Strawberry Éclair Cake
Creamy, cool, and absolutely packed with fresh fruit flavor. This strawberry layered dessert features tender graham crackers that melt into a soft cake-like texture after an overnight chill. The filling is a fluffy cloud of vanilla goodness, while the chocolate topping adds that signature éclair richness. It’s the kind of sweet treat that feels light and refreshing but satisfies every craving. Slice into neat squares for a party or scoop it straight from the pan. The hardest part is waiting for it to set in the fridge!
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
Ganache option: Heat ½ cup heavy cream until steaming, pour over 1 cup chocolate chips. Rest 2 minutes, stir glossy, cool slightly, then spread.
Best texture comes after an overnight chill.
Store covered in the fridge up to 4 days.
Tried this recipe?Let us know how it was!