Strawberry Shortcake Eclair Cake
Recipe Source: Jocelyn
Strawberry Shortcake Éclair Cake is a no-bake dessert masterpiece that combines the creamy indulgence of an éclair with the fruity charm of strawberry shortcake. Layers of graham crackers, silky vanilla pudding, and sweet whipped cream are studded with fresh, juicy strawberries, creating a dessert that’s as beautiful as it is delicious. Finished with a drizzle of strawberry glaze or a dusting of powdered sugar, this cake is light, refreshing, and irresistibly creamy. Perfect for summer gatherings or as an elegant treat for any occasion, this easy-to-make cake offers a delightful balance of flavors and textures in every bite.
Difficulty: EASY
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 12 squares
Ingredients:
- 1 small box instant Strawberry Creme Jello Pudding (3.4 ounce)
- 1 1/2 cups milk
- 1 cup Cool Whip + extra for garnish
- graham crackers
- 2 cups diced strawberries
- 1/4 cups sugar
Directions:
- Whisk together the instant pudding and milk. Fold in 1 cup Cool Whip.
- Place a layer of graham cracker in the bottom of an 8x8 baking dish. Spread half the pudding on the crackers. Cover with another layer of crackers. Add the rest of the pudding over the middle layer of crackers. Top with one more row of crackers. You may need to break some into small pieces to cover all the pudding. Place in the refrigerator.
- Place the strawberries and sugar in a saucepan. Heat over medium heat until it comes to a boil. Lower the heat and simmer until it gets thick, about 5 minutes. Let cool. Spread over the top of the mixture in the pan. Keep refrigerated. Cut into 12 slices. Top with more Cool Whip and extra strawberries before serving.
Use an instant vanilla pudding and a few spoonfuls of strawberry Jello gelatin powder in vanilla pudding. Stir to taste.