Oh my gosh, you have to try this Strawberry Eclair Cake! It’s my absolute go-to dessert when I need something impressive but don’t want to turn on the oven – which, let’s be honest, happens a lot in summer. Picture this: layers of crisp graham crackers, velvety cream filling, and juicy fresh strawberries, all coming together in the fridge while you do literally anything else. I first made this for a family reunion last July, and now my cousins beg me to bring it to every potluck. The best part? It tastes like you spent hours in the kitchen, but the secret is it couldn’t be easier!

Why You’ll Love This Strawberry Eclair Cake

Trust me, this isn’t just any dessert—it’s the kind of recipe that makes people think you’re a kitchen wizard (shh, I won’t tell how easy it really is). Here’s why it’s become my summer staple:

No oven required – When it’s sweltering outside, the last thing you want is to heat up your kitchen. This beauty sets up perfectly in the fridge while you relax.
Crowds go wild for it – I’ve lost count of how many times I’ve been asked for this recipe at parties. The combination of creamy, crunchy, and fruity hits all the right notes.
Ready in 20 minutes (plus chilling) – You’ll spend more time slicing strawberries than actually putting this together. It’s perfect for last-minute gatherings.
Adaptable to any occasion – Dress it up with chocolate drizzle for dinner parties, or keep it simple for weeknight treats. It always feels special.
Kids can help make it – My nieces love assembling the layers almost as much as they love eating it. Bonus: no raw eggs to worry about!

Seriously, once you try this Strawberry Eclair Cake, you’ll understand why I make it at least twice a month all summer long. The hardest part is waiting those four hours for it to chill!

Ingredients for Strawberry Eclair Cake

Here’s everything you’ll need to make this dreamy dessert—and trust me, every ingredient plays a crucial role in creating those perfect layers. I’ve learned through trial and error that quality matters here, so don’t skip on the good stuff!

The Creamy Dreamy Filling

2 cups heavy whipping cream (cold straight from the fridge—this is non-negotiable for perfect peaks)
1 box (3.4 oz) instant vanilla pudding mix (the kind that says “instant” on the box)
1 cup milk (whole or 2% works best—skim will make your filling too thin)
1 package (8 oz) cream cheese, softened to room temperature (full-fat gives the creamiest texture)
1/4 cup powdered sugar (sifted if yours is lumpy)
1 teaspoon vanilla extract (pure vanilla makes all the difference)

The Star Players

1 lb fresh strawberries, thinly sliced (about 1/4-inch thick for perfect layering)
14 whole graham crackers (the standard rectangle ones—you’ll use about 1 sleeve)

Ingredient Notes & Substitutions

Okay, I know we all sometimes need to improvise, so here are my tested swaps:

Dairy-free? Coconut whipped cream works beautifully, and you can use dairy-free cream cheese too. Just be sure your pudding mix is dairy-free as well.
Gluten-free? Swap regular graham crackers for your favorite gluten-free version—the texture stays crunchy.
Out of vanilla pudding? Cheesecake or white chocolate pudding mix makes a delicious variation.
Strawberry alternatives: Raspberries or sliced peaches work wonderfully in season.
Short on time? Frozen whipped topping can stand in for the homemade whipped cream, though fresh tastes infinitely better.

Pro tip from my many kitchen experiments: measure your strawberries after slicing—a pound whole yields different amounts depending on how you prep them!

How to Make Strawberry Eclair Cake

Alright, let’s get to the fun part—putting this beauty together! I’ll walk you through each step like I’m right there in your kitchen. The secret to this Strawberry Eclair Cake is taking your time and paying attention to those little details that make all the difference.

Prep your tools: First things first—pop your mixing bowl and beaters in the freezer for 10 minutes. This cold start helps the cream whip up perfectly. Trust me, I’ve tried skipping this step when I was impatient, and the cream just wouldn’t peak properly!
Whip the cream: Pour your chilled heavy cream into the cold bowl and beat on high until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without anything sliding out (but maybe don’t actually do that—I learned the hard way!). Set this aside for now.
Make the pudding base: In another bowl, whisk together the instant pudding mix and milk until it thickens—about 2 minutes of vigorous stirring should do it. It’ll look like thick custard when it’s ready.
Cream cheese magic: Beat the softened cream cheese in your stand mixer (or with a hand mixer) until smooth. Add powdered sugar and vanilla, mixing until fully incorporated. No lumps allowed here!
Combine everything: Now gently fold the whipped cream into the pudding mixture using a rubber spatula. Be patient—you want to keep all that lovely airiness in the cream. I usually count to 20 folds, checking for any streaks.

Layering the Strawberry Eclair Cake

Here’s where the masterpiece comes together! Grab your prettiest 9×13-inch baking dish (glass shows off the layers best).

First layer: Place 7 graham crackers in the bottom—you might need to break one to fill gaps. Don’t worry about perfection here—it’ll all taste amazing regardless!
Half the cream: Spread half of your fluffy cream mixture over the crackers. A small offset spatula works wonders here, but the back of a spoon does just fine too.
Strawberry time: Arrange half your sliced strawberries in an even layer. I like overlapping them slightly—it makes each slice look bakery-worthy.
Repeat: Do another layer with remaining crackers, cream, and strawberries. Top with a few extra strawberry slices for garnish if you’re feeling fancy!

Now comes the hardest part—walking away while it chills! Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better). The wait is torture, but those graham crackers need time to soften into that perfect eclair-like texture.

Tips for Perfect Strawberry Eclair Cake

After making this Strawberry Eclair Cake more times than I can count (and yes, enduring a few messy learning experiences!), I’ve nailed down the little tricks that make all the difference. Here are my fail-proof tips to guarantee bakery-worthy results every single time:

Uniform strawberry slices are key – I slice mine about 1/4-inch thick using my sharpest knife. Too thin and they’ll disappear into the cream; too thick and your layers won’t stack neatly. Pro tip: save your prettiest berries for the top layer!
Chill that bowl! – I can’t stress this enough: your mixing bowl and beaters must be ice-cold before whipping the cream. I actually keep a spare metal bowl in the freezer just for this recipe. Warm equipment = sad, soupy cream.
The four-hour chill is non-negotiable – I know it’s tempting to sneak a taste early, but those graham crackers need time to transform into that dreamy eclair-like texture. Overnight chilling? Even better—the flavors meld beautifully.
Fold, don’t stir – When combining the whipped cream and pudding mixture, use gentle folding motions with a rubber spatula. I pretend I’m turning pages of a delicate book—this keeps all that lovely airiness in the cream.

One bonus trick I’ve learned? Run your knife under hot water before slicing the chilled cake—it glides right through those perfect layers without squishing them. Oh, and always taste a strawberry slice before assembling—nothing ruins a dessert faster than bland berries!

Serving & Storing Strawberry Eclair Cake

Now comes the best part—digging into this gorgeous dessert! Here’s everything I’ve learned about making it look and taste its absolute best:

Serving it right: I like to let my Strawberry Eclair Cake sit on the counter for about 10 minutes before slicing—just enough to take the chill off without making it too soft. The ideal bite should have that perfect contrast of cool cream, tender graham layers, and juicy strawberries. For special occasions, I dust the top with powdered sugar through a fine-mesh sieve (it looks so professional!) and add a few fresh mint leaves for color. Want to get fancy? A drizzle of melted chocolate takes it over the top!

Storage secrets: This cake keeps beautifully in the fridge—if it lasts that long! Cover it tightly with plastic wrap or transfer slices to an airtight container. The graham crackers will soften more over time (which I actually love!), but the cake stays fresh for about 3 days. Pro tip: add fresh strawberry slices to the top just before serving if storing overnight—they stay brighter that way.

One warning from personal experience—this dessert disappears fast! I always make extra when I’m bringing it to potlucks because people inevitably come back for seconds. Last summer, my uncle “accidentally” took home the whole leftover pan—guess I should’ve taken that as a compliment!

Strawberry Eclair Cake Variations

Okay, let’s get creative! While I’m obsessed with the classic version of this Strawberry Eclair Cake, sometimes you just gotta mix things up. Here are my favorite twists that still keep that dreamy, no-bake magic intact:

Chocolate lover’s dream: Melt some semi-sweet chocolate with a splash of heavy cream (about 1/4 cup chips + 1 tbsp cream) and drizzle it over the top layer before chilling. The way it hardens into little chocolate shards? Absolute perfection. Bonus: sprinkle mini chocolate chips between layers for extra crunch!
Berry swap: During peak season, I’ll swap strawberries for raspberries or blackberries—their tartness balances the sweet cream beautifully. Just know that raspberries tend to bleed more color into the cream (which looks gorgeous, by the way). If using blackberries, I halve them so they don’t overwhelm each bite.
Tropical twist: My cousin swears by using diced mango and toasted coconut flakes instead of strawberries. The coconut adds this amazing texture contrast, and the mango makes it taste like sunshine in a dish. (P.S. A little rum extract in the cream mixture takes this to vacation-mode levels!)

Oh, and here’s a fun one I tried last summer: replace half the vanilla pudding with cheesecake-flavored pudding mix. It gives the filling this subtle tang that makes people go, “Wait, what’s different about this?!” in the best way possible. The possibilities are endless—just don’t mess with that perfect graham cracker-to-cream ratio. That’s sacred territory in my kitchen!

Strawberry Eclair Cake FAQs

I’ve made this cake so many times that I can practically answer questions in my sleep! Here are the most common things people ask me about this magical dessert—and all the tips I’ve picked up along the way:

“Can I use frozen strawberries?” Honestly? I don’t recommend it—the texture just isn’t the same. Frozen berries release way too much liquid as they thaw, which turns your beautiful layers into a soggy mess. If you’re in a pinch, thaw frozen berries completely first, pat them dry with paper towels, and use them only in the middle layer (not on top). But fresh is always best here—trust me on this one!
“How do I prevent soggy graham crackers?” This was my biggest struggle when I first started making this cake! Two secrets: 1) Make sure your cream mixture is thick enough before layering—if it’s runny, those crackers will soak it right up. 2) Don’t skimp on chilling time! The 4-hour minimum lets the crackers soften just enough to be eclair-like without turning mushy. If your kitchen is super humid, you might even pop the assembled cake in the freezer for the last 30 minutes before serving for extra firmness.
“Can I make this ahead for a party?” Absolutely! This cake actually gets better with time. I often assemble it the night before—just wait to add the final strawberry garnish until an hour before serving so they stay fresh-looking. One warning though: the graham crackers will continue softening, so by day 2, the texture becomes more like a trifle (which some people prefer—my husband asks me to make it “extra soft” now!).

Bonus tip that no one asks but everyone should know: If your cream mixture seems too soft after folding, don’t panic! Just pop the whole bowl in the fridge for 15 minutes before layering. Works like a charm—I’ve saved many a cake with this little trick!

Nutritional Information

Okay, let’s be real—we’re not eating Strawberry Eclair Cake for its health benefits, but I know some of you like to keep track! Here’s the approximate nutritional breakdown per serving (based on standard ingredients), but remember—actual values can vary depending on your specific brands and any substitutions you make. This is dessert, after all—let’s not overthink it too much!

A typical slice (about 1/12 of the cake) clocks in around 320 calories, with 18g of fat (mostly from that luscious cream cheese and whipped cream—worth every bite!). You’re looking at 35g carbs (those graham crackers and natural fruit sugars at work) and about 5g protein. The fresh strawberries do add a nice 2g fiber boost per serving though!

My philosophy? Life’s too short to stress over dessert nutrition facts—just savor each creamy, fruity bite! But if you’re watching specific macros, consider using reduced-fat cream cheese or swapping half the whipped cream for Greek yogurt (though I can’t promise it’ll taste quite as heavenly). Now go enjoy your cake—you deserve it!

Share Your Strawberry Eclair Cake Experience

Okay, I’ve shared all my secrets—now I want to hear about YOUR Strawberry Eclair Cake adventures! Did you stick to the classic version or try one of the fun variations? Maybe you discovered a brilliant shortcut I haven’t thought of yet (tell me everything!). Leave a comment below with your tips, tweaks, or just how many compliments you got when you served it—I live for those stories!

Better yet, snap a photo of your masterpiece and tag me on social media—nothing makes me happier than seeing your gorgeous creations! Use #StrawberryEclairCakeMagic so I can find them (and maybe feature your version in my stories). Trust me, your friends will be begging for the recipe just like mine do!

Oh, and if you loved this recipe as much as we do, please consider giving it a star rating below. Your feedback helps other dessert lovers find this gem too. Now go forth and make some sweet memories—I can’t wait to hear all about it!

Amazing 20-Minute Strawberry Eclair Cake Everyone Loves

Author: memorecipes.com
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A no-bake cake with layers of graham crackers, creamy filling, and fresh strawberries.

Ingredients

Scale

2 cups heavy whipping cream
1 box (3.4 oz) instant vanilla pudding mix
1 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 lb fresh strawberries, sliced
14 whole graham crackers

Instructions

Whip heavy cream until stiff peaks form.
Mix pudding mix and milk until thickened.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold whipped cream into pudding mixture.
Layer graham crackers, cream mixture, and strawberries in a dish.
Repeat layers, ending with cream and strawberries.
Chill for at least 4 hours before serving.

Notes

Use full-fat cream cheese for best texture.
Slice strawberries thinly for even layering.
Chill bowl and beaters before whipping cream.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: strawberry eclair cake, no-bake dessert, summer recipe