Strawberry Eclair Cake Recipe
This Strawberry Eclair Cake Recipe combines strawberries, pudding, graham crackers, and whipped cream into a soft, creamy dessert perfect for any occasion.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons.
- Knife for slicing strawberries
Ingredients
- 2 cups fresh strawberries sliced
- 2 cups cold milk
- 1 package 3.4 oz instant vanilla pudding mix
- 1 container 8 oz whipped topping (like Cool Whip)
- 1 box graham crackers
- 1 cup heavy cream for topping or chocolate glaze optional
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Filling
- In a large bowl, whisk together cold milk and vanilla pudding mix until smooth and slightly thickened.
- Fold in the whipped topping gently until fully combined and creamy.
Step 2: Layer the Base
- In your baking dish, place a layer of graham crackers, covering the bottom completely.
- Spread half of the pudding mixture over the crackers.
Step 3: Add Strawberries
- Add a layer of sliced strawberries evenly over the filling.
Step 4: Repeat Layers
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with more strawberries, then finish with a final layer of graham crackers.
Step 5: Prepare the Topping
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread evenly over the top layer.
Step 6: Chill
- Refrigerate for at least 6 hours, or overnight for best results.
Notes
- Chill overnight for best texture
- Use ripe strawberries for maximum flavor
- Don’t rush layering—keep it even
- Let it sit before slicing for clean cuts