. With just a few pantry staples and fresh berries, you can whip up a show-stopping treat in no time. It’s one of those recipes that you’ll want to keep on hand for every sunny celebration.

Whether you’re making it for a picnic, birthday, or weekend treat, you’ll love how effortless and delicious this cake is. And if you’re anything like me, once you’ve made it once, it’ll become a favorite in your dessert rotation. Don’t forget to share your creation with friends or snap a photo and tag your dessert online — it’s too pretty not to show off! Happy layering!