Description
This Strawberry Eclair Cake is a delightful no-bake dessert featuring a buttery graham cracker crust layered with a creamy vanilla pudding and fresh strawberries, topped with a rich chocolate glaze. Perfect for summer gatherings or anytime you crave a refreshing, indulgent treat without the need for an oven.
Ingredients
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Filling
- 2 cups heavy whipping cream
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream
- Fresh strawberries for garnish
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well, then press the mixture firmly into the bottom of a 9×13-inch pan, creating an even crust layer.
- Prepare the pudding mixture: In a separate bowl, whisk together heavy whipping cream, instant vanilla pudding mix, milk, powdered sugar, and vanilla extract until the mixture is thickened and smooth, ensuring no lumps remain.
- Layer the pudding and strawberries: Spread half of the creamy pudding mixture evenly over the graham cracker crust. Then add a layer of fresh sliced strawberries on top of the pudding.
- Add the second pudding layer: Spread the remaining pudding mixture over the strawberry layer, smoothing it out evenly for a uniform texture.
- Make the chocolate glaze: In a microwave-safe bowl, melt the chocolate chips and heavy cream together. Heat in 30-second intervals, stirring after each until the mixture is smooth and fully combined.
- Top the cake and chill: Drizzle the chocolate glaze evenly over the top of the cake. Cover and refrigerate for at least 4 hours or overnight to allow the cake to set properly.
- Garnish and serve: Before serving, garnish with additional fresh strawberries for a vibrant, fresh finish.
Notes
- Refrigerating the cake overnight enhances the flavors and texture, making slicing easier.
- You can substitute fresh berries based on availability, such as raspberries or blueberries.
- This recipe contains dairy and gluten, so it is not suitable for vegan or gluten-free diets.
- Ensure the pudding mix is instant type for best results as it thickens without cooking.
- For a lighter version, you may use reduced-fat milk and lighter whipped topping alternatives.
