Get ready to delight your taste buds with this exquisite Strawberry Eclair Cake, a heavenly dessert that perfectly blends the classic flavors of strawberries and cream with the elegance of a French pastry. This delightful dish is a no-bake masterpiece, making it an excellent addition to your repertoire of no-bake dessert recipes. Whether you're planning a summer party or simply craving a luscious treat, this strawberry dessert with its creamy layers and fresh fruit topping is sure to impress.
Ingredients
Scale:
1 package of graham crackers (approximately 14.4 oz)
2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
1 packet instant vanilla pudding mix (3.4 oz)
2 cups whole milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Fresh strawberries, halved (optional garnish)
Mint leaves (optional garnish)
Instructions
Prepare the Pastry Cream: In a large mixing bowl, whisk together the vanilla pudding mix and whole milk until thickened. Stir in the vanilla extract and set aside.
Make the Whipped Cream: In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer to beat until stiff peaks form. Reserve half of this for the topping and fold the remaining into the pastry cream.
Assemble the Layers: In a 9x13 inch baking dish, lay a single layer of graham crackers. Spread half of the pastry cream filling over the crackers. Layer with half of the sliced strawberries. Repeat this with another layer of graham crackers, the remaining pastry cream, and strawberries.
Top with Whipped Cream: Spread the reserved whipped cream over the top layer of strawberries. Smooth it evenly with a spatula.
Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Garnish and Serve: Before serving, garnish with fresh strawberry halves and mint leaves.
