This Strawberry Eclair Cake is summer in a dish. You’ve got layers of graham crackers that soften into a cake-like texture, a fluffy vanilla cheesecake filling, sweet strawberries, and a fruity topping that ties it all together. And the best part? It’s no-bake and comes together in minutes (plus a little chill time).
I grew up with classic chocolate eclair cake at family get-togethers, and this strawberry version is the fruitier, fresher cousin—perfect for warm weather or anytime you need a make-ahead dessert that people will LOVE.
Why You’ll Love This Cake
- No oven required. It’s a fridge dessert, not a bake-off.
- Only 20 minutes of prep. Then the fridge does the rest.
- Light but indulgent. Fluffy cream, sweet berries, and soft graham layers.
- Perfect for spring and summer. Or whenever strawberries are on sale!
- Halal-friendly, kid-friendly, potluck-approved.
Prep Time and Servings
- Prep Time: 20 minutes
- Chill Time: 6 hours to overnight
- Total Time: ~6 hours 20 minutes
- Servings: 12
- Calories per serving: ~310
Ingredients
For the Layers:
- 1 box (14.4 oz) graham crackers (you’ll use about 1 ½ sleeves)
- 2 cups fresh strawberries, sliced
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 box (3.4 oz) instant vanilla pudding
- 1 ¾ cups cold milk
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip)
For the Strawberry Topping:
- 1 cup strawberry jam or preserves
- 1 tablespoon water
- Optional: more fresh strawberries for garnish
Ingredient Tip: Want it a little more tangy? Add a dollop of sour cream or Greek yogurt to the filling!
How to Make Strawberry Eclair Cake
1. Make the Creamy Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the pudding mix, milk, and vanilla and beat until creamy and thickened (about 2 minutes).
- Fold in the whipped topping until light and fluffy.
2. Layer It Up
- In a 9×13-inch pan, lay down a single layer of graham crackers, breaking pieces to fit if needed.
- Spread half of the pudding mixture over the crackers.
- Add a layer of sliced strawberries over the cream.
- Repeat with another layer of graham crackers, remaining pudding mixture, and more strawberries.
Tip: The crackers will soften overnight, giving you that perfect “cake” texture.
3. Top It Off
- In a small bowl, mix strawberry jam with 1 tablespoon of water until smooth.
- Spread the jam mixture over the top layer of strawberries.
- Cover with foil or plastic wrap and refrigerate for at least 6 hours (overnight is best!).
4. Serve and Enjoy
- Slice into squares and serve cold.
- Garnish with extra whipped topping and fresh strawberries if you’re feelin’ fancy.
Variations & Add-Ins
Want to make it your own? Try these:
- Lemon twist: Use lemon pudding and top with lemon curd + strawberries.
- Chocolate-covered strawberry: Add a drizzle of melted chocolate over the jam layer.
- Berry medley: Use blueberries, raspberries, or blackberries in the layers.
- Lighter version: Use light cream cheese and sugar-free pudding/whipped topping.
Storage & Make-Ahead
- Fridge: Store covered for up to 4 days.
- Freezer: Freeze tightly wrapped for up to 1 month—just know the texture will be a bit softer upon thawing.
- Make-ahead tip: Assemble the night before and chill overnight. The graham crackers will soften beautifully!
FAQ
Can I use homemade whipped cream instead of Cool Whip?
Yes! Just beat 1 cup heavy cream with 2–3 tablespoons powdered sugar until stiff peaks form.
What if I don’t like cream cheese?
You can skip it and just use pudding + whipped topping for a lighter, mousse-like filling.
Can I use a different fruit?
Absolutely—try peaches, mango, raspberries, or mixed berries!
Do I have to chill it overnight?
It’s best if you do—it allows the graham crackers to soften and everything to meld together.
Final Thoughts
This Strawberry Eclair Cake is pure summer comfort: sweet, creamy, juicy, soft, and bursting with berry flavor. It’s simple, satisfying, and makes you look like a dessert hero with minimal effort.
Whether you’re bringing it to a picnic, making it for your family, or just treating yourself on a random Wednesday, this cake delivers every time.
