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Strawberry Eclair Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Strawberry Eclair Cake is a no-bake, layered dessert featuring creamy cheesecake-flavored pudding, fresh strawberries, and crunchy graham crackers, topped with sweet strawberry frosting. This refreshing treat requires minimal preparation and is perfect for gatherings or a light indulgence after meals. Chilled for several hours, the layers meld into a luscious, strawberry-filled delight.

Ingredients

Scale

Pudding Mixture

  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping

Layers

  • 14.4 ounces graham crackers
  • 1 pound fresh strawberries (washed, hulled, and sliced)

Topping

  • 16 ounces store-bought strawberry frosting

Instructions

  1. Make the pudding: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until it thickens, usually within a couple of minutes. Set aside to rest.
  2. Fold in whipped topping: Gently fold the thawed whipped topping into the thickened pudding mixture to create a light and creamy filling.
  3. First graham cracker layer: Arrange a single layer of graham crackers to fully cover the bottom of a 9×13-inch baking dish, ensuring an even base for your layers.
  4. First pudding layer: Pour half of the pudding mixture over the graham crackers, spreading it out evenly to cover the entire surface.
  5. First strawberry layer: Add a generous layer of the sliced fresh strawberries on top of the pudding, distributing evenly.
  6. Second graham cracker layer: Add another full layer of graham crackers over the strawberries to separate the layers.
  7. Second pudding layer: Pour the remaining pudding mixture over the second graham cracker layer, spreading it evenly again.
  8. Second strawberry layer: Add another layer of sliced strawberries on top of the pudding, ensuring they’re evenly distributed.
  9. Top graham cracker layer: Place one last layer of graham crackers over the strawberries, covering the entire surface of the cake.
  10. Prepare frosting topping: Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. Be sure to remove any metal seal before microwaving to avoid hazards.
  11. Apply frosting: Pour the warmed strawberry frosting over the top graham cracker layer, spreading it evenly to cover the surface completely.
  12. Chill the cake: Cover the dish tightly with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld beautifully.
  13. Serve: When ready to enjoy, carefully slice the cake into 12 pieces using a sharp knife. Optionally, garnish individual slices with extra fresh strawberries for an elegant touch.

Notes

  • Make sure to remove any metal seals from the frosting can before microwaving to avoid sparks or fire.
  • For best results, refrigerate the cake overnight for optimal flavor blending and texture softening.
  • Use full-fat or whole milk for a creamier pudding texture.
  • Fresh strawberries can be substituted with thawed frozen strawberries if out of season, but fresh is preferred.
  • The whipped topping should be fully thawed before folding into the pudding mixture to ensure smoothness.

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Find it online: https://scratchymama.com/strawberry-eclair-cake-recipe/