Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberries and Cream Eclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberries and Cream Eclair Cake is a luscious no-bake dessert featuring layers of graham crackers, creamy vanilla pudding mixed with whipped topping, and fresh strawberry slices, all topped with smooth vanilla frosting. Perfect for a make-ahead treat that delights with every bite, this easy-to-prepare dessert requires refrigeration to meld the flavors and soften the graham crackers into a cake-like texture.

Ingredients

Scale

Base and Layers

  • 1 (14.4-oz) box graham crackers
  • 1 pint strawberries, sliced
  • Additional sliced strawberries for garnish

Pudding Mixture

  • 2 (3.25-oz) boxes vanilla instant pudding mix
  • 3½ cups milk
  • 1 (8-oz) container Cool Whip, thawed

Topping

  • 1 (16-oz) can vanilla frosting

Instructions

  1. Prepare the Pan: Spray the bottom of a 9×13-inch pan evenly with cooking spray to prevent sticking and make cleanup easier.
  2. First Layer of Graham Crackers and Strawberries: Arrange a single layer of whole graham crackers on the bottom of the pan. Spread half of the sliced strawberries evenly over the graham crackers.
  3. Make Pudding Mixture: In an electric mixer bowl, combine the vanilla instant pudding mixes and milk. Beat on medium speed for 2 minutes until the mixture thickens. Gently fold in the thawed Cool Whip until smooth and fully incorporated.
  4. Add First Pudding Layer and Second Graham Cracker Layer: Pour half of the pudding and whipped topping mixture over the strawberries, spreading evenly. Then place another layer of whole graham crackers over the pudding layer. Top this with the remaining half of the sliced strawberries.
  5. Add Second Pudding Layer and Final Graham Cracker Layer: Pour the remaining pudding mixture over the strawberries, smoothing it out. Cover the pudding with another layer of whole graham crackers.
  6. Prepare Frosting and Top the Cake: Heat the vanilla frosting in the microwave, uncovered, for 30 to 45 seconds until slightly warm and pourable. Pour the warmed frosting evenly over the top graham cracker layer, spreading gently to cover.
  7. Chill to Set: Refrigerate the assembled cake for at least 8 hours (or overnight) to allow the graham crackers to soften and the flavors to meld into a creamy eclair-like dessert.
  8. Garnish and Serve: Before serving, top the cake with additional sliced strawberries for fresh flavor and a decorative touch.

Notes

  • For best results, allow the cake to chill overnight so the graham crackers soften to a cake-like texture.
  • Use full-fat milk for creamiest pudding consistency.
  • If you prefer a sweeter topping, you can add a light dusting of powdered sugar over the sliced strawberries before layering.
  • This dessert is best served chilled and is not suitable for freezing.
  • Substitute Cool Whip with homemade whipped cream for a fresher taste.
  • Make sure the vanilla frosting is just warmed and not hot to avoid melting the pudding layers.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickfoodsecrets.com/strawberries-and-cream-eclair-cake-recipe/