Strawberry Éclair Cake.

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Strawberry Éclair Cake

A No-Bake Summer Dessert Bursting with Strawberries and Creamy Cheesecake Flavor

If you’re looking for a fuss-free dessert that delivers maximum flavor with minimal effort, this Strawberry Éclair Cake is the perfect treat! With luscious layers of cheesecake pudding, juicy fresh strawberries, and soft graham crackers, all topped with a sweet strawberry frosting, this dessert is a guaranteed crowd-pleaser. Best of all? No oven required.

Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving something sweet and cool during warm weather, this dessert comes together in just a few easy steps. It tastes even better after a few hours of chilling, making it a great make-ahead option for busy days.

Ingredients

  • 14.4 oz graham crackers (about 1½ sleeves)
  • 1 box (3.4 oz) cheesecake-flavored instant pudding mix
  • 1½ cups cold whole milk
  • 1 tub (8 oz) whipped topping (like Cool Whip, thawed)
  • 1 pound fresh strawberries, hulled and thinly sliced
  • 1 container (16 oz) strawberry frosting, store-bought

Tip: You can use homemade whipped topping and frosting if preferred, but the store-bought versions keep this recipe easy and fast.

Instructions

Step 1: Prepare the Cheesecake Filling

In a large mixing bowl, whisk together the cheesecake pudding mix and cold milk. Continue whisking for about 1 to 2 minutes, or until the mixture is thickened and smooth.
Gently fold in the thawed whipped topping until fully combined and fluffy. Set the mixture aside.

Step 2: Assemble the Layers

Use a 9×13-inch baking dish to begin layering your cake:

  1. Base Layer: Arrange a single layer of graham crackers on the bottom of the dish, breaking some as needed to cover the entire surface.
  2. First Filling Layer: Spread half of the pudding and whipped topping mixture evenly over the graham crackers.
  3. Strawberry Layer: Scatter half of the sliced strawberries over the pudding layer.
  4. Middle Layer: Add another full layer of graham crackers, then spread the remaining pudding mixture on top.
  5. More Strawberries: Add the rest of the sliced strawberries as the next layer.

Step 3: Frost and Chill

Microwave the strawberry frosting (with the lid removed) for about 15 seconds until it’s slightly pourable. Stir it, then gently pour and spread it over the top of the strawberry layer to completely cover the surface.

Optional: Garnish with a few extra strawberry slices or a sprinkle of crushed graham crackers for a decorative touch.

Step 4: Refrigerate

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results. The graham crackers will soften into a cake-like texture, and the flavors will meld beautifully.

Serving Suggestions

Slice the chilled cake into squares and serve as-is, or top with a dollop of whipped cream and a fresh strawberry for an elegant touch. This cake is refreshing, creamy, and just the right amount of sweet — perfect for birthdays, summer celebrations, or just a delightful end to a weeknight dinner.

Storage

Store any leftovers in the refrigerator, tightly covered. This cake keeps well for up to 3 days. The longer it chills, the more the graham crackers absorb the filling and become tender.

 

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