This luscious, layered dessert takes inspiration from the traditional French éclair and gives it a no-bake, crowd-sized makeover. With strawberries in the starring role, each layer is built on buttery graham crackers softened by vanilla pudding cream. Fresh berries add brightness and juiciness to every bite, while a rich chocolate ganache topping seals the deal with a glossy, decadent finish.
The magic happens as the cake chills overnight, allowing the flavors to meld and the crackers to soften into a cakey texture—no oven required. It’s a celebration of sweet contrast: creamy and crunchy, fruity and fudgy, elegant and incredibly easy. Ideal for summer gatherings, romantic dinners, or anytime you want a dessert that looks fancy but feels effortless.
Ingredients:
For the Cream Filling:
- 2 cups cold whole milk
- 1 (3.4 oz) package instant vanilla pudding
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
For the Layers:
- 1 box (about 14 sheets) honey graham crackers
- 1½–2 cups fresh strawberries, sliced
For the Chocolate Ganache:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- 1 tbsp unsalted butter (for shine)
Optional Garnish:
- Extra strawberry slices or whole berries
- White chocolate shavings
- Crushed graham cracker crumbs or mint leaves
Instructions:
1. Prepare the Cream Layer
In a large mixing bowl, whisk together cold milk and vanilla pudding mix for about 2 minutes until smooth and thickened. In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined. The result should be light, fluffy, and creamy—like a cloud of custard.
2. Assemble the First Layer
Lightly grease or line a 9×13-inch baking dish. Lay down a single layer of graham crackers to cover the bottom. Break crackers as needed to fill in any gaps—this will act as the “cake” base.
Spread one-third of the cream mixture evenly over the graham crackers. Then add a layer of sliced strawberries, placing them in a single layer for even distribution.
3. Repeat the Layers
Add a second layer of graham crackers, followed by another third of the cream mixture and a layer of strawberries. Finish with a third layer of graham crackers and the final portion of cream. Smooth the top with a spatula.
4. Make the Ganache Topping
In a small saucepan or microwave-safe bowl, heat heavy cream until just simmering. Pour it over the chocolate and butter in a separate bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Cool slightly so it thickens to a pourable consistency.
Pour the ganache over the top cream layer and spread gently to cover. The chocolate will set to a smooth shell that contrasts beautifully with the soft cream below.
5. Chill the Cake
Cover the dish and refrigerate for at least 6 hours—but overnight is best. The longer it chills, the more the crackers absorb moisture and become cake-like in texture.
6. Garnish and Serve
Before serving, top with additional strawberry slices, white chocolate curls, or mint leaves for a fresh finish. Slice into squares and serve chilled.
Tips & Variations:
- Berry Swap: Try raspberries or blueberries in place of strawberries for a colorful spin.
- Flavor Boost: Add lemon zest or a splash of strawberry liqueur to the cream filling.
- Mini Version: Layer into individual mason jars or dessert cups for adorable personal servings.
- Make Ahead: Can be refrigerated up to 2 days in advance. Avoid adding fresh berries on top until just before serving to maintain color and texture.
Would you like help creating a version of this recipe fit for a tropical twist—maybe with mango or pineapple instead of strawberries? I’d love to help you remix this into something even more playful and island-inspired.