A few summers ago, my family rented a big lakeside cabin for a reunion. We were scattered across the country, so it felt like a small miracle to all be in one place again. Between catching up, chasing toddlers, and arguing over board games, we took turns cooking meals. One afternoon, I offered to handle dessert and found myself chatting with a retired pastry chef named Gene who had been invited as a friend of my cousin’s in-laws.
Gene was in his late seventies, sun-hatted and barefoot, sitting on the porch with a book and a slice of cantaloupe. When he learned I liked experimenting with no-bake treats, he lit up. “If you’ve got strawberries, pudding mix, and a box of graham crackers,” he said, “you’ve got gold.” He shared a version of a strawberry eclair cake he used to make for hotel brunch buffets decades ago, tweaked to be simple, nostalgic, and stress-free.
That night, I put it together while the kids played hide-and-seek and my aunts fussed over coffee. By morning, the fridge had worked its magic. We sliced into soft layers of graham crackers, pillowy cheesecake pudding, and juicy strawberries topped with a glossy crown of strawberry frosting. It vanished before lunch.
I’ve made it a dozen times since then, but that first cake—shared with cousins, babies, and even Gene—still tastes like sunlight and stories to me.
Short Description
A no-bake Strawberry Eclair Cake layered with graham crackers, cheesecake pudding, whipped topping, and fresh strawberries, finished with a smooth strawberry frosting. Simple, creamy, and refreshingly sweet.
Key Ingredients
- 14.4 ounces graham crackers
- 3.4 ounces cheesecake flavored instant pudding mix
- 1½ cups whole milk (cold)
- 8 ounces whipped topping (thawed)
- 1 pound fresh strawberries (washed, hulled, and sliced)
- 16 ounces store-bought strawberry frosting
Tools Needed
- 9×13-inch baking dish
- Mixing bowls
- Hand whisk or electric mixer
- Silicone spatula
- Microwave-safe bowl
- Plastic wrap or foil
Cooking Instructions
Step 1: Mix the Pudding Base
In a large bowl, whisk together the cheesecake pudding mix and 1½ cups cold whole milk. Whisk for about 2 minutes, or until the pudding thickens and forms soft ridges. Set aside.
Step 2: Fold in the Whipped Topping
Gently fold the thawed whipped topping into the pudding using a silicone spatula. Blend just until combined—don’t overmix or you’ll lose the light, airy texture.
Step 3: Layer the Graham Crackers
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers. Break a few if needed to fully cover the surface.
Step 4: Add the First Cream Layer
Spoon half of the pudding mixture over the graham crackers. Use a spatula to spread it evenly from edge to edge.
Step 5: Add the First Strawberry Layer
Arrange half of your sliced strawberries on top of the pudding layer, creating even coverage.
Step 6: Repeat Layers
Add another layer of graham crackers over the strawberries. Then spread the remaining pudding mixture on top, followed by the remaining sliced strawberries.
Step 7: Top with Final Cracker Layer
Finish with one last layer of graham crackers, pressing them lightly into place.
Step 8: Frost the Top
Microwave the strawberry frosting for 10–15 seconds, just until pourable. Stir well, then pour and spread it evenly over the top graham cracker layer.
Step 9: Chill to Set
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours—overnight is best. This allows the layers to meld and the graham crackers to soften into a cake-like texture.
Step 10: Slice and Serve
When ready to serve, cut into 12 squares. Garnish with extra strawberries if desired.
Why You’ll Love This Recipe
– No baking required
– Only 6 simple ingredients
– Great for warm weather and potlucks
– Light, fruity, and creamy
– Easily made ahead
– Kid- and crowd-friendly
Mistakes to Avoid & Solutions
1. Using hot milk for pudding
Cold milk is essential for instant pudding to thicken properly. If your pudding is runny, try whisking longer or chilling it for 5–10 minutes.
2. Overmixing the whipped topping
Too much stirring can flatten the airy texture. Fold gently until just blended.
3. Not chilling long enough
The cake needs at least 4 hours to set—overnight is ideal. Rushing it will leave the graham crackers too crunchy.
4. Uneven layers
Be sure to spread the pudding evenly and cover every inch of graham crackers for a smooth final slice.
5. Microwaving the frosting too long
Only heat it for 10–15 seconds. Any more and it may separate or become too thin to spread.
Serving and Pairing Suggestions
This cake shines as a chilled dessert after any meal, especially in spring or summer.
Serve it:
– With a dollop of whipped cream or Greek yogurt
– On a dessert buffet alongside lemon bars or berry tarts
– As a make-ahead birthday or picnic treat
– With iced tea, pink lemonade, or a glass of cold prosecco
Storage and Reheating Tips
Refrigerator: Cover tightly with plastic wrap or a lid and store for up to 4 days.
Freezing: Not recommended—the strawberries can get icy and the texture may change.
Reheating: This dessert is best enjoyed cold. No reheating needed.
FAQs
1. Can I use vanilla pudding instead of cheesecake flavor?
Yes! Vanilla or even white chocolate pudding works well. Cheesecake flavor adds extra richness but it’s flexible.
2. Can I make it with frozen strawberries?
Fresh is best, but if using frozen, thaw completely and pat dry to avoid excess moisture.
3. Can I substitute whipped cream for whipped topping?
Yes, use about 2 cups of freshly whipped cream. Just note the texture might be a bit softer.
4. How far in advance can I make it?
You can prepare this cake up to 24 hours in advance. The longer it chills, the better the texture.
5. Can I double the recipe?
Absolutely. Use two 9×13-inch pans or one large roasting pan. Just scale up each ingredient evenly.
Tips & Tricks
Line your pan with parchment for easy lifting and clean slicing.
Want neater cuts? Chill the cake in the freezer for 30 minutes before slicing.
Swap out half the strawberries with blueberries for a red-white-and-blue theme.
Use a spoon to swirl some extra frosting into the top for a marbled look.
For added crunch, sprinkle crushed graham crackers on top before serving.
Recipe Variations
1. Chocolate Strawberry Eclair Cake
Use chocolate graham crackers
Swap cheesecake pudding for chocolate pudding
Add a drizzle of melted dark chocolate on top before chilling
2. Lemon Berry Version
Use lemon pudding instead of cheesecake flavor
Add blueberries and strawberries for the filling
Top with lemon frosting and lemon zest
3. Low-Sugar Variation
Use sugar-free pudding mix and light whipped topping
Opt for reduced-sugar graham crackers
Replace strawberry frosting with a light whipped topping and fresh berries on top
4. Tropical Twist
Swap strawberries for diced mango and pineapple
Use coconut pudding and top with toasted coconut flakes
Add a splash of lime zest for a zippy finish
Final Thoughts
Gene’s advice still echoes in my kitchen whenever I pull out that familiar box of graham crackers. Keep it simple, let the flavors shine, and share it with people who’ll remember more than just the taste. That’s exactly what this strawberry eclair cake has become—a soft, sweet bookmark in my family’s story.
Now, each time I bring it to the table, whether it’s for a quiet weekend dessert or a loud, laughter-filled gathering, it brings that same easy joy. No baking, no pressure, just layers of comfort. And a little reminder that sometimes the best recipes don’t come from cookbooks—they come from porch conversations with strangers who become part of your story.
Strawberry Eclair Cake
Ingredients
- 14.4 ounces graham crackers
- 3.4 ounces cheesecake flavored instant pudding mix
- 1½ cups whole milk cold
- 8 ounces whipped topping thawed
- 1 pound fresh strawberries washed, hulled, and sliced
- 16 ounces store-bought strawberry frosting
Instructions
- Whisk together the cheesecake pudding mix and 1½ cups cold milk for 2 minutes until it thickens. Set aside.
- Gently fold in the thawed whipped topping until combined. Line the bottom of a 9x13-inch dish with a single layer of graham crackers.
- Spread half of the pudding mixture over the graham crackers. Arrange half of the sliced strawberries on top.
- Add another layer of graham crackers, then top with the remaining pudding and strawberries. Finish with a layer of graham crackers, pressing gently.
- Microwave the strawberry frosting for 10–15 seconds, then spread it over the top cracker layer.
- Cover and refrigerate for at least 4 hours, or overnight. Cut into 12 squares and garnish with extra strawberries if desired.
