Creamy vanilla filling, sweet strawberries, and tender graham cracker layers make this strawberry eclair cake an easy, no-bake dessert that disappears fast. It’s the kind of treat that feels a little fancy once it’s sliced, but it’s made with simple grocery-store ingredients and a few minutes of hands-on time.
You get that classic “eclair cake” vibe—cool, pudding-like filling tucked between soft cake-ish layers—without turning on the oven. The fridge does the work here. And after a long chill, the graham crackers transform into something totally different: soft, sliceable layers that hold their shape and taste like a dreamy vanilla cookie-cake.
This one is especially nice when strawberries are at their best. Bright, juicy, and piled into every bite.
WHY YOU’LL LOVE THIS EASY NO-BAKE DESSERT
There’s a lot to like about this dessert, especially when you need something dependable.
-
No oven required: perfect for warm weather, busy days, or when you just don’t feel like baking.
-
Make-ahead friendly: it actually gets better after it chills.
-
Simple ingredients: instant pudding, whipped topping, graham crackers, strawberries. That’s the base.
-
Easy to slice and serve: the longer it rests, the cleaner the slices.
-
Crowd-pleaser: it’s creamy, fruity, and not too heavy.
It’s also a great “bring it somewhere” dessert. You can build it in a 9×13 pan, cover it tight, and show up with something that looks like you really went the extra mile.
WHAT IS STRAWBERRY ECLAIR CAKE?
Eclair cake is a classic icebox-style dessert made in layers: crisp crackers (usually graham crackers) + creamy pudding filling + a sweet topping. After a long chill, those crackers soften into tender layers that taste like cake.
This strawberry version keeps the same idea but leans into fresh berries and a strawberry topping. The filling stays fluffy and vanilla-forward, the strawberries add pops of brightness, and the top layer gives it that “frosted dessert” finish people expect.
It’s not a traditional pastry éclair. It’s the easy, layered, no-bake cousin. And it’s a keeper.
STRAWBERRY ECLAIR CAKE INGREDIENTS
Every ingredient matters here. Since you aren’t baking, the flavors stay exactly as they are—so it’s worth using strawberries that smell sweet and taste good.
You’ll need:
-
2 (3.4-ounce) boxes instant vanilla pudding mix
-
3½ cups cold milk
-
1 teaspoon vanilla extract
-
1 (8-ounce) tub whipped topping, thawed
-
1 (14.4-ounce) box graham crackers (you may not use every cracker, but you’ll be close)
-
1 to 1½ pounds fresh strawberries, washed, hulled, and sliced
-
1 (16-ounce) tub strawberry frosting or 1½ cups strawberry glaze (the kind sold near fruit/produce for pie fillings)
Optional, but tasty:
-
2 to 3 tablespoons strawberry preserves (for extra berry flavor in the filling)
-
1 teaspoon lemon zest (helps the strawberry flavor pop)
INSTANT PUDDING VS COOK-AND-SERVE
Use instant pudding mix for this recipe. Cook-and-serve pudding won’t set the same way without stovetop cooking, and the texture won’t be right for folding with whipped topping.
STRAWBERRY NOTES
Fresh strawberries give you the best texture. Frozen berries thaw soft and watery, which can make layers weepy. If frozen is all you have, you can still make it—just thaw completely, drain very well, and pat dry before layering.
THE BEST PAN TO USE
A standard 9×13-inch baking dish is perfect. Glass or ceramic both work. A deeper pan makes slightly taller layers, which looks extra pretty when you slice.
If you want to serve it at a party and keep things neat, you can line the pan with parchment with a little overhang. Not required, but it can help lift and slice.
PRO TIP: If you’re using a lightweight metal pan, keep it on a tray or cookie sheet before moving it. Once it’s chilled, it’s heavy and sloshy until fully set.
HOW TO MAKE STRAWBERRY ECLAIR CAKE
This is a layer-and-chill recipe. That’s the whole thing. The key is giving it enough time to rest so the graham crackers soften and the filling firms up.
Here is how you make it:
STEP ONE: MIX THE PUDDING
In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until it starts to thicken. Add the vanilla extract and whisk again.
Let it sit for 3 to 5 minutes so it thickens a bit more.
STEP TWO: FOLD IN THE WHIPPED TOPPING
Add the thawed whipped topping to the pudding. Use a spatula and fold gently until it’s smooth and fluffy.
OUR RECIPE DEVELOPER SAYS
Fold slowly and stop as soon as you don’t see streaks. Over-mixing can make the filling looser.
Optional: If you want extra strawberry flavor, stir 2 to 3 tablespoons strawberry preserves into the filling. It adds a subtle berry swirl and makes the filling taste a little more like strawberries and cream.
STEP THREE: START THE FIRST LAYER
Arrange graham crackers in a single layer on the bottom of a 9×13-inch dish. Break crackers as needed to fit. You want the bottom covered as evenly as possible.
STEP FOUR: ADD FILLING + STRAWBERRIES
Spread about one-third of the pudding mixture over the graham crackers. Smooth it to the edges.
Add a layer of sliced strawberries over the filling. Don’t pile them too thick in one spot—aim for even coverage so every slice has fruit.
STEP FIVE: REPEAT THE LAYERS
Add another layer of graham crackers. Then another third of filling. Then more strawberries.
Add a final layer of graham crackers, then spread the remaining filling on top (or save a thin layer of filling for under the topping—both work). Finish with the last of the strawberries if you like a fruit-forward top layer.
STEP SIX: ADD THE TOPPING
You have two easy topping options:
Option A: Strawberry frosting (most “eclair cake” looking)
Spoon the strawberry frosting into a microwave-safe bowl and warm it for 10 to 15 seconds, just to loosen it slightly. Stir in 1 to 3 tablespoons milk (a little at a time) until it’s smooth and spreadable.
Spread over the top layer gently.
Option B: Strawberry glaze (lighter and shiny)
Spread the strawberry glaze evenly over the top. If it’s thick, warm it slightly so it spreads without pulling up the crackers.
PRO TIP: Spread topping with an offset spatula if you have one. If you don’t, the back of a spoon works fine—just go slow.
STEP SEVEN: CHILL
Cover the pan tightly and refrigerate for at least 6 hours, but overnight is even better. This is where the magic happens—those graham cracker layers soften into sliceable, cake-like sheets.
When ready to serve, slice with a sharp knife. Wipe the knife between cuts for clean edges.
THE CHILL TIME IS NOT OPTIONAL
If you’ve ever made an icebox cake, you already know this part matters.
At 2 hours, it will taste good… but it won’t slice well.
At 6 hours, it starts to hold together.
At overnight, it’s perfect—soft layers, firm filling, clean slices, and the flavors taste blended.
If you’re making it for an event, build it the day before. You’ll be glad you did.
HOW TO GET CLEAN, PRETTY SLICES
This dessert can look bakery-level with just a little care.
-
Use a sharp knife.
-
Wipe the blade with a damp paper towel between cuts.
-
Cut straight down. Don’t saw back and forth too much.
-
Serve with a thin spatula so the bottom layer stays intact.
If the topping is sticky, a quick warm rinse on the knife can help, just dry it before slicing again.
STRAWBERRY ECLAIR CAKE SUBSTITUTIONS AND ADDITIONS
This recipe is flexible, which is part of why it’s such a go-to.
PUDDING:
Vanilla is classic, but cheesecake-flavored instant pudding is also delicious here. White chocolate pudding is another good option if you want a sweeter base.
WHIPPED TOPPING:
You can use homemade whipped cream instead of whipped topping. Whip 2 cups heavy cream with ⅓ cup powdered sugar until stiff peaks form, then fold into the thickened pudding. Homemade whipped cream is softer, so plan on a full overnight chill for the best set.
GRAHAM CRACKERS:
Honey graham crackers are the standard. Cinnamon grahams taste great with strawberries, too. You can also use vanilla wafers, but the layers won’t look as “eclair cake” classic.
STRAWBERRIES:
Mix berries for a twist—strawberries + blueberries is especially pretty. Raspberries are also great, just keep them gentle so they don’t break down too much.
TOPPING:
If you can’t find strawberry frosting, vanilla frosting works and still feels like an eclair cake top. You can also do a thin layer of whipped topping, then drizzle strawberry sauce over it right before serving.
EXTRA FLAVOR:
A little lemon zest in the filling brightens everything. It won’t make it taste like lemon dessert. It just wakes up the strawberry flavor.
TROUBLESHOOTING THIS NO-BAKE ECLAIR CAKE
If you’ve never made one before, here are the quick fixes for the most common issues.
My filling looks runny.
-
Make sure you used instant pudding.
-
Whisk the pudding and milk the full 2 minutes.
-
Let the pudding sit before folding in whipped topping.
-
Chill longer. This dessert firms up over time.
My graham crackers slid around.
That can happen if the filling is too warm or you spread too aggressively. Chill the cake longer, and next time, spread filling gently and keep layers even.
The strawberries made the dessert watery.
That’s usually from berries that were extra juicy or sliced too far ahead. Slice strawberries right before assembling, or pat them dry lightly.
It’s too sweet.
Use strawberry glaze instead of frosting, and don’t add preserves to the filling. A little lemon zest also balances sweetness.
HOW TO SERVE STRAWBERRY ECLAIR CAKE
This is best served cold. Straight from the fridge cold.
For a simple finish, add:
-
a few fresh strawberry slices on each plate
-
a small dollop of whipped topping
-
a tiny sprinkle of crushed graham crackers over the top
If you want to dress it up without extra work, a drizzle of melted white chocolate looks pretty on slices and tastes great with berries.
This dessert pairs nicely with coffee, iced tea, or anything light and refreshing.
HOW TO STORE STRAWBERRY ECLAIR CAKE
This dessert stores really well, which is one of the reasons it’s such a smart make-ahead option.
MAKE AHEAD:
You can assemble the full dessert up to 24 hours in advance. Keep it covered tightly in the refrigerator. The texture gets better as it chills, and the layers slice cleaner the next day.
IN THE FRIDGE:
Store covered in the fridge for up to 3 to 4 days. After day four, it’s still safe, but the strawberries can soften a lot and release more juice.
IN THE FREEZER:
You can freeze it, but the texture changes a bit once thawed. If you want to freeze, slice it into portions, wrap each piece well, and store in an airtight container for up to 1 month.
To serve, thaw overnight in the refrigerator. The graham cracker layers get very soft after freezing, so this is best for casual desserts, not a “pretty slices” situation.
REHEATING:
No reheating needed. This is a cold dessert, and it tastes best chilled.
FREQUENTLY ASKED QUESTIONS
How long does it need to chill?
At least 6 hours, overnight is best. The longer chill gives you the classic soft, cake-like layers.
Can I use fresh whipped cream instead of whipped topping?
Yes. Homemade whipped cream tastes great, but it’s softer. Make sure the pudding is thick before folding, and plan on chilling overnight so it sets well.
Can I use cook-and-serve pudding?
No, not for this version. Instant pudding is what gives you the right set without cooking.
Can I make this with frozen strawberries?
It’s possible, but fresh is better. If you use frozen, thaw completely, drain, and pat dry. Excess liquid can make layers watery.
What’s the best topping—frosting or glaze?
Frosting gives you that “classic eclair cake” look and sweetness. Glaze is lighter and fruitier. If you want a dessert that feels less rich, go with glaze.
Why did my graham crackers stay crunchy?
It just needs more time. Cover it well and chill longer. A full overnight rest fixes this almost every time.
Strawberry Eclair Cake Recipe
Ingredients
- 2 3.4-ounce boxes instant vanilla pudding mix
- 3½ cups cold milk
- 1 teaspoon vanilla extract
- 1 8-ounce tub whipped topping, thawed
- 1 14.4-ounce box graham crackers
- 1 to 1½ pounds fresh strawberries washed, hulled, and sliced
- 1 16-ounce tub strawberry frosting, softened or 1½ cups strawberry glaze
- Optional:
- 2 to 3 tablespoons strawberry preserves
- 1 teaspoon lemon zest
Instructions
- In a large bowl, whisk the instant pudding mix and cold milk for about 2 minutes, until thickened. Stir in vanilla extract. Let stand 3 to 5 minutes.
- Fold whipped topping into the pudding until smooth. If using, stir in strawberry preserves and/or lemon zest.
- Arrange graham crackers in a single layer in the bottom of a 9×13-inch dish, breaking crackers to fit as needed.
- Spread one-third of the pudding mixture over the crackers. Top with a layer of sliced strawberries.
- Repeat layers: graham crackers, pudding mixture, strawberries.
- Add one more layer of graham crackers and spread remaining pudding mixture on top (or reserve a thin layer if you prefer it under the topping).
- Top with strawberry frosting (loosened with a little milk if needed) or spread strawberry glaze evenly over the top.
- Cover tightly and refrigerate at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Instant pudding is required for the right set.
- Chill time matters. Overnight gives the best texture and cleanest slices.
- For neat slices, wipe your knife between cuts.
