Strawberries and Cream Éclair Cake is a delightful dessert that brings together the refreshing taste of strawberries, creamy pudding, and soft graham crackers. This no-bake cake is perfect for summer gatherings or anytime you crave something sweet. Its layers of flavor and texture make it a favorite among all ages!
Why Make This Recipe
This recipe is not only easy to make but it also requires minimal cooking skills. You can whip it up quickly using simple ingredients that you might already have at home. The combination of fresh strawberries and creamy pudding makes every bite a delicious experience. Plus, it’s a make-ahead dessert that can be prepared in advance, giving you more time to enjoy with family and friends.
How to Make Strawberries and Cream Éclair Cake
Making this delightful cake is a straightforward process. Just follow the steps below, and you’ll have a scrumptious dessert ready in no time!
Ingredients:
- 3.4 ounces box cheesecake flavored instant pudding mix (I used Jello brand)
- 1½ cups whole milk
- 8 ounces thawed whipped topping (I used a store brand)
- 14.4 ounces box of graham crackers
- 1 pound fresh strawberries (washed, hulled, and sliced; I was able to get 3 cups)
- 16 ounces container of store-bought strawberry frosting (I used Pillsbury)
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 10-15 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 x 4 slices. You can garnish it with a few extra fresh strawberries.
How to Serve Strawberries and Cream Éclair Cake
Serve the cake chilled right from the refrigerator. It’s best enjoyed cold, so make sure to slice it just before serving. You can add extra fresh strawberry slices on top for a lovely presentation.
How to Store Strawberries and Cream Éclair Cake
Store any leftovers in the fridge. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last for about 3-4 days in the refrigerator.
Tips to Make Strawberries and Cream Éclair Cake
- Make sure to let the cake chill for at least 4 hours or overnight for the best texture.
- Use fresh strawberries for the best flavor; frozen strawberries can become mushy.
- You can substitute the cheesecake pudding mix with vanilla pudding mix if you prefer.
Variation (if any)
You can change the flavor by using different pudding mixes, like vanilla or chocolate, and you can also experiment with other fruits such as blueberries or raspberries.
FAQs
1. Can I use a homemade whipped cream instead of store-bought?
Yes, you can use homemade whipped cream for a fresher taste. Just make sure it’s stabilized to hold up well in the cake.
2. How long does the cake stay good in the fridge?
The cake can last about 3-4 days in the refrigerator when stored properly.
3. Can I freeze Strawberries and Cream Éclair Cake?
It is not recommended to freeze this cake as the texture may change once thawed. It’s best enjoyed fresh or within a few days after making.
