Description
Strawberry Eclair Cake is a delightful no-bake dessert featuring layers of crisp graham crackers, creamy homemade vanilla pudding, fluffy whipped cream, fresh strawberries, and a rich chocolate glaze. This luscious layered cake requires chilling to meld flavors and soften crackers, making it a perfect make-ahead treat for gatherings or special occasions.
Ingredients
Scale
Vanilla Pudding
- 2 cups whole milk (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks (lightly beaten)
- 2 tablespoons unsalted butter (cut into pieces)
- 1 teaspoon vanilla extract (pure)
Whipped Cream
- 4 cups heavy cream (chilled, divided into 2 cups and 2 cups)
- 2 cups powdered sugar (sifted, divided into 1 cup and 1 cup)
- 2 teaspoons vanilla extract (pure, divided into 1 teaspoon and 1 teaspoon)
Layers and Topping
- 1 box graham crackers (about 14 full sheets)
- 2 cups fresh strawberries (sliced)
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (heated)
Instructions
- Prepare the Vanilla Pudding: In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat. As it heats, it will thicken into a creamy pudding base.
- Add Egg Yolks: When the mixture begins to bubble, reduce heat to low. Slowly whisk in the beaten egg yolks, stirring constantly to avoid scrambling.
- Cook Until Thickened: Continue cooking for 2-3 minutes more until the pudding is thickened. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
- Chill the Pudding: Transfer pudding to a bowl, cover with plastic wrap pressed directly on its surface to prevent skin formation, and refrigerate for at least 1 hour.
- Make the Whipped Cream: In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and airy whipped cream.
- Layer the Cake: In a 9×13 inch baking dish, spread a single layer of graham crackers to cover the bottom. Spread half the chilled vanilla pudding evenly over the crackers.
- Add Whipped Cream and Strawberries: Spread half of the whipped cream over the pudding, then layer half of the sliced strawberries on top.
- Repeat Layers: Repeat with another layer of graham crackers, the remaining pudding, whipped cream, and strawberries to complete the layered structure.
- Prepare the Chocolate Glaze: Heat the 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for 2-3 minutes to melt.
- Combine Glaze: Whisk the chocolate and cream together until smooth and fully combined.
- Top the Cake: Pour the chocolate glaze evenly over the top layer of strawberries, gently spreading it with a spatula.
- Chill Before Serving: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours, ideally overnight, to allow flavors to meld and graham crackers to soften.
- Serve: Slice into squares and enjoy your strawberry eclair cake chilled.
Notes
- For best results, prepare the pudding and whipped cream well in advance to allow proper chilling time.
- Covering the pudding directly with plastic wrap prevents a skin from forming, ensuring a smooth texture in the final dessert.
- If fresh strawberries are not in season, frozen sliced strawberries (thawed and drained) can be used as a substitute.
- The dessert can be made a day ahead to deepen the flavors and soften the graham crackers for a cake-like texture.
- Adjust sweetness in pudding or whipped cream as desired to suit your taste preference.
- Use good quality chocolate chips for the glaze for the richest flavor.
