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Strawberry Eclair Cake

Strawberry Eclair Cake Unleash a No-Bake Summer Gem
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A no-bake Strawberry Eclair Cake with creamy pudding, fresh strawberries, and graham crackers, topped with strawberry frosting—trending in 2025!

Ingredients

Scale
  • 3.4 ounces box cheesecake flavored instant pudding mix (I used Jello brand)
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping I used a store brand
  • 14.4 ounces box of graham crackers
  • 1 pound fresh strawberries washed, hulled, and sliced (I was able to get 3 cups)
  • 16 ounces container of store-bought strawberry frosting (I used Pillsbury)

Instructions

  1. In a large mixing bowl, whisk the cheesecake-flavored pudding mix and milk together until thickened, about 2 minutes. Set aside.
  2. Gently fold the thawed whipped topping into the pudding mixture until fully combined.
  3. Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking crackers as needed to fully cover the surface.
  4. Spread half of the pudding mixture evenly over the graham crackers.
  5. Add an even layer of sliced fresh strawberries on top of the pudding.
  6. Place another layer of graham crackers over the strawberries.
  7. Spread the remaining pudding mixture evenly over the second graham cracker layer.
  8. Add another layer of sliced strawberries.
  9. Finish with one final layer of graham crackers.
  10. Microwave the canned strawberry frosting for 10–15 seconds, just until pourable. Remove the metal seal before heating.
  11. Pour the warm frosting evenly over the top graham cracker layer, spreading gently to fully cover the surface.
  12. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften and the flavors to meld.
  13. To serve, slice into 12 pieces (3 rows × 4 rows). Garnish with additional fresh strawberries if desired.

Notes

  • Storage: Cover the strawberry éclair cake tightly and store in the refrigerator for up to 4 days.
  • To Freeze: You can freeze the strawberry eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The strawberries will be affected by the freezing and thawing process.
  • Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.
  • Tips: Lightly grease 9×13 inch pan (3″ depth for even edges) with non-stick spray. Save broken graham crackers to fill gaps in the crust. Refrigerate cake for at least 4 hours (longer = softer crust). Remove lid & metal seal completely before microwaving frosting.

Nutrition

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