
A no-bake layered dessert that turns graham crackers, cheesecake pudding, fresh strawberries, and glossy chocolate topping into an easy crowd-pleasing treat.

This strawberry eclair cake is one of those desserts that just makes sense. I first made it on a bright summer afternoon when I wanted the flavor of a bakery éclair without the hours of pastry work. The result was a chilled, layered dessert with softened graham crackers, a creamy cheesecake-pudding filling, and a glossy chocolate finish — all assembled in a 9x13-inch pan. It’s become my go-to when guests drop by and when I want a make-ahead dessert that still feels special.
What makes this version special is the balance of textures: the graham crackers soften into a tender, cake-like layer that contrasts with the bright, juicy strawberries and the light, whipped filling. The chocolate topping is simple but evokes the indulgence of chocolate-dipped éclair shells. I discovered this combination while testing no-bake ideas for a picnic; the pan returned home empty and the recipe quickly went into permanent rotation for summer gatherings, potlucks, and holiday desserts when I need something fast but impressive.
Personally, I love how this recipe takes the nostalgia of a bakery éclair and simplifies it into something anyone can make. Family and friends always comment on the texture — they expect crunchy crackers and instead get tender layers that taste almost like pastry. That reaction alone makes it worth keeping in the back pocket for summer entertaining.
My favorite part is watching guests’ faces the first time they learn it’s made from graham crackers. The contrast between the glossy chocolate and the bright strawberries always gets compliments. We once served this at a backyard reunion and several people asked for the recipe — that memory sealed it as a permanent favorite in my hosting repertoire.
Store the assembled dessert covered in the refrigerator on a flat shelf to avoid disturbing the layers. Use an airtight container or tightly wrap the baking dish with plastic wrap to prevent odor transfer and drying. The cake keeps well for up to 3 days; however, the texture evolves as the graham crackers absorb moisture. For the cleanest slices after chilling, transfer the pan to the fridge the night before serving and remove it 10 minutes prior to cutting. Do not leave the cake at room temperature for extended periods — the filling will soften and the chocolate glaze can become sticky.
If graham crackers aren’t available, substitute vanilla wafers or digestive biscuits for a slightly different texture and flavor. Use vanilla instant pudding plus 4 ounces softened cream cheese instead of cheesecake-flavored pudding if needed. Swap Cool Whip for freshly whipped heavy cream (2 cups whipped with 2 tablespoons confectioners' sugar) to avoid stabilized toppings. Replace corn syrup in the glaze with honey or golden syrup, though the sheen may be a touch different. If you prefer sweeter chocolate, use semi-sweet chips and reduce the confectioners' sugar by 1/4 cup.
Serve chilled slices with an extra dollop of whipped cream and a few whole strawberries on the plate for visual appeal. A scoop of vanilla bean ice cream makes a lovely warm-cold contrast. For beverage pairings, try a cup of dark roast coffee, a lightly sweetened iced tea, or a sparkling elderflower soda for a summery pairing. For larger gatherings, set out a bowl of fresh berries so guests can add more fruit to their slice if desired.
This no-bake version channels the classic French éclair — traditionally a choux pastry filled with pastry cream and topped with chocolate — into an accessible American-style dessert using pantry staples. The layered approach grew popular in mid-20th-century American home baking when convenience products like instant pudding and whipped topping became common. The transformation from elaborate pastry to refrigerator dessert captures a broader trend of adapting restaurant classics for everyday home cooks.
In summer, use the ripest strawberries for the brightest flavor. In cooler months, swap strawberries for thawed, drained raspberries or a mixed berry blend. For a fall twist, add a pinch of cinnamon to the filling and use spiced graham crackers. During the holidays, glitter the top with finely chopped toasted nuts or toasted coconut flakes for extra texture and festive appeal.
To prep for a party, assemble the dessert up to 24 hours ahead and keep it chilled until serving. If traveling with the pan, place it in a cooler with ice packs to maintain a safe temperature. For individual portions, assemble in disposable 8-ounce cups for grab-and-go convenience — layer crushed graham crackers, filling, fruit, and a mini chocolate glaze. Label containers with a "serve chilled" note and include a small plastic fork for ease at potlucks.
Whether you’re making this for a weekday treat or a holiday spread, this simple, no-bake layered dessert reliably delivers big flavor with minimal fuss. It’s approachable enough for a first-time baker yet satisfying enough to bring to any gathering.
Final thought: share it with people who appreciate classic flavors made simple — the joy is in the reactions when they taste the familiar éclair notes in an easy, chilled form.
Allow the chocolate topping to cool 3–4 minutes after melting before spreading to prevent melting into the filling.
Chill the assembled dessert at least 8 hours so graham crackers soften into the ideal eclair-like layers.
If using vanilla pudding mix instead of cheesecake flavor, fold in 4 ounces softened cream cheese for tang and body.
Pat sliced strawberries dry before layering to minimize excess moisture between layers.
This nourishing quick prep strawberry eclair cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble and refrigerate for at least 8 hours or overnight. The texture improves after chilling.
Fresh firm strawberries are best. Frozen berries can be used if thoroughly drained, but they may release more liquid.
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This recipe looks amazing! Can't wait to try it.
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