There’s a certain kind of dessert that disappears quietly. No one makes a big speech about it. People just keep “checking the fridge” and somehow the pan gets lighter every time you look.
That’s this strawberry éclair cake.
It’s cold, creamy, and layered in the easiest way. Graham crackers soften into a cake-like texture. Vanilla pudding turns fluffy and smooth. Strawberries add that bright, juicy bite that makes the whole thing taste fresh instead of heavy. Then the top gets finished with chocolate, which is what gives it that classic éclair vibe—soft vanilla filling under a chocolate cap, only in a sliceable, shareable pan.
It’s also one of those desserts that works when you’re short on time but still want something that looks like you tried. You can make it the night before. You can serve it straight from the fridge. And you don’t need an oven.
One thing matters most here: chill time. This dessert needs time to settle so the crackers soften and the layers hold together. You can rush a lot of recipes. This one isn’t worth rushing. Give it the overnight rest and it turns into that perfect, scoopable, sliceable, creamy dream.
Why You’ll Love This Recipe
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No-bake and low effort. You’ll spend more time slicing strawberries than anything else.
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Perfect make-ahead dessert. It actually tastes better the next day.
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Cool and creamy. The kind of sweet that feels refreshing, not heavy.
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Great for a crowd. A 9×13 pan is party-friendly and easy to serve.
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That chocolate top layer. The little finishing touch that makes it feel like a real “dessert dessert.”
Frequently Asked Questions (FAQs)
1) Does strawberry éclair cake need to chill overnight?
It really should. You can get away with 6 hours in a pinch, but overnight is when the graham crackers soften into that cake-like texture and the layers slice clean. If you want neat squares, give it the full chill.
2) Can I use fresh whipped cream instead of whipped topping?
Yes. Whip heavy cream to stiff peaks with powdered sugar and vanilla. Just know the dessert will be a little softer, especially at the edges, and it won’t hold sharp layers quite as firmly as whipped topping.
3) How do I keep the strawberries from making it watery?
Dry them well after washing. If they’re very juicy, slice them and let them sit on paper towels for a few minutes before layering. Also, don’t add extra strawberry juice to the pan—keep the fruit in the layers, not the liquid.
4) What’s the best chocolate topping for the top?
The easiest is store-bought chocolate frosting thinned slightly so it spreads. A quick chocolate ganache also works beautifully if you want a smoother, richer finish.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For exact measurements, scroll to the recipe card at the bottom of this post.
Graham crackers
These become your “cake” layer after chilling. They soften into something tender and sliceable.
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Classic honey grahams work best.
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Cinnamon grahams are great if you want extra warmth.
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If your crackers are already a little stale, that’s totally fine here.
Instant vanilla pudding mix
This is the creamy base. Instant pudding gives you that thick, stable texture without cooking.
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Use instant, not cook-and-serve.
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Vanilla is classic, but you can swap flavors (I’ll give options later).
Cold milk
Cold milk is non-negotiable for instant pudding. It sets properly and stays smooth.
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Whole milk makes the richest filling.
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2% works well too.
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Skim milk can set softer and taste thinner.
Whipped topping (thawed)
This lightens the pudding mixture so it feels fluffy instead of dense.
Let it thaw in the fridge. Don’t microwave it. Microwaved whipped topping can turn watery, and that’s not what you want in a layered dessert.
Fresh strawberries
This is what makes the whole pan taste bright.
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Look for berries that are red all the way through, not pale near the stem.
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If they’re fragrant before you cut them, you’re in good shape.
Chocolate frosting (or ganache)
This is the “éclair” finish.
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Store-bought chocolate frosting is the easiest.
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Ganache is smoother and richer.
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Either way, you want a spreadable layer that firms slightly when cold.
Optional (still optional)
These are not required, but they’re nice if you want to dress it up.
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vanilla extract (a teaspoon in the pudding layer makes it taste more “bakery”)
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powdered sugar (if making homemade whipped cream)
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a pinch of salt (balances sweetness)
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extra sliced strawberries for the top
Best Strawberries to Use
This dessert is simple, so strawberries show up clearly in the final flavor. That’s a good thing—if the berries are sweet.
What to look for at the store
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Bright red berries with minimal white shoulders near the stem
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A strong strawberry smell (you’ll notice it even before opening the container)
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Dry berries, not wet or mushy
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No fuzzy spots, no leaking juice in the bottom of the package
If strawberries are a little bland
It happens. Especially out of season.
You can help them without changing the recipe into something complicated:
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Slice them and sprinkle with a tablespoon or two of sugar.
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Let them sit 10 minutes, then drain off the extra juice before layering.
You get sweeter berries without adding puddles of liquid to your dessert.
Choosing the Right Pudding
Instant pudding does the heavy lifting in this recipe. The goal is a filling that holds its shape when sliced, not one that oozes everywhere.
Best choice
Instant vanilla pudding mix (two small boxes is common for a 9×13 pan).
If you want a stronger strawberry flavor
Use one vanilla and one cheesecake or white chocolate pudding mix, then rely on the strawberries for fruit flavor. It keeps the filling rich while still letting the fruit shine.
If you want a true strawberry-leaning version
You can use strawberry instant pudding, but it changes the vibe. It’s sweeter and more “candy strawberry.” If that’s what you want, go for it. If you want classic éclair taste, vanilla is the move.
Chocolate Topping Options
The top layer matters more than people think. It’s the first bite. It’s what makes the dessert look finished.
Option 1: Store-bought chocolate frosting (easiest)
This is the classic shortcut.
The trick is making it spreadable:
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Scoop frosting into a bowl.
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Microwave for 10–15 seconds.
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Stir well.
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If it still feels too thick, add 1–2 teaspoons of milk and stir again.
You don’t want it runny. You want it smooth and spreadable so it glides across the top without tearing the whipped layer underneath.
Option 2: Quick ganache (smooth and rich)
Ganache looks fancy, but it’s simple.
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Heat heavy cream until steaming (not boiling).
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Pour over chocolate chips.
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Let sit 2 minutes.
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Stir until glossy.
Let it cool for a few minutes so it thickens slightly, then spread it on top. It sets into a beautiful soft chocolate layer in the fridge.
Option 3: Chocolate syrup drizzle (light topping)
If you want something lighter, drizzle chocolate syrup over the top instead of spreading a full layer. It’s not as “éclair,” but it’s still delicious and it takes 30 seconds.
How to Make Strawberry Éclair Cake
This is a layer-and-chill dessert. The method is simple. The little details are what make it slice clean and taste rich.
Step 1: Prep the strawberries
Wash, hull, and slice the strawberries.
Then dry them well. I mean it. Pat them with paper towels.
If your berries are super juicy, let the slices rest on paper towels for 5–10 minutes while you mix the filling. You’ll be surprised how much moisture comes off.
Step 2: Mix the pudding filling
In a large bowl, whisk the instant pudding mix and cold milk until thickened, about 2 minutes.
Let it sit for 3–5 minutes. This short rest helps it set up before you fold anything into it.
Fold in the thawed whipped topping gently. Use a spatula and fold until you don’t see streaks.
You want the mixture fluffy, not stirred flat.
Step 3: Build the first cracker layer
In a 9×13-inch dish, arrange graham crackers in a single layer.
You’ll likely need to break a few to fit the edges. That’s normal. Just fill gaps as neatly as you can.
Step 4: Add filling and strawberries
Spread about one-third of the pudding mixture over the crackers.
Top with a layer of sliced strawberries. Keep it fairly even so every slice gets fruit.
Step 5: Repeat the layers
Add another layer of graham crackers.
Then another third of filling.
Then another layer of strawberries.
Repeat one more time, finishing with graham crackers on top.
You should have:
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crackers
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filling
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strawberries
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crackers
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filling
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strawberries
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crackers
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filling (or crackers depending on your preference)
Here’s the way I like it for the cleanest top:
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Finish with a layer of crackers.
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Spread the remaining filling on top.
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Chill.
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Add chocolate topping last.
It keeps the chocolate layer smooth and makes it easier to spread.
Step 6: Chill before chocolate
Cover the dish and refrigerate for at least 4 hours, preferably overnight.
This gives the crackers time to soften and the filling time to firm.
Step 7: Add the chocolate topping
Once chilled, spread your chocolate topping over the top.
If using frosting, warm it slightly so it spreads easily. If using ganache, make sure it has cooled a bit before spreading.
Cover and chill again for at least 1 hour before slicing.
How Long to Chill
This dessert is all about that rest time.
Minimum chill time
6 hours is the minimum if you want the crackers softened and the filling set.
Best chill time
Overnight is where it shines. The texture becomes cake-like and the layers feel unified. Also, the flavor mellows in a really good way.
How to Slice Clean Squares
You can cut this with a spoon and nobody will complain. But if you want those neat layers, do this:
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Use a sharp knife.
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Wipe the blade between cuts.
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For extra clean slices, dip the knife in hot water, wipe it dry, then slice.
Also: don’t slice straight from a warm kitchen. Keep it cold until the moment you serve it.
Easy Variations
You can keep the same method and change the vibe with small swaps.
Strawberry cheesecake éclair cake
Add 8 ounces softened cream cheese to the filling.
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Beat cream cheese until smooth.
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Whisk in the pudding mixture, then fold in whipped topping.
It becomes richer and slightly tangier. Very good.
Strawberry banana version
Add sliced bananas between strawberry layers.
One note: bananas brown. If you’re making it a day ahead, bananas look best when added the day you serve.
Lemon strawberry version
Add lemon zest to the filling and use a thin lemon drizzle instead of chocolate.
It tastes lighter and brighter, especially in summer.
Chocolate-strawberry version
Use chocolate graham crackers and top with ganache. It leans more like a chocolate-covered strawberry dessert in pan form.
Berry mix version
Use strawberries plus blueberries or raspberries. Keep the berries dry. That’s the whole secret.
Serving Ideas
This is a cold dessert, so it’s perfect after a warm meal.
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Serve in squares with extra strawberries on the side.
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Add a little whipped cream if you want it to look extra finished.
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For a party table, cut smaller squares and use cupcake liners to serve them—less mess, easier grabbing.
If you’re bringing it somewhere, keep it chilled until you arrive. This dessert is happiest when it’s cold.
Make-Ahead Tips
This recipe was born to be made ahead.
Best plan
Make it the day before, chill overnight, then add the chocolate topping the next morning.
It stays neat, the crackers soften perfectly, and you’re not scrambling right before serving.
If you need it faster
Chill at least 4 hours before the chocolate, then 1 hour after chocolate. It won’t be quite as “cake-like,” but it will still taste great.
Storage and Reheating
No reheating here. This one stays cold.
Refrigerator
Store covered in the fridge for up to 4 days.
The crackers continue to soften over time, but the dessert stays delicious. Day two is usually the sweet spot.
Freezing Notes
You can freeze it, but the texture changes. The whipped layer can weep a bit as it thaws, and strawberries soften.
If you want to freeze:
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Freeze in slices for easier thawing.
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Wrap well.
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Thaw overnight in the fridge.
For best texture, keep it a fridge dessert and enjoy within a few days.
Troubleshooting
My filling feels loose.
Make sure you used instant pudding, not cook-and-serve. Also make sure the milk was cold. Warm milk won’t set the same way.
My strawberries made the dessert watery.
They weren’t dried well, or they were extra juicy and added too much moisture. Next time, pat them dry and drain off any sugary strawberry juice before layering.
My chocolate layer tore the top.
The frosting was too thick, or the whipped layer wasn’t chilled enough. Chill longer, and warm the frosting slightly so it spreads without pulling.
My crackers stayed crunchy.
Not enough chill time, or the layers were too thick in spots. Give it the overnight rest and make sure the filling spreads evenly to the edges.
Recipe Notes
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Dry strawberries well. It keeps the layers clean and prevents watery slices.
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Chill overnight if you can. The texture gets noticeably better.
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Warm frosting slightly to spread easily. Thick frosting is the easiest way to wreck a smooth top.
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For sharp layers, keep the dessert cold until the moment you slice and serve.
Strawberry Éclair Cake
Ingredients
- 1 box graham crackers about 14–16 full sheets, plus extra as needed
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- 12 oz whipped topping thawed (one large tub)
- 3 cups fresh strawberries hulled and sliced (about 1 ½ pounds)
- 1 container 16 oz chocolate frosting or 1 batch ganache (see Notes)
Instructions
- Prep strawberries: Wash, hull, slice, and pat dry.
- Mix filling: Whisk pudding mix + cold milk 2 minutes. Rest 3–5 minutes. Fold in whipped topping until smooth.
- Layer: In a 9×13 dish, add a layer of graham crackers. Spread ⅓ of filling. Add a layer of strawberries. Repeat layers, ending with graham crackers and the remaining filling on top.
- Chill: Cover and refrigerate at least 4 hours (overnight is best).
- Top with chocolate: Warm frosting 10–15 seconds to soften, then spread over the top (or spread cooled ganache).
- Chill again: Refrigerate 1 hour before slicing.
- Serve: Slice cold for clean squares.
Notes
