A warm, sunlit kitchen, a bowl of strawberries on the counter, and the kind of dessert that makes everybody pull up a chair — that’s where this eclair cake lives in my heart. It’s simple, sweet, and reminds me of porch visits and Sunday potlucks. Make it once and it’ll become someone’s favorite memory.
Why make this recipe
This Strawberries and Cream Eclair Cake is the kind of dessert that feels like home — easy to pull together, delightfully creamy, and perfect for sharing. It’s one of those recipes you can make ahead, which means more time sitting with loved ones while the flavors do their quiet work in the fridge. Plus, it brings a bright, fresh pop of strawberry that tastes like summer no matter the season.
How to make Strawberries and Cream Eclair Cake
Ingredients:
- 3.4 ounces cheesecake flavored instant pudding mix
- 1 1/2 cups whole milk
- 8 ounces thawed whipped topping
- 14.4 ounces graham crackers
- 1 pound fresh strawberries, washed, hulled, and sliced
- 16 ounces strawberry frosting
Directions:
In a large mixing bowl, whisk together the cheesecake flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside. Gently fold in the thawed whipped topping. In a 9×13 inch baking dish, lay a single layer of graham crackers to cover the bottom. Pour half the pudding mixture over the graham crackers, spreading it evenly. Add a layer of sliced fresh strawberries on top of the pudding mixture. Add another layer of graham crackers over the strawberries. Pour the remaining pudding mixture over this second layer of graham crackers. Add another layer of sliced strawberries. Add one more layer of graham crackers on top. Heat the canned strawberry frosting in the microwave for 10 to 15 seconds to make it pourable. Be sure to remove all of the metal seal before heating in the microwave. Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface. Cover the dish with plastic wrap or heavy duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld. When ready to serve, carefully use a sharp knife to slice 3 slices by 4 slices. You can garnish it with a few extra fresh strawberries.
How to serve Strawberries and Cream Eclair Cake
Serve chilled, straight from the refrigerator, with a few extra sliced strawberries on top for color and a forkful of love on every plate. This cake pairs beautifully with a pot of strong coffee or a tall glass of sweet iced tea — the kind of drinks you sip slowly while you trade stories.
How to store Strawberries and Cream Eclair Cake
Keep it covered in the fridge for up to 3–4 days; the graham crackers will continue to soften and the flavors will mingle even more. If you need to transport it, keep it chilled in a cooler or use an insulated carrier so it stays firm until serving.
Tips to make Strawberries and Cream Eclair Cake
- Use the freshest strawberries you can find — they make a big difference in flavor and brightness.
- Lay graham crackers gently to avoid breaking them; if a piece needs mending, it’ll be fine once layered.
- For best texture, don’t skip the refrigeration time — patience makes this dessert sing.
- If your frosting is too thick after heating, give it another 5–10 seconds, stirring in between, but don’t overheat.
- Slice with a sharp knife warmed under hot water and wiped dry for cleaner pieces.
Variations (if any)
- Blueberry or mixed berry swap: Use canned blueberry topping or fresh mixed berries in place of strawberries.
- Lemon twist: Fold a teaspoon of lemon zest into the pudding for a bright, tangy note.
- Chocolate touch: Add a drizzle of melted chocolate over the frosting for a richer finish.
- Gluten-free option: Substitute gluten-free graham-style crackers to accommodate dietary needs.
FAQs
Q: Can I make this ahead of time?
A: Absolutely — in fact, it’s best when made the night before so the graham crackers have time to soften and the flavors meld.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first to avoid extra moisture that could make the layers soggy. Fresh is always preferred for texture.
Q: Is there a dairy-free or vegan version?
A: Yes — use a dairy-free instant pudding mix, nondairy milk, and a dairy-free whipped topping, plus vegan graham crackers. The texture will be similar though slightly different in richness.
Q: Can I freeze leftovers?
A: I don’t recommend freezing once assembled — thawing can make the texture watery. If you must, freeze in an airtight container and expect some textural change; best eaten within a month.
Q: How many does this serve?
A: Cutting it into 12 pieces (3 by 4) gives generous servings that will satisfy a family crowd or a small gathering.
Conclusion
If you’d like another take on this beloved dessert, you can find a classic version over at Strawberries N Cream Éclair Cake – Stef’s Eats and Sweets, and for a simple, tried-and-true family recipe, see Strawberries and Cream Eclair Cake – Plain Chicken. Thank you for letting me share this little slice of Southern comfort — make a pan, invite someone over, and let the good stories and laughter rise right along with the love.
Strawberries and Cream Eclair Cake
Ingredients
Method
- In a large mixing bowl, whisk together the cheesecake flavored pudding mix and milk until it thickens, about 2 minutes. Set aside.
- Gently fold in the thawed whipped topping.
- In a 9x13 inch baking dish, lay a single layer of graham crackers to cover the bottom.
- Pour half the pudding mixture over the graham crackers, spreading it evenly.
- Add a layer of sliced fresh strawberries on top of the pudding mixture.
- Add another layer of graham crackers over the strawberries.
- Pour the remaining pudding mixture over the second layer of graham crackers.
- Add another layer of sliced strawberries.
- Add one more layer of graham crackers on top.
- Heat the canned strawberry frosting in the microwave for 10 to 15 seconds to make it pourable.
- Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly.
- Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight.
- When ready to serve, carefully use a sharp knife to slice into 12 pieces (3 slices by 4 slices) and garnish with extra fresh strawberries.