No-bake Strawberry Eclair Cake

This recipe was born on one of those impossibly hot July afternoons when the kids were begging for a special treat, but the thought of turning on my oven felt like a crime. We all adore a classic chocolate eclair cake, but my fridge was overflowing with fresh strawberries from the farmer’s market. I started wondering if I could mash up the idea of a no-bake eclair cake with the flavors of our favorite strawberry shortcake. After a bit of experimenting with fillings, this beautiful, pink-hued cake came to be, and it instantly became our official dessert of the summer.

My sister, who claims she can’t bake to save her life, brought this to a neighborhood potluck. She called me later that night just to tell me how everyone was asking her for the recipe and treating her like a pastry chef. It’s that one dessert that makes you look like a kitchen hero, and only you need to know it took just 20 minutes to assemble.

Making It Step by Step

• Cheesecake Instant Pudding: This is the key to the flavor! The slight tang of the cheesecake pudding mix perfectly balances the sweetness of the berries and frosting. If you absolutely can’t find it, vanilla or white chocolate instant pudding will work, but it’s worth seeking out the cheesecake flavor. Make sure it is instant pudding, not the cook-and-serve kind.
• Whole Milk: For the richest, creamiest filling, you need the fat from whole milk. I’ve tried it with lower-fat milk, and the filling just doesn’t set up as firmly or taste as decadent.
• Fresh Strawberries: This is non-negotiable. Frozen strawberries will release too much water as they thaw, making the entire cake soggy and runny. Use the freshest, ripest berries you can find for the best flavor.
• Store-Bought Strawberry Frosting: This is my favorite shortcut for this recipe. It makes the topping incredibly simple. You can, of course, make your own simple glaze with powdered sugar, milk, and strawberry puree, but for a true easy-win, the tub of frosting is perfect.

Making Them Step by Step

This cake is all about simple layers. Here’s how we break it down:

Making the Cheesecake Filling

First, in a large bowl, you’ll whisk together the cheesecake instant pudding mix and the cold whole milk. Whisk for about two minutes, until it starts to thicken up. You’ll see it go from milky to a soft pudding consistency. Let it sit for about five minutes to fully set. Then, gently fold in the thawed whipped topping until it’s all one uniform color and no streaks remain.

Assembling the Layers

Now for the fun part. In an 8×8 or 9×9 inch baking pan, place a single, even layer of graham crackers, breaking them as needed to fit the bottom of the pan. Spread half of the cheesecake filling over the crackers in an even layer. Top the filling with a single, even layer of your sliced strawberries. Repeat with another layer of graham crackers, the remaining filling, and the rest of the sliced strawberries. Finish with one final layer of graham crackers on top.

Frosting and Chilling

Take the lid and foil off your container of strawberry frosting and pop it in the microwave for just 15-20 seconds. This will soften it just enough to be pourable and easy to spread without tearing the top layer of graham crackers. Pour the warmed frosting over the top and gently spread it to cover the entire surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This gives the graham crackers time to soften and the flavors to meld together.

The first time I made this, I was impatient. I had friends coming over and only let it chill for about two hours. When I went to slice it, it was a soupy, sloppy mess. The flavors were there, but the structure wasn’t. The graham crackers were still too crisp, and the filling hadn’t firmed up enough. That long chill is what magically transforms it from layers of ingredients into a cohesive, sliceable “cake.”

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How to Serve Them

This Strawberry Eclair Cake is a complete dessert all on its own. It’s so rich, creamy, and flavorful that it doesn’t need a single thing alongside it. It’s my go-to for BBQs, potlucks, or any family gathering because you can just place the whole pan on the dessert table and let people serve themselves. If you want to get a little fancy, a dollop of fresh whipped cream or a sprig of mint on top of each slice looks beautiful.

Making Them Different

While we adore the strawberry-cheesecake version, this recipe is so easy to adapt. For a Raspberry White Chocolate version, swap the strawberries for fresh raspberries, use white chocolate instant pudding, and top with a simple vanilla glaze. You could also make a Peaches and Cream version with fresh, ripe peaches and vanilla pudding. For a richer twist, try using chocolate graham crackers and a chocolate frosting for a Chocolate Covered Strawberry vibe.

Leftovers and Storage

Leftovers are one of the best parts! The cake will keep, covered tightly in the fridge, for up to 3 days. The graham cracker layers will continue to soften over time, becoming even more cake-like. I just cover the pan it was made in with plastic wrap. I don’t recommend freezing this cake, as the fresh strawberries will become watery and mushy upon thawing, ruining the texture of the filling.

I used to think of layered desserts as being fussy and time-consuming. But this recipe taught me that you can achieve that “wow” factor without any of the stress. It’s a reminder that sometimes the most beloved dishes are the simplest ones—good ingredients, put together with a little bit of love and a lot of patience in the fridge.

Frequently Asked Questions

→ Can I use frozen strawberries?

I strongly advise against it. Frozen strawberries release a lot of water, which will make the filling and graham crackers very soggy. Fresh is best!

→ Can I make this cake ahead of time?

Absolutely! This cake is actually better when made ahead. Making it the day before you plan to serve it gives the layers the perfect amount of time to meld and soften.

→ Do I have to use cheesecake flavored pudding?

It provides the best tangy flavor to balance the sweetness, but vanilla or white chocolate instant pudding are the next best substitutes if you can’t find it.

→ Why is my cake runny?

The two most common reasons are not chilling it long enough, or accidentally using “cook-and-serve” pudding instead of “instant.” Be sure the box says instant and give it at least 4 hours in the fridge!

→ Can I use real homemade whipped cream?

You can, but it won’t be as stable as thawed whipped topping. If you do, make sure you stabilize it with a bit of gelatin or cornstarch so it holds its shape and doesn’t weep into the cake.

→ How do I get clean, neat slices?

For the prettiest slices, make sure the cake is thoroughly chilled. Use a long, sharp knife, and wipe the blade clean with a damp paper towel between each cut.