Strawberry Eclair Cake
If you’re craving a dessert that combines the luscious flavors of a chocolate eclair with fresh strawberries and fluffy sponge cake, this Strawberry Eclair Cake is your perfect indulgence. Bursting with layers of creamy vanilla filling, juicy strawberries, and a glossy chocolate ganache, it’s a showstopper for any occasion. This cake is surprisingly easy to make, beginner-friendly, and guaranteed to impress both family and guests.
Here’s a story about how this cake came to be a household favorite: I first tried this recipe at a summer potluck. Everyone raved about the perfect balance of chocolate, cream, and fresh strawberries. Inspired, I recreated it at home multiple times, tweaking it slightly to add a strawberry glaze and ensure the cake layers were perfectly moist. Now, it’s my go-to dessert for celebrations and casual treats alike, bringing smiles every time.
Equipment
- 9-inch round cake pans
- mixing bowls
- wire rack
- microwave-safe bowl
- spatula
Ingredients
- 1 box Yellow cake mix
- As needed Ingredients for cake mix (eggs, oil, water, etc.)
- 8 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream, whipped
- 2 cups Fresh strawberries, sliced
- 0.25 cup Strawberry jam (optional)
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
Instructions
- Preheat oven and prepare cake batter according to instructions. Grease and flour two 9-inch round cake pans. Divide batter evenly and bake. Cool completely on wire racks.
- Beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold gently into cream cheese mixture until fluffy.
- Place one cooled cake layer on a serving plate. Spread half of the cream filling and arrange half of the strawberries on top.
- Place second cake layer on top. Spread remaining filling and arrange remaining strawberries decoratively.
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
- Cool ganache slightly, then drizzle over the top of the cake, letting it drip down the sides.
Notes
Nutrition
Cake Base: Fluffy and Moist
Choosing the Right Cake
For this recipe, you can use a store-bought yellow cake mix or make a homemade sponge cake from scratch. The key is a tender, airy texture that absorbs the creamy filling without becoming soggy. Store-bought mixes offer convenience, while homemade sponge cake gives a lighter, more delicate crumb.
Baking Tips
Preheat your oven as instructed on your cake mix box. Grease and flour two 9-inch round pans thoroughly to prevent sticking. Divide the batter evenly between the pans and bake according to the package directions. Once baked, allow the cakes to cool completely on a wire rack to prevent the filling from melting when layered.
Vanilla Cream Filling: Light and Fluffy
Cream Cheese Base
Start by beating softened cream cheese with powdered sugar until smooth. This forms the rich base of your vanilla cream filling. Smooth, creamy, and slightly tangy, it complements the sweetness of the strawberries and chocolate perfectly.
Whipped Cream Integration
Whip 1 cup of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Folding ensures the filling stays light and airy, adding volume and a luxurious texture. Avoid overmixing, which can deflate the whipped cream and make the filling dense.
Strawberry Layer: Fresh and Sweet
Preparing Strawberries
Wash and slice fresh strawberries evenly. Even slices not only look attractive but also ensure each bite has a balanced flavor. For an added touch, you can lightly glaze the strawberries with strawberry jam to enhance their shine and sweetness.
Layering Technique
Place one cooled cake layer on a serving plate, spread half of the vanilla cream evenly over it, and arrange half of the strawberries on top. Repeat with the second cake layer, remaining cream, and strawberries. Press lightly to create an even, cohesive layer.
Chocolate Ganache: Glossy Perfection
Making Ganache
Combine 1 cup of semi-sweet chocolate chips with ½ cup of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each session, until the chocolate melts and the mixture is smooth. This creates a thick, glossy ganache that drapes perfectly over the cake.
Glazing the Cake
Allow the ganache to cool slightly so it thickens but is still pourable. Drizzle over the top of the cake, letting it drip naturally down the sides for the classic eclair appearance. For extra flair, use a spatula to smooth the top or leave it with rustic drips for visual interest.
Tips for Success
Storage
Keep the cake refrigerated until serving, as the cream filling and ganache are best enjoyed chilled. Cover lightly with plastic wrap to prevent the strawberries from drying out.
Customizations
- Swap strawberries for raspberries or mixed berries for a different fruity twist.
- Add a splash of vanilla extract or lemon zest to the cream filling for extra flavor depth.
- Sprinkle crushed nuts on the ganache for texture and crunch.
FAQ
1. Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to prevent excess moisture from soaking into the cake.
2. How far in advance can I make this cake?
You can assemble the cake a day ahead. Refrigerate until serving to allow flavors to meld.
3. Can I make this gluten-free?
Absolutely. Use a gluten-free yellow cake mix or sponge cake recipe.
4. What type of chocolate works best for the ganache?
Semi-sweet chocolate is ideal for balance. You can also use dark or milk chocolate depending on preference.
5. Can I freeze the cake?
Yes, wrap tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
Conclusion
This Strawberry Eclair Cake combines elegance with simplicity, perfect for birthdays, celebrations, or a weekend treat. With layers of moist sponge, creamy vanilla filling, fresh strawberries, and decadent chocolate ganache, it’s a dessert that looks as delightful as it tastes. Once you try it, it becomes a favorite, creating smiles and sweet memories with every bite.
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