Strawberry Eclair Cake Recipe
Strawberry Eclair Cake is the ultimate no-bake strawberry dessert for your recipe box. We layer instant vanilla pudding, whipped topping, and fresh strawberries over graham crackers for a classic icebox cake. It needs to chill overnight, making it the perfect make-ahead treat for parties.
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.