Can I swap out the strawberries for other fruits?

You sure can! While fresh strawberries are the signature ingredient in a Strawberry Eclair Cake , this recipe is flexible enough to welcome other fruits. Try layering in sliced peaches , bananas , mango , or a mix of fresh berries . Just make sure the fruit is sliced thin and blotted dry to avoid excess moisture seeping into the layers.

How long does Strawberry Eclair Cake last in the fridge?

This dessert is best enjoyed within 2 to 3 days . Store it in the refrigerator, tightly covered with foil or plastic wrap. While it’s safe for up to 4 days, the texture is at its peak during the first 48 hours. Over time, the graham crackers become very soft, and the fruit may release juice, affecting the consistency.

Can I use homemade whipped cream instead of store-bought topping?

Yes, homemade whipped cream is a great option if you're going for a more natural flavor. Whip heavy cream with a bit of sugar and vanilla until it reaches stiff peaks, and use it right away. Keep in mind that homemade versions may break down faster, so plan to serve the cake within a day for the best results.

Will regular graham crackers work for this recipe?

Definitely! Standard honey graham crackers are the go-to base for this recipe. They soften beautifully as the cake chills, becoming almost sponge-like. If you're looking to switch things up, you can try chocolate or cinnamon graham crackers for a different flavor twist. Looking for more no-bake ideas that shine with fresh fruit? Check out our no-bake strawberry JELL-O pie —a bright and simple dessert that’s just as irresistible.

Strawberry Eclair Cake: Best No-Bake Recipe for Summer 2025

Description

This no-bake strawberry cheesecake icebox cake is a light and dreamy dessert, with luscious layers of creamy cheesecake pudding, fresh juicy strawberries, crisp graham crackers, and a sweet strawberry frosting topping. Super easy and perfect for summer!

Ingredients

Units Scale

3.4 ounces box cheesecake flavored instant pudding mix (Jello brand)
1 1/2 cups whole milk
8 ounces thawed whipped topping
14.4 ounces box graham crackers
1 pound fresh strawberries, washed, hulled, and sliced (about 3 cups)
16 ounces container of store-bought strawberry frosting (Pillsbury)

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Instructions

In a large bowl, whisk together the cheesecake-flavored pudding mix and milk until thickened, about 2 minutes. Set aside.
Gently fold in the thawed whipped topping until smooth.
In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
Pour half of the pudding mixture over the graham crackers and spread it evenly.
Add a single layer of sliced strawberries on top of the pudding mixture.
Cover the strawberries with another layer of graham crackers.
Pour the remaining pudding mixture over this layer of graham crackers.
Add another layer of sliced strawberries.
Top with one final layer of graham crackers.
Heat the canned strawberry frosting in the microwave for 10-15 seconds (remove all metal seals before heating) to make it pourable.
Pour the warm strawberry frosting over the top layer of graham crackers and spread evenly to cover.
Cover with plastic wrap or foil and refrigerate at least 4 hours or overnight for the graham crackers to soften and the flavors to meld together.
When ready to serve, cut into 12 slices and garnish with extra strawberries if desired.

Notes

This is a great make-ahead dessert; it tastes even better the next day!
Allowing it to chill thoroughly will help the graham crackers soften into a cake-like texture.
You can substitute vanilla pudding mix if you cannot find cheesecake-flavored pudding.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 28 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 10 mg